Wednesday, November 28, 2012

5 Star Makeover November 12: Sustainable Catfish with a Green Bean Three-Way & Porcini Mushroom Demi-Glace




This month our fearless group tackled that old time holiday classic, Green Bean Casserole.

Not exactly a classic in the LC home.

Green bean casserole?!
Don't cook it.
Never eaten it.

Spoke to some GBC experts.  Where I found that it's well, a...casserole.

Not gonna make one of those.

So, I decided to take classic dish, blow it up, and create a new dish from the main parts.

Again, not gonna be a casserole.

Sustainable Catfish with a Green Bean Three-Way & Porcini Mushroom Demi-Glace



Green Bean Casserole is basically:
  • Green beans
  • Mushrooms
  • Chicken broth
  • Canned mushroom soup...yuck!
  • Some type of fried onion topping
In my version, I wanted to really show off the green bean which should be the star of the dish.

I served the beans three ways, with three different textures.
  • Whole - on the base of the course.  Barely cooked in some brown butter.  Actually almost raw.
  • Pureed - cooked in vegetable stock with thyme and bay leaf.  Then pureed and strained.  Served atop the fish.
  • Fried - this was meant to mimic the fried onion topping I saw.  Green beans rolled in Italian bread crumbs and fried in umm....DUCK FAT.  NICE!
For the mushroom component, I made a deep, rich porcini mushroom stock.  Then reduced it to a glaze.  Talk about potent mushroom flavor.

I also finished the dish with a swirl of porcini mushroom oil.

Why did I decide to use Catfish, you may ask...
  • It looked great at the market.
  • It's a wonderfully sustainable fish.
  • Tastes good.
  • I felt like using it.
Please check back here on this coming Friday.  Where you will find the complete round-up of some tantalizing green bean casserole makeovers.

That's it for now...till we exchange a few words again...Peace!

6 comments:

  1. I like the 3-way use of the beans. It's funny for a supposed "classic", most of started off our posts saying we never had it. :)

    Looking forward to the round-up.

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  2. Duck fat? Great idea, Laz. So glad you didn't go for the canned mushroom soup - as if! Funny thing about green beans in France vs UK. We love them al dente and squeaky but Frenchie hubbie person prefers them much more cooked, blah. Not much green bean peace on that one. Love your ideas here. Top notch as ever!

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  3. I like your version better...duck fat...really...que ricura!

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  4. Love your take on this dish, Laz! Sounds amazing with the addition of fish.

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  5. Excellent! Using the green beans three ways definitely highlights it as the key ingredient. Catfish is a great fish and a perfect canvas for your dish :) Well done.

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  6. You are too funny Laz! My mom used to make it when I was a kid so I was familiar :) This version is of course elevated to the highest level! Beautiful dish

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