HADDOCK WITH MASHED POTATOES AND WILD MUSHROOMS

WONDERFUL COMBINATION!

HADDOCK WITH MASHED POTATOES AND WILD MUSHROOMS

This recipe is similar to the cod brandade, originated from Nimes. I used some haddock instead and added some wild mushrooms to enhance this recipe! You will love it! Enjoy with a fantastic Chardonnay from Burgundy, such as Chablis!

Preparation: 1 hour; cooking time: 1 h 30

Serving 4-6

1 ½ lb. fresh haddock

2 lbs. gold potatoes, peeled and diced

1 oz. dried wild porcini mushrooms

1 oz. dried wild chanterelle mushrooms

3.5 oz. fresh shiitake mushrooms, sliced

2 tbsp. olive oil

3 garlic cloves, minced

1 ½ tbsp. Italian parsley, chopped

1 cup whole milk

3 tbsp. sour cream

6 tbsp. butter + more for baking dish

Coarse salt

Salt and pepper

1 cup heavy cream

2 pinch of nutmeg

Put the porcini and chanterelle mushrooms in a large bowl. Cover with water and soak 30 minutes to reconstitute them. Drain and wash thoroughly.

Bring some water to a boil in a large saucepan and add some coarse salt. Add the haddock. Reduce the heat to simmer and cook the fish 12 minutes or until done. Drain and return the fish to the saucepan. Set aside.

Put the potatoes in a medium stockpot. Cover with cold water. Season with coarse salt. Bring the water to a boil. Reduce the heat to medium and cook the potatoes 20-25 minutes or until tender.

Warm 2 tbsp. olive oil in a large sauté pan and cook the garlic 1 or 2 minutes, until pale gold then add the shiitake mushrooms. Cook 5 minutes on medium-high heat. Add the porcini and chanterelle mushrooms. Reduce the heat to medium and cook 5 minutes, stirring often. Add the parsley, season with salt and pepper and cook 3 more minutes.

Warm the milk and 4 tbsp. of butter in a small saucepan. Season with salt and pepper. Drain the potatoes and mash them. Add the milk, butter, sour cream and adjust the seasoning if needed.

Combine the fish with the mushrooms. Grease a baking dish with butter. Spread the fish and mushrooms on the bottom of the dish. Cover with the mashed potatoes. Spread some breadcrumbs on top of it and dice 2 tbsp. of butter over. Bake 40 minutes or until golden brown.

Warm the heavy cream in a small saucepan on medium-low heat. Season with nutmeg, salt and pepper.

Serve the fish and scoop some heavy cream around it. Garnish with Italian parsley.

Bon Appetit!

PLUM TARTE TATIN

UN VRAI PECHE MIGNON (A TRUE SIN!)

PLUM TARTE TATIN

Tarte Tatin, usually made with apples, is a staple in the French cuisine! I made this version with plums. It is absolutely incredible! One of the best tart I have ever made and tested! Plum season is very short, there is no time to spare! Enjoy this fantastic tart warm!

Preparation: 10 min. the day before and 1 hour the next day
Baking time: 1 hour 40 min.
Serving 4 to 8

For the pastry dough:
4 3/8 oz. all-purpose flour
3 ½ oz. unsalted butter (cut into small pieces)
2 tbsp. sugar
1 tsp. salt
1 ½ tbsp. cold water

Toping:
7 fresh big plums, pitted and halved
5 5/8 oz. sugar (160 g)
2 7/8 oz. powdered almonds* (80 g)
2 5/8 oz. butter (75 g), diced
1 tbsp. cinnamon

The day before, prepare the pastry dough.
Put all the ingredients in the bowl of a standing mixer, and using the dough hook, mix 1 minute or more to combine until a ball forms.
Flatten into a disk. Wrap tightly and refrigerate overnight.

The next day:
Preheat the oven to 400 F.
Place 4 ¼ oz. sugar with 2 tbsp. of water in a medium saucepan. Turn the heat on medium-high and melt the sugar with water until a caramel forms and becomes brown.
Pour the caramel on the bottom of a pie dish. Add a few little pieces of butter over the caramel (about 1/3 of the amount of butter). Place the plums over (round side on the bottom). Sprinkle the powdered almonds, cinnamon, the rest of the sugar (1 3/8 oz. – 40 g) and top with the little pieces of butter.
Bake 1 hour.
Take the pastry dough out of the refrigerator. Let stand 30 minutes. On a lightly floured surface, press rolling pin gently all over the dough to flatten. Roll the dough into a round 1 ½ inches larger than the pie dish. Refrigerate.
Remove the tart from the oven and let cool down 15 minutes. Take the dough out of the refrigerator and put it over the plums, making sure the edge of the dough is inside the pie dish.
Bake 30-40 minutes until the dough is golden.
Take the tart out of the oven and let cool 10 minutes before turning it onto a flat dish.
Serve warm with vanilla ice cream.

*to obtain powdered almonds, put some whole blanched almonds into the bowl of a blender and process 2 minutes.
Bon Appetit!

French Recipes and Cuisine