Seared Whitefish With Mustard Sauce and Saffron Potatoes

Ingredients

• 1 lb shiitake mushroom
• olive oil
• 1 lb spinach leaves, rinsed
• 8 medium potatoes
• 1 tablespoon saffron

• 4 (7-8 ounce)  white fish fillets
• salt
• white pepper
• 1 leek

Mousseline Mustard Sauce

• 4 medium shallots, chopped
• 1 cup dry white wine
• 1 tablespoon champagne vinegar
• 1 pinch salt
• 1 pinch white pepper
• 1 tablespoon heavy cream
• 1 cup butter, softened
• 2 tablespoons whole grain Dijon mustard

Directions

1. 1

   Heat a deep fryer to 350 degrees F.

2. 2

   Saute mushrooms in a skillet with 1 tablespoon of olive oil until soft. Keep warm in pan.

3. 3

   Saute spinach in pan with 1 tablespoon of olive oil until soft. Keep warm in pan.

4. 4

   Peel potatoes. Cut off sides of potatoes. Add potatoes to a pot of boiling water with saffron, for color and taste. Boil until tender. Drain.

5. 5

   Season the fish with white pepper and salt on both sides. Heat a non-stick skillet over high heat. Brush fish on both sides with olive oil. Add fish to skillet and sear on both sides, 3 minutes each side.

6. 6

   Using only the white part of the leek, halve lengthwise. Take each half and julienne thinly. Wash and dry. Deep fry in hot oil for 1 to 2 minutes until crisp. Drain on paper towels.

7. 7

   Put spinach in center of plate. Put mushrooms on spinach. Put whitefish on top of mushrooms. Cover fish with Mousseline Mustard Sauce. Put 2 potatoes on side of plate. Put a small heap of leeks on top of fish.

8. 8

   Combine in a saucepan, shallots, white wine, vinegar, salt and pepper. Reduce to 10 percent of its original volume. Yup, 10%. When reduced, add heavy cream. Slowly whisk in soft butter, spoon by spoon. Fold in mustard. Adjust seasoning, to taste.