Grimauld Fish Bake
Earlier this year we were in France and spent a night at a small hotel in Grimauld, which was owned by one of the top chefs in Provence. He made a fish dish which I thought was one of the best dishes I have ever tasted.
I have no idea what it was called or what the recipe for it was, so I tried to re-create it last night for guests of ours. It turned out really good even though I must admit that my sauce wasn’t as good as the one we had in Grimauld. Here’s how I made it:
· Prepare mash potatoes without making it too runny. I boiled the potatoes and then baked them for a short while to dry them a bit. Then I mashed it with butter only.
· Steam a soft fish like John Dory for a few minutes till nearly cooked.
· Form a mound of mashed potatoes around the fish (do in round dish with plastic wrap and invert on baking pan).
· Grate parmesan cheese liberally over each mound.
· Bake in oven till mound is nice and brown.
· Prepare the broth:
o In a saucepan over medium heat brown half an onion and two cloves of crushed garlic in olive oil till soft
o Add mussels and a cup of white wine and cook till shells open
o Strain, reserve liquid and mussels.
o Heat chopped fennel bulb, mushrooms, onion and garlic in olive oil till its soft.
o Add prawn shells and heads and cook till soft
o Add saffron soaked in hot water for 5 minutes, 100ml vermouth and a cup of white wine and simmer till reduced by a third.
o Add two cups of chicken stock plus reserved mussel liquid and reduce by a third
o Strain and add 300ml cream – At this point you could mince the prawns, mussels and vegetables used in making the broth and add it to the sauce to thicken it.
o Season with salt and pepper and simmer gently for a while
· Once mash and fish is baked, place in middle of large plate, and spoon broth around it.
· Sprinkle some chopped dill and serve hot.
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