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Old 06-21-2009, 01:47 PM   #1
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Fishy alternative for Veal

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.

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Old 06-21-2009, 01:48 PM   #2
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Try basa. Its got a mild flavour and holds up well as its a bit firmer fleshed.
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Old 06-21-2009, 01:51 PM   #3
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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.
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Old 06-21-2009, 01:57 PM   #4
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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!
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Old 06-21-2009, 02:03 PM   #5
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I find snapper a bit strong myself so I would suggest leaving that one til last. Good luck.
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Old 06-21-2009, 02:39 PM   #6
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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
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Old 06-21-2009, 02:59 PM   #7
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Try halibut. It has a meaty texture and a very mild flavor that I suspect the sauce would complement.
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Old 06-21-2009, 05:57 PM   #8
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A fish I find 'meaty' is shark. Not sure if the flavour would be too strong, however.
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