Pistachio Crusted Whitefish, w/ Champ, Mushrooms & Beurre


3 large Idaho potatoes, peeled and diced
1/2 pound butter, softened
1/2 cup sliced green onions or chives
1/2 cup heavy cream
Salt and pepper

Cook potatoes in salted water until just soft.
Drain water and put potatoes back in the same pot and cook on low for just a minute or two to evaporate any excess water.
Put all the potatoes in a food mill and add heavy cream and butter to the pot over high heat.
Rice the potatoes into the pot and add onions and season with salt and pepper.

Carmelized Mushrooms

1 pound assorted mushrooms
1 tablespoon butter
1 tablespoon vegetable oil
Salt and pepper

Heat the oil in a saute pan until almost smoking hot.
Add the mushrooms and toss quickly.
Add the butter and season with salt and pepper.
Reduce the heat to medium-high and cook until all the liquid evaporates.
Keep warm.