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

• 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

1. Heat a deep fryer to 350 degrees F.
2. Saute mushrooms in a skillet with 1 tablespoon of olive oil until soft.
3. Keep warm in pan.
4. Saute spinach in pan with 1 tablespoon of olive oil until soft.
5. Keep warm in pan.
6. Peel potatoes.
7. Cut off sides of potatoes.
8. Add potatoes to a pot of boiling water with saffron, for color and taste.
9. Boil until tender.
10. Drain.
11. Season the fish with white pepper and salt on both sides.
12. Heat a non-stick skillet over high heat.
13. Brush fish on both sides with olive oil.
14. Add fish to skillet and sear on both sides, 3 minutes each side.
15. Using only the white part of the leek, halve lengthwise.
16. Take each half and julienne thinly.
17. Wash and dry.
18. Deep fry in hot oil for 1 to 2 minutes until crisp.
19. Drain on paper towels.
20. Put spinach in center of plate.
21. Put mushrooms on spinach.
22. Put whitefish on top of mushrooms.
23. Cover fish with Mousseline Mustard Sauce.
24. Put 2 potatoes on side of plate.
25. Put a small heap of leeks on top of fish.
26. Combine in a saucepan, shallots, white wine, vinegar, salt and pepper.
27. Reduce to 10 percent of its original volume.
28. When reduced, add heavy cream.
29. Slowly whisk in soft butter, spoon by spoon.
30. Fold in mustard.
31. Adjust seasoning, to taste.
32. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
33. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

shiitakes, olive oil, spinach, potatoes, saffron, superior jumbo whitefish, white pepper, leek, mustard sauce, shallots, white wine, champagne vinegar, salt, white pepper, heavy cream, butter, whole grain dijon mustard

Taken from www.foodnetwork.com/recipes/seared-lake-superior-whitefish-with-a-mousseline-mustard-sauce-over-a-bed-of-spinach-and-mushrooms-served-with-saffron-potatoes-recipe2.html (may not work)