Fish / Shellfish, Main Dish, Copy Cat / Restaurant
Ingredients:
1 pound wall eyed pike fillets
1/2 cup dry white wine
1 1/4 cups milk
2 pounds potatoes
1/2 cup butter
1 egg
6 asparagus spears
Salt
Freshly-ground white pepper
1 pound spinach
and cut into 1" strips
1 lemon
Roughly-chopped parsley
Paprika
Directions: one line for each direction. When saved the lines will be numbered.
Marinate fish in wine and milk for 30 minutes.
Meanwhile, mash cooked potatoes with 1/4 cup butter, 1 egg, asparagus puree and salt and white pepper.
Preheat broiler. Cook spinach in large saucepan with remaining butter. Season with salt and pepper. Cover pan and cook on low heat for 5 minutes, stirring once. Drain spinach and place 1/2 in an ovenproof dish.
Heat frying pan and add pike with marinade. Season with salt and white pepper, bring to a boil, cover and poach for 8 minutes. Drain fish and place on bed of spinach. Drizzle with lemon juice and cover with remaining spinach, then 1/2 of potato.
Pipe remaining potato decoratively around edge of dish and broil for 6 minutes. Dust with parsley and paprika and serve.
This recipe yields 4 servings.
Comments: A Graham Kerr creation for Minneapolis.
Nutrition Facts not Available
Rating: ()
Added On: April 15, 2008
* THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0230) - from the TV FOOD NETWORK
