Recipe Review: filets de poisson bercy aux champignons w/sweet potato latkes and spinach
Sweet Potato Latkes
Serving size: 6-8
16oz shredded sweet potato
2 lg eggs
1/2 c matzo meal
1/2 c onions
salt & pepper to taste
1. Coarsely shred the potatoes and squeeze out any excess liquid. Transfer to a large bowl and stir in the egg, matzo meal, onion and a large pinch of salt. Shape the mixture into small patties, about 1/2 inch thick; press the cakes to compress them.
2. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches, fry the latkes over moderately high heat until browned and crisp, about 3 minutes per side. Lower the heat if the pancakes brown too quickly and add more oil if necessary. Transfer the pancakes to a baking sheet lined with paper towels and sprinkle with salt.
Filets de poisson bercy aux champignons
(Fish fillets poached in white wine with mushrooms)
Ingredients:
12 oz (or 3c) sliced mushrooms
3 medium shallots, minced
2 TB butter
pinch Salt and Pepper
2.5 lbs filets of Sole or Flounder
3/4c White wine + 1/2c cold water
Parchment or Wax paper (DO NOT use foil, as it will discolor the wine)
3 TB flour
3 TB butter
8 oz whipping cream
Salt and Pepper
1/4c freshly grated swiss cheese
1 TB butter
In an enameled skillet, toss the mushrooms in hot butter over moderately high heat for a minute or two without browning. Season with salt and pepper, and set aside.
Season the filets lightly with salt and pepper and arrange them in one slightly overlapping layer in the dish. If filets are thin, they may be folded in half so they make triangles. Spread the mushrooms over them.
Pour in the cold liquid and enough water so fish is barely covered. Bring almost to the simmer on top of the stove. Lay the buttered paper over the fish. Then place dish in bottom third of preheated oven. Maintain liquid almost at the simmer for 8 to 12 minutes depending on the thickness of the filets. The fish is done when a fork pierces the flesh easily. Do not overcook; the fish should not be dry and flaky. Place a cover over the dish and drain out all the cooking liquid into an enameled saucepan.
Preheat broiler.
Rapidly boil down the poaching liquid until it has reduced to 1 cup.
Off heat, beat the flour and butter paste into the hot liquid, then 1/2 cup of the cream. Bring to the boil. Thin out the sauce with additional tablespoons of cream until it coats the spoon nicely. Season to taste with salt, pepper, and drops of lemon juice.
Spoon the sauce over the fish. Sprinkle on the cheese, and dot with butter. Place dish 6 to 7 inches from a hot broiler for 2 to 3 minutes to reheat fish and brown top of sauce lightly. Serve as soon as possible.
(*) Dish may be prepared ahead and reheated as follows: After sprinkling on the cheese and butter, set aside. Before serving, reheat just to the simmer on top of the stove, then run for a minute or two under a hot broiler to brown the top of the sauce.
I always thought the first Julia Child recipe I would make, would be boeuf bourgunignon. My dreams of romantacism were quickly crushed when Steve decided to acknowledge Catholicism and abstain from all meat, except seafood for lent. However, I did promise that I would cook at least once a week, plus he didn't object when I slipped "Mastering the Art of French Cooking" into the shopping cart at costco. French cooking is the one frontier I've been tepid about entering. While I'm comfortable with American, Asian, Spanish, etc- there are no 30 minute meal shortcuts for the clueless American like myself. I'm truly grateful that Julia Child helped bring French cooking to the American Table to save future generations from Sandra Lee and Marsmallow Puff in a Jar.
This recipe forced me to step outside my comfort zone: I've never poached anything nor have I had much experience with wine. I've always been told that I should cook with a Wine I would drink with, except the problem is I don't drink! I ended up choosing a Chardonnay since none of the recommended white wines were available (we were short on time and had to get most of the ingredients from Costco, plus wine there is cheap!). The wine was buttery, with a hint of spice and a vanilla, it didn't taste half bad and smelled absolutely divine when simmering.
Poaching the fish actually turned out to be easier than cooking the latkes. Originally, I was going to use scallops and plate them on little nests made of latkes, but Costco was out of scallops and I had to substitute for fish. The first batch turned out large and deformed, at that point I gave up and used my hands to shape little patties.
The Latkes were too small for the fillet triangles, but the starchiness complemented the buttery wine sauce so nicely. Steve and Jeff both agreed that it was like eating a fancy dinner, but better because they're were in pajamas. Between the three of us we finished off the bottle of Chardonnay and soaked up the left over sauce with a fresh loaf of french bread. Dinner was so decadent we didn't have any room for the Moscato Jeff had bought to drink with dessert.