Leek Wrapped Pompano With Roasted Beet Sauce Recipes

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LEEK-WRAPPED POMPANO WITH ROASTED BEET SAUCE



Leek-Wrapped Pompano with Roasted Beet Sauce image

Yield Serves 6

Number Of Ingredients 9

4 medium leeks
5 garlic cloves, unpeeled
3 medium beets, scrubbed and trimmed, leaving about 1 inch of stems attached
1/4 cup water
1 tablespoon fresh lemon juice, or to taste
2 teaspoons balsamic vinegar, or to taste
six 6- to 7-ounce pompano or sole fillets, skinned
3 teaspoons freshly grated lemon zest, or to taste
1 tablespoon olive oil

Steps:

  • Cut off root ends of leeks and trim tops so that leeks are 8 to 10 inches long. Discard tough outer leaves. Separate leaves and soak in a large dish filled with water, rubbing to remove any sand.
  • Fill a large bowl with ice and cold water.
  • Drain leeks and in a kettle of boiling salted water blanch in batches, stirring, 1 to 2 minutes, or until tender, transferring leeks as cooked with tongs to ice water. Drain cooled leeks on paper towels, arranging them in one layer and stacking more paper towels and leeks as needed. Leeks may be made 1 day ahead, rolled in damp paper towels, and chilled in a sealed plastic bag.
  • Preheat oven to 450°F. and lightly oil a shallow baking pan.
  • Separately wrap garlic and beets tightly in foil and on a baking sheet roast in middle of oven 30 minutes, or until garlic is tender. Transfer garlic to a plate and roast beets until tender, about 30 minutes more. Unwrap garlic and beets carefully and cool until they can be handled. Squeeze garlic out of peel into blender. Peel and cut beets in to 2-inch pieces, discarding stems. In blender blend garlic with beets, water, lemon juice, vinegar, and slat and pepper to taste until smooth. Sauce may be made 1 day ahead and chilled, covered. Reheat sauce over low heat and season with salt and pepper.
  • Season tops of pompano or sole fillets with salt and pepper and half of zest. Wrap about 5 leek strips completely around each fillet, overlapping them slightly and leaving ends of fillet exposed. Transfer fillets as wrapped to oiled pan and brush tops with oil. Roast fillets in middle of oven 8 minutes or until cooked through.
  • Serve fillets over sauce and garnish with remaining zest.

FETTUCCINE WITH CREAMY ROASTED BEET SAUCE



Fettuccine with Creamy Roasted Beet Sauce image

A vegetarian fettuccine dish made with a delicious nightshade-free pasta sauce.

Provided by My Hot Southern Mess

Categories     Main Dish Recipes     Pasta

Time 1h50m

Yield 6

Number Of Ingredients 14

3 beets, cut into quarters
1 small sweet onion, cut into quarters
1 head garlic, cloves peeled
2 tablespoons olive oil
1 teaspoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup vegetable broth
3 tablespoons fresh lemon juice
1 cup heavy cream
½ cup shredded Parmesan cheese
1 (16 ounce) package dry fettuccine pasta
1 tablespoon shredded Parmesan cheese, or to taste
1 pinch chopped fresh thyme, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine beets, onion, and garlic cloves in a bowl. Add olive oil, thyme, salt, and pepper; toss to coat. Transfer to a baking sheet.
  • Roast in the preheated oven until cooked through and tender, about 1 hour.
  • Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove beet skins.
  • Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
  • Stir heavy cream into the beet mixture in the saucepan. Cook over medium-low heat until it begins to simmer, about 5 minutes. Stir in 1/2 cup Parmesan cheese until melted. Set aside.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot. Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.

Nutrition Facts : Calories 518.8 calories, Carbohydrate 65.3 g, Cholesterol 59.7 mg, Fat 23.1 g, Fiber 4.3 g, Protein 15.2 g, SaturatedFat 11.5 g, Sodium 315.6 mg, Sugar 6.2 g

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