Seared Lake Superior Whitefish with a Mousseline Mustard Sauce over a Bed of Spinach and Mushrooms served with Saffron Potatoes

Ingredients

• 1 pound shiitakes
• Olive oil
• 1 pound spinach leaves, rinsed
• 8 medium sized potatoes
• 1 tablespoon saffron
• 4 fillets (7 to 8-ounces) Lake Superior jumbo whitefish
• White pepper and salt
• 1 leek
• Mousseline Mustard Sauce, recipe follows
• 4 medium shallots, chopped
• 1 cup dry white wine
• 1 tablespoon champagne vinegar
• Pinch salt
• Pinch white pepper
• 1 tablespoon heavy cream
• 1 cup butter, softened
• 2 tablespoon whole grain Dijon mustard

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag