Fillets of Whitefish with Large Red Shallots

Name: Fillets of Whitefish with Large Red Shallots (Filets de Féra ou Lavaret aux Cuisses de Dames)
Yield: 6 servings
Cuisine: American
Ingredients: 6 large fillets of whitefish, catfish, or pike; Oil of your choice, preferably sunflower or grapeseed oil; 1 pound large purple red shallots known as cuisses de dames; 3 tablespoons chopped parsley; Dijon mustard to taste; Pepper from the mill; Salt; Red wine vinegar or flavored vinegar of your choice

Filets de Féra ou Lavaret aux Cuisses de Dames

Preparation info

6
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

This preparation is good for whitefish, catfish, or pike, but a bit too rustic for refined arctic char or lake trout. The cuisses de dames or cuisses de dindes, as they are sometimes called, are large red shallots found in all Savoie markets and are also available from farms in California.

Ingredients

1 pound large purple red shallots known as cuisses de dames
Oil of your choice, preferably sunflower or grapeseed oil

Method

Peel the shallots and cut them into ⅙-inch-thick slices. Heat ½ tablespoon of oil in a skillet and in it gently sauté the shallots; add a tablespoon of vinegar, season with salt and pepper, and cook on low heat until tender. Set aside when done.

With Dijon mustard, vinegar, salt and pepper to taste, and oil, prepare a dressing using your preferred proportions for more or less acidity. A