This recipe is built from three simpler recipes. First you poach the fish and save the poaching liquid, then you turn the poaching liquid into a Sauce Parisienne. At the same time on another burner, you make 1 quart of Mussels in White Wine. Then you enrich the Sauce Parisienne and add mushrooms, truffle, and shrimp.
I made this for our Feast of Normandy. This is double the size of the base recipes because I make it for dinner guests.
You can turn this into Poisson a la Normande by adding a cup of boiled white button mushrooms to the Sauce Dieppoise, and adding some roasted oysters to the garnish. You could also use a very dry cider instead of white wine for the poaching liquid.
If you make the finished Sauce Dieppoise with shellfish butter instead of plain butter and garnish the finished dish with crayfish instead of mushrooms and oysters, you have a Poisson a la Nantua. Nantua is near the border with Switzerland, so recipes a la Nantua use crayfish instead of saltwater shellfish, and often fresh trout instead of saltwater fin-fish.
Mastering the Art of French Cooking
