Seared Whitefish With Mustard Sauce and Saffron Potatoes Recipe #166127
A critic's pick! I haven't made this yet, but I will as soon as I can reem out my arteries from the last fat-filled dinner. Adapted from a recipe used by Le Vallauri, Palm Springs, CA. This is actually served on a bed of spinach, but the title field didn't give me enough room.
30 min | 15 min prep
SERVES 4
- 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
- Heat a deep fryer to 350 degrees F.
- Saute mushrooms in a skillet with 1 tablespoon of olive oil until soft. Keep warm in pan.
- Saute spinach in pan with 1 tablespoon of olive oil until soft. Keep warm in pan.
- 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.
- 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.
- 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.
- 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.
- 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.
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5 stars