Whitefish Grenoble Style Food

GREEK-STYLE ROAST FISH

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.
• Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.

WHITEFISH GRENOBLE STYLE

Steps:

• Mix the salt, pepper, and garlic with the flour in a plate or pie plate. Pour milk into a separate pie plate and dip the fillets in milk, then dredge in the seasoned flour.
• Heat saute pan over medium heat. When hot, add 1 ounce clarified butter. Place fillets in pan, skin side down (**I always use skinless fish). Cook until golden brown, turn over and cook until done.
• Remove fillets onto a plate. While pan is still hot, wipe the pan out with a clean damp rag or paper towels. Place back on the stove. Add fresh butter; when it starts to brown add the Grenoble sauce and saute until heated, approximately 1-2 minutes. Pour the warmed Grenoble sauce over the fillets** and serve.
• **After reading the first review of this recipe I wanted to add a final note. The cookbook says to serve only 1 tablespoon of the Grenoble sauce over each fillet. That may help in making the dish more balanced, as opposed to using all of the sauce.

WHITEFISH WITH CILANTRO PESTO

Steps:

• Preheat the oven to 400 degrees F.
• Prepare a shallow baking dish with non-stick pan spray.
• Sprinkle the fish with lemon juice and place in the dish.
• Mince the garlic in a food processor or blender.
• Add the cilantro; process until minced.
• Add the oil, salt, and pepper flakes; process until well mixed.
• (Alternatively, mince the garlic and cilantro by hand; stir in the oil, salt, and pepper until well blended.) Spread the pesto evenly over the fish.
• Bake 10 minutes, or until the fish is opaque and flakes easily with a fork.
• Serve hot.

YABBIE OR CRAYFISH FETTUCCINE

Steps:

• Heat olive oil in a large pot. Stir in onion and cook over medium heat until translucent, but not brown.
• Add diced sweet potato, and stir over low heat for about 4 minutes.
• Add 2 cups water and simmer for a further 4 minutes. Add can of pumpkin soup. Add curry powder and seasoning, together with chopped herbs. Add coconut cream. Lastly, add cup of milk, mixed with cornflour. Simmer together for five minutes.
• Remove from heat. Can either be served with vegetable chunks in sauce, or pureed in a blender.
• Bring a saucepan of water to the boil and add the fettuccine. Boil for 10 minutes or until al dente. Drain and toss with yabbies or prawns. Serve in a deep bowl with a generous ladle of sauce mixture and serve.
• Garnish with a sprig of fresh herbs.

WHITEFISH WITH LEMON VINAIGRETTE

Steps:

• Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.
• Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.
• Vinaigrette.
• Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.
• Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.