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Stuffed Fish Menu
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This menu is sure to impress your guests, with the crab-stuffed fish and the charlotte with layers of apples.
Your Menu: Serves 8
Crabmeat-Stuffed Door County Whitefish
Steamed green beans and julienned carrots
Apple Charlotte
Dry white wine, such as Chardonnay or Pinot Grigio
Click here to view the recipe for Apple Charlotte >>
Test Kitchen Tips:
To steam whole green beans and julienne-cut carrots, place a steamer basket in a large saucepan or skillet. Add water to just below the basket. Bring to boiling. Add beans and carrots. Reduce heat, cover, and steam for 10 to 12 minutes or until crisp-tender.
Shopping List:
For Fish
8 7- to 8-ounce fresh or frozen skinless whitefish, orange roughy, haddock or red snapper fillets (3-1/3 to 4 pounds total)
1 bottle marsala or dry white wine
1 package shallots
2 8-ounce containers whipping cream
1 bunch green onions
1 onion
1 head garlic
1 pound butter
1 8-ounce package fresh button mushrooms
1 red sweet pepper
2 bottles dry white wine
1 container fennel seeds
1 package panko (Japanese bread crumbs) or fine dry bread crumbs
1 6-1/2-ounce can lump crabmeat
1 package long-grain and wild rice mix
1 pound green beans
1 pound carrots
For Charlotte
12 medium Granny Smith apples (about 4 pounds)
1 pound butter
1 lemon
1 package dried tart cherries or cranberries
1 package walnuts
1 package firm-textured sliced white bread (1 pound)
1/2-gallon vanilla ice cream (optional)
Pantry Items:
For Fish
dried dillweed
dried thyme
salt
ground black pepper
nonstick cooking spray
For Charlotte
powdered sugar
ground cinnamon
Equipment Needed:
For Fish
measuring cups and spoons
cutting board and knife
medium saucepan
fine-mesh sieve
wooden spoon
large skillet
food processor
rubber spatula
large bowl
15x10x1-inch baking pan
foil
fork
medium saucepan for rice
large saucepan or skillet for beans and carrots
steamer basket
For Charlotte
cutting board and knife
measuring cups and spoons
apple corer
microplane or fine shredder
very large skillet
wooden spoon
2-quart souffle dish or casserole
pastry brush
large dish with lip
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