Fishy alternative for Veal

[Chef Zachary]

Hi everyone! First time post, but I need a little help. I will be cooking a four course gourmet meal in the coming future. The main course will be escalope in a white raspberry cream sauce. The problem is, I want everyone to taste this exquisite sauce and its delicious blend with the meat, however, one of my guests does not eat red meat, poultry, or pork but does eat fish.

My question is: Does anyone know of a fish that would be a good alternative to veal and that would have a similar flavoring (obviously nothing it going to be a great match, but just something within the realm) and hold up well being sauteed in oil, flour and pepper?

Thanks for any help.

[Alix]

Try basa. Its got a mild flavour and holds up well as its a bit firmer fleshed.

[Andy M.]

Hi, CZ. Welcome to DC.

If your primary objective is to spotlight the sauce, go with a white-fleshed, mild-tasting fish. Consider haddock, tilapia, red snapper and similar.

[Chef Zachary]

Thank you both Alix and Andy M. I will be testing the recipe with basa, haddock and red snapper this week. I appreciate your quick response and help very very much!

[Alix]

I find snapper a bit strong myself so I would suggest leaving that one til last. Good luck.

[Jikoni]

I'd say monkfish based on the fact that it's meaty and does not flake, so it can hold the various flavours well. Goodluck

[Scotch]

Try halibut. It has a meaty texture and a very mild flavor that I suspect the sauce would complement.

[Snoop Puss]

A fish I find 'meaty' is shark. Not sure if the flavour would be too strong, however.