Talapia in Shallot Butter Roux

Can you tell I’ve been hanging out in the Northwest again? This is yet another of Marissa’s genius recipes that I can’t seem eat enough. If you don’t like white fish this is a great way to make it. If you do like white fish your head just might explode from the awesomeness. I find that it is best to try to use fresh fish if you can but frozen is OK. Oh and FYI roux is just a fancy way to say gravy. I won’t tell if you don’t.

1/2 kilo (1 lb) of white fish (cod, halibut, something of that ilk)
2 shallots chopped
2 Tbsp butter
1/2 lemon
1/4 cup or so of white wine
salt and pepper to taste
dried red chili pepper flakes to taste
1/4 cup flour or so to make the roux

So here’s how me make it. Get out a big fry pan that has a lid (Get the lid out as well. Do I have to tell you everything?) and drop in your butter. Now Paula Deen, at this point would be disgraced that I was using so little but she’ll live (a little longer). Add in the shallots and let them simmer for about 5-10 minutes until they are soft.

Now add the slippery slimy fish fillets, so innocent, so tender to the pan. Try to get them all touching (Ooo, like a party I went to once) the pan but if your pan is too small (a personal problem) then just kind of stack them all in there.

Pour the white wine and squirt your lemon juice all over the fish. Add salt, pepper and chili peppers to taste. At this point lower the heat to medium, maybe medium-low if you’re courageous, and put the lid on. This will kind of steam the fish, give it a little fishy sauna if you will. It only takes about 5-8 minutes to cook.

Once the fish is kind of firm and yields easily to the touch, it is ready. Remove the fish from the pan. Whisper to it, “I’ll call you tomorrow fish, I swear,” then toss it on a plate, and set it aside. Leave the juices behind in the pan. (we’ll just take that joke, as read)

Now you need to make the roux. Add flour slowly to the juices left in the pan. By slowly I mean about one tablespoon at a time. With the heat on low stir the flour into the liquid. If there is very little liquid add some more white wine. This is a feel thing, like so many other things in life, you have to respond to the needs of the roux, touch it, love it, caress it, to make it really come together. Fry it, FRY it, FRY IT, until it forms into a thin sauce, ohhh yeahhh.

Pour that liquid love all over your fish in a splendid finale and collapse with exhaustion as you serve it to your salivating guests. It looks a mess but tastes like golden flavored kisses.

I love it when a lovely supple fish comes together, and so will you.


Labels: fish, shallots, roux, main

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