Yield: 1 servings
|1 \N||THE DUXELLES STUFFING (Kafka, influenced by JC)|
½ lb mushrooms ½ stick unsalted butter 2-3 shallots, peeled ¼ cup fresh parsley 1 tbs salt (kosher) ground black pepper and tarragon to taste.
Wipe mushrooms Chop fine (can use food processor - be careful not to chop into a paste). Put them in a clean dishtowel or potato ricer and squeeze out as much moisture as possible. In 1 qt dish, melt butter for about 1½ minutes (high). Add mushrooms, stir, and cook uncovered (high) perhaps 4 minutes In food processor, process parsley and shallots until fine chopped. Add to mushrooms along with salt & seasonings, cook uncovered for 5 minutes more.
This makes some extra, which can be frozen and used later. 2. COOKING THE STUFFED FILLETS
6 flounder or other white fish fillets.
Wash & pat dry the fillets. Spoon some (2 tsp - 1 T) filling onto each one, and roll up. Place fillets in round dish pointing towards center, or in a ring. Cover with paper towel (if covered with wrap, the fish may render more liquid than is desirable.)liquid Cook on high - testing after 4 minutes for doneness (if it flakes with a fork, it's probably overdone. Cone & Snyder say to cook until you can press the flesh with a finger without leaving a dent ... as you press, it will flake under the pressure of your finger...'). Let stand for a minute or 2 before serving.
3. THE SAUCE (should be started before, and made while fish is cooking)
1 stick unsalted butter ¼ cup white wine vinegar 1 shallot fine chopped Fresh ground black pepper 1 to 2 tsp tomato paste ½ to 1 tbs capers (mashed )
Cut butter into 8 pieces and chill it thoroughly. Have the ingredients ready before the fish is cooked, and start the sauce JUST before the fish. Put vinegar ( if you wish, this can be part dry white wine, part vinegar), shallot, and pepper in an enamel (or Corning ware) pan. Reduce over brisk heat until just less than 1 tbs (just a mushy glaze in the pan). Let cool for a moment off heat Quickly beat in with a wire whisk 2 pieces of the chilled butter until creamy. Then continue to beat in the rest of the butter, one piece at a time, using lowest possible heat (only as necessary) until sauce has consistency of heavy cream. The trick is to avqidt( actually melting the butter. Be sure each piece of butter is incorporated before adding the next. Quickly stir in the tomato paste and capers, and serve IMMEDIATELY with the fish.