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Ingredients:
- 4 Escolar fillets (about 6 ounces each)
- Oil
- Salt
- Freshly ground white pepper
- 2 cups medium diced peeled white potatoes
- 3 tablespoons olive oil
- 2 cups fresh baby morel mushrooms, cleaned
- 1/2 bunch pencil asparagus, blanched and cut into 1-inch pieces
- 1 pint red currant tomatoes, stemmed
- 1 tablespoon finely chopped fresh parsley leaves
- 1 cup fresh mild herb leaves, such as basil, tarragon, chervil, chives, and flat leaf parsley
- Drizzle olive oil
- 2 cups BASIC BUTTER SAUCE:
- 2 tablespoons finely minced shallots
- 1/2 cup white wine
- 1/2 pound cold butter, cut into tablespoon size pieces
4 Escolar fillets (about 6 ounces each)
Oil
Salt
Freshly ground white pepper
2 cups medium diced peeled white potatoes
3 tablespoons olive oil
2 cups fresh baby morel mushrooms, cleaned
1/2 bunch pencil asparagus, blanched and cut into 1-inch pieces
1 pint red currant tomatoes, stemmed
1 tablespoon finely chopped fresh parsley leaves
1 cup fresh mild herb leaves, such as basil, tarragon, chervil, chives, and flat leaf parsley
Drizzle olive oil
2 cups BASIC BUTTER SAUCE:
2 tablespoons finely minced shallots
1/2 cup white wine
1/2 pound cold butter, cut into tablespoon size pieces
This flaky fish flavored with lemon and butter is a light and healthy dinner you can make any night of the week. With very little fussing, it is done in under 20 minutes, prepared and baked. Serve it beside a green vegetable and baked potatoes.
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Total: 20min
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Ingredients:
- 2 tablespoons butter
- 1 tablespoon fresh parsley, chopped (optional)
- 1 tablespoon fresh chives, minced
- 1 1/2 pounds white fish fillets
- 1/4 cup fresh lemon juice
- salt & pepper, to taste
- 1 lemon, cut into wedges
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a bowl, cream together the butter, chopped parsley and chives.
Arrange the fish in the prepared baking dish. Sprinkle with lemon juice, and season with salt and pepper. Dot the fish with about 2 tablespoons of the butter mixture. Bake 5 minutes in the preheated oven, until the butter is melted. Turn filets and brush with remaining butter mixture; continue baking 10 minutes, or until fish is easily flaked with a fork.
Garnish with parsley sprigs and lemon wedges to serve.
This dish is made with Escolar. It is a fish similar to Halibut and is often called “White Tuna.” If you can’t find Escolar, you can substitute halibut or Sea Bass. A Gastrique is a simple syrup using vinegar in place of the water.
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Yield: 4 plates
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Ingredients:
- 4x 8oz. Pieces of Escolar
- Oil for sauteing
- Kosher salt & fresh ground Black pepper to taste
- 1 medium head of cauliflower, cut into pieces discarding the stem
- 1 large idaho potato, peeled and cubed
- 1/2 cup milk (more depending on the consistacy you like)
- 2 to 3 Tablespoons whole butter, kept cold until needed
- Kosher salt & white pepper to taste
- 1/2 cup sugar
- 1/2 cup champagne vinegar
- 1/2 cup of liquid from canned pears in heavy syrup
- 1/4 cup golden raisins
Preparation
For the Cauliflower puree. In two pots of boiling salted water cook both the cauliflower and potatoes to fork tender. Drain and set aside. In another pot heat milk to a simmer and add half the butter. Run both the potatoes and cauliflower through a food mill or ricer, stir in the milk mixture, and fold in the remaining butter. Season to taste and keep warm. For the gastrique Heat the sugar, vinegar and syrup to a boil, the simmer until a syrup consistancy is achieved. Add the raisins at the end. For the fish, season with salt and pepper. Heat a saute pan, add oil and sear the fish on all sides. Place pan in oven to finish. To plate, spoon a mound of puree in center of a large dinner plate, plate fish on top and drizzle gastrique around the plate.
Butterfish are aptly named; they’re smooth and buttery with fine flaky white flesh and have very little fat. They’re easy to eat whole, since they have relatively few bones. If you can’t find butterfish, use pompano or mackerel.
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Ingredients:
- Eight 6- to 8-ounce whole butterfish, or pompano or mackerel
- 2 teaspoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Parsley sprigs, for garnish
Instruction:
- Prepare a stove-top griddle or outdoor grill with the rack set 1 inch above the coals. Allow the grill to get very hot.
- Meanwhile, brush the butterfish with the olive oil and season with salt and pepper. Grill the butterfish about 3 minutes per side, until the fish just begins to flake. Arrange 2 butterfish on each of 4 dinner plates, garnish with the parsley, and serve.
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