RFCJ RECIPE ARCHIVE
Posted by : Miriam Posvolsky Fish Cassoulet - dairy
I came across this recipe in a cookbook I just bought, from the Cordon Bleu School It looked real interesting. Not tried yet Enjoy Cassoulet de Poissons NS EEE Recipe By : Le Cordon Bleu Serving Size : 1 Preparation Time :0:00 Categories : Fish And Seafood To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 lb dry white beans 1 medium onions 1 clove 1 bouquet garni salt 2 carrots -- thinlt sliced 6 tbs vegetable oil 6 tbs butter 2 medium onions -- finely chopped 2 cloves garlic -- finely chopped 3/4 lb tomatoes; peeled, seeded and -- chopped freshly ground pepper 6 whitings ( 5 oz ea) or 2 trout -- 1 lb ea 1 1/2 lb fish fillets (such as halibut) 3/4 cup dried bread crumbs Soak beans overnight in cold water. Drain and rinse.Transfer to a large saucepan and cover with 4 to 5 " cold water. Add the whole onion peeled and studded with the clove to the saucepan along with the bouquet garni. bring to a boil skimming the froth that rises to the surface. Reduce the heat and simmer for 1 1/2 hours.Season with salt and add the carrots. Continue simmering until the carrots are tender. Drain, discard the bouquet garni and the onion. While the beans are cooking heat 3 tbs oil and 2 tbs butter in a frying pan over low heat. Add the chopped onions and cook slowly, stirring occasionally until tender, but not colored. Add garlic, cook 1 minute. Add tomatoes, season w/ salt and pepper and simmer for 15 minutes. Clean the whiting: cut off all fins except the tail fins with kitchen scissors. Working from tail to head, against the direction in which the scales lie, scrape the back of a knife blade along the skin of the fish to remove the scales. Rinse under cold running water to remove the rest of the scales. To gut the fish, make a small incision in the belly just behind the head and pull out the entrails.Pull or cut the gills. Rinse the fish thoroughly under cold running water and dry well with paper towels inside and out. This is the basic technique for cleaning roundfish. In addition, if the fish is to be served whole the tail fin is trimmed for aesthetic reasons. It mat be either cut straight or trimmed to a V shape. With a heavy chef's knife, cut off the heads and tails of the whiting and cut the fish into 1 " thick slices. the remaining 3 tbs oil and the 2 tbs butter in a large frying pan over high heat. Add the whiting slices and saute until golden brown on both sides; set aside. Brown the fish fillets in the same way. Set aside. Pre heat oven to 450. Combine tomato mixture and drained beans in a saucepan and simmer for 5 minutes. Taste and adjust seasonings Spread half of the mixture in the bottom of a gratin dish.Arrange the fish on top and cover with the remaining bean mixture. Sprinkle with the breadcrumbs and dot with 2 tbs butter. Bake until the bread crumbs are golden brown. >From Le Cordon Bleu at H0me copyright 1991 - - - - - - - - - - - - - - - - - - NOTES : I'd probably use olive oil, cilantro, cumin, parsley,thyme
