Author: bridgete

Categories
Fish

Lebanese Fish with Herby Tahini Sauce Over Rice

For the tahini sauce (about 1 1/4 cups) and the rice:

  • 1 to 2 cloves garlic (if you really like the garlic the way I do, add another clove)
  • 1 bunch flat-leaf parsley
  • 3/4 cup tahini
  • 1/3 cup freshly squeezed lemon juice
  • 1/4 cup to 3/4 water (the water is extremely variable, depending on the brand of tahini and is used to thin the sauce out to a thick creamy consistency)
  • 1 pinch Salt, or to taste
  • 1 cup basmati rice
  • 4 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, peeled and sliced into 1/4-inch rings
  • 1/2 cup pine nuts

For the fish and the assembly:

  • 2 pounds fish filet (firm, white-fleshed fish like halibut or hake recommended)
  • 2 tablespoons olive oil
  • 1 pinch Salt and pepper, for seasoning
  • 2 tablespoons butter
  • 2 limes, quartered
  • 1/2 bunch cilantro or parsley, for optional garnish
  1. If you are not using cilantro to garnish the finished dish, then reserve a few sprigs of parsley to instead. Pulse the parsley and garlic together in a food processor and then add the tahini. Blend the garlic, parsley, and tahini well. Add the lemon juice and blend again, the tahini will seize up and become thick. Add a pinch of salt and begin to drizzle water in while the processor is running until the sauce thins out to a pourable consistency. Taste and adjust for salt and lemon juice. Add more of each if needed
  2. Preheat the oven to as hot as it will go, 450 to 500° F. Clarify 4 tablespoons of butter by melting it gently and then removing the foam and reserving the pure fat. To a hot sauté pan, add the olive oil and onion slices with a pinch of salt. Stir quickly and cook over high heat until the onions are brown and caramelized. Drain and reserve. Fry the pine nuts in the clarified butter until they are golden. Drain and reserve. Set a pot of water on to boil and salt. When the water comes to a boil cook the rice in the water for 10 minutes, then drain.
  1. For the fish and the assembly:
  2. While the rice is cooking in the water, rub the flesh of the fish with the olive oil, season it with salt and pepper, and bake in the hot oven. When the rice is cooked and drained, toss it with two tablespoons of butter, the onions, and the pine nuts, reserving a few pine nuts and onions to garnish the fish with.
  3. Place the rice on a platter and top with the fish. Pour about 1/4 to 1/2 cup of tahini over the fish and pass the rest tableside because people will want more. Garnish with some sprigs of cilantro, the reserved onions and the pine nuts, and place the lime slices around the edge of the plate. Serve warm or room temperature
Categories
Soup Vegetarian

Creamy Roasted-Broccoli Soup With Buttermilk and Spiced Pepitas Recipe

  • 2 pounds broccoli, stalk trimmed and heads cut into florets
  • 10 tablespoons extra-virgin olive oil, divided
  • 1 large yellow onion, thinly sliced (about 1 1/2 cups)
  • 4 medium cloves garlic, crushed (about 4 teaspoons)
  • 1 teaspoon ground coriander seed, divided
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 cups buttermilk
  • 1 1/2 quarts stock
  • Kosher salt
  • 1 cup pumpkin seeds
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground mustard seed
  • 1/4 teaspoon turmeric
  • 2 tablespoons minced fresh parsley leaves
  • Zest of 1 lemon

Preheat oven to 375°F.

Toss broccoli with 2 tablespoons olive oil and spread in an even layer on 2 rimmed baking sheets. Transfer to oven and roast until broccoli is tender and browned, about 25 minutes.

In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add onion and garlic and cook, stirring, until softened, about 3 minutes. Stir in 1/2 teaspoon coriander seed and red pepper flakes and cook until fragrant, about 1 minute.

Add roasted broccoli, buttermilk, and just enough stock to barely cover vegetables. Bring to a simmer, then remove from heat. Working in batches if necessary, transfer vegetables and liquid to a blender. Starting on the lowest speed and gradually increasing to the highest speed, blend broccoli until a smooth puree forms. Drizzle in 4 tablespoons total olive oil while blender is running and return to a clean pot. Add as much of the remaining vegetable stock as necessary to thin to a creamy soup consistency. Season with salt.

Meanwhile, lower oven to 350°F.

In a mixing bowl, toss pepitas with 2 tablespoons olive oil, remaining 1/2 teaspoon ground coriander, cumin, mustard seed, and turmeric. Season with salt. Transfer to a parchment-lined baking sheet and roast until fragrant, about 10 minutes. Let cool.

Scrape toasted spiced pepitas into a mixing bowl and stir in parsley, lemon zest, and remaining 2 tablespoons olive oil.

Warm the soup, then spoon it into bowls. Top with spiced pepitas and some of their oil. Serve right away.

Categories
Pasta Vegetarian

Baked Alfredo Pasta with Broccoli Rabe and Lemon

slat

  • 8 tablespoon butter cut into 1 inch pieces
  • 1/2 c panko bread crumbs
  • 2 c finely grated parmesan cheese
  • 1 tsp fresh lemon zest
  • pepper
  • 1 lb pasta
  • 1 bunch broccoli rabe trimmed then cut into 1/2 inch pieces
  • 1 c cream
  • 1 small garlic clove minced
  • 6 oz fresh mozzarella cut into 1/2 inch pieces

Heat the oven to 260c. Bring a large pot of generously salted water to a boil. Place the butter in a 9-by-13-inch/3-quart pan or baking dish and transfer it to the oven to melt while the oven heats; remove it from the oven once it’s melted.

In a small bowl, stir together the panko, 1/4 cup Parmesan and the lemon zest. Add 1 tablespoon of the melted butter from the baking pan, stir until the panko is moistened with butter, then season with salt and pepper.

When the water’s boiling, add the pasta and cook until al dente, about 2 minutes less than the package instructions suggest. During the last minute of cooking, add the broccoli rabe. Reserve 1/2 cup pasta water, then drain the pasta and broccoli rabe.

Whisk the cream, garlic and pasta water into the melted butter in the baking dish until smooth. Add the remaining Parmesan in large handfuls, vigorously whisking until smooth and combined. Add the pasta, broccoli rabe and half the mozzarella. Taste, and season well with salt and pepper. Stir until very combined.

Top with the remaining mozzarella, then sprinkle evenly with the panko mixture. Bake until the mozzarella has melted and the panko is golden brown, 10 to 15 minutes.

Categories
Fish

Crispy Potato Galette with Smoked Fish and Dill Crème

  • 1/2 cup crème fraîche
  • 1 small shallot, minced
  • 2 tablespoons finely chopped dill
  • 2 teaspoons fresh lemon juice, plus more for brushing
  • Kosher salt and freshly ground pepper
  • 3 baking potatoes (1 1/2 pounds), peeled
  • 4 tablespoons unsalted butter, 2 tablespoons melted
  • 1/4 pound thinly sliced smoked salmon
  • 1/4 pound thinly sliced smoked sturgeon
  • Extra-virgin olive oil, for brushing
  • Freshly snipped chives and caviar, for garnish

In a bowl, stir the crème fraîche with the shallot, dill and the 2 teaspoons of lemon juice. Season with salt and pepper. Whisk the mixture until thickened, about 30 seconds.

Preheat the oven to 425°. On a box grater, coarsely shred the potatoes. Transfer to a clean kitchen towel and squeeze out as much liquid as possible. In a bowl, combine the potatoes with the 2 tablespoons of melted butter and season with salt and pepper.

In a small nonstick skillet, melt 1 tablespoon of the butter. Add half of the potatoes and pat them into a disk about 1/2 inch thick. Cook over moderately high heat, turning once, until golden, 3 minutes per side. Transfer the potato galette to a baking sheet. Repeat with the remaining 1 tablespoon of butter and potatoes. Bake the galettes for 10 minutes, until cooked through and crisp; transfer to a platter and let stand for 15 minutes.

Spoon the shallot-dill crème onto the galettes and top with the smoked fish. Lightly brush the fish with olive oil and lemon juice and season with salt and pepper. Garnish with chives and caviar. Serve right away.

Categories
Fish

Zucchini & Goat Cheese Frittatas with Smoked Trout

  • 5 eggs
  • 1/2 cup milk
  • 4 ounces of goat cheese (can be pre-seasoned: roasted garlic & herbs) at room temperature
  • 1/2 cup grated parmesan (plus more to top)
  • 1/2 cup chopped parsley
  • 1 tablespoon olive oil
  • 1 large glove of garlic, minced
  • 2 zucchinis, finely diced
  • 1 small white onion, chopped
  • Fresh ground salt & pepper
  • 4 ounces of wild smoked trout
  1. In a large skillet set to medium high, heat the olive oil. When the pan is hot add the garlic and cook for 1 minute then add the onion, stirring gently until slightly translucent, about 3 minutes. Add the chopped zucchini and cook until slightly browned, stirring occasionally about 5 minutes. Set aside.
  2. Preheat the oven to 350F. In a large mixing bowl beat the eggs vigorously, add the milk and keep mixing. Incorporate the goat cheese & the parmesan cheese. Season generously with salt and pepper. Add the parsley and mix to combine then add the zucchini & onion mixture.
  3. Pour the frittata mixture into a nonstick or greased muffin tray (make sure the muffin tray is a 1/2 cup capacity) Sprinkle with extra parmesan cheese. Cook for 30 to 35 minutes or until the frittata is set and golden.
  4. Place mini frittatas on a serving platter and top with smoked trout & a dollop of goat cheese.
Categories
Fish Soup

Vellutata di Ceci con Calamari

  • 5 to 6 tablespoons extra-virgin olive oil, plus more for serving, divided
  • 3 garlic cloves, whole
  • 3 to 4 fresh rosemary sprigs, leaves picked
  • 1 pound (500 grams) tinned chickpeas, drained
  • 10 1/2 ounces (300 grams) cleaned baby calamari or squid
  • salt and pepper
  • 4 slices ciabatta or country bread, grilled or toasted, for serving
  1. Heat 2 tablespoons of the olive oil in a deep stockpot over a low heat. Gently infuse the oil with two of the garlic cloves and rosemary for a few minutes.
  2. Add the drained chickpeas and season with salt and pepper.
  3. Add water to cover (about 500 milliliters or 2 cups) and bring to a simmer. Since the tinned chickpeas are already cooked, you are really just warming and infusing the soup. As soon as you see the soup simmering, you can remove from heat and blend the soup until creamy and smooth (or leave one quarter of the chickpeas whole if you like a little texture). If it is too thick, add a little hot water. Taste for seasoning.
  4. Cut the calamari into pieces: If they are small, simply cut the tentacles off the body and the body in half lengthways to make 3 pieces. If larger, slice the body into rings.
  5. Heat a wide skillet over high heat, add 3 to 4 tablespoons extra-virgin olive oil and when screaming hot, add the calamari, and cook, tossing occasionally. After 1 minute, remove all the calamari pieces except for the tentacles—cook them another minute but not more. Be careful not to crowd the pan, as doing so will cause them to stew rather than sear. You may want to do this in batches based on the size of your pan.
  6. Season with salt and keep the calamari warm on a plate, covered under foil, until all the calamari is ready.
  7. Serve the chickpea soup topped with pieces of calamari, a drizzle of extra-virgin olive oil, plenty of freshly ground black pepper, and warm slices of grilled bread, rubbed lightly with a raw garlic clove.
Categories
-sides Vegetarian

Oyster Sauce Glazed Asparagus and Mushrooms

  • 1 pound asparagus
  • 1 tablespoon oyster sauce (or Ponzu sauce)
  • 1 teaspoon soy sauce
  • 4 tablespoons water
  • 1/4 teaspoon cornstarch
  • 1/2 teaspoon sesame oil
  • 1/2 pound mushrooms, sliced
  • 3 tablespoons vegetable oil
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1 ginger slice peeled and minced
  • 1 pinch pepper, to taste
  • Chinese noodles
  1. Cut asparagus into 2-inch long pieces.
  2. Mix oyster sauce, soy sauce, water, cornstarch, and sesame oil until cornstarch is well dissolved. Set this seasoning sauce aside.
  3. Heat skillet to high and put a cup of water by the skillet (for thinning the sauce later if you need to).
  4. Add 1 Tbsp oil in the skillet Add shallots and asparagus. Stir the vegetables around for about 5-7 minutes. You are looking to get some nice browning on the edges.
  5. Remove from pan to a bowl or plate.
  6. Heat another 1 Tbsp oil and add the mushrooms and some pepper. Stir mushrooms around on dry heat without adding any liquid. The mushrooms should shrink up and become browned.
  7. Add asparagus back to skillet. Turn heat down to medium.
  8. Add 1 Tbsp more of oil and add garlic and ginger. Once you can smell the garlic, quickly add seasoning sauce.
  9. Stir to coat all vegetables in sauce. The sauce will reduce rapidly. You can add another tablespoon or two of water if you need to distribute the sauce better.
  10. Cook noodles per recipe and put sauce on top. Serve.
Categories
Fish

Butter and Cheese Crusted Cod

  • 8 ounces cod or haddock filet
  • 1/3 cup fresh lemon juice
  • 85 grams (6 tablespoons) butter
  • 2 tablespoons finely grated parmigiano reggiano
  • 1 teaspoon chopped thyme
  • 1 teaspoon white pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon parsley
  1. Cut the fish into two pieces and marinate in the lemon juice in a bowl for 10-15 minutes.
  2. Preheat oven 220c
  3. Melt 2 T (28 grams)butter in a baking dish in the oven. Remove and add the fish, coating it with the butter, and then add in the lemon juice. IMPORTANT-the dish should hold the fish tightly enough that it can be submerged in the sauce.
  4. Add 2 T(28 grams) butter to top the fish and bake for 10 minutes.
  5. Remove from oven; top with herb(s), cayenne, and cheese. Add 2 (28 grams) more of butter and bake an additional 10 minutes. Cheese should be crusted and the liquid simmering.
  6. Remove to plate. Spoon over a bit of the hot liquid. Dust with parsley.
Categories
Fish

Miso and Ginger Poached Salmon with Warm Soba Noodles

  • 350 grams salmon fillet
  • 1/3 cup mild brown miso paste
  • 2 cups vegetable stock
  • 2 to 3 cups water, or enough to cover the fish
  • 50 grams fresh ginger, peeled
  • 3 garlic cloves, crushed

Soba noodles

  • 160 grams dried soba
  • 1 tablespoon soy sauce
  • 1 tablespoon pure sesame oil
  • 2 to 3 spring onions, chopped
  • Handful Toasted sesame seeds to garnish
  1. Add and mix all ingredients for the poaching liquid in a pot. Bring it to a boil and turn the heat down to medium. Simmer the liquid for 5 minutes and turn the heat down to very low, as low as you can. Make sure you only see a few gentle bubbles or less and place the salmon (skin-side down if it is on). Add a little more water if the fish is not completely covered. Stay in a very low heat and poach the salmon for 4-5 minutes.
  2. Meanwhile, cook dried soba noodles (*I used Chinese noodles) in a boiling water for 4 to 5 minutes. Drain, rinse briefly, and season with soy sauce and sesame oil. (I mixed soy sauce and sesame oil in the colander)
  3. Carefully take out the salmon (do not throw away the broth) and set aside to cool for a few minutes. The fish should be cooked to tender medium, opaque outside and slightly translucent in the middle. If you are using a fillet with skin, gently remove it when the fish is cool enough to handle. It should come off quite easily.
  4. Plate the noodles and fish with chopped spring onions and toasted sesame seeds. Serve it with a bowl of miso and ginger broth you cooked salmon in.
Categories
Fish

Salmon Papillotes with Red Peppercorns, Lime and Fresh Ginger

  • 5 fillets of fresh salmon
  • 2 inch of fresh ginger, peeled and grated
  • 3 tablespoons red peppercorns
  • 1 1/2 limes – freshly juiced
  • Sichuan Pepper
  • salt
  • 1 1/2 tablespoons Extra Virgin Olive Oil
  • 5 sprigs fresh dill
  • 5 teaspoons thick cream
  • Fleur de Sel
  • 1 tablespoon fresh Chives cut in small pieces
  1. Pre-heat the oven to (175c) 350 degrees F.
  2. Double two sheets of aluminum per filet. Curl the edges creating a shallow box to allow for adding sauce without dripping.
  3. Season the salmon fillets with a pinch of salt and freshly ground Sichuan pepper.
  4. Pour some olive oil in each of the foil boats, place the seasoned salmon filets, one per foil.
  5. Add lime juice and grated ginger and then crush red peppercorns slightly with your hands and sprinkle over each filet. Place a large sprig of dill on top.
  6. Seal the aluminum foil well by crimping and folding the edges and the twisting and curling up the ends.
  7. Place on the oven rack (without a tray) Bake in the oven around 6-8 minutes, depending how thick the fish fillets are.
  8. Discard the dill, serve with 1 teaspoon of thick cream, sprinkle with some chopped chives and a little Fleur de Sel.