Best Savoy Potatoes Recipes

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CORNED SALMON WITH WILTED SAVOY CABBAGE AND BRAISED FINGERLING POTATOES



Corned Salmon with Wilted Savoy Cabbage and Braised Fingerling Potatoes image

For a modern take on the classic Irish meal of corned beef and cabbage, South Gate chef Kerry Heffernan substitutes fresh wild salmon cured with coriander, bay leaf, and garlic for the more traditional red meat in this Corned Salmon with Wilted Savoy Cabbage and Braised Fingerling Potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 11

2 tablespoons coarse salt
1/4 cup coriander seeds, toasted
2 tablespoons packed dark-brown sugar
2 tablespoons black peppercorns, cracked
4 large cloves garlic, thinly sliced
2 large fresh bay leaves, coarsely chopped
3 tablespoons grapeseed oil
4 (7-ounce) skinless salmon fillets
Wilted Savoy Cabbage
Braised Fingerling Potatoes
Green Herb Coulis

Steps:

  • In a medium bowl, mix together salt, coriander seeds, brown sugar, black peppercorns, garlic, and bay leaves. Rub salt mixture all over salmon fillets and place in a shallow baking dish; let stand at room temperature for 45 minutes. Rinse salmon and pat dry.
  • Preheat oven to 400 degrees.
  • Heat grapeseed oil in a large well-seasoned cast-iron skillet over medium-high heat. Add salmon, flesh side down, and cook until browned, about 3 minutes. Increase heat to high and carefully turn salmon. Transfer skillet to oven and cook for 4 minutes. Remove salmon from pan and let stand 3 minutes before serving with cabbage and potato; drizzle with coulis.

SAVOY-STYLE SWISS POTATOES (GRATIN SAVOYARD)



Savoy-Style Swiss Potatoes (Gratin Savoyard) image

Make and share this Savoy-Style Swiss Potatoes (Gratin Savoyard) recipe from Food.com.

Provided by ElaineAnn

Categories     Potato

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 garlic clove, peeled and halved
2 1/2 tablespoons butter or 2 1/2 tablespoons margarine, divided
3 tablespoons lemon juice
1 cup water
5 medium new potatoes
1 dash salt
1 dash pepper
3/4 cup green onion, thinly sliced
2 cups swiss cheese, shredded
1 1/2 cups beef broth

Steps:

  • Rub a shallow 2-quart baking dish liberally with cut clove of garlic, then generously grease with about 1/2 tablespoon of the butter.
  • In a bowl, combine the lemon juice and water. Peel the potatoes, if desired, and cut into very thin slices; place in the lemon water until all are sliced.
  • Drain potatoes well and arrange about 1/4 of the slices in an even layer in the prepared dish; sprinkle lightly with salt and pepper, then top with about 1/4 of the onions and of the cheese. Repeat layers, ending with cheese.
  • Heat beef broth, then slowly pour over and around the potatoes. Dot top with remaining 2 tablespoons butter.
  • Bake, uncovered, in a 350° oven for 1 1/2 hours or until potatoes are tender when pierced.

Nutrition Facts : Calories 299, Fat 15.1, SaturatedFat 9.6, Cholesterol 45.8, Sodium 372.2, Carbohydrate 28.3, Fiber 3.5, Sugar 2.1, Protein 13.6

SAVOY CABBAGE WITH POTATOES



Savoy Cabbage with Potatoes image

A rich and filling cold-weather dish with savoy cabbage and potatoes.

Provided by akawka

Categories     Savoy Cabbage Recipes

Time 45m

Yield 4

Number Of Ingredients 7

½ pound fingerling potatoes
1 ½ pounds savoy cabbage
3 tablespoons salted butter
½ cup diced Taleggio cheese
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh sage
salt and freshly ground black pepper to taste

Steps:

  • Peel potatoes and cut into 1/2-inch chunks. Cut cabbage into large squares or strips.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, about 15 minutes. Remove to a bowl and cover to keep warm.
  • Add more water to the saucepan if necessary and return to a boil. Place cabbage in the steamer insert, cover, and steam until tender, 5 to 10 minutes.
  • While the cabbage is cooking, melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
  • Add cabbage to the potatoes. Add browned butter, Taleggio cheese, Parmesan cheese, and sage; toss to coat. Season with salt and pepper.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 20.8 g, Cholesterol 44.2 mg, Fat 14.8 g, Fiber 6.5 g, Protein 9.9 g, SaturatedFat 9.1 g, Sodium 282.7 mg, Sugar 4.1 g

GEORGE'S BANK HALIBUT WITH SAVOY CABBAGE, GARLIC CONFIT ANDFINGERLING POTATOES IN LOBSTER CREAM



George's Bank Halibut with Savoy Cabbage, Garlic Confit andFingerling Potatoes in Lobster Cream image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 25

4 fingerling or new potatoes, unpeeled
1 small carrot, cut into 1/4-inch dice
1 small (about 1-pound) head Savoy cabbage, outer leaves discarded, cut into 1/2-inch wide shreds
1/4 cup chicken stock
1 cup Lobster Cream, recipe follows
Garlic Confit, recipe follows
2 tablespoons unsalted butter
Coarse salt and freshly ground white pepper
Coarse salt and freshly ground white pepper
4 halibut fillets, about 7-ounces each
3 tablespoons canola oil
2 tablespoons minced fresh chives, for garnish
1 (1-pound) lobster body (no meat)
1 small carrot, diced
1 small white onion, diced
2 sprigs fresh thyme
2 teaspoons canola oil
1/4 cup dry sherry
1 cup heavy cream
1 teaspoon tomato paste
Salt and white pepper
20 large garlic cloves, unpeeled
1 tablespoon extra-virgin olive oil
1 tablespoon water
Coarse salt and freshly ground white pepper

Steps:

  • In a pot of boiling salted water, cook the potatoes until tender when pierced with the tip of a knife, about 10 to 15 minutes. When cooled, cut potatoes in 1/2 engthwise and place aside. Cook the carrots in a pot of boiling salted water until barely tender, about 2 minutes, drain and set aside. Cook the cabbage in boiling salted water over high heat until barely tender, about 3 to 4 minutes, drain and shock in ice water. Using your hands, squeeze out all the excess moisture from the cabbage. In a medium saucepan, bring the chicken stock and the lobster cream to a boil over high heat. Add the potatoes, garlic confit, carrots and cabbage. Reduce heat to low and simmer for 10 minutes. Gently stir in butter and season with salt and pepper. Set aside. Assembly: In a 12-inch saute pan, heat the oil over medium high heat. Season the halibut on both sides with salt and pepper. Cook the halibut until golden, about 3 minutes. Turn and cook until the other side is golden, about 3 minutes more. Reduce the heat to medium and cook until the halibut is opaque in center, about 2 minutes. With a slotted spoon, transfer the vegetables to a warm serving plate, arrange the halibut filets on top and spoon some of the extra sauce around the vegetables and fish. Garnish with chives.
  • Steam the Lobster Body. Chop the shells into small pieces. Saute the diced vegetables and thyme in oil until the onions begin to brown. Add the broken lobster shells. Pour in the sherry to deglaze the pan. Simmer to reduce the volume by 1/2. Add the heavy cream and bring to a boil. Reduce the heat to medium and continue cooking until the volume is reduced by 1/3. Add the tomato paste and mix well. Add salt and white pepper, to taste. Strain the sauce into a small bowl through a fine sieve, using a spoon to press the mixture against the side to yield the most sauce.
  • Preheat the oven to 325 degrees F. Place the garlic in a small baking dish and toss with oil, water, salt and pepper. Cover with aluminum foil and bake until garlic is tender, 25 to 30 minutes.

SAVOY POTATOES



Savoy Potatoes image

A form of scalloped potatoes to enjoy. Other cheeses or a mixture of cheeses can be tried, but I find Swiss Cheese to be the best

Provided by Tebo3759

Categories     Vegetable

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs potatoes, peeled and thinly sliced
salt and pepper
1 1/4 cups beaufort cheese or 1 1/4 cups swiss cheese, grated
2 cups beef bouillon
4 tablespoons butter

Steps:

  • Dry potato slices and place thin layer in a buttered casserole.
  • Season with salt and pepper.
  • Cover with a layer of cheese.
  • Continue layering and seasoning ending with cheese.
  • Pour bouillon over the cheese and dot with butter.
  • Bake at 325 for 1 1/2 hours until all liquid has evaporated.

GEORGE'S BANK HALIBUT WITH SAVOY CABBAGE, GARLIC CONFIT AND FINGERLING POTATOES IN LOBSTER CREAM



George's Bank Halibut with Savoy Cabbage, Garlic Confit and Fingerling Potatoes in Lobster Cream image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 26

4 fingerling or new potatoes, unpeeled
1 small carrot, cut into 1/4-inch dice
1 small (about 1-pound) head Savoy cabbage, outer leaves discarded, cut into 1/2-inch wide shreds
1/4 cup chicken stock
1 cup Lobster Cream, recipe follows
Garlic Confit, recipe follows
2 tablespoons unsalted butter
Coarse salt and freshly ground white pepper
4 halibut fillets, about 7-ounces each
3 tablespoons canola oil
2 tablespoons minced fresh chives, for garnish
1 (1-pound) lobster body (no meat)
1 small carrot, diced
1 small white onion, diced
2 sprigs fresh thyme
2 teaspoons canola oil
1/4 cup dry sherry
1 cup heavy cream
1 teaspoon tomato paste
Salt and white pepper
Salt and white pepper
20 large garlic cloves, unpeeled
1 tablespoon extra-virgin olive oil
1 tablespoon water
Coarse salt and freshly ground white pepper
Coarse salt and freshly ground white pepper

Steps:

  • In a pot of boiling salted water, cook the potatoes until tender when pierced with the tip of a knife, about 10 to 15 minutes. When cooled, cut potatoes in 1/2 lengthwise and place aside. Cook the carrots in a pot of boiling salted water until barely tender, about 2 minutes, drain and set aside. Cook the cabbage in boiling salted water over high heat until barely tender, about 3 to 4 minutes, drain and shock in ice water. Using your hands, squeeze out all the excess moisture from the cabbage. In a medium saucepan, bring the chicken stock and the lobster cream to a boil over high heat. Add the potatoes, garlic confit, carrots and cabbage. Reduce heat to low and simmer for 10 minutes. Gently stir in butter and season with salt and pepper. Set aside.
  • In a 12-inch saute pan, heat the oil over medium high heat. Season the halibut on both sides with salt and pepper. Cook the halibut until golden, about 3 minutes. Turn and cook until the other side is golden, about 3 minutes more. Reduce the heat to medium and cook until the halibut is opaque in center, about 2 minutes. With a slotted spoon, transfer the vegetables to a warm serving plate, arrange the halibut filets on top and spoon some of the extra sauce around the vegetables and fish. Garnish with chives.
  • Steam the Lobster Body. Chop the shells into small pieces. Saute the diced vegetables and thyme in oil until the onions begin to brown. Add the broken lobster shells. Pour in the sherry to deglaze the pan. Simmer to reduce the volume by 1/2. Add the heavy cream and bring to a boil. Reduce the heat to medium and continue cooking until the volume is reduced by 1/3. Add the tomato paste and mix well. Add salt and white pepper, to taste. Strain the sauce into a small bowl through a fine sieve, using a spoon to press the mixture against the side to yield the most sauce.
  • Preheat the oven to 325 degrees F. Place the garlic in a small baking dish and toss with oil, water, salt and pepper. Cover with aluminum foil and bake until garlic is tender, 25 to 30 minutes.

SEA BASS WITH POTATOES AND CRISPY SAVOY CABBAGE



SEA BASS WITH POTATOES AND CRISPY SAVOY CABBAGE image

Categories     Fish     Potato     Kid-Friendly

Yield 4

Number Of Ingredients 14

800 g potatoes
3 tbs olive oil
4 tsp Vegeta Natur
4 sea bass (1 kg), scaled and gutted
4 cloves garlic unskinned
4 sprigs rosemary
4 tbs olive oil
80 g small tomatoes, cut in half
150 ml white wine
2 tbs chopped parsley
400 g savoy cabbage
2 tbs olive oil
1 clove garlic, finely chopped
Pinch of sea salt

Steps:

  • 1. Peel the potatoes, wash and cut them into slices. Place the potato slices in a baking pan (35 x 30 cm), drizzle with olive oil, sprinkle with two teaspoons Vegeta Natur and bake in a preheated oven at 180°C for 40 minutes, until the potatoes have a nice golden crust. 2. Rub the outside of the clean fish with remaining Vegeta Natur, place a clove of garlic and a sprig of rosemary in the cavity of each fish. 3. Heat olive oil, and fry the fish on both sides . 4. Take the potatoes out of the oven, place the fried fish on top of them. Arrange the tomatoes on top of the fish. 5. Add wine and return the baking pan to the oven and bake the fish, potatoes and tomatoes for another 15 minutes. When done, sprinkle with parsley. 6. Clean savoy cabbage, wash the leaves and place them in a pot with little water at the bottom. When the water boils, cook for exactly one minute and remove. Cut the leaves into strips and season with olive oil mixed with pressed garlic and sea salt. 7. Serve the fish warm with roasted potatoes and crispy savoy cabbage.

PIZZOCHERI WITH SAVOY CABBAGE, POTATOES, AND CHEESE



Pizzocheri with Savoy Cabbage, Potatoes, and Cheese image

If you can't find pizzocheri, a buckwheat pasta cut like fettuccine, you have two choices: make it yourself (page 542) or substitute any fettuccinelike pasta. If you can't find Taleggio (already a compromise, because when I had this dish it was made with a local Alpine cheese whose name exists only in dialect), use fontina (real fontina, if you can find it, from the Valle d'Aosta), or another fairly strong but not too hard or harsh cheese.

Yield makes 4 servings

Number Of Ingredients 8

Salt and black pepper to taste
1 pound Savoy or other cabbage, cored and shredded
2 waxy potatoes, peeled and diced
3 tablespoons butter
5 fresh or 2 dried sage leaves
1 pound pizzocheri or other pasta
1 cup grated Taleggio, fontina, or other semisoft cheese
1 cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil and add salt. Add the cabbage and the potatoes.When they are tender, after about 10 minutes, remove them with a slotted spoon and place them in a large bowl; season with pepper and a little salt and keep warm.
  • Put the butter and sage in a small saucepan and simmer while you cook the pasta. Cook the pasta until tender but still firm. Just before the pasta is done, remove 1/2 cup of the cooking liquid and pour over the cabbage and potatoes. Drain the pasta and add it to the vegetables, along with the Taleggio and half the Parmesan.
  • Pour the butter-sage mixture over all, grind pepper over the pasta, and serve, tossing it at the table and passing the remaining Parmesan.

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