With this post I think I’ll begin with the potatoes. Pomme Dauphine are half mash half choux pastry potato dumplings. You have to deep fry them, but they are super light and a small amount of mixture makes a lot of dauphines! For readers that follow this blog regularly, you will know of my quest to make as many potato dishes as possible. These, for various reasons, are now the preferred potato of choice in the Crichton household. They originate from Dauphine in France, a Dauphin is the wife of the heir to the throne. This particular dauphin liked her potatoes so much she lent her name to another famous potato ensemble, dauphinoise. These can be eaten straight out of the fryer or frozen and reheated, none of the freshness is lost so they are perfect for planning ahead.
Onto the main component of the dish. Brill. This was bargain of the year. My local supermarket had it in, very rare to find much more than cod and haddock! It weighed 1.6kg and was on sale for £35. Luckily pour moi, it was reduced to £10. I was a happy bunny. Brill is part of the turbot family. This is a small one being about 40cm in length, they grow up to 75cm. In Canada you’ll find them as Petrale Sole. It being a flat fish, you get 4 fillets from it and tonnes of beautiful white fish bones to make the best fish stock.
For anyone who hasn’t made stocks before, fish stock is quite unique in that it only takes 20 minutes to make. Anymore and it starts smelling of rotten eggs. There is a lot of gelatine in fish bones, so after 20 minutes of simmering you will have a clear set fish stock. Perfect for the accompanying sauce.[purerecipe]
- 300g Mashed Potato
- 50ml Milk
- 50ml Water
- 50g Flour
- 50g Butter
- 2 Eggs
- 1 Quantity, see recipe. Fresh Pasta
- 1 Tin. 170g Crab
- 250g Ricotta
- 1 Tbsp Leaves chopped. Tarragon
- Pinch Nutmeg
- 1/2 Tsp White Pepper
- 1.5kg Brill or other large flat fish
- 500ml, just simmer the bones for 20mins. Fish Stock
- Good Pinch Saffron
- 1 Clove, crushed. Garlic
- 200ml Single Cream
- Begin by making the choux for the potatoes. Melt the butter, flour, water and milk all together whisking all the time. It will come together as a thick roux. Let it cool, beat in the eggs one at a time. It will probably curdle a little, just beat it hard with a wooden spoon and it comes together. Now add the mash.
- To cook, heat the fryer to 170°c. Take large teaspoon sized spoonfuls and throw them into the fryer, six at a time. Give them 3-4 minutes. They will be golden and float on the top once they are cooked. Drain on kitchen paper. They can now be frozen if you like. To reheat, 150°c for 15mins.
- For the raviolis, either follow my instructions or use your own pasta recipe. Mix all the filling ingredients together and use to make whatever shaped raviolis you like.
- For the sauce, reduce the fish stock down to 150ml with the saffron and garlic infusing in it. Add the cream, taste and season.
- Once ready to go. Simmer the raviolis for 4-5 minutes to cook through. Fry the fish on one side only for 5 minutes on a medium heat. Once the sides of the fish are all white and you can see the skin browning, flip over and turn the heat off the pan. Leave them there as you plate up. Placing the fish on top at the end.