Ingredients with Measurements:
- 1 lb. of Morlâc (or any white fish)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup of white wine
- 1 cup of fish stock
- 1 cup of heavy cream
- 2 tablespoons of butter
- 2 tablespoons of flour
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large skillet or sauté pan
- Whisk
Step-by-step instructions:
1. Rinse the Morlâc and pat dry with paper towels. Cut into bite-sized pieces and set aside.
2. In a large skillet or sauté pan, melt the butter over medium heat.
3. Add the chopped onion and minced garlic to the pan and sauté until the onion is translucent.
4. Sprinkle the flour over the onion and garlic and whisk until it is fully incorporated.
5. Slowly pour in the white wine and fish stock, whisking constantly to prevent lumps from forming.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5 minutes.
7. Add the bite-sized pieces of Morlâc to the pan and let them cook for 5-7 minutes, or until they are fully cooked.
8. Pour in the heavy cream and stir until it is fully incorporated.
9. Season with salt and pepper to taste.
10. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 18g
Protein per serving: 18g
Carbohydrates per serving: 10g
Fiber per serving: 1g
Sugar per serving: 2g
Substitutions for ingredients:
- Morlâc can be substituted with any white fish, such as cod or haddock.
- Fish stock can be substituted with chicken or vegetable stock.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add diced potatoes or carrots to the pan for a heartier dish.
- Use shrimp or scallops instead of Morlâc for a seafood twist.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to pat the Morlâc dry with paper towels before cooking to prevent excess moisture in the dish.
- Whisk constantly when adding the wine and stock to prevent lumps from forming.
- Taste the sauce before adding salt and pepper, as the fish stock may already be salty.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave-safe dish in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the Morlâc Fricassee in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish with fresh parsley or chopped chives.
Pairings:
Serve with a side of crusty bread or over a bed of rice.
Suggested side dishes:
- Roasted vegetables
- Steamed green beans
- Mashed potatoes
Troubleshooting advice:
- If the sauce is too thin, whisk in a bit more flour to thicken it.
- If the sauce is too thick, whisk in a bit more stock or cream to thin it.
Food safety advice:
- Be sure to cook the fish to an internal temperature of 145°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Morlâc Fricassee is a traditional French dish that originated in the Morlâc region of France. It is typically made with Morlâc, a white fish found in the Atlantic Ocean.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Romanian