Salmon-Caviar Sauce, Peanut Butter Fudge, Cajun Seasoning

DEAR SOS: When dining at the Water Grill in Los Angeles, I had the most exquisite dorade with a crust of thinly sliced potato and a caviar sauce. What fish would you substitute, should I not find dorade ?

--MARILU

DEAR MARILU: Dorade , a relation of the sea bream or red porgy, is found in the Mediterranean and up the Atlantic coast of Spain as far as the Bay of Biscay. It is known as dorade (also spelled daurade ) in France, dourada in Portugal and dorada in Spain; the English name is gilt-head bream. In this country, it is generally imported for restaurant use. However, it is close in texture and taste to New Zealand snapper, with which it is often used interchangeably. Mahi mahi, halibut or any other white, firm-fleshed fish can also be substituted. At the Water Grill, New Zealand snapper is served with wild rice, sauteed shiitake mushrooms, green onions and tomatoes all seasoned with salt, pepper and some minced garlic, but do as you prefer.

POTATO-CRUSTED FISH

6 (7-ounce) New Zealand snapper fillets

12 very small red potatoes

2 lemons

Salt, pepper

2 cups dry white wine

3/4 cup champagne vinegar

6 mushroom stems

3 parsley stems

3 shallots, thinly sliced

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon heavy whipping cream

1/2 cup unsalted butter, cubed

6 ounces smoked salmon, chopped into medium pieces

1 ounce salmon caviar

1 ounce American sturgeon caviar

3 tablespoons chopped chives

Olive oil

Rinse fillets and pat dry. Slice potatoes paper-thin on mandolin or highest setting for paper-thin disks in food processor. Allow 2 potatoes for each fillet, arrange slices slightly overlapping to form scale-like pattern over meaty side of each fillet. Squeeze lemon juice over potatoes to keep from oxidizing. Season to taste with salt and pepper.

In stainless steel saucepan, combine wine, vinegar, mushroom stems, parsley stems and sliced shallots. Season to taste with salt and pepper. Bring to boil over medium heat. Boil until liquid is reduced to 3 tablespoons. Add cream and reduce 1 minute longer. Gradually whisk in cubed butter over low heat until incorporated. Do not allow sauce to become hot or it will break. Remove from heat. Strain through wire strainer to remove all particles. Add smoked salmon caviar and chives. Keep in warm water bath until ready to serve.

Coat bottom of saute pan with olive oil and heat. Carefully place fish, potato-side down into pan. Cook until golden brown. Gently turn fillet to other side. Bake at 500 degrees 5 minutes. To serve, place fillet on plate, potato side up and spoon caviar sauce around fillet. Makes 6 servings.

Each serving contains about:

485 calories; 1,070 mg sodium; 165 mg cholesterol; 22 grams fat; 17 grams carbohydrates; 44 grams protein; 0.44 gram fiber.

*

DEAR SOS: I have lost my recipe for delicious peanut butter fudge and would be grateful for a reprint.

--MARIE

DEAR MARIE: Here it is--just in time to make for the upcoming Easter festivities.

CREAMY PEANUT BUTTER FUDGE

1 2/3 cups milk

4 squares unsweetened chocolate

4 cups sugar

2 tablespoons light corn syrup

1/2 teaspoon salt

1/2 cup peanut butter

4 teaspoons vanilla

Pour milk into heavy 3-quart saucepan. Add chocolate and stir over low heat until chocolate melts. Stir in sugar, corn syrup and salt. Stir until sugar is dissolved. Bring mixture to boil. Cook, stirring occasionally to prevent scorching, until mixture registers 234 degrees on candy thermometer, or reaches soft ball stage.

Set aside until mixture has cooled to lukewarm. When cool, add peanut butter and vanilla. Beat vigorously until mixture loses gloss. Turn into greased 8-inch square pan. Set aside to cool. When firm, cut into 1 1/2-inch squares. Makes about 2 dozen pieces.

Each piece contains about:

198 calories; 61 mg sodium; 1 mg cholesterol; 6 grams fat; 38 grams carbohydrates; 2 grams protein; 0.25 gram fiber.

*

DEAR SOS: Do you have a recipe for Cajun seasoning I can use on meat?

--EROL

DEAR EROL: We have Cajun chef Paul Prudhomme’s recipe for his meat seasoning, if that will do.

PAUL PRUDHOMME’S CAJUN MEAT SEASONING

1 1/2 cups salt

3/4 cup granulated garlic

3/4 cup black pepper

1/2 cup cayenne pepper

1/4 cup ground cumin

In bowl combine salt, garlic, black pepper, cayenne and cumin. Mix thoroughly. Store in large glass jar with tight-fitting lid. Keeps indefinitely. Makes 3 3/4 cups.

Each 1-teaspoon serving contains about:

3 calories; 1,260 mg sodium; 0 cholesterol; 0 fat; 1 gram carbohydrates; 0 protein; 0.11 gram fiber.