Grilled Red Snapper Preserved Lemon And Pernod Mashed Potatoes And SautÉed Asparagus Recipes
GRILLED RED SNAPPER, PRESERVED LEMON AND PERNOD MASHED POTATOES, AND SAUTÉED ASPARAGUS
Steps:
- Fillet the snapper and cut for 4 to 5 oz pieces leaving the skin on. Coat with olive oil and salt and pepper and grill fast until just done. Sprinkle with lemon juices and plate. Boil potatoes until tender and drain. Add pernod to hot pot burning off the alcohol. Add butter and heavy cream. Let butter melt and add potatoes mashing until smooth. Add sour cream and chives and season to taste. Serve. Add olive oil to hot pan and sauté scallions quickly. Add blanched asparagus and butter and cook until desired doneness season to taste and plate.
ROASTED RED PEPPERS WITH FETA, CAPERS AND PRESERVED LEMONS
Make and share this Roasted Red Peppers With Feta, Capers and Preserved Lemons recipe from Food.com.
Provided by lindseylcw
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the grill (broiler) on the hottest setting and roast the peppers under the grill, turning frequently.
- When they are softened and their skins begin to blacken place them in a plastic bag, seal and leave to stand for 15 minutes.
- Peel the peppers, remove the stalks and seeds then slice the flesh and arrange on a plate.
- Add the crumbled feta and pour over the olive oil, scatter the capers and preserved lemons over the top.
- Sprinkle with a little salt if required.
Nutrition Facts : Calories 265.1, Fat 21.3, SaturatedFat 9, Cholesterol 44.5, Sodium 689, Carbohydrate 12.1, Fiber 3.4, Sugar 8.9, Protein 8.8
SUMMER SAUTéED POTATOES
Lift your traditional roasties with lemon, bay, garlic and parsley for a versatile accompaniment with a crisp finish
Provided by James Martin
Categories Lunch, Side dish
Time 55m
Number Of Ingredients 7
Steps:
- Place the potatoes in a large pan, cover with water and bring to the boil. Simmer for 5-8 mins until starting to soften but not falling apart. Drain and leave to steam-dry in the colander for a few mins.
- Heat the oil and butter in a large frying pan. Scrunch up the bay leaves in your hands and add them to the pan along with the whole garlic cloves. Once the potatoes are dry, tip into the pan and season. Toss them in the pan and cook over a medium-high heat for 20-25 mins, turning often, using a fish slice so you don't break them up.
- When the potatoes are crisp and golden, grate the lemon zest straight over and cook for 1-2 mins more. Taste for seasoning, then scatter with parsley and serve.
Nutrition Facts : Calories 277 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
PERFECT SAUTéED POTATOES
A wonderful alternative to chips and so much simpler to prepare
Provided by Good Food team
Categories Lunch, Side dish, Supper
Time 25m
Number Of Ingredients 2
Steps:
- Cut 1 kg waxy potatoes into chunks.
- Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
- When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
- If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
- Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
- Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
- Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.
Nutrition Facts : Calories 335 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
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