This is Michael's recipe that he found somewhere on Food Network, I don't remember where. He makes it so often that I'm going to call it "his" recipe now.
ingredients
Potato Crisps:
4 large fingerling potatoes
2 tablespoons extra virgin olive oil
Salt and pepper
2 tablespoons chopped fresh tarragon leaves or 2 teaspoons dried
2 tablespoons chopped fresh chives or 1 teaspoon dried
2 tablespoons chopped fresh flat-leaf parsley
Fish:
1-3/4 to 2 pounds thick cod fillet, cut into 4 portions (buy thick center cuts of fillet for this dish rather than pieces which include thin ends)
1/2 lemon, juiced
Salt
Extra virgin olive oil, for drizzling
1/2 pint whole grape tomatoes
Broth:
1/2 cup flat-leaf parsley, a couple of handfuls
1/4 cup mint leaves, a handful
1 cup chicken stock
1 small shallot or 1/2 large shallot, coarsely chopped
Salt and pepper
4 tablespoons light in color and weight olive oil or vegetable oil, for frying
4 cloves garlic, gently cracked from skin and very thinly sliced
preparation
Preheat oven to 400 degrees F.
Preheat oven safe skillet over high heat or wrap rubber handles in double layers of foil to protect the surface in the oven.
Prick the potatoes 3 or 4 times each with a fork and cook them in the microwave on high for 5 minutes.
Pat cod dry and squeeze a little lemon juice over it and season with salt. Drizzle fish with extra-virgin olive oil.
When potatoes cool just enough to handle, slice them into 1/4-inch pieces lengthwise. Coat them with extra-virgin olive oil and salt and pepper. Arrange them on a cookie sheet in a single layer and roast them for 20 minutes. Do not remove them or turn them as they cook. Chop tarragon, chives and parsley and combine and reserve.
Add cod seasoned side down to very hot skillet. Sear it 2 minutes, then drizzle the tomatoes with extra-virgin olive oil and season them with salt and pepper and add them to the fish. Sear tomatoes 1 minute, then transfer the pan to the oven and roast the fish and tomatoes 8 minutes until fish is firm and opaque and tomatoes have all burst.
Place parsley, mint, chicken stock and shallot in food processor or blender and puree. Transfer to small sauce pot and bring to a simmer. Season the broth with salt and pepper, to your taste. Heat the light frying oil in small skillet over medium heat. Add sliced garlic to the hot oil and let it fry until crisp and golden brown, 3 to 5 minutes. Drain garlic chips on a paper towel and reserve.
When the potatoes are very brown and crisp on the bottom side and tender on the top side, remove. Coat sliced potatoes liberally with the chopped herbs.
Pour warm pesto broth onto each dinner plate.
Remove the fish from the oven. The bottom should be crisp and brown. Turn the fish over to place the crispy side up in pools of parley-mint broth. Arrange the herb potato slices and tomatoes decoratively around the fish. Top the dish off with a scattering of garlic crisps.
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Thursday, February 5, 2009
Wednesday, February 4, 2009
Golden Sea Scallops on Vegetable "Pappardelle"
Irene's "easy and guilt free" Recipe
Michael and I usually make this with the smaller, bay scallops and some shrimp - really tasty!
ingredients
4 medium zucchini (6 ounces each)
4 medium yellow summer squash (6 ounces each)
2 tablespoons unsalted butter
2 scallions, minced
2 cloves garlic, minced
1 teaspoon salt
3 tablespoons cornstarch
1 pound sea scallops, halved horizontally
2 tablespoons olive oil
1 lemon, cut into 8 wedges
preparation
Cut the ends off zucchini and summer squash. With vegetable peeler, slice off thin strips, cutting down length of squash, to make vegetable "ribbons."
In a 12-inch nonstick skillet, heat 1 tablespoon butter over low heat. Add half the scallions, and half the garlic and cook, stirring frequently, 1 minute or until tender. Increase heat to medium, add half the squash ribbons and sprinkle with 1/4 teaspoon salt. Saute, tossing frequently, 5 minutes or until vegetables are tender but not mushy. Divide equally among 4 dinner plates. Repeat with remaining 1 tablespoon butter, remaining scallions and garlic, remaining squash ribbons and 1/4 teaspoon salt. Add to squash already on plate. Wipe out the skillet.
In a small bowl, combine cornstarch and remaining 1/2 teaspoon salt. Spoon mixture into small strainer and sprinkler over both sides of scallops. In skillet, heat 1 tablespoon oil over medium-high heat. Arrange half the scallops in pan in one layer and cook about 2 minutes, or until golden brown and crisp. With slotted spoons, transfer to dinner plates. Repeat with remaining 1 tablespoon oil and scallops. Garnish with lemon wedges.
Michael and I usually make this with the smaller, bay scallops and some shrimp - really tasty!
ingredients
4 medium zucchini (6 ounces each)
4 medium yellow summer squash (6 ounces each)
2 tablespoons unsalted butter
2 scallions, minced
2 cloves garlic, minced
1 teaspoon salt
3 tablespoons cornstarch
1 pound sea scallops, halved horizontally
2 tablespoons olive oil
1 lemon, cut into 8 wedges
preparation
Cut the ends off zucchini and summer squash. With vegetable peeler, slice off thin strips, cutting down length of squash, to make vegetable "ribbons."
In a 12-inch nonstick skillet, heat 1 tablespoon butter over low heat. Add half the scallions, and half the garlic and cook, stirring frequently, 1 minute or until tender. Increase heat to medium, add half the squash ribbons and sprinkle with 1/4 teaspoon salt. Saute, tossing frequently, 5 minutes or until vegetables are tender but not mushy. Divide equally among 4 dinner plates. Repeat with remaining 1 tablespoon butter, remaining scallions and garlic, remaining squash ribbons and 1/4 teaspoon salt. Add to squash already on plate. Wipe out the skillet.
In a small bowl, combine cornstarch and remaining 1/2 teaspoon salt. Spoon mixture into small strainer and sprinkler over both sides of scallops. In skillet, heat 1 tablespoon oil over medium-high heat. Arrange half the scallops in pan in one layer and cook about 2 minutes, or until golden brown and crisp. With slotted spoons, transfer to dinner plates. Repeat with remaining 1 tablespoon oil and scallops. Garnish with lemon wedges.
Fillet of Sole with Capers, Almonds and Lemon
Janice's Recipe
ingredients
1 cup all-purpose flour
Salt and freshly ground pepper
8 ea 3-ounce sole fillets
3-1/2 tablespoons unsalted butter
2 tablespoons canola oil
1/4 cup slivered almonds
1/4 cup drained capers
1 small lemon, sliced paper thin
preparation
Put the flour in a pie plate; season with salt and pepper. Dredge the fish in the flour, tapping off the excess; transfer to a plate.
In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the fillets and cook over high heat, turning once, until golden and crisp, 3 to 4 minutes. Transfer to a platter, cover with foil and keep warm. Repeat with another 1 tablespoon each of butter and oil and the remaining fish.
Add the remaining 1-1/2 tablespoons of butter and the almonds to the skillet. Cook over high heat, stirring, until golden, 2 minutes. Add the capers and lemon slices and cook until heated through, 1 minute longer. Spoon sauce over the fish and serve.
ingredients
1 cup all-purpose flour
Salt and freshly ground pepper
8 ea 3-ounce sole fillets
3-1/2 tablespoons unsalted butter
2 tablespoons canola oil
1/4 cup slivered almonds
1/4 cup drained capers
1 small lemon, sliced paper thin
preparation
Put the flour in a pie plate; season with salt and pepper. Dredge the fish in the flour, tapping off the excess; transfer to a plate.
In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add half of the fillets and cook over high heat, turning once, until golden and crisp, 3 to 4 minutes. Transfer to a platter, cover with foil and keep warm. Repeat with another 1 tablespoon each of butter and oil and the remaining fish.
Add the remaining 1-1/2 tablespoons of butter and the almonds to the skillet. Cook over high heat, stirring, until golden, 2 minutes. Add the capers and lemon slices and cook until heated through, 1 minute longer. Spoon sauce over the fish and serve.
Tony's White Clam Sauce
Anthony's Recipe
ingredients
8 to 12 little neck clams per person
406 tablespoons extra virgin olive oil
3-4 cloves of garlic, minced
2-3 tablespoons of Contadina or equivalent pesto
1-2 cups white wine
preparation
Wash clams in cold water using a brush to remove sand from shell. In 12 inch saute pan, heat olive oil in pan on medium-high heat. After 2-3 minutes, add garlic and cook 1-2 minutes ONLY, stirring... do not allow to brown. Add clams and white wine and cover. Increase heat to high. Cook for 4-5 minutes or until clams are open. Add pesto and stir. Add to pasta.
ingredients
8 to 12 little neck clams per person
406 tablespoons extra virgin olive oil
3-4 cloves of garlic, minced
2-3 tablespoons of Contadina or equivalent pesto
1-2 cups white wine
preparation
Wash clams in cold water using a brush to remove sand from shell. In 12 inch saute pan, heat olive oil in pan on medium-high heat. After 2-3 minutes, add garlic and cook 1-2 minutes ONLY, stirring... do not allow to brown. Add clams and white wine and cover. Increase heat to high. Cook for 4-5 minutes or until clams are open. Add pesto and stir. Add to pasta.
Monday, February 2, 2009
Clam Chowder
Janice's Recipe
ingredients
4 quarts littleneck clams (about 1-2/3 cups cooked, chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups onions, chopped
3 tablespoons flour
4-1/2 cups clam broth
3 cups fish stock
1-1/2 pounds potatoes, peeled and diced into 1/2-inch cubes
2 cups light cream
oyster crackers (optional)
preparation
Clean the clams and place them in a large pot along with the garlic and water. Steam the clams until just opened, about 6-10 minutes, depending on their size. Drain and shell the clams, reserving the broth. Mince the clam flesh and set aside. Filter the clam broth either through coffee filters or cheesecloth and set aside.
In a large, heavy pot, slowly render the salt pork. Remove the cracklings and set them aside. Slowly cook the onions in the fat for about 6 minutes, stirring frequently, or until cooked through, but not browned. Stir in the flour and cook, stirring for 3 minutes. Add the reserved clam broth and fish stock, and whisk to remove any flour lumps. Bring the liquid to a boil and add the potatoes. Lower the heat and simmer until the potatoes are cooked through, about 15 minutes.
Stir in the reserved clams, salt pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer. Do not boil. Serve in large soup bowls with oyster crackers on the side.
ingredients
4 quarts littleneck clams (about 1-2/3 cups cooked, chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups onions, chopped
3 tablespoons flour
4-1/2 cups clam broth
3 cups fish stock
1-1/2 pounds potatoes, peeled and diced into 1/2-inch cubes
2 cups light cream
oyster crackers (optional)
preparation
Clean the clams and place them in a large pot along with the garlic and water. Steam the clams until just opened, about 6-10 minutes, depending on their size. Drain and shell the clams, reserving the broth. Mince the clam flesh and set aside. Filter the clam broth either through coffee filters or cheesecloth and set aside.
In a large, heavy pot, slowly render the salt pork. Remove the cracklings and set them aside. Slowly cook the onions in the fat for about 6 minutes, stirring frequently, or until cooked through, but not browned. Stir in the flour and cook, stirring for 3 minutes. Add the reserved clam broth and fish stock, and whisk to remove any flour lumps. Bring the liquid to a boil and add the potatoes. Lower the heat and simmer until the potatoes are cooked through, about 15 minutes.
Stir in the reserved clams, salt pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer. Do not boil. Serve in large soup bowls with oyster crackers on the side.
Legal Lite Clam Chowder
courtesy of Legal Seafoods
ingredients
2 cups clams, chopped
3 cups fish stock or bottled clam juice
1/2 cup onion, chopped
1 bay leaf
1/4 teaspoon thyme
1 cup fresh potatoes, diced
Salt and pepper, to taste
1 tablespoon parsley, chopped
1 cup celery, diced
3/4 cup carrot, diced
1 clove garlic, chopped
preparation
In a pan large enough for all ingredients, place chopped clams, fish stock, chopped onion, bay leaf and thyme. Bring to a boil. Cover and cook over low heat for 45 minutes. Add diced potatoes and cook for 20 minutes (total cooking time should be 90 minutes). Add salt and pepper to taste. When ready to serve, add chopped fresh parsley.
ingredients
2 cups clams, chopped
3 cups fish stock or bottled clam juice
1/2 cup onion, chopped
1 bay leaf
1/4 teaspoon thyme
1 cup fresh potatoes, diced
Salt and pepper, to taste
1 tablespoon parsley, chopped
1 cup celery, diced
3/4 cup carrot, diced
1 clove garlic, chopped
preparation
In a pan large enough for all ingredients, place chopped clams, fish stock, chopped onion, bay leaf and thyme. Bring to a boil. Cover and cook over low heat for 45 minutes. Add diced potatoes and cook for 20 minutes (total cooking time should be 90 minutes). Add salt and pepper to taste. When ready to serve, add chopped fresh parsley.
Friday, January 30, 2009
Mussels Au Gratin
Courtesy of Legal Sea Foods
Crumb Topping
Ingredients
4 ounces oyster crackers or saltines
1/2 cup (1 stick) butter, melted
2 tablespoons finely chopped onion
2 tablespoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme
Preparation
In the bowl of a food processor, work the oyster crackers or saltines until they are ground but still have some texture. In a small skillet, heat 1 tablespoon of the butter. Cook the onion for 5 minutes, stirring often or until it softens. Add it to the processor bowl with the remaining butter, parsley and thyme.
Mussels
Ingredients
2 cloves garlic, chopped
1 cup (2 sticks) butter, at room temperature
1/2 cup chopped fresh parsley
1 cup dry white wine
1 medium onion, finely chopped
5 pounds mussels, cleaned with beards pulled off
3/4 cup grated Monterey Jack cheese
1 lemon, cut into wedges (for serving)
Preparation
Set the over at 375 degrees. Have on hand a rimmed baking sheet.
In a bowl, combine half the garlic with the butter and parsley. Mix until blended. Set the mixture aside.
In a large flameproof casserole, combine the wine, remaining garlic, and onion. Bring the mixture to a boil. Add the mussels, reduce the heat to medium and cover the pot. Use a slotted spoon to remove the mussels that are open. Leave the unopened ones to steam for a minute or two more. Discard any unopened mussels. Set the pot with the mussels juice over high heat and bring the juice to a boil. Let it bubble steadily until the broth reduces by half. Set it aside.
When the mussels are cooled enough to handle, break off the top shell. Center each mussel in its shell and set them on the baking sheet. Pour a little of the mussel cooking liquid around the mussels in the pan, but make sure the liquid doesn't come up over the tops of the shells. Spoon 1 teaspoon of the garlic butter onto each mussel. Sprinkle with some of the cheese and put crumb mixture on top.
Bake the mussels in the hot oven for 8 minutes or until the crumb topping is crisp. Serve with lemon wedges and crusty bread.
Crumb Topping
Ingredients
4 ounces oyster crackers or saltines
1/2 cup (1 stick) butter, melted
2 tablespoons finely chopped onion
2 tablespoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme
Preparation
In the bowl of a food processor, work the oyster crackers or saltines until they are ground but still have some texture. In a small skillet, heat 1 tablespoon of the butter. Cook the onion for 5 minutes, stirring often or until it softens. Add it to the processor bowl with the remaining butter, parsley and thyme.
Mussels
Ingredients
2 cloves garlic, chopped
1 cup (2 sticks) butter, at room temperature
1/2 cup chopped fresh parsley
1 cup dry white wine
1 medium onion, finely chopped
5 pounds mussels, cleaned with beards pulled off
3/4 cup grated Monterey Jack cheese
1 lemon, cut into wedges (for serving)
Preparation
Set the over at 375 degrees. Have on hand a rimmed baking sheet.
In a bowl, combine half the garlic with the butter and parsley. Mix until blended. Set the mixture aside.
In a large flameproof casserole, combine the wine, remaining garlic, and onion. Bring the mixture to a boil. Add the mussels, reduce the heat to medium and cover the pot. Use a slotted spoon to remove the mussels that are open. Leave the unopened ones to steam for a minute or two more. Discard any unopened mussels. Set the pot with the mussels juice over high heat and bring the juice to a boil. Let it bubble steadily until the broth reduces by half. Set it aside.
When the mussels are cooled enough to handle, break off the top shell. Center each mussel in its shell and set them on the baking sheet. Pour a little of the mussel cooking liquid around the mussels in the pan, but make sure the liquid doesn't come up over the tops of the shells. Spoon 1 teaspoon of the garlic butter onto each mussel. Sprinkle with some of the cheese and put crumb mixture on top.
Bake the mussels in the hot oven for 8 minutes or until the crumb topping is crisp. Serve with lemon wedges and crusty bread.
Subscribe to:
Posts (Atom)
