GREEN BAY - Plae Bistro's executive chef showed us how she prepares one off the dishes they are featuring for Green Bay Restaurant Week. Lorie Zilles made a Chilean sea bass with wild mushroom tarragon sauce, and creamy garlic mashed potatoes with grilled Asparagus.
Sea bass: season with salt and pepper and pan seared
Wild mushroom tarragon sauce - 1 cup wild mushrooms, 1 t salt & pepper, 1/2 cup heavy cream, 1 T fresh tarragon, 1/4 grated parmesan cheese
Garlic mashed Potatoes - 8 cups Yukon gold potatoes boiled and strained - whole garlic cloves basted in olive oil, strained and mashed into potatoes with 1 stick butter, 1 cup heavy cream, 1 T salt & peper
Asparagus is rubbed with our house seasoning, (secret) and extra virgin olive oil and grilled
Green Bay Restaurant week runs through July 17th. Click here for the complete list of participating restaurants.