Creamy Sauces loves me! I mean they really do. Mushrooms in a creamy sauce with fish….mackerel to be exact, is off the chain!! It  will have you moaning and groaning while you eat. Well maybe that’s just me. When food is good, I moan and groan. It’s sort of a love affair….an honest, open love affair. My creativity “is a flowing” and I love myself and my food whenever it does. I go to sleep thinking about food and wake up thinking about food and all the amazing dishes that I can conjure. Thank God for my palate!

I uploaded this photo to my facebook page and showed it to the chef at school. Immediately he said, “bon femme.” That’s the name of one of the dishes that we created in culinary school, and used trout to prepare this dish. The trout was rolled, kinda like sushi, and tied to keep it together,  poached in a broth, then set aside.  The mushroom sauce was prepared separately, then the fish was returned to the pot and basted with the creamy sauce.

As you can see, my vision and version of this dish is completely different. I used  salted mackerel that I soaked overnight in water to remove the excess salt. I also added tomatoes and everything else that wasn’t in the recipe that the chef prepared in school. My version was ….as usual….amazingly d’luscious!

Where I’m from we eat this kinda food with ground provisions (root vegetables) and dumplings. It was rather fulfilling.  Ground provisions does that to you anyway. Eat this in the morning for breakfast and it keeps you full all day long.  This is one dish that will become a regular staple in my home. You can bet on that!