There is a famous French dish that is usually served in spring, called "Blanquette de Veau" directly translated one would say, Blanket of Veal ;D
This is a wholesome, creamy recipe and as I didn't have veal at hand, I decided to adapt the recipe with what I had in my freezer which was a packet of mixed fish fillets. You could add some dry white wine to the enhance the flavour of the sauce.
Serves 4.
This is a wholesome, creamy recipe and as I didn't have veal at hand, I decided to adapt the recipe with what I had in my freezer which was a packet of mixed fish fillets. You could add some dry white wine to the enhance the flavour of the sauce.
Serves 4.
Ingredients:
-
600g mixed fish fillets (salmon, cod,etc)
- 1 Rutabaga (yellow turnip)
- 2 stalks of celery
- 1 whole leek
- 10 baby carrots
- 3 or 4 bay leaves
- 2 or 3 stalks of parsley
- a small branch of fresh rosemary
- 3 cloves
- 5 juniper berries
- salt to taste
- 1 T butter
- 2 T flour
- 1t mustard
- 2 T fraîche crème (or more if you like creamy!
Method:
Prepare the vegetables, I cut the leek in 3 and stuck the cloves in one of the pieces. I cut the rutabaga in about 8 pieces and the celery stalks in 3. I left the baby carrots whole.
Prepare the vegetables, I cut the leek in 3 and stuck the cloves in one of the pieces. I cut the rutabaga in about 8 pieces and the celery stalks in 3. I left the baby carrots whole.
Put all the vegetables in a stock pot, cover with water and
add the parsley, bay leaves, juniper berries and salt.
Cook until the vegetables are soft.
In a frying pan, brown the fish in a little olive oil.
Remove.
In the same pan, melt the butter, add the flour and stir
into a paste.
Add the stock from the vegetables little by little to make a
white sauce. Add the mustard and the cream. Rectify the seasoning, add some
pepper if desired.
In a warmed serving dish, arrange the vegetables and the fish.
Pour over the sauce, decorate with chopped parsley and serve hot with rice or
mashed potatoes.
