Seared Whitefish With Mustard Sauce And Saffron Potatoes - cooking recipe

Ingredients

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
Mousseline Mustard Sauce
4 medium shallots, chopped
1 cup dry white wine
1 tablespoon champagne vinegar
1 pinch salt
1 pinch white pepper
1 tablespoon heavy cream
1 cup butter, softened
2 tablespoons whole grain Dijon mustard

Preparation

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. Yup, 10%. When reduced, add heavy cream. Slowly whisk in soft butter, spoon by spoon. Fold in mustard. Adjust seasoning, to taste.