Seared Whitefish With Mustard Sauce And Saffron Potatoes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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
• 1 tablespoon vinegar
• 1 pinch salt
• 1 pinch white pepper
• 1 tablespoon heavy cream
• 1 cup butter, softened
• 2 tablespoons whole grain dijon mustard

Recipe

• 1 heat a deep fryer to 350 degrees f.
• 2 saute mushrooms in a skillet with 1 tablespoon of olive oil until soft. keep warm in pan.
• 3 saute spinach in pan with 1 tablespoon of olive oil until soft. keep warm in pan.
• 4 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.
• 5 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.
• 6 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.
• 7 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.
• 8 combine in a saucepan, shallots, white , 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.