Stuffed Shells With Smoked Whitefish In A Lemon Béchamel Sauce
Okay soooo last weekend I didn't have a cooking buddy to teach new and exciting culinary techniques to. However I did come up with a recipe that may not be EASY but it was soooo tasty I have to add it to the list. While back home in the GP (thats Grosse Pointe for any of you non-Michiganders, which happens to be right next to D-town, wha wha) for the holidays my dad smoked about 3 lbs (three separate filets) of whitefish. Which just so happens to be my totally favorite thing ever, not kidding nor is it an exaggeration. I am a fan of the finger foods or tapa style dishes, and we ALWAYS have the white fish served on saltine crackers with some capers, red onions, and a delish sauce which is really just half mayo and half GOOD stone ground mustard. Needless to say I ate about an entire filet myself this particular way, lol. However I got to take another untouched filet back to chicago with me, and although I absolutely adore eating the whitefish in the manner just described, I thought how often do I have such a delicacy of fish as an ingredient at my disposal. Thus, I began to agonize over what I should do with it in terms of a recipe, and came up with Stuffed Shells in a lemon Béchamel sauce. Now this particular dish made a ton of food, and was sooo decadent I could only eat two shells. Essentially you make a filling of whipped ricotta cheese, fresh basil, parmesan, lemon zest, and the fish. You then stuff it into the jumbo shell noodles, top it with your cream sauce, and then add more parmesan and some shredded mozzarella, and bake till ooey gooey and slightly browned on top. But here is the EXACT recipe for you to try at home! Bon A petit!