[Vegan Stuffed Fish Filets]
...this is one of the
addendum recipes...that rely heavily on other recipes...
...I'm using this super firm toful...but actual firm tofu would actually be better as it would be just the right amount of "bendy"...it's just not something my grocery store carries...and the firm worked ok...it just cracked a little bit when I rolled it up...
...so first you need to make some Vegan Fish Quenelles - recipe here
VEGAN QUENELLES DE POISSON...
...and then you need to make some Vegan Mushroom Duxelles - Minced Mushrooms Sautéed in Butter (Earth Balance) - recipe here
VEGAN DUXELLES...
...so for this tiny one paragraph "recipe"...there are actually a lot of steps...
...and then it's just assembly...I cut a sheet of nori (a.k.a. fish skin) to match to toful
filets...
...laid the tofu
fish on the
nori-fish-skin...and got some kitchen twine to tie it all up with...
...added a generous dollop of the quenelle with duxelles...
...rolled and tied up the little bundles...
...and poached them in some white wine...
...when everything seemed nice and done...firm and flavorful...I removed the stuffed filets with tongs...
...and then removed the twine..
...Julia says you can use any sauce really...so I just made a
VEGAN SAUCE BÉCHAMEL/SAUCE VELOUTÉ...and added some more of the Vegan Duxelles...and poured that over the stuffed vegan filets...
...it makes a pretty dish...
...(which would have been prettier if my filets had rolled up a little bit better)...
...we served it pretty simply with some steamed zucchini, glazed carrots and little tomatoes...
...it was a pretty delicious creamy vegan fish dish...
Substitutions
Tofu for the fish...I think regular firm would be best...
Earth Balance for the butter...
Silk cashew for the milk and cream in the supporting recipes...
Mastering the Art of French Cooking (p. 216)
WOW; this is really fancy and look so tasty!!!!! BRAVO!
ReplyDelete