Vispannetje

Soms wil je niets meer dan een traditionele, bourgondische maaltijd. Een klassiek vispannetje, met zijn romige saus en malse visfilets, lijkt me in dat geval een uitstekende keuze.

Quasi elke vissoort doet het goed in een vispannetje. Het liefste kies je natuurlijk voor verse vis van het seizoen. Voor extra variatie in het smaakpalet is het een goede idee om een witte vis (zoals kabeljauw of schelvis) te combineren met een vette vis (zoals zalm).

Het kan als voorgerecht (serveer het bijvoorbeeld in een sint-jakobsschelp voor een extra luxueuze en ietwat nostalgische uitstraling), of als hoofdgerecht vergezeld van een smeuïge aardappelpuree.

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Fish Casserole

Sometimes all you want is a traditional, indulgent meal. A classic fish gratin, with its creamy sauce and tender fish fillets, feels like an excellent choice in that case. Almost any type of fish works well in a fish gratin. Ideally, you’ll choose fresh, seasonal fish. For extra variety in flavor, it’s a good idea to combine a white fish (such as cod or haddock) with a fattier fish (such as salmon). It can be served as a starter (for example, in a scallop shell for a more luxurious and slightly nostalgic presentation), or as a main course accompanied by creamy mashed potatoes.

1.3 lb (600 g) mixed fish, cut into pieces (salmon, sole, cod, etc.)
2 celery stalks, diced
1 leek, diced
1 onion, finely chopped
9 oz (250 g) button or Paris mushrooms
1/3 cup (3.4 fl oz / 100 ml) white wine
1/3 cup (3.4 fl oz / 100 ml) fish stock
1 1/4 cups (10 fl oz / 300 ml) heavy cream
3 egg yolks
Juice of 1 lemon
2.8 oz (80 g) small gray shrimp
2.6 oz (75 g) grated Parmesan cheese
A small handful of fresh parsley, finely chopped
Butter for baking

1. Preheat the oven to 350°F (180°C).

2. Pat the fish dry and season lightly with salt and pepper. In a large skillet, heat a little butter over medium-high heat and quickly sear the fish pieces for just 1–2 minutes until lightly golden on the outside (they do not need to cook through). Remove and set aside.

3. In the same pan, reduce heat to medium. Add a bit more butter if needed, then sauté the diced onion, leek, and celery until soft and translucent, about 5–7 minutes. Add the mushrooms (quartered) and cook until they release their moisture and begin to soften.

4. Pour in the white wine and fish stock. Bring to a simmer and reduce by about one-third, stirring occasionally. Add the heavy cream and simmer again until slightly thickened and reduced by about one-third more.

5. Strain the sauce through a fine mesh sieve into a clean saucepan, pressing lightly on the vegetables. Reserve the vegetables separately.

6. Keep the sauce warm over low heat (do not boil). In a small bowl, whisk the egg yolks. Slowly temper them by adding a few spoonfuls of the warm sauce while whisking, then pour the mixture back into the saucepan, stirring constantly over low heat until slightly thickened. Season the sauce with salt and pepper, then stir in the lemon juice, half of the Parmesan, and the gray shrimp.

7. In a baking dish, layer the reserved vegetables and fish pieces. Pour the sauce evenly over the top and sprinkle with the remaining Parmesan cheese. Bake for about 10 minutes, then briefly grill for 1–3 minutes until the top is golden and lightly crisp. Watch closely so it doesn’t burn.

8. Finish with chopped parsley and serve immediately.