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

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

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

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Ingredients:

Serving

1 lb shiitakes
olive oil
1 lb spinach leaves, rinsed
8 medium sized potatoes
1 tbsp saffron
4 fillets (7 to 8-oz) 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 tbsp champagne vinegar
pinch salt
pinch white pepper
1 tbsp heavy cream
1 cup butter, softened
2 tbsp whole grain dijon mustard

Directions:

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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2155.39 Kcal (9024 kJ)
Calories from fat	612.49 Kcal
		% Daily Value*
Total Fat	68.05g	105%
Cholesterol	527.15mg	176%
Sodium	230.74mg	10%
Potassium	1852.77mg	39%
Total Carbs	47.09g	16%
Sugars	12.55g	50%
Dietary Fiber	19.67g	79%
Protein	180.42g	361%
Vitamin C	53.7mg	89%
Vitamin A	0.6mg	19%
Iron	7mg	39%
Calcium	310.6mg	31%

Amount Per 100 g
Calories	274.22 Kcal (1148 kJ)
Calories from fat	77.92 Kcal
		% Daily Value*
Total Fat	8.66g	105%
Cholesterol	67.07mg	176%
Sodium	29.36mg	10%
Potassium	235.72mg	39%
Total Carbs	5.99g	16%
Sugars	1.6g	50%
Dietary Fiber	2.5g	79%
Protein	22.95g	361%
Vitamin C	6.8mg	89%
Vitamin A	0.1mg	19%
Iron	0.9mg	39%
Calcium	39.5mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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