See Also: Cooking Club · Fish and Seafood · France
Parisian Fish
From Dorothy McNett's recipes at www.dorothymcnett.com. Traditionally carp is used in Europe and especially Paris. Bass, sturgeon or other firm whole fish is a great substitute. Be creative! It is attractively served with the stuffing so best to use a firm whole fish but any good quiality fresh fish will work! And you will use about 1/2 pound of another kind of fish, cooked ahead of time, in some court bouillon.
1/2 pound filet of fresh fish (salmon, tuna, sole, any!)
1 cup court bouillon (or other poaching liquid)
1 firm whole fish, about 2 pounds, that can be stuffed
1 hard cooked egg
1 egg, whisked
2 tablespoons milk or half and half
1 teaspoon anchovy paste
4 fresh brown or white mushrooms, thinly sliced
1 tablespoon extra virgin olive oil
2 bay leaves
1/2 teaspoon dried thyme, or some snipped fresh thyme
sprinkles of sea salt, and freshly ground pepper
First poach the 1/2 pound of fresh fish filet by heating the 1 cup of court bouillon in a small skillet, poaching the fish about 2 minutes or so until the fish is done. Remove from the liquid and mash the fish into a bowl along with the hard cooked egg. Add the whisked egg, milk, anchovy paste and sliced mushrooms. Put the whole fish into a baking pan or skillet and then stuff with the mixture. Drizzle the olive oil over the fish, place bay leaves on top and sprinkle with the thyme. Bake in 375 degree oven for about 20 minutes or so, or until fish tests done. Sprinkle with salt and pepper and serve, arranged on a beautiful platter.
Recipe created 2017-05-15.
