I’ve been waiting to share this mushroom recipe with you. It’s so unexpected, both in flavor and elegance! Serve it as a first course; everyone will love its sunny look. As for the fillets, well, they’re easy and they match the mushrooms in elegance. And aren’t we all, at this time of year, looking for both that and the brightness brought to us with both of these dishes?
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Suggestions for completing the menu:
Start this meal, which is hearty yet elegant, with a light appetizer like a small plate of crudites seasoned with salt and a sprinkling of curry or ground cumin. If you want a dip, mix a little extra curry powder into some Greek yogurt, and grind some black pepper over the top. Plan a green salad afterwards, or alongside the stuffed fillets.
Wine suggestion:
Here, a light and lovely red Sancerre would be perfect!
INGREDIENT/SHOPPING LIST
PRODUCE:
¼ cup (35g) pine nuts
2 cloves garlic
1 bunch dill
1 bunch flat-leaf parsley
1 lemon, preferably organic
1 pound (500g) wild or cultivated mushrooms, stems trimmed
Fine sea salt and freshly ground black pepper
Chervil – for garnish
MEAT/FISH:
8 small (3 ounce;90g) mackerel or trout fillets, skin on, bones removed
DAIRY:
4 large eggs
½ cup very soft goat cheese
2 tablespoons (30g) unsalted butter
MISCELLANEOUS AND STAPLES:
Fine sea salt and freshly ground black pepper
Fleur de sel
Piment d’Espelette or hot paprika
3 tablespoons olive oil
Reminder that clocks in USA move forward one hour on Sunday, March 11. European clocks don’t move forward until Sunday, March 26. So for this class on Thursday March 16, when it is 6:30 PM in Paris (18:30 CET) it will be 1:30 PM in USA EST (5 hours difference).
The next class after this, on April 1 (April Fool’s Day!), we will be back in sync with 6 hour time difference USA EST – PARIS CET. Wonder if we will have fish-shaped chocolate confections on the menu that day, as we would in Paris?
Kyle! THANK YOU for the reminder!!! You’re wonderful. And as for chocolate shaped confections…it’s a fishy secret!