{"id":6438,"date":"2011-04-02T07:24:37","date_gmt":"2011-04-02T14:24:37","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=6438"},"modified":"2012-04-02T11:39:27","modified_gmt":"2012-04-02T18:39:27","slug":"hello-normandy-marmite-a-ma-facon","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/hello-normandy-marmite-a-ma-facon","title":{"rendered":"Hello Normandy: marmite \u00e0 ma fa\u00e7on"},"content":{"rendered":"

\"\"<\/a><\/strong><\/p>\n

Hello Normandy:  marmite \u00e0 ma fa\u00e7on <\/strong><\/p>\n

One of my favorite Norman dishes to make, and one I teach in my Normandy class, is Marmite Dieppoise <\/em><\/span>or simply \u201cmarmite<\/span>.<\/em>\u201d  Marmite is a seafood casserole which to me represents some of Normandy\u2019s best culinary treasures: white fish, shrimp, mussels, apples, apple cider, cream, butter, and mushrooms. It is a perfect dish any time of the year and can be served family style or more elegantly. My marmite <\/em><\/span>is a modified version that you can make at home (and I use far less cream than most recipes).   <\/span><\/p>\n

For those of you who believe you cannot cook fish, this is a very forgiving recipe because the fish is poached and therefore kept moist.  This recipe is also very versatile. I like clams, shrimp, and mussels in mine, but you can choose the seafood (and the type of fish) to your liking.  However, do not use salmon, swordfish, halibut, or tuna because the texture is either too dense or too oily for this cream-style sauce. Lastly, I omit the mushrooms in the spring and summer seasons, but leave them in when the weather is cold.  In summer, I also garnish the marmite<\/em><\/span> with fresh coriander to brighten it a little.<\/span><\/p>\n

Je vous souhaite un bon app\u00e9tit <\/em>!<\/em><\/span><\/p>\n

LM<\/span><\/strong><\/span><\/p>\n

 <\/p>\n

\"\"<\/a><\/strong><\/span><\/p>\n

 marmite \u00e0 ma fa\u00e7on <\/em><\/strong><\/span><\/p>\n

stats: serves 6<\/span><\/p>\n

what you need:<\/span><\/span><\/p>\n

16 ounces of 3 types white fish fillets<\/span>
\n(i.e.<\/em>, Sole, Turbot, Cod (Cabillaud<\/em>), <\/span>Plaice (Carrelet<\/em>), Hake (Colin<\/em>)<\/em>, Brill (Barbue)<\/em>),<\/span>
\ntrimmed, skins removed
\n<\/span>kosher salt (as needed)<\/span>
\nfreshly ground pepper (as needed)<\/span>
\nunsalted butter (as needed)<\/span>
\n2 large apples, peeled, cored, and sliced (about 1- 1 1\/2 cups yield)<\/span>
\n2 cups fish stock <\/span>
\n1 cup apple cider<\/span><\/p>\n

seafood and aromatics<\/span><\/p>\n

3 tablespoons unsalted butter<\/span>
\n2 garlic cloves, thinly sliced<\/span>
\n2 shallots, thinly sliced<\/span>
\n1 leek (white portions only), sliced <\/span>
\n1 fennel bulb, thinly sliced<\/span>
\n1 cup sliced mushrooms<\/span>
\n\u00bd cup reduced cuisson <\/em><\/span>
\n\u00bd cup white wine<\/span>
\n\u00bd pound clams<\/span>
\n\u00bd pound mussels<\/span>
\n12  shrimp, cleaned and deveined (preferably La Hague)<\/span>
\n\u00be cup heavy cream (or 20 cl Elle & Vire Cr\u00e8me entiere de Normandie<\/em>)<\/span>
\n2 tablespoons unsalted butter<\/span>
\nkosher salt (as needed)<\/span>
\nfresh coriander (optional)<\/span>
\nfresh minced Italian parsley (optional)<\/span><\/p>\n

how to:<\/span><\/p>\n