Here's the second trial dish from Roy Yamaguchi's recipe book, Goat Cheese & Spinach Crusted Opah with Red Wine Sauce a lá Chef Mimí.
There was a sudden downpour on this humid, overcast weekend that kept us in for the afternoon (and later, a satisfying nap!). This was somewhat a light but, hearty meal that made perfect for a rainy day. The demi-glace and roasted walnuts contributed to the heartiness for sure. Although, the whitefish was thick and practically meaty, for me, it psychologically passed for a filet mignon. According to my beloved personal chef, the opah unfortunately was not available so monchong, another white fish, was substituted. The goat cheese, spinach and mascarpone also kicked up the French flavors a good notch. A cozy time indeed... The only thing missing from the picture was a roaring fireplace!
I'm glad you enjoyed the meal! I baked the potatoes instead of boiling them to keep the nutritional value. Monchong would not have been my first pick as a sub for opah, but it was all I could get that day at the local market. I added splices of carrot on top mostly for some color and just freshness since everything was cooked.
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