SEARED LAKE SUPERIOR WHITEFISH WITH A MOUSSELINE MUSTARD SAUCE OVER A BED OF SPINACH AND MUSHROOMS SERVED WITH SAFFRON POTATOES
Steps:
- 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. When reduced, add heavy cream. Slowly whisk in soft butter, spoon by spoon. Fold in mustard. Adjust seasoning, to taste.
BROILED FISH
Mother's secret in preparing this dish was to butter the fish before dusting it with flour. That seals in the moisture and makes the fish so succulent. -Ann Berg, Chesapeake, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 292 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 272mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.
MAYONNAISE BAKED FISH
Really simple recipe that even pleases the non fish lovers among us! My favorite fish to use is tilapia, but any mild, white fish will work nicely.
Provided by ItalianMan
Categories Tilapia
Time 23m
Yield 4 filets
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place fish, in a lightly greased 9x13 baking dish.
- In a bowl, combine mayonnaise, butter, onion, cheese, lemon juice, Old Bay, and pepper. Mix until a thick paste is formed.
- Spread mixture evenly over fish filets, then top with bread crumbs.
- Bake for about 10 minutes, or until fish is flaky.
- To finish cooking, place fish under the broiler, for another 2-3 minutes, or until fish is golden brown.
Nutrition Facts : Calories 428.4, Fat 19.2, SaturatedFat 8, Cholesterol 132.5, Sodium 550.5, Carbohydrate 16.2, Fiber 0.9, Sugar 2.8, Protein 45.7
BROILED WHITEFISH WITH MUSHROOM MAYONNAISE
Adapted from Classic Canadian Cooking. Pickerel, lake trout, or black bass may be substituted for the whitefish.
Provided by Chocolatl
Categories Whitefish
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat broiler.
- Wipe fish with a damp cloth.
- Combine garlic, onion, pepper, 1/4 cup butter, 3 tablespoons lemon juice, and lemon zest.
- Rub over fish, inside and out.
- Combine celery leaves, mushrooms and parsley.
- Place half the mixture in the cavity of each fish.
- Combine remaining butter, lemon juice and salt.
- Place fish in a shallow pan.
- Broil 4" from heat source.
- Cook until fish is cooked through, 15-20 minutes, basting with the butter-lemon juice mixture.
- The fish does not need to be turned, but lower the pan if the skin begins to burn.
- Serve with the pan juices.
Nutrition Facts : Calories 133.4, Fat 13.5, SaturatedFat 8.5, Cholesterol 35.6, Sodium 121.9, Carbohydrate 3.5, Fiber 0.6, Sugar 1.4, Protein 0.7
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