Pan Seared Hake And Asparagus With Aioli Recipes

PAN-SEARED HAKE AND ASPARAGUS WITH AIOLI

Steps:

• Make the aioli: Combine garlic, lemon juice and salt in a blender or food processor, and let sit a minute or two. Add egg and yolk, and blend until combined. With the blender running, slowly add oil in a thin, steady stream. You're looking for an emulsified mixture, but it will be on the thin, saucelike side. Taste for seasoning, and add more salt and lemon juice, if needed. Stir in tarragon.
• Prepare the hake: Season hake with 3/4 teaspoon salt, pepper and paprika. Let sit while you cook the asparagus.
• Make the asparagus: Melt 2 tablespoons butter in a 12-inch skillet over high heat. Stir in asparagus and a pinch of salt, and let cook without moving for 2 minutes to brown slightly. Add a tablespoon of water, cover and cook, shaking pan occasionally, until just tender, 2 to 5 minutes longer depending on thickness of stalks. Transfer to a plate and loosely tent with foil to keep warm.
• Return skillet to medium heat, and melt remaining 2 tablespoons butter. Place hake in an even layer in skillet, then scatter in scallions. Cover and cook until golden, 3 to 4 minutes, then flip and cook uncovered about another 3 to 4 minutes, until hake is cooked through and lightly browned on both sides. Transfer hake and scallions to serving plates, and immediately drizzle with aioli to taste. Serve with asparagus.

ASPARAGUS RISOTTO WITH PAN-SEARED SHRIMP

Steps:

• In a 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated. While the shallots are cooking, bring the stock to a simmer in a saucepan. Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. With the last ladle of stock, add the asparagus. Turn off the heat. (Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water). Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. As the risotto is finishing up. Heat a pan over medium heat with 1/2 tablespoon butter and 1 tablespoon olive oil. Salt and pepper the shrimp then add the garlic and the red pepper flakes if you'd like. Sear the shrimp on each side (about two minutes or until they start to curl, forming a letter C). Plate the risotto with 3 pieces of shrimp on top and serve immediately. Serve with a slice of lemon to be squeezed over top for a nice touch of acidity.

PAN SEARED HALIBUT WITH BEANS, BASIL, AND ASPARAGUS

Steps:

• *Sauce onions in olive oil until translucent. Add garlic, asparagus, mushrooms; stir fry 1 min. Stir in basil, beans, stock, soy sauce, and butter. Remove from heat. *Wipe plan clean. Rinse Halibut and pat dry. Heat skillet over med.high heat. Brush fish with olive oil and place in pan for 3-4 minutes. Shake pan to keep from sticking. *turn halibut over and season with garlic-pepper blend. Cover pan and reduce to medium. Cook additional 6-8 minutes for fozen or 3 to 4 minutes for fresh/thawded fish. *to serve, place halibut in shallow bowl and spoon 1 c. vegetables and broth over fish.