I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 292/524 (from Julie's count)...but really 659

Monday, January 20, 2014

Vegan Filets de Poisson Bercy aux Champignons

[Vegan Fish Filets Poached in White Wine with Mushrooms]

...Julia says the the Bercy is the simplest of the white wine fish sauces...
...so you start with the mushrooms in hot Earth Balance...without browning of course...
...then I cut some filets out of a block of tofu...and seasoned them with some nori granules for a 'fishy' taste...
...I arranged the filets in a buttered (with Earth Balance) dish and spread the mushrooms over them...poured the liquids over...
...and poached them in the oven...
...pour the poaching liquid into a saucepan and boil it down...stir in a beurre manie...made with Earth Balance of course...
...then add the cream...I used Plain Silk Creamer...
...pour the sauce back over the filets and mushrooms...
...sprinkle with cheese...I used Daiya Mozzarella shreds...dot with Earth Balance...
...and run it under the broiler for a couple of minutes...
...we served ours with a nice green salad and steamed broccoli...
...the sauce was wonderful and the dish was a delicious combination of flavors and textures...

Substitutions:
Earth Balance for Butter
Plain Silk Creamer for the Cream
Vegan Cheese for the Swiss Cheese - I used Daiya Mozzarella
Tofu Fish Filets for the Fish

Recipe here: Mastering the Art of French Cooking

p. 210-211

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