The Food Network cooked up a show pairing famous chefs with musicians and these two were an obvious match…Ina has all Taylor’s CD’s and Taylor has all Ina’s cook books! Taylor came to Ina’s kitchen to cook some of her favorite Ina recipes, and when I read that this was one of them I knew I had to try it. And it’s worth the price of the Back to Basics book! It comes from a Parisian friend of Ina’s, only takes 10 minutes to make and would be worthy of your favorite guests. New potatoes and a green vegetable are the perfect complements for the rich sauce.
These two discussed their frustration over poeple who don’t enjoy eating. Taylor complained that “I’ll cook for these boys and they’ll be like “I’m on a diet”. I’m like “I can’t hang out with you!” I think I envy her metabolism as much as her musical talent…..
4 (8-ounce) fish fillets such a red snapper
Kosher salt and freshly ground black pepper
8 ounces creme fraiche
3 Tbs. Dijon mustard
1 Tbs. whole-grain mustard
2 Tbs. minced shallots
2 tsps. drained capers
Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish filets skin side down on the sheet pan..Sprinkle generously with salt and pepper.
Combine the creme fraiche, two mustards, shallots, capers, 1 tsp. salt and 1/2 tsp. pepper in a small bowl. Spoon the sauce evenly over the fish filets, making sure the fish is completely covered. Bake for 10 to 15 minutes depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top. Serves 4.
Note: The picture in the cookbook showed the finished filets with appetizing browned spots in the sauce. After 10 minutes mine were cooked but still pale, so I ran the pan under the broiler for a few minutes and picked up the color I was missing. I’m surprised Ina didn’t put that in the recipe, since I’m sure she did the same.
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