Fluke In Lemon Brodetto With Scallops And Squash Recipes

FLUKE IN LEMON BRODETTO WITH SCALLOPS AND SQUASH

Steps:

• For the brodetto, cut the lemons in half and then into quarters, deseeding them as you go. Put them into the bowl of a food processor with the salt, pepper and sugar, and pulse to combine. You want them broken down but not completely puréed. Drizzle the olive oil into the mixture slowly, pulsing to emulsify the jam. Blend in the oregano and marjoram leaves.
• In a small pot set over medium heat, combine the chicken stock and wine. When it begins to simmer, add the lemon-oregano jam, and stir to combine. Lower heat, and keep warm.
• For the butternut squash, place a large sauté pan over medium-high heat, and swirl in the olive oil. When it begins to shimmer, add the squash, salt and pepper, and toss to combine. Cook, stirring occasionally, until they are browned, crisp and tender, approximately 7 minutes. Remove from the heat, stir in the marjoram leaves and set aside in a warm place.
• For the fluke, heat the olive oil in a large sauté pan set over high heat until it is nearly smoking. Meanwhile, season the fluke with salt and pepper, and dust one side of each fillet with flour. Cook the fillets flour-side down for approximately 4 minutes, until the skin is nicely crisp and brown and about 3/4 of the way cooked. Carefully turn the fillets with a wide spatula, and cook for an additional 2 or 3 minutes, until done. Remove from the oil, and drain quickly on paper towel.
• Meanwhile, turn the heat under the brodetto to high, and add the scallops to the liquid to heat through, approximately 2 minutes. Divide the scallops among four warmed bowls.
• Assemble the dishes. To the scallops add 1/4 of the squash and equal amounts of brodetto, and top with a fluke fillet. Sprinkle with the scallions, and serve immediately.

SALMON IN LEMON BRODETTO WITH PEA PUREE

Steps:

• To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
• To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.
• To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.
• To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

SPAGHETTI SQUASH WITH LEMON AND CAPERS

Steps:

• Preheat the oven to 400 degrees F.
• Cut both squash in 1/2 lengthwise and scoop out all seeds. Rub them inside and out with the oil and season with salt and pepper.
• Place the squash cut side down on a sheet pan or cookie sheet and cover with foil. Place in the oven and cook until the rind is slightly soft or gives with a little pressure, about 20 minutes. When they are done, scrape the meat out with a fork and reserve, keeping warm.
• In a hot skillet, melt the butter and continue to cook until dark brown. Add the capers, zucchini, and bell pepper to stop the butter from cooking any further, and cook, stirring, until tender. Stir in the lemon juice and parsley and season with salt and pepper.
• In a large mixing bowl mix the squash, butter sauce, and tomatoes and serve.

LEMON BRODETTO

Steps:

• To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat.
• Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth.
• Bring to a simmer, and keep warm, covered, over low heat.

SCALLOP PICCATA ON SPAGHETTI SQUASH

Steps:

• Put a large pot of water on to boil.
• Sprinkle scallops on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the scallops; cook, turning once, until browned on both sides, about 6 minutes total. Transfer to a plate.
• Cook spaghetti squash in an oven @ 450 degrees until mushy. Scoop pulp out when cool enough to handle.
• Whisk wine and clam juice in a small bowl until smooth.
• Cook garlic in the pan over medium-high heat, stirring often, until softened, 1 to 2 minutes. Add the wine mixture; bring to a boil and cook until thickened, about 2 minutes. Stir in lemon juice, capers stir, 1 to 2 minutes.
• Return the scallops to the pan, add the spaghetti squash and cook, stirring gently, until heated through and coated with the sauce, about 1 minute. Stir in parsley and serve immediately.