[Vegan Fish Filets with Vegan Écrevisses]
...Julia says this about this variation of the
VEGAN SOLE À LA DIEPOISE..."
Same as the sole à la dieppoise, but the fish is garnished with écrevisscs, and shellfish butter, page 104, rather than plain butter is beaten into the sauce."
...so getting ready to poach the tofu filets...finely chop some shallots or green onions...
...add your tofu filets...some more onions...and dot with vegan butter...
...I'm also adding some wakame for some 'from the sea' flavor...
...and white wine...
...and cover with waxed paper...
...and then into the bottom third of the oven...
...I'm using my vegan shrimp for the écrivisses (crayfish)...to make the vegan shellfish butter...
...just whizz that together with the stick blender...
...Julia says 8-12 minutes should be sufficient...and obviously my tofu was already 'done'...
...so take the filets out of the poaching liquid and reserver it...
...make your vegan white sauce...and add in your vegan shellfish butter...
...and strain in the reserved poaching liquid...
...arrange your tofu filets and vegan écrivisses in a serving dish...
...and top with the sauce...
...we served it with a spinach and arugula salad and some grilled french bread...
...it was a nice lunch...
...the tofu filets were tasty and of course the sauce was delicious...
Substitutions:
Earth Balance for the butter
tofu for the fish
Vegan écrivisses
all the subs for the
VEGAN SOLE À LA DIEPOISE
Recipe here:
Mastering the Art of French Cooking p. 216
