A conventional blanquette, or white ragoût, often accompanies veal or lamb, however this model with pollock by house prepare dinner Simone Bouhour was tailored for household dinners on Catholic fish fasting days. Madame Bouhours pairs it with steamed rice and champignon de Paris, a wide range of white button mushroom reportedly first cultivated at Versailles in the course of the reign of Louis XIV within the seventeenth century. The fillets are rapidly poached in a steamer basket or on a rack inserted above a “fait tout,” the on a regular basis saucepan present in most French kitchens. In keeping with her grandson, chef Amaury Bouhours, her secret ingredient is a pinch of nutmeg, which provides a heat notice of spice to the unconventional dish.
Featured in “Fish Friday Across the World” by Shane Mitchell.
- 5 Tbsp. plus 1 tsp. unsalted butter
- 7 oz. white button or cremini mushrooms (¾ cup), sliced ¼-in. thick
- 1¾ cups basmati rice
- 4 6-oz. fillets gentle white fish, ideally haddock, pollock, or sea bream
- ⅓ cup all-purpose flour
- 2½ cups entire milk
- Pinch freshly grated nutmeg
- 1 tsp. recent lemon juice, or extra to style
- Kosher salt and freshly floor pepper
Directions
- In a medium pot over medium warmth, soften 1 teaspoon of butter. Add the mushrooms and prepare dinner till softened and cooked by, 5 minutes. Switch to a bowl, put aside, and maintain heat. Clear out the pot.
- In the identical medium pot over excessive warmth, deliver 2 cups of water to a boil. Add the rice and switch the warmth to low. Prepare the fish in a steamer basket or on a rack with out crowding, then place the basket on prime of the pot containing the rice and canopy with a tight-fitting lid. Cook dinner till the water evaporates, about 10 minutes. Take away from the warmth and put aside to proceed steaming till the fish is opaque and cooked by and the rice is fluffy, about 10 minutes extra.
- In the meantime, in a separate medium pot over low warmth, soften the remaining butter. Shortly whisk within the flour till simply mixed (don’t permit the combination to darken). Slowly pour within the milk, whisking constantly, till the sauce develops a creamy consistency, 5 minutes. Add the nutmeg, then season to style with lemon juice, salt, and black pepper.
- Divide the reserved fish, rice, and mushrooms evenly amongst 4 plates. Pour the sauce excessive of every plate and serve instantly.
The publish Blanquette de Poisson (Fish in Cream Sauce) appeared first on Saveur.
