Valentine’s Day Dinner Recipe from Chef: Salmon, Scallops, and Crab en Papillote, Top Hat Potatoes, Roasted Cauliflower

February 7, 2014 at 2:56 pm (Willow Writers) (, , , , , , , , , , , , )

Valentines Day Dinner
Salmon, Scallops, and Crab en Papillote, Top Hat Potatoes, Roasted Cauliflower
Serves 2

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 This is an easy, yet elegant dinner for your Valentines Day celebration! – Chef Haberle


For Salmon
2 pieces of parchment paper
2 TBSP. butter
8 oz. salmon filet
8 U-10 scallops
4 oz. jumbo lump crab meat
4 sprigs fresh rosemary
Salt and Pepper to taste

For Top Hat Potatoes
6 B redskin potatoes
2 Idaho potatoes
3 TBSP. butter
1 tsp. egg yolk
1/2 TBSP. chopped parsley
½ clove chopped garlic
1/2 TBSP. Parmesan cheese

For Cauliflower
2 cups orange cauliflower
1/2 cup extra virgin olive oil
1 tsp. oregano
1 TBSP. minced garlic
Salt and Pepper to taste


For Salmon
Pre-heat oven to 350 degrees.

Melt butter and add two fresh rosemary sprigs.

Fold parchment in ½. Season salmon and scallops with salt and pepper.

Place salmon, scallops, and crab on the bottom half of the parchment paper crease. Remove the fresh rosemary sprigs from the butter, then spoon the butter over the seafood. Add two more fresh sprigs of rosemary.

Starting at the right edge of the paper, create a fold, and then repeat fold over the fold making sure the packet is well sealed. This is very important because you don’t want any of the steam to escape. Put the parchment packet in the oven.

The size and thickness of the salmon will dictate how long you bake it. For a smaller, thinner piece bake approximately 15 minutes. For a thicker piece, you will want to bake closer to 20 to 25 minutes.

Remove from oven and plate.

For Top Hat potatoes
Pre-heat oven to 350 degrees. (Can cook these along with Salmon)

Select 6 uniform B redskin potatoes. On each end of potato, take a small slice off of it so the potato will sit up right. Slice each potato in half.

With a melon baller, scoop out some of the inside, creating a hole.

Fill a sauce pot with cold water, add potatoes, and cook just past al dente. Remove from water and shock in ice water.

Peel 2 large Idaho potatoes, dice and boil, starting in cold water.

Mash potatoes, then add butter, egg yolk, chopped parsley, garlic and Parmesan cheese. Mix well.

Fill a pastry bag with the potato mixture and pipe into hollowed out redskin potatoes.

Bake in oven for 15 minutes.  Remove and plate.

For Cauliflower
Pre-heat oven to 350 degrees.

Cut cauliflower into florets. Mix garlic and extra virgin olive oil. Toss cauliflower in oil, oregano, and season with salt and pepper. Bake in  oven until cauliflower gets color (starts turning golden brown). Remove from oven and plate.


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