Adapted from Germaine Leclerc The original recipe was from Mlle. Leclerc of Besancon, France. Her son, Jean Leclerc was a French exchange student attending DePaul University. His engagement to an African/American student, a Rhodes Scholar, resulted in his rejection by his American host family. Peter Granzeau invited Jean to spend his summer in Burlington, Wisconsin where he became part of our family. He bragged about his mother’s fish and she sent the recipe. The recipe was developed during WWII for inexpensive fish; the sauce would be excellent on anything edible. whole fish – trout, char, pompano, snapper Aromatics – shallots, garlic, fennel, leeks, lemons Oil – butter, extra-virgin olive oil Herbs – sage, parsley, fennel tops, tarragon, basil, Liquids – white wine, seafood/shellfish stock, cream, crème fraiche Preheat oven to 400 degrees. Procedure:
Adapted by Tim Granzeau |