Best Seared Whitefish With Mustard Sauce And Saffron Potatoes Recipes

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SEARED LAKE SUPERIOR WHITEFISH WITH A MOUSSELINE MUSTARD SAUCE OVER A BED OF SPINACH AND MUSHROOMS SERVED WITH SAFFRON POTATOES



Seared Lake Superior Whitefish with a Mousseline Mustard Sauce over a Bed of Spinach and Mushrooms served with Saffron Potatoes image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

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
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

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.

GRILLED WHITEFISH WITH DIJON MUSTARD CRUST



Grilled Whitefish with Dijon Mustard Crust image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

4 (4-ounce) whitefish fillets, boneless, skinless
4 tablespoons Dijon mustard
8 tablespoons bread crumbs
Salt and pepper
3 tablespoons vegetable oil
Serving suggestion: potatoes, broccoli, or any favorite vegetable

Steps:

  • Preheat a grill.
  • Coat each fillet of fish with a thick layer of Dijon mustard. Dip each fillet in bread crumbs and season with salt and pepper.
  • Brush a hot grill with the oil, and place each fillet on the grill. Grill for approximately 5 minutes, flip, and grill other side until done.
  • To serve, place on plate and serve with potatoes, broccoli, or any of your favorite vegetables.

SEARED WHITEFISH WITH MUSTARD SAUCE AND SAFFRON POTATOES



Seared Whitefish With Mustard Sauce and Saffron Potatoes image

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.

Provided by Sandi From CA

Categories     Whitefish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

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
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

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. Yup, 10%. When reduced, add heavy cream. Slowly whisk in soft butter, spoon by spoon. Fold in mustard. Adjust seasoning, to taste.

Nutrition Facts : Calories 1071.8, Fat 51.8, SaturatedFat 30.7, Cholesterol 261.1, Sodium 809.9, Carbohydrate 94.3, Fiber 15.4, Sugar 8, Protein 52.7

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