Marmite Dieppoise (Normandy Fish Stew)

5 from 2 votes

Marmite Dieppoise (Normandy Fish Stew)

This is traditionally a more rustic stew but I decided to play with the preparation and plating a bit. Usually made with a blend of seafood, butter, shallots and/or leeks, white wine or cider, cream, and herbs, this is a rich yet light feeling meal. I took inspiration from another Normandy dish of rolled poached sole to prepare the fish. After poaching the sole in a shrimp shell stock, I steamed the mussels and shrimp in the same broth. Then reduced the liquid before adding a mixture of cream and yolks to finish the sauce. To plate this, I added sous vide leeks that I lightly charred, parsley oil, pea shoots, and coral tuiles. I recommend making the tuiles and oil first or even the day before. I like to start the leeks when I start the stew and leave them in the sous vide bath until plating.

Course Main Course

Cuisine French

Keyword dairy-free, dinner, fish, french, lunch, main, mussels, nightshade-free, nut-free, seafood, shrimp, sole, soup, stew

Prep Time 1

Cook Time 1

Total Time 2

Servings

Calories 561kcal

Author Jenny Ross

Ingredients

Herb Oil

1/4 cup parsley leaves packed
1/4 cup avocado oil
salt to taste

Tuile

90 g water
30 mL avocado oil
10 g okara flour
1 teaspoon isomalt powdered, optional, helps the tuile stay more crisp
pinch salt
food color optional, to taste

Leeks

2 leeks tender white and light green parts trimmed, dark tops and roots discarded
1 tablespoon butter
salt to taste
1 sprig thyme
1 garlic clove peeled and lightly crushed

Stew

2 sole filets
12 shrimp heads and tails removed and reserved, shrimp deveined
1 tablespoon butter
1 shallot minced
1 garlic clove peeled and lightly crushed
1 bay leaf
pinch thyme
1 cup water
1 cup dry white wine or cider
1 pound mussels thoroughly rinsed and scrubbed, beards (strings that hang from the muscle shells) removed with a paring knife (be sure to discard any open mussels that resist being closed when pressed)
1 cup heavy cream
2 egg yolks

To Serve

pea shoots optional (chervil or even fresh parsley would also be excellent here)

Get Recipe Ingredients

Instructions

For the Herb Oil

Place the greens into a fine mesh strainer and bring a kettle of water to a boil. Pour the kettle of boiling water over the greens in a sink (should take about 10 seconds). Immediately rinse in cold water to blanch and cold shock them (this helps the greens and therefore the oil retain its beautiful green color). Press out as much liquid as possible and transfer to a high power blender cup. Add the oil and season with a bit of salt. Blend on high, or until completely smooth. Pass through a coffee filter into a bowl (or 3 layers cheesecloth). Store in the refrigerator for up to 1 week.

For the Tuile

Whisk together all tuile ingredients.
Heat a large nonstick pan over medium-high heat. When hot, coat lightly with oil and then pour in a bit of tuile batter. It will splatter horribly - if all of the batter splatters out of the pan, it is too hot (I like to lift the pan off the heat when I first add the batter until it just begins to set and then place it back onto the heat).
Cook until matte and just beginning to color. Remove to a paper towel lined plate. Be sure to wipe the pan clean in between cooking each tuile. Keep in an airtight container at room temperature for up to 3 days).

For the Leeks

Clean and trim the leeks to 4-inch segments, discarding the tough green tops and keeping the white and pale green segments. Transfer to a sous vide safe bag and add the butter. Season with a bit of salt and add the garlic, being careful to keep it to the side so it does not change the shape of the leeks. Remove the air from the bag with either a vacuum sealer or using the displacement method. Cook at 185ºF for 30 minutes.
When ready to serve, gently slice each leek in half lengthwise and either broil briefly until deeply golden, or use a blowtorch to lightly char the cut surfaces.

For the Stew

Split sole filets in half lengthwise. Season generously with salt and then roll up tightly and secure with a toothpick or two, set aside.
Add the shrimp shells and 1/2 tablespoon butter to a large nonstick pan and cook until the shells are pink. Add the shallots, garlic, bay, and thyme and cook until the shrimp shells are just beginning to brown and the shallots are soft and translucent, about 3-5 minutes. Add water and wine and boil for 5 minutes.
Add the fish rolls and cover to steam for 5-8 minutes, or until the fish is firm, opaque, and flakes when tested with a fork. Remove the poached sole from the pan and set on a plate. Remove toothpicks and keep warm.
Add the mussels and shrimp to the broth, and boil until the shrimp is opaque, flip and cook until the second side is opaque and then transfer shrimp to the plate with the sole. Continue cooking on a high boil until the muscles open (discard any that do not open). Transfer mussels to the plate with the fish and set aside.
Boil the remaining broth until reduced by half.
While broth boils, whisk together the cream and egg yolks in a large bowl. Pour the broth through a fine mesh strainer (discard the solids) and into the cream and yolk mixture while whisking constantly to temper the yolks. Return the mixture to the pan (wipe it clean before adding the strained sauce back) and cook, whisking constantly until thick.

To Serve

Spoon sauce between serving plates (it helps if you pre-warm the plates). Lay leeks on top in a triangle and place a poached sole in the middle. Add shrimp and mussels at the points of the triangle and garnish with greens and tuiles. Drizzle with herb oil and serve immediately.

Notes

Protein:Energy Quotient [calories]: 0.61, Protein % of calories: 29.1%

Nutrition