Dining and Cooking
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Napoleon Of Saint Pierre

Ingredients

  • 12 ounces russet potatoes, choosing large potatoes of equal size
  • ¼ cup melted unsalted butter
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 4 ripe tomatoes
  • 3 teaspoons, plus 1/3 cup, virgin olive oil
  • 4 cloves garlic, crushed
  • 4 sprigs fresh thyme
  • 4 teaspoons fresh lemon juice
  • 36 juniper berries, crushed
  • 1 large sprig fresh tarragon, plucked
  • 8 4-ounce John Dory fillets, or substitute halibut or other white fish
  • 2 ½ tablespoons unsalted butter
  • 1 pound spinach, cleaned and steamed
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      742 calories; 46 grams fat; 16 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 35 grams carbohydrates; 12 grams dietary fiber; 4 grams sugars; 50 grams protein; 160 milligrams cholesterol; 1257 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. Heat the oven to 375 degrees.
  2. Peel the potatoes and trim each into a long, cylindrical shape. Using a mandoline or a good kitchen slicer, cut the potatoes into paper-thin disks.
  3. Brush a cookie sheet with melted butter and arrange the potatoes, overlapping them by about a third, to create squares of potatoes. Press down firmly on the potatoes to help them stick together. Make 8 potato squares. Drizzle them with the remaining butter and season with salt and pepper. Bake for about 15 minutes, or until the potatoes are golden brown. Carefully lift off the pan with a spatula. Set aside.
  4. Lower the oven to 200 degrees.
  5. Fill a bowl with water and ice and set aside. Core the tomatoes and score the underside with an “X.” Bring a pot of water to the boil and add the tomatoes, cooking for 5 seconds. Remove the tomatoes and immediately place in the bowl of ice water. Remove and peel the tomatoes. Place the tomato skins on a cookie sheet.
  6. Bake the tomato skins until brittle, about 20 minutes. Remove and roughly chop the dried peels. Reserve.
  7. Raise the oven to 250 degrees. Slice the peeled tomatoes in half crosswise and remove the seeds. Place the tomato halves cut side down on a pan lined with aluminum foil. Drizzle with 3 teaspoons of virgin olive oil, the crushed garlic and 2 sprigs of thyme. Season with salt and pepper.
  8. Bake the tomatoes for 2 hours.
  9. Meanwhile, make the vinaigrette by whisking together 1/3 cup of olive oil, the lemon juice, juniper berries, tarragon leaves, 2 sprigs of thyme, salt and pepper to taste and the dried tomato skins. Set aside.
  10. Season the fish with kosher salt and freshly ground black pepper. In a saute pan, melt the butter and add the fillets, cooking two to three minutes on each side. Remove and set aside.
  11. Season the steamed spinach with salt and pepper to taste.
  12. Place the vinaigrette in a small pot and heat until just warmed. Assemble the dish by placing some spinach on a plate, a tomato half on top, then a fish fillet and one crisp potato square. Repeat layering. Repeat with other plates. Drizzle with vinaigrette around the perimeter of the plate.

3 hours 15 minutes

Dining and Cooking