Pan Seared Rattlesnake On Braised Leeks With A Lemon Caper Sauce And Seasonal Vegetables Recipes

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SEASONAL VEGETABLES WITH DOUBLE CREAM AND MEDITERRANEAN HERBS



Seasonal Vegetables with Double Cream and Mediterranean Herbs image

Provided by Food Network

Categories     side-dish

Time 31m

Yield 4 servings

Number Of Ingredients 11

8 mini carrots, tops trimmed and peeled
3 1/2 ounces celeriac, peeled and cut into 1/2-inch cubes
8 small leeks, white only and washed well
Sea salt
1/2 cup heavy cream
10 basil leaves
2 small fennel bulbs, trimmed, finely chopped
1/2 cup chopped onion
1 1/2 tablespoons finely diced cooked beets
Freshly ground black pepper
Fresh Herbs, chopped, for garnish

Steps:

  • In a large pot of boiling water with the sea salt, blanch the carrots, celeriac, and leeks separately (cook according to your personal taste). Transfer vegetables to a large bowl.
  • In a medium bowl, whisk the cream until thick and add the basil and chopped fennel. Add the chopped onions and beets to the bowl of vegetables, mix well and season with salt and pepper. Divide vegetables into separate soup plates, add a dollop of cream. Garnish with fresh herbs.

EASY PAN-SEARED COD WITH LEMON, OLIVES AND CAPERS



Easy Pan-Seared Cod with Lemon, Olives and Capers image

A southern Mediterranean recipe for pan-seared fish, with bright, assertive flavors!

Provided by Marilena Leavitt

Categories     Seafood Main

Time 14m

Yield 2

Number Of Ingredients 8

2 pieces of cod, ¾"- 1" thick, (about 6 oz. each)
--- sea salt and freshly ground pepper
2-3 TBSP. olive oil (or, neutral oil)
½ medium lemon (zested and sliced)
1 garlic clove, finely minced
6 olives, black and green, chopped
1 TBSP. small capers, rinsed and dried
2 TBSP. tender celery leaves (or parsley)

Steps:

  • Pat dry the fish fillets very well, then season them generously with salt and pepper and set them aside.
  • In a small bowl, combine the garlic, olives, and capers.
  • Zest the lemon and cut it into thin slices
  • Set a large skillet over medium-high heat. It should be large enough to accommodate the fish and the lemon slices. Add the olive oil and, when it gets hot, carefully lower the two fish fillets into the pan and reduce the heat to medium. Using a fish spatula, gently press the fillets against the skillet ensuring that the whole side of the fish is in contact with the heat (this is important especially when cooking fish with the skin still on - it ensures crispy skin). Let the fish cook for about three minutes and then shake the skillet gently to check if the fish releases from the pan. If it does not, let it cook for another 30 seconds (when the fillets form a crust, they will easily release from the pan). Flip the fish to the uncooked side, then add the lemon slices to the pan around the fillets. Cook the fish for two minutes more (the cooking time depends on the thickness of the fish and how well you want the fish cooked). With a fork, check the flesh of the fish to make sure it flakes easily. Flip the slices of lemon. Add the garlic mixture to the skillet and cook for another 30 seconds.
  • Transfer the fish to two plates and spoon the mixture of olives and capers over the fish. Sprinkle the fillets with the reserved lemon zest and celery leaves. Serve with extra lemon on the side.

BRAISED LEEKS WITH LEMON



Braised Leeks with Lemon image

Categories     Vegetable     Side     Quick & Easy     Low/No Sugar     Lemon     Leek     Gourmet     Sugar Conscious     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 4

4 small or medium leeks, tough outer leaves discarded and leeks trimmed to about 7 inches long and cut lengthwise into quarters or eighths
2 tablespoons unsalted butter
1/4 cup chicken broth
1 teaspoon freshly grated lemon zest

Steps:

  • In a shallow dish soak leeks in cold water to cover 15 minutes, rubbing occasionally to remove any grit. In a heavy skillet melt butter over moderate heat. lift leeks out of the water and with water still clinging to them add to skillet. Cook leeks, stirring occasionally, five minutes and add broth and zest. Braise leeks, covered, 5 minutes, or until very tender, and season with salt and pepper.

BRAISED LEEKS WITH LEMONS



Braised Leeks With Lemons image

Provided by Barbara Kafka

Categories     side dish

Time 1h

Yield 8 servings as a side dish

Number Of Ingredients 5

5 pounds leeks, trimmed to 6 to 7 inches from the root end and washed well
5 cups chicken or vegetable broth
2 lemons, sliced very thin and seeded
1/2 cup olive oil
Kosher salt and freshly ground black pepper to taste

Steps:

  • Place leeks in 2 layers in a 14-by-9-by-2-inch oval dish. Pour broth over leeks. Place lemon slices evenly over leeks. Drizzle olive oil over lemons.
  • Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 50 minutes. Prick plastic to release steam.
  • Remove from oven and uncover. Season with salt and pepper. Serve hot or cold.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1057 milligrams, Sugar 12 grams

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