Blanquette de Lotte aux Petits Legumes

by Michelle on February 18, 2009

This week for Whisk Wednesdays our recipe was Blanquette de Lotte aux Petits Legumes or Monkfish in White-Wine Cream Sauce with Vegetables. Well, living in IL and trying to find fresh Monkfish is a problem. I’ve only seen Monkfish in the markets a few times, unfortunately I could find no Monkfish for this week’s recipe. My first thought was to use Scallops which I have in my freezer but opted to use fresh Red Snapper.

I really did not care for this recipe as the sauce was bit heavy for Snapper but it would probably be fine with Monkfish. But I do what I can and this week, my fish substitute just did not work out for us. And I forgot to buy turnips and to top things off my sauce thickened so quickly, I neglected to add the cream! Oh well, 1 recipe dud in 6 months is really not all that bad! 😉

And a big shout out to my dear friend MaryanneHere are the fish plates you sent me! And I do use them more then you see them pictured on my blog! I like using them because the plate shape compliments food so nicely.

Blanquette de Lotte aux Petits Legumes
Recipe adapted from Le Cordon Bleu at Home

Vegetable Garnish:
6 oz carrots
6 oz turnips
6 oz green beans
Salt
6 oz shelled peas
24 pearl onions
4 TBL unsalted butter
Freshly ground black pepper
6 oz button or quartered large mushrooms, trimmed, rinsed and dried

Fish:
2 1/2 lbs monkfish fillets
6 TBL unsalted butter
1 large shallot, chopped fine
5 TBL flour
1 c. dry white wine
1 bouquet garni
Salt and freshly ground pepper
2 egg yolks
1 c. heavy cream
Chervil or parsley leaves for garnish

Whiskers’ Tail

For our post tail Kayte suggested that all the Whiskers post pictures of their cookbook and recipe stands. I was particularly interested because presently I am on the hunt for a cookbook stand.

If I have a printed recipe from my recipe program, I prop the page up in my vintage iron fruit bowl, anchoring it with some of the fruit. This week’s fruit of choice is pears.

Sometimes I put a printed recipe in these cute photo holders that I bought last year on closeout at TJMaxx. They actually hold about 20 pages of recipes before becoming top heavy. These are working out very well.

If the recipe is from a cookbook, I just lay the book open on my island. But this makes the book very vulnerable to spills and spatters. If the binding is tight and the book will not lay flat, I weight the pages down with…yep you guessed it, fruit. Bananas work incredibly well as page weights. Fruit is a multi-use tool in my kitchen!

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Comments

  • Shari February 19, 2009 at 3:32 am

    Too bad you didn’t like it. It looks delicious all plated on that pretty fish plate! Now, if only you could get rid of that house-fish-smell easily!!

  • angela@spinachtiger February 19, 2009 at 3:45 am

    Michelle, I love the fish plate. You’ll see a new post this week on my love of fish dishes. Reading your post makes me feel a bit better about this particular dish. I tried hard to love it. I can now say there is such a thing as too rich.

  • Michelle February 19, 2009 at 3:52 am

    Sherry, we have 3 Rottweilers, believe me when I say the fish smell is not a problem!

  • artis1111 February 19, 2009 at 7:49 am

    Love the plate! I love fish ,not sure of the sauce.Kathy

  • Katiecakes February 20, 2009 at 12:09 am

    My favorite is the fruit bowl 😀 I generally just have the book laying on the counter. Needless to say most of them are covered in goo and have pages stuck together!Katie xox

  • Shari@Whisk: a food blog February 20, 2009 at 12:30 am

    I love all your cookbook holders, especially the photo holders. I hadn’t thought to try those.

  • Michelle February 20, 2009 at 12:48 am

    Shari,The photo holders work out very well. As I said they will hold about 20 8by11″ pages before becoming top heavy. And if you have a handwritten recipe on a 3by5 card, you put it in the top curly-cue thingy.

  • Kathleen February 21, 2009 at 4:04 am

    Love the shoes! And the dishes from Earthly Delights…very nice!

  • Melissa Clifford February 22, 2009 at 2:10 pm

    Beautiful Michelle! I like your exchange. I think that’s part of our fun is trying to find the ingredients and substituting if we have to…it’s part of our continuing culinary education!

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