Apr
2

4th Course: Seafood Medley with Pomme Frites

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Being right on the Hood Canal for our feast meant we HAD to take advantage of the wealth of shellfish at our disposal. While the men suited up in their rubber boots and grabbed their rakes and buckets, us women took advantage of the quiet morning and snacked on some wine and cheese (naturally).

Seafood Medley-2

Their hunt was very successful, supplying us with plenty of clams and oysters our evening seafood medley. Once we got the little guys soaking and spitting, it was time to turn our attention to the prep for the upcoming course.

Spicy clams, oysters Rockefeller and pomme frites with a garlic and lemon aioli was by far one of the best courses of the night.  The freshness from having harvested the clams and oysters that same day made it a very memorable and tasty dish (one of the benefits of living in the Pacific Northwest). There is also much satisfaction to be had from making your own french fries from scratch. The flavor combination of mixing the three different salts gave the fries a more gourmet taste. I may or may not carry flavored salts in my purse now, just in case I come across a plate of lack luster fries (you can never be too prepared)!

Pomme Frites with Garlic Aioli

 

We used Fusion Venom Sea Salt on the clams, Lemon Twist Sea Salt on the Oysters Rockefeller. We went salt crazy on the pomme frites using Lemon Twist Sea Salt, Sriracha Sea Salt and Wildfire Smoked Sea Salt. Peruse the Fusion flavored salts here.

Seafood Medley with Pomme Frites
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Spicy Steamed Clams
  1. As many fresh clams as you can gather!
  2. 3 tbsp. olive oil
  3. 4 cloves garlic, minced
  4. ¼-1/2 tsp. red pepper flakes
  5. 2 tbsp. tomato paste
  6. 1 cup dry white wine
  7. ½ cup finely chopped flat-leaf parsley
  8. ½ tsp. Fusion Venom Sea Salt
Oysters Rockefeller (not pictured)
  1. 24 fresh oysters, shucked, shells reserved
  2. 1 garlic clove, chopped or minced
  3. 2 cups spinach
  4. ½ cup chopped green onions
  5. 1 bunch watercress , stems trimmed
  6. ¾ cup unsalted butter, room temp
  7. ½ cup dry breadcrumbs
  8. 2 tbsp Pernod
  9. 1 tsp fennel seeds ground
  10. ½ tsp Lemon Twist Sea Salt
  11. 1 tsp hot sauce
Pomme Frites (French Fries)
  1. 4 lbs. potatoes
  2. Canola Oil for frying
  3. ¼ tsp Fusion Lemon Twist Sea Salt
  4. ¼ tsp Fusion Sriracha Sea Salt
  5. ¼ tsp Wildfire Sea Salt
Lemon Garlic Aioli (not pictured)
  1. ¾ cup mayonnaise
  2. 3 cloves garlic, minced
  3. 2 ½ tbsp. lemon juice
  4. ¾ tsp Fusion Roasted Garlic Sea Salt
  5. ½ tsp ground black pepper
Spicy Steamed Clams
  1. Pick over the clams and rinse them free of grit. Set aside in sea water.
  2. In a large pot, heat the olive oil over medium high heat
  3. Add garlic and cook, stirring, until garlic just starts to barely turn golden.
  4. Add the pepper flakes, stir to combine with the garlic and then add the tomato paste. Cook, stirring to work the tomato paste into the oil, for a minute or two.
  5. Add the wine and bring to a boil. Cook at a low boil until the wine is reduced by a third and stops smelling quite so boozy, about 10 minutes.
  6. Add the clams, cover, and cook until clams open and are cooked through, 3 to 5 minutes.
  7. Add parsley and Venom salt and stir to combine.
  8. Serve hot, with crusty bread alongside to sop up the delicious spicy broth.
Oysters Rockefeller
  1. Preheat oven (or grill) to 450 degrees
  2. Finely chop garlic in food processor
  3. Add Spinach, watercress, and green onions and mix until finely chopped, transfer to separate dish, set aside
  4. Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor. Process until well blended
  5. Return spinach mixture to processor. Process just until mixtures are blended
  6. Season with salt and pepper, cover and chill
  7. Arrange oysters in half shells in baking dish
  8. Top each oyster with 1 tablespoon of spinach mixture, sprinkle with cheese
  9. Bake for 8 minutes, or until spinach mixture begins to brown
  10. Serve hot
Pomme Frites
  1. Peel potatoes and cut them into batons that are about the length and width of your index finger
  2. Preheat a deep pot of oil to 325 degrees
  3. Fry potatoes in multiple batches for 5-6 minutes or until golden brown (do not overload fryer)
  4. Remove with slotted spoon and allow to cool to room temp
  5. Raise temp of oil to 375 degrees
  6. For the second round of frying, fry potatoes for 2 minutes or until crispy
  7. Transfer to colander or bowl and season with salt mixture while still hot.
  8. Serve immediately
Lemon Garlic Aioli
  1. Combine all ingredients and refrigerate for at least 30 minutes before serving
Grain of Salt http://www.grainofsalt.com/
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Morgan Thomson

About the Author: Morgan Thomson

Morgan is our Customer Service guru at SaltWorks and a self-proclaimed foodie. She enjoys all things food from reading restaurant reviews to watching cooking competitions, which helps her sharpen her skills in the kitchen.

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