Since a few of you asked for that fish recipe I made the other day, here it is! I got the recipe from Cuisine TV. Eric Léautey did a show this winter about fish, and this was one of the recipes he did.
It's made with merlan, a white fish found off the European coast in the Atlantic. I don't know if it's available in the US, or even what it would be called, but I suspect you could use any firm white-fleshed fish for this dish and it would be great.
Merlans à la moutarde
Merlan with mustard
200 g button mushrooms
two merlan fillets (or your favorite firm white fish)
1 tblsp dijon mustard
100 ml (1/2 cup) dry white wine
2-3 tblsp butter
salt and pepper
Finely chop the shallots. Chop the mushrooms into a duxelle (use the food processor if you have one). Lightly sauté the shallots and mushroom duxelle together in a little oil or butter. Season with salt and pepper. Don't fully cook them.
Spread half the shallot/mushroom mixture on the bottom of a baking dish. Put the fish fillets on top and season them with salt and pepper. Spread the remaining shallot/mushroom mixture on top of the fillets.
Dissolve the mustard in the white wine (use a whisk if necessary). Gently pour the sauce over and around the fish. Dot with bits of butter.
Bake in a pre-heated 190ºC (375ºF) oven for 20 to 30 minutes.
For an extra touch, remove the fillets after baking and mix the the sauce with a stick blender together with a tablespoon or so of crème fraiche. Sprinkle with chopped parsley and serve with fresh lemon slices if you like.
The recipe called for 4 fillets, but I think you'd need more mushrooms & shallots for that. Adjust accordingly.
I didn't take any photos of the dish, so I put up a picture of a whole merlan instead. ;)
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