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 283/524 (from Julie's count)...but really 659

Friday, May 30, 2014

Vegan Filets de Poisson à la Bretonne

[Fish Filets Poached in White Wine and a Julienne of Vegetables]

This recipe is the same as the Vegan Filets de Poisson Bercy aux Champignons...but with a julienne of carrots, onions, celery and mushrooms...Julia says it "is a pretty dish with a delicious flavor..."
...prepare the julienned vegetables...cook the celery, onions and carrots in Earth Balance for about 20 minutes and then add the mushrooms...they should be tender but not browned...
...Poach the tofu filets...go to the recipe for VEGAN SOLE À LA DIEPOISE to see how I prepare the tofu for a 'fishy' taste...
...then make the cream sauce as in the Vegan Filets de Poisson Bercy aux Champignons
...we had ours with baked potato, brussels sprouts and a salad...
...and it is pretty...as Julia said it would be...
...very tasty too...
...a nice springtime fish dish...

Substitutions:
Earth Balance for Butter
Plain Silk Creamer for the Cream
Tofu Fish Filets for the Fish

Recipe here: Mastering the Art of French Cooking

p. 211

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