It’s the last scheduled fish dish for French Fridays, and it’s been a fairly fishy group since I rejoined. I’ve actually enjoyed it since I don’t normally cook a lot of seafood. I’ve expanded my personal cooking horizons a bit in the last couple months, so that’s neat.
This week’s dish was Seafood Pot-au-Feu. Basically, Dorie has us make a broth with veggies, cook some mussels in the broth (and then remove them from their shells), then poach salmon, and finally add the scallops and snap peas at the last to warm up a tad. Light, protein heavy dish. I got some diver sea scallops at the fish market (which still doesn’t have sardines) and they were both huge and oh-so-delicious.
I also did some dessert make-ups.
It’s funny how these things evolve at my house. I wanted to make the Paris-Brest as I’d seen some people mentioning it on one of their FFWD posts. I realized when looking at the recipe that it uses essentially the same ingredients as the vanilla éclairs, so I decided to do half recipes of both. Then, I had 6 egg whites leftover and used them to make a full recipe of financiers, because well…I had 6 egg whites!
Loved the Paris-Brest. Delicious. Hat tip to Andrea over at kitchenlioness for saying to put a bowl of water in the oven when baking the pâte à choux. Mine still sank a bit out of the oven, but it was wonderful and enjoyed by all the people I shared it with (i.e. brought them plates and basically gave it away, HA!).
I brought the lion’s share of éclairs as dessert for a friend and her family. This was our personal dessert plate. Éclairs for mommy and daddy and cream puff for the little one. My little girl loves the vanilla pastry cream–who doesn’t??–and had to be convinced to eat the actual pastry and not just lick out the cream.
I don’t have a financier pan. I also don’t have a mini muffin pan. So, regular muffin pan it as. These are good with jam. Yum!