Whitefish with Enoki
Typical of Michel Richard’s light sure touch, whitefish fillets are crusted with an herbed crumbs held in place with a mustard-egg mixture and poached in chicken stock. The stock is used to make a sauce that includes delicate enoki mushrooms and soy sauce. The fish fillets are served on the enoki mushrooms with a simple garnish of chopped chives.
- Tarragon - 2 tablespoons, stemmed
- Italian Parsley - 1 cup, stemmed
- Fine Bread Crumbs - 1/2 cup
- Grey Poupon - 1 tablespoon (alt. similar mustard)
- Egg Yolk - 1
- Whitefish - Four portions (6 oz)
- Chicken Stock - 1 cup
- Olive Oil - 2 teaspoons
- Garlice - 1 teaspoon, chopped
- Enoki Mushrooms - 12 oz
- Red Wine Vinegar - a few drops
- Soy Sauce - 2 tablespoons
- Salt and freshly ground pepper
- Chives - 2 tablespoons, minced
To make the crust: Place the tarragon and parsley on a plate and cook in the microwave, 30 seconds at a time, until dried. Mince the dried herbs and mix with the bread crumbs. Set aside.
To prepare the fish: Preheat the oven to 350 F. Mix the egg yolk and mustard. Brush the tops of the fish portions with the egg mixture and press the fish in the herbed bread crumb mixture to make a crust. Place the fish, crust-side up, in a baking pan and add the chicken stock. Bake 6 to 8 minutes, until opaque throughout. Remove; drain the stock from the pan, strain, and reserve. Set aside.
To make the sauce: In a medium skillet over medium heat, warm 1 tablespoon of the olive oil and add the chopped garlic. Saute about 30 seconds, until soft but not browned. Add the enoki mushrooms and the reserved stock. Season with red wine vinegar, soy sauce, and salt and pepper to taste. Stir in the remaining tablespoon of olive oil.
To serve: Mound enoki mushrooms in the center of each serving plate. Sprinkle with some of the chives, then place a slice of fish on top of each. Season again with salt and pepper and chives.