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 Mousseline Mustard Sauce atop Spinach and Mushrooms Accompanied by Saffron Potatoes

Inspired by Le Vallauris

• Level: Intermediate
• Portions: Serves 4
• Nutritional Facts per Serving
  Serving Size: 1 of 4 servings
  Calories: 1105
  Total Fat: 65g
  Saturated Fat: 33g
  Carbohydrates: 102g
  Dietary Fiber: 17g
  Sugar: 13g
  Protein: 27g
  Cholesterol: 156mg
  Sodium: 2168mg
• Total time: 30 minutes
• Preparation: 15 minutes
• Cooking: 15 minutes

Ingredients

• 1 lb shiitake mushrooms
• Olive oil
• 1 lb fresh spinach leaves, cleaned
• 8 medium potatoes
• 1 tbsp saffron
• 4 Lake Superior whitefish fillets (7-8 oz each)
• White pepper and salt
• 1 leek
• Mousseline Mustard Sauce (see recipe below)

Mousseline Mustard Sauce Ingredients

• 4 medium shallots, diced
• 1 cup dry white wine
• 1 tbsp champagne vinegar
• Pinch of salt
• Pinch of white pepper
• 1 tbsp heavy cream
• 1 cup unsalted butter, room temperature
• 2 tbsp whole-grain Dijon mustard

Instructions

Discover the elegant flavors of Le Vallauris with this stunning seared whitefish dishperfect for impressing guests with its golden fillets, vibrant saffron potatoes, and luxurious mustard sauce. Ready in just 30 minutes!

1. Bring a deep fryer or pot of oil to 350F.
2. Saut the mushrooms in a skillet with 1 tablespoon of olive oil until tender. Keep warm.
3. In the same pan, wilt the spinach with a tablespoon of olive oil. Reserve and keep warm.
4. Peel potatoes and trim sides. Boil with saffron for color and flavor until soft, then drain.
5. Season whitefish fillets with white pepper and salt. Heat a non-stick skillet over high heat, brush fillets with olive oil, and sear 3 minutes per side until golden and cooked through.
6. Use the white part of the leek: split lengthwise, slice thinly, rinse, dry, and fry in hot oil 1-2 minutes until crisp. Drain on paper towels.
7. To plate: Layer spinach in dish centers, top with mushrooms and a whitefish fillet. Drizzle with Mousseline Mustard Sauce. Add two saffron potatoes beside, and crown fish with crispy leeks.

Mousseline Mustard Sauce Method

1. In a saucepan, combine shallots, white wine, champagne vinegar, salt, and white pepper. Reduce over medium heat to one-tenth volume.
2. Stir in heavy cream. Whisk in softened butter gradually for a smooth emulsion.
3. Blend in mustard and adjust seasoning.

This chef-crafted recipe from Le Vallauris in Palm Springs, CA, brings restaurant magic to your tablenot tested in home kitchens, but worth every masterful step!

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