Le père Ouvrard restaurant is one of the culinary gems of Cap Ferret, with dishes just as electric as the decor. This dish, which blends fricassee with a lean surf and turf is a prime example. The original recipe calls for Ile de Ré potatoes AOP, making it a kind of sampler dish of the flavors of the French Atlantic coast. If you can’t get your hands on these premium spuds, any firm, yellow potato will do fine
Potato Fricassee with Tuna, Prawns, Monkfish, Clams, and Caramelized Chicken Drumsticks
Recipe courtesy of :
Chef Stephane Ouvrard, Le père Ouvrard Restaurant, Cap Ferret
Yields : 4 Servings
- 2 kg patatoes
- 2 monkfish
- 2 tuna steaks
- 12 clams
- 4 chicken drumsticks
- 4 tbsp honey
- 1 tbsp paprika
- 3 tbspWorcestershire sauce or soy sauce
- Ground pepper
- Fleur de sel
Step 1: Cut the potatoes
Cut the potatoes into cubes, then brown them in an oiled pan over medium heat for 20 minutes, turning them occasionally with a wooden spoon.
Step 2: Cube the fresh tuna steaks, peeled prawns and monkfish
Cube the fresh tuna steaks, peeled prawns, and monkfish and them to the pan. Sear over high heat for about 2 minutes on each side. Add the clams and let them cook until they open.
Be sure to stir well to make sure the dish is thoroughly mixed. Season with salt and pepper.
Step 3: Fry the drumsticks
Heat the oil and butter in a large non-stick pan. Fry the drumsticks until they are nice and brown. Sprinkle them with paprika, add honey, your chosen sauce, and 4 tablespoons of water. Cover, and let cook for about 20 minutes over medium heat, stirring occasionally to make sure the drumsticks are evenly coated in sauce. To finish, season with salt and pepper.
Top each serving of fricassee with one drumstick and serve hot. Option to sprinkle with chopped chives.