Sept/Oct 2011 - Mastering The Art of French Cooking - Filets de Poisson Bercy aux Champignons
I've mentioned it before, but I really enjoy Julia Child's cookbook. I feel like every time I make a recipe from her book I not only have a pretty good meal, but I also come away with an understanding of a new cooking technique that I can use later (perhaps when coming up with my own recipes).
This month's recipe was no different. We love fish and try to cook it pretty often in our house, but I had never ever poached fish before. There's a first time for everything. Preparing the dish was easy and straightforward. I don't own (yet) a casserole dish that can go on the stove, so instead I used one of my All Clad pans that is oven safe.
I sauteed the mushrooms, arranged the fish and butter, poured the wine and water and topped with the mushrooms. After bringing it all to a simmer over the stove, I put the pan in the oven and let it simmer.
I was very careful when taking my pan out of the oven because it's very easy to forget that the handle is just as hot as the rest of the pan (unfortunately I got burned pretty bad once making this mistake), so I wrapped a towel around the handle to remind myself.
Making the sauce was very easy as well (I love Julia Child's sauces and make her Bechamel sauce pretty often to serve with pasta). Everything came together easily and I served our fish with cous cous and a salad topped with goat cheese.
The verdict? Well, honestly, I was not wowed. I loved the sauce, it was delicious. However, the fish was not my favorite. It was good, but I didn't like it more than any of the other many ways I cook fish.
A few things to point out - 1) I used tilapia, which was not on the extensive list of substitute fish, so maybe that was an issue; 2) Bogdan thinks if I had added some Tony's to the salt and pepper when I seasoned the fish before cooking all would be perfect; 3) I think he might be on to something. Did I say that the sauce was delightful? It was.
Will I make the recipe again? You know, I'm not sure. I might try it with another type of fish one day and use the Tony's trick. I don't see it becoming a "regular" fish dish in our house, though. What did you think of it? How did your fish come out?
Alternate Recipe: Potage Parmentier. I've made this soup before and thought it was the best potato soup ever. You can read more about it here. What did you think of the soup?
This month's recipe was no different. We love fish and try to cook it pretty often in our house, but I had never ever poached fish before. There's a first time for everything. Preparing the dish was easy and straightforward. I don't own (yet) a casserole dish that can go on the stove, so instead I used one of my All Clad pans that is oven safe.
I sauteed the mushrooms, arranged the fish and butter, poured the wine and water and topped with the mushrooms. After bringing it all to a simmer over the stove, I put the pan in the oven and let it simmer. I was very careful when taking my pan out of the oven because it's very easy to forget that the handle is just as hot as the rest of the pan (unfortunately I got burned pretty bad once making this mistake), so I wrapped a towel around the handle to remind myself.
Making the sauce was very easy as well (I love Julia Child's sauces and make her Bechamel sauce pretty often to serve with pasta). Everything came together easily and I served our fish with cous cous and a salad topped with goat cheese.The verdict? Well, honestly, I was not wowed. I loved the sauce, it was delicious. However, the fish was not my favorite. It was good, but I didn't like it more than any of the other many ways I cook fish.
A few things to point out - 1) I used tilapia, which was not on the extensive list of substitute fish, so maybe that was an issue; 2) Bogdan thinks if I had added some Tony's to the salt and pepper when I seasoned the fish before cooking all would be perfect; 3) I think he might be on to something. Did I say that the sauce was delightful? It was.
Will I make the recipe again? You know, I'm not sure. I might try it with another type of fish one day and use the Tony's trick. I don't see it becoming a "regular" fish dish in our house, though. What did you think of it? How did your fish come out?
Alternate Recipe: Potage Parmentier. I've made this soup before and thought it was the best potato soup ever. You can read more about it here. What did you think of the soup?
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I ready to start back to the cook book club. I'm ready! I'm ready!
ReplyDeleteI am too! I swear. Next month/this month even, I'm totally in. Any good Thanksgiving recipes? I have to host 17 people in, hmm, a week or so...
ReplyDeleteI know I've been out of the loop with cookbook club posts, but are we planning a Nov/Dec cookbook club recipe, or is it too hectic with the holidays? I vote yes, we do one. :) I'm ready!!
ReplyDeleteDo either you have a cookbook in mind?? If not, I can pick something.
ReplyDeleteI'll look this evening and see if I can find something easy and holiday-y.
ReplyDeleteI found an easy soup recipe, or we could each just post about a recipe that we cook during Thanksgiving/holidays, which would be different, but not as much pressure to cook something else with a big food/cooking holiday next week.
ReplyDeleteI like that idea Katie! I think you might be on to something...
ReplyDelete