Rich Forest
A tall mold of fish, garlic-mashed potatoes, spinach, and mushrooms shows off its layers. Any firm white fish can be used for the fillets. The chef names his dishes after the personality of each; he calls this Rich Forest because of its green and brown colors and earthy mushroom flavor.
Ingredients
- Meunier Sauce
- Olive Oil - 1/2 teaspoon
- Maui or other sweet white onion - 1, diced
- Dry Red Wine - 2 cups
- Unsalted Butter - 1/2 cup (1 stick)
- Veal or Beef Stock - 2 cups
- Arrowroot - 1 tablespoon, diluted in 1 tablespoon water
- Salt and freshly ground pepper to taste
- Beurre Blanc
- Shallots - 3, minced
- Cracked Pepper - 1 teaspoon
- Dry white wine - 1 cup
- Heavy (whipping) cream
- Unsalted Butter - 1 cup (2 sticks), cut into tablespoon-sized pieces
- Garlic-Mashed Potatoes
- White or yellow potatoes - 6, peeled and chopped
- Unsalted Butter - 1/2 cup (1 stick)
- Garlic Cloves - 8, diced
- Heavy (whipping) cream - 2 cups
- Salt and freshly ground pepper to taste
- Croissants - 3 day-old, broken up
- Dried Mushrooms - 2 ounces
- White Fish Fillets - eight, 4-ounce, firm such as sole or halibut
- Olive Oil - 6 tablespoons
- Garlic Cloves - 6, minced
- Fresh Spinach - 1 pound, stemmed
- Salt and freshly ground pepper to taste
- Garnish
- Fresh Chives - 1 cup, snipped
- Fresh Parsley - 1/2 cup, minced
Instructions
To make the meunier sauce: In a medium saucepan over medium-low heat, heat the olive oil and saute the onion for 20 to 25 minutes, or until browned and caramelized. Add the red wine and cook over medium-high heat until nearly evaporated. Add the butter, reduce the heat to low, and cook until the butter browns. Add the stock and simmer to reduce by one-fourth. Whisk in the diluted arrowroot and simmer until it begins to thicken. Add salt and pepper. Set aside and keep warm.
To make the beurre blanc: In a medium saucepan, combine the shallots, pepper, and wine and bring to a boil. Add the cream and cook to reduce by half. Remove from heat and whisk in the butter one tablespoon at a time. Return the pan to the stove as necessary to keep the mixture just warm enough to melt the butter. Strain through a fine-meshed sieve. Keep warm over tepid water.
To prepare the potatoes: Cook the potatoes in salted boiling water for 20 minutes, or until tender. Drain in a colander and let dry for 10 minutes. In the same saucepan, combine the butter, garlic, and cream and bring to a boil. Lower the heat to a simmer and cook for 15 to 20 minutes. Put the potatoes in a medium bowl and beat, gradually adding the cream mixture. Season with salt and pepper. Set aside; keep warm.
In a blender or processor, combine the stale croissants and dried mushrooms and grind to fine crumbs. Using a 3-inch ring mold, cut the fish fillets into circles. Sprinkle the fish with salt and dust with the crumbs.
Preheat the oven to 350 F. In a large ovenproof saute pan or skillet over medium-high heat, heat 2 tablespoons of the oil and saute the fish for 30 seconds on one side. Turn the fish and saute for 30 seconds. Bake for 6 minutes, or until medium-rare. Set aside and keep warm.
In a large saute pan or skillet over medium heat, heat the remaining oil and saute the garlic for 3 seconds, or until translucent. Add the spinach and saute until just wilted. Add the salt and pepper. Set aside and keep warm.
To serve: Place a 3-inch-diameter ring mold on each plate. Layer in one fourth of the spinach mixture, then a fish fillet, one fourth of the potatoes, and a second fish fillet. Remove the ring. Repeat with each plate. Ladle 2 tablespoons beurre blanc on the top and 2 tablespoons of the meunier on top of that. Garnish with chives and parsley.
