Dish of Fish fillets with Cauliflower
(click to enlarge)

Fish Fillets with Cauliflower


Poland   -   Fladra z Kalafiolem
Serves:
Effort:
Sched:
DoAhead:  		 4 main
***
1 hr
Short		 Delicious and attractive, this is a substantial dish so needs only a salad, and perhaps some cubes of fruit and cheese for dessert. Do read the Comments.

4
1-3/4
4
2
2/3
3
3
1
1
ar
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oz
T
c
T
T
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t

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Fish Fillet (1)
Cauliflower Florets  
Mushrooms
Butter
Water
Butter
Flour
Half-and-Half
Salt
Court Bouillon (2)
-- Garnish
Paprika
Parsley, chopped
Do Ahead
  1. Cut Cauliflower into smalish Florets. Weight is for florets only. Steam Florets until just tender and tasting cooked. Refresh under cold running water and set aside. This can be done a day ahead an kept in the fridge.
  2. Fillet FISH if needed. Weight is for fillets only.
Prep   -   (15 min)
  1. Cut Fish Fillets to fit you dish, or as desired.
  2. Cut MUSHROOMS in half crosswise, then at 90° slice about 1/8 inch thick.
  3. Chop PARSLEY for Garnish.
Run   -   (40 min)
  1. In a spacious sauté pan, prepare Court Bouillon for poaching Fish Fillets (See Note-2). Bring it up to a simmer, ready to use.
  2. In a small saucepan, place a couple of tablespoons of Water and the Cauliflower. Bring it to a boil just long enough to warm the Cauliflower. Keep fairly hot but below cooking temperature.
  3. In a small sauté pan, Heat 2 T Butter. Stir in Mushrooms and fry stirring until they start yielding their liquid. Pour in 2/3 cup water and bring to a boil. Reduce to a simmer for about 15 minutes.
  4. Meanwhile:   in a small pan, heat 3 T Butter and stir in Flour. Fry stirring over moderate heat until you have a Blonde Roux.
  5. Start stirring a little of the Half-and-Half into the Roux increasing the amount little by little until you have a loose smooth mixture and have incorporated the whold cup. Stir it all into the Mushroom water to make a sauce. Stir in Salt to taste.
  6. Makes sure your Cauliflower is fairly hot.
  7. Bring Court Bouillon just to a boil, then place in it the number of Fish Fillets you intend to serve right now. Turn heat to low and poach just until done, 4 to 8 minutes depending on Fish and thickness of fillets.
  8. Lift Fish Fillets out onto warm plates. Arrange Cauliflower Florets around the fish, then pour sauce over the fish. Garnish with a sprinkle of Paprika and the Parsley. Serve immediately.
NOTES:

  1. Fish Fillets:

      Fillets should weigh about 5-1/2 ounces on the plate. As the Polish name indicates, the recipe was written for Flounder, but flounder is a light flavored fish easily replaced by others. The example photo was made with Tilapia and worked fine. For guests, I'd probably us Golden Pompano. If you'd like to use flounder, we have a good selection of flounders here in North America (and one that's a total disaster). For details see our Flounders page.

  2. Court Bouillon:

      Several recipes will be found on our Poaching Fish page. Truth be told, I usually use the #5 CB "No Fuss" recipe, perhaps with Herbs. French Chefs may feel free to gasp in horror at this point.

  3. Comments:

      Cooking doesn't take a long time, but it takes very close attention, and 4 burners. One is used only a few minutes while making the roux and stirring in the Half-and-Half. You could keep another free by using an electric skillet for poaching. I wouldn't try to do more than 6 fillets (1-1/2 recipes) in a home kitchen without assistants.

    At the point where the sauce is made and thickened, you can take a little time off before starting the poaching - IF you keep your temperatures carefully regulated. Before starting the poaching, make sure your Cauliflower is hot.

    This dish goes well with wine. Philistine that I am, I drink red wine with everything, but this dish is substantial enough a red wine would be fine for most people.

  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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