Seared Lake Superior Whitefish with a Mousseline Mustard Sauce over a Bed of Spinach and Mushrooms served with Saffron Potatoes
- 1 pound shiitakes
- Olive oil
- 1 pound spinach leaves, rinsed
- 8 medium sized potatoes
- 1 tablespoon saffron
- 4 fillets (7 to 8-ounces) Lake Superior jumbo whitefish
- White pepper and salt
- 1 leek
- Mousseline Mustard Sauce, recipe follows
- Mousseline Mustard Sauce:
- 4 medium shallots, chopped
- 1 cup dry white wine
- 1 tablespoon champagne vinegar
- Pinch salt
- Pinch white pepper
- 1 tablespoon heavy cream
- 1 cup butter, softened
- 2 tablespoon 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.
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.Mousseline Mustard Sauce:
Combine in a saucepan, shallots, white wine, vinegar, salt and pepper. Reduce to 10 percent of its original volume. When reduced, add heavy cream. Slowly whisk in soft butter, spoon by spoon. Fold in mustard. Adjust seasoning, to taste.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Le Vallauris, Palm Springs, CA
Recipe courtesy of Robin Miller
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Robert Irvine