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FOUR SEASONS RESORT

Traditional Mashed Potatoes

4 large Idaho potatoes, skin on 7 oz butter 1 cup milk, hot to taste salt and pepper 1) Always cook the potatoes with the skin on. 2) Cover the potatoes with coldwater. 3) Bring to a boil, and reduce to a low boiling to prevent damaging the skin. cover and boil for about 35 minutes. 4) Never overcook the potatoes. check the tenderness with a tooth pick. 5) Remove the potatoes from the water, never leave the potatoes in the water, drain immediately, (it would taste like old potatoes). 6) Peel the potatoes still warm, and rice it or pass through a food mill. Never use a food processor you would damage the fibers of the potatoes. 7) For a better result, sift the mashed potatoes into a fine strainer. 8) Add the hot milk. 9) Incorporate the butter progressively, never whip the mashed potatoes. 10) Salt and pepper to taste.

Olive Oil and Caper Mashed Potatoes

(4 Servings) 1/2 cup caper 4 large Idaho potato, skin on 1 cup milk, hot infused with 2 sprigs of rosemary 2/3 cup extra virgin olive oil Use same method as above, using rosemary milk in place of regular milk and extra virgin oil instead of butter. Add the capers before serving.

Crispy Onaga with a Hot Slaw Sour Cream Tobiko Sauce

(2 servings) Ingredients for the Onaga 2 fillets Onaga, skin on (5-6 oz) 1 Tbs olive oil Ingredients for the slaw 2 cups sour cream 1 head white cabbage, finely sliced 1 piece red bell pepper, cut into julienne 1 1/2 Tbs pommery mustard 1 Tbs parsley, chopped to taste salt & pepper Ingredients for the sauce 1/2 cup sour cream 1 Tbs shallot, minced 1 Tbs chive, sliced 3 Tbs chicken consomme 2 Tbs lemon juice 2 Tbs tobiko (Combine all ingredients) Method for the fish: In a teflon pan, saute the onaga skin side down in olive oil, star on a cold pan to prevent onaga skin from shrinking under the heat. Bring the heat slowly to medium temperature. Do not turn onaga. Finish in a 400 degree oven to the desired doneness. Season to taste. Method for the slaw: Saute the cabbage with olive oil. Add the red bell pepper and julienne. Continue to cook until the cabbage begins to wilt. In a bowl, whisk the mustard into the sour cream. Fold the cabbage in the cream mixture and sprinkle with chopped parsley. Presenation: Serve the onaga skin up on the top of the hot slaw. Garnish with a steamed new potato cover with the tobiko sauce.