Lake Superior Whitefish Provençal Recipes

LAKE SUPERIOR WHITEFISH PROVENçAL

Steps:

• For the Provençal "Salad": Combine above ingredients in a glass bowl, and allow to rest at room temperature while you prepare the fish. This may be prepared several hours or up to a day ahead. Cover and keep refrigerated if not serving within two hours.
• For the Fish: Add oil or butter and shallots to a warm pan, and sauté for a minute or two over medium-high heat - just until shallots start to become translucent. Add the white wine or stock - enough so that the entire bottom of the pan is covered with about ¼" of liquid. Simmer for another minute or two to allow to reduce slightly. Add Whitefish fillet(s) to pan, skin-side down (the skin is easily removed when fish is cooked). Baste fillet(s) with wine/stock mixture and reduce heat to medium-low. Cover pan and continue cooking for 8 - 10 minutes. Baste fish occasionally during cooking, making sure the liquids are slowly simmering (not boiling).Fish is fully cooked when the it's the same color all the way through, and internal temperature reaches 140°F.
• To Serve: Portion and serve fish over Israeli Cous Cous and Steamed Asparagus (as shown here), or with rice and fresh greens.

WHITE FISH PROVENCAL

Steps:

• Preheat oven to 375 degrees.
• Place fish fillets in a oven safe baking dish.
• Drizzle 1-1/2 T Olive Oil over fish. Rub oil on both sides and Salt & Pepper.
• Sprinkle fish with Onion and Garlic Powders, Basil and Thyme herbs.
• Top with a 1-1/2 heaping T of Stewed Tomatoes per fillet
• Pit and slice Olives into halves or quarters and sprinkle on top of tomatoes(Kalamata is delicious in this recipe).
• Splash the tops of tomatoes & olives with White Wine and drizzle the remaining Olive Oil.
• Bake with a foil tent for 15 minutes or until fish is white and flakey.

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

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.