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1
Heat a deep fryer to 350 degrees F.
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2
Saute mushrooms in a skillet with 1 tablespoon of olive oil until soft.
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3
Keep warm in pan.
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4
Saute spinach in pan with 1 tablespoon of olive oil until soft.
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5
Keep warm in pan.
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6
Peel potatoes.
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7
Cut off sides of potatoes.
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8
Add potatoes to a pot of boiling water with saffron, for color and taste.
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9
Boil until tender.
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10
Drain.
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11
Season the fish with white pepper and salt on both sides.
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12
Heat a non-stick skillet over high heat.
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13
Brush fish on both sides with olive oil.
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14
Add fish to skillet and sear on both sides, 3 minutes each side.
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15
Using only the white part of the leek, halve lengthwise.
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16
Take each half and julienne thinly.
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17
Wash and dry.
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18
Deep fry in hot oil for 1 to 2 minutes until crisp.
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19
Drain on paper towels.
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20
Put spinach in center of plate.
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21
Put mushrooms on spinach.
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22
Put whitefish on top of mushrooms.
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23
Cover fish with Mousseline Mustard Sauce.
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24
Put 2 potatoes on side of plate.
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25
Put a small heap of leeks on top of fish.
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26
Combine in a saucepan, shallots, white wine, vinegar, salt and pepper.
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27
Reduce to 10 percent of its original volume.
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28
When reduced, add heavy cream.
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29
Slowly whisk in soft butter, spoon by spoon.
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30
Fold in mustard.
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31
Adjust seasoning, to taste.
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32
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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33
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
