Harlequin Cafe Michigan Whitefish with Blueberries and Blueberry Schnapps
- 2 (6 oz.) fillets Michigan whitefish, skinned and trimmed of fat
- Flour, to dredge fish
- 1 oz vegetable oil
- 4 to 5 oz fish stock or clam juice
- Pinch garlic
- Pinch shallots
- 1 oz blueberry Schnapps
- 1 Tbsp butter
- 3 oz heavy whipping cream
- 1 oz fresh blueberries
Skin and trim two whitefish fillets. Dredge the fillets on both sides in flour, shaking off any excess flour. Add the fillets, skin side up, to an oiled pan over the top of the stove for approximately 20 to 30 seconds and flip them to the reverse side, skin side down, for approximately 5 to 10 seconds.
Remove fillets to an oven preheated to approximately 425° F. Bake whitefish for approximately 5 to 7 minutes, until fish is lightly golden brown.
Remove fish to two separate plates and tent with foil to keep warm.
Meanwhile, in a small saucepan, combine clam juice or fish stock, garlic, shallots, Schnapps, butter, heavy whipping cream and blueberries. Cook until sauce comes to a creamy consistency, with small bubbles on the surface, and coating the back of a spoon. Spoon sauce over fish and serve immediately.Makes 2 Source:
Submitted by: Recipe Group Member
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