Pan Seared Cream Dory with Creamed Leeks and Truffled Mashed Potatoes‏

Pan Seared Cream Dory with Creamed Leeks and Truffled Mashed Potatoes‏

As far as I can tell, there are two reasons why Ren decided to make this fish dish, her first in several months.

The first is for health reasons. She’s panicky over that whopping half-a-pound she gained last week, so she wants to melt it away with healthier food, at least for the next few posts.

The second involves this bottle of white truffle oil. It’s slowly losing its essence, compelling Ren to make truffle-friendly dishes like pasta with white sauce, fish, mashed potatoes, and pizza, basically anything that we can douse with this beautiful truffle oil, before it all goes to waste.

With still over half-a-bottle of this exquisite ingredient just begging to be consumed, it looks like I’ll be eating fish with truffle oil for quite a while. Poor me. 🙂

Pan Seared Cream Dory with Creamed Leeks and Truffled Mashed Potatoes‏

Perfectly seared, golden-brown fillet of cream dory with truffled mashed potatoes and a creamed leeks sauce. Dee-licious!
Pan Seared Cream Dory with Creamed Leeks and Truffled Mashed Potatoes‏

Ingredients

For the Pan Seared Cream Dory with Creamed Leeks

  • 1/2 cup sour cream (Ren used yogurt)
  • 1 1/2 tsps all-purpose flour
  • 2 medium leeks (white and pale green parts only), thinly sliced
  • 2 Tbsps unsalted butter
  • 2/3 cup water, divided
  • 4 (6-ounce) pieces cream dory or any white-fish fillets
  • 1 Tbsp chopped dill
  • 1 Tbsp each butter and extra virgin olive oil for searing fish
  • Salt, white pepper and cayenne pepper, to season fish

For the Truffled Mashed Potatoes

  • 1/2 kilo potatoes, cut into 2-inch dice
  • 1/2 cup light cream
  • 2 Tbsps butter
  • 2 garlic cloves, minced
  • 1 tsp sea salt
  • 1/4 tsp white pepper
  • 1 Tbsp truffle oil

Directions

For the Pan Seared Cream Dory with Creamed Leeks

  1. Whisk sour cream and flour together.
  2. Wash leeks, then put in large heavy skillet with butter, 1/3 cup water, 1/2 tsp salt, and 1/4 tsp pepper. Cover first with parchment, then with lid, and simmer over medium heat while stirring once or twice until leeks are tender. (about 10 minutes)
  3. Stir in sour-cream (or yogurt if using) mixture and remaining 1/3 cup water. Cook for a few minutes or until thickened, then remove from heat.
  4. Season fish with salt, white pepper and cayenne pepper. Heat butter and olive oil in non-stick pan over medium high heat. Sear fillets on each side for about 3-4 minutes or until cooked through and flakes easily with a fork. Transfer to warmed plate. Spoon creamed leeks sauce over fish and serve with truffled mashed potatoes. (Recipe below)

For the Truffled Mashed Potatoes

  1. Put potatoes into large saucepan and cover with water. Place over high heat and bring to a boil. Cook until fork tender. (about 25 minutes) Drain potatoes and return to low heat for 2-3 minutes to dry up any excess water.
  2. Put cream and butter into small saucepan and place over medium heat, or heat in microwave until butter has melted into the cream.
  3. Using a masher, mash potatoes in saucepan. Add garlic, cream, butter, salt and pepper and mix well using a large spoon. Stir in truffle oil and serve.

DID YOU KNOW?

That Cream Dory, in Tagalog, is known as Kanduling Itim or Pangas? Apparently, it’s a genus of catfish belonging to the shark catfish family.

I did not know that. 😀

Original Source

JB Macatulad

JB Macatulad

JB is one half of Will Fly for Food and its chief itinerary maker.  He's the one to blame for all the crappy photos and verbal diarrhea on this blog.  Don't listen to him.
JB Macatulad


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