Requiring a full pound of butter, this is one of the most decadent dishes amongst a pantheon of excess in the Mary and Vincent Price cookbook. Very light, rich fish dumplings that have been gently poached and then smothered in a rich creamy sauce Americaine made from white wine, tarragon, shallots, and hollandaise. The sauce would be perfect accompaniment for a moules frites dinner but I probably wouldn’t repeat the the fish dumplings again.
It’s been a while since I made this one, but if memory serves me, it was a lot of preparation for what ended up being kind of fish and shallot mush. Tasty but I could have gotten roughly the same results without much of the fuss. However, I used frozen pre-skinned boneless sole fillets. So, obviously that had a huge impact on the finished product. But at the end of the day, would I try this with whole fish one day? Probably not. There’s probably thousands of recipes that combine sole, shallots and white wine. So, there’s always something else to try.
This is a decadent show off piece that was an instant fan favourite. Kind of like the salmon version of a beef wellington. Personally, I found it a little too sweet for a savoury dish but nevertheless, this was one of the most fun dishes to try and a nice change of pace.
Sea Bream is a European fish so I used Red Snapper instead which worked out beautifully. The combination of the lemon wedges and the garlic bread crumb crust was superb. The one drawback was the immense amount of bones you had to navigate through to eat the fish which detracted from the wonderful crust. In the future I would fully de-bone the filets first but other than that a very nice dish.
This was a very rich dish, particularly because of the fried pieces of toast. Tasty but very salty. I don’t think I would have cause to make this recipe again but it was pleasant enough for an evening dinner.
It’s pretty rare for me to cook with fish, let alone a whole fish, but that’s what makes these recipes an adventure! The red snapper that I used to replace the native Hawaiian fish opakapaka was a meaty delicious fish. Bones were a bit of a problem bit that’s to be expected when cooking a whole fish, I guess. For my part, I enjoyed the fish with either pineapple or orange but my friends thought the papaya went quite well with the fish as well. Visually, pretty spectacular. I probably wouldn’t do it again. But it was still a lot of fun.
This is precisely the kind of dish you expect to find in Mary and Vincent’s book. It is essentially poached filets of sole topped with a savoury parmesan souffle on a bed of mashed potatoes. It all seems quite extraordinary but it eats quite comfortably. It is elevated somewhat by the butter and wine reduction sauce that is poured over top.