Aimer faire plaisir à ceux qu'on aime

Ingredients

• 60 ml (1/4 cup) bacon, cut in small pieces
• 125 ml (1/2 cup) Paris mushrooms, sliced
• 125 ml (1/2 cup) 35% cream
• 250 ml (1 cup) washed spinach
• 375 ml (1 1/2 cup) of Le Mi-Carême, in small cubes
• 60 ml (1/4 cup) chicken stock
• 15 ml (1 tbsp.) old-fashioned mustard
• 4 striped bass filets, each 170 g (6 oz), or other firm white fish
• 45 ml (3 tbsp.) butter
• Salt and freshly ground pepper

Preparation

In a pan, fry the bacon on high heat. Add mushrooms and cook 2 minutes. Incorporate half the cream (60 ml or 1/4 cup). Add half the Le Mi-Carême (180 ml or 3/4 cup) and spinach. Add salt and pepper. Set aside in a baking dish and keep warm in the oven at 150°F (70°C).

In another pan, cook the filets in butter until golden. Turn over and cook one minute more. Add salt and pepper. Set aside and keep warm with the spinach and cheese preparation.

Deglaze the bottom of the pan with chicken stock. Add mustard and the remainder of the cream. Incorporate the remainder of the Le Mi-Carême and continue cooking until the sauce thickens. Set aside.

Distribute the first mixture of cream, cheese and spinach on 4 plates and place a filet on each. Cover with the Le Mi-Carême and old-fashioned mustard sauce.