HERBED MUSHROOMS WITH WHITE WINE
Mushrooms are sauteed with your favorite herbs and white wine. Mmm!
Provided by JUNEBUFF1
Categories Side Dish Vegetables
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.
- Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.
Nutrition Facts : Calories 56.5 calories, Carbohydrate 5.6 g, Fat 2.7 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 4.9 mg, Sugar 1.6 g
POACHED BREAM IN WHITE WINE AND HERBS.
My absolute fav way to have white fish. The recipe below is for aboout 4 people, but I usually never measure ingredients and adjust for the number of serves. Originally from BHG
Provided by sams1
Categories Australian
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Dust each fillet of fish with flour.
- Finely chop all herbs.
- (Or if time is short use dry herbs - much easier).
- Place butter, wine and herbs into large pan stirring to combine.
- Bring to simmer and add fish and cook for 3-4 minutes.
- Add tomato and cook for a further minute.
Nutrition Facts : Calories 323.8, Fat 12.5, SaturatedFat 7.7, Cholesterol 32.1, Sodium 93.9, Carbohydrate 28.1, Fiber 1.2, Sugar 2, Protein 3.7
ROASTED SEA BREAM WITH HERBS
Orata arrosto alle erbe is one of my favorites fish recipes. The sea bream, marinated with herbs and then roasted and baked, reveals some of the most exiting flavors. The white flesh of the fish is still firm, but it will melt in your mouth. Serve this typical mediterranean fish with white bread or rice and with a green salad. A glas of white wine will complete this delicious and easy to make recipe.
Provided by Thorsten
Categories European
Time 2h50m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Prepare and clean fish. Wash and pat dry. Remove pectoral and ventral fins.
- Brush fish from all sides with olive oil. You may need about 3 tablespoons oil, but it can be more depending on size of fish. Put fish in a suited oven proofed dish (it should not be too large).
- Chop parsley (set about 1/2 tablespoon aside for topping), thyme and majoran. Pick sage leaves to pieces. Sprinkle herbs over the fish. Add bay leaf, black pepper seeds and cloves.
- Cover and marinade in the fridge for at least 30 minutes. I suggest to marinate for at least 2 hours, so that this can be done in advance. Turn fish once during this time.
- Preheat oven (390 F, 200 C).
- Take fish fish from marinade and remove as much of the herbs as possible. Sprinkle with salt and pepper to taste.
- Turn fish over in flour. It should only be slightly covered with flour.
- In a large skillet heat a little olive oil. Roast fish from both sides on medium to medium high heat until golden brown.
- Put fish and remaining oil in the oven proofed dish with herbs. Add about 1/8 to 1/4 cup wine. The ground of the dish should just be covered. Distribute butter in small pieces over the fish.
- Bake in oven for about 20 minutes. Fish is done when the dorsal fin can easily be removed. During baking sprinkle fish from time to time with sauce.
- Remove fish carefully from dish and place it on a serving plate.
- Remove as much herbs as possible from sauce. Add Worcestershire sauce and lemon juice to taste.
- Sprinkle some sauce and remaining parsley over the fish and serve the remaining sauce separetly.
- NOTE: If you like you can increase the amount of herbs in the recipe. The more wine you use the less lemon juice is required.
- NOTE: Use a dry white wine and serve the wine with the fish.
Nutrition Facts : Calories 126.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 127, Carbohydrate 2.9, Fiber 1, Sugar 0.7, Protein 1
WHITE WINE-POACHED SCALLOP AND HERB SALAD
The scallops and vegetables can be poached and refrigerated up to 1 day ahead. Avoid using an oaky Chardonnay, which may add bitterness.
Yield serves 4 to 6
Number Of Ingredients 11
Steps:
- Bring the wine, a pinch of salt, and the bay leaf, celery, and fennel to a boil in a medium saucepan. Reduce to a simmer; cook until the vegetables are just tender, about 8 minutes. Transfer the vegetables to a medium bowl; discard the bay leaf. Set aside. Add the scallops to the pan; simmer until just cooked through, about 3 minutes. Transfer the scallops to the bowl of vegetables; refrigerate until cold, about 30 minutes. Reserve 1/4 cup poaching liquid. Refrigerate until cold, about 20 minutes.
- Stir the lemon juice into the poaching liquid. Add the oil in a slow, steady stream, whisking until emulsified. Slice the scallops in half horizontally; toss with the dressing and vegetables. Season with salt and pepper. Toss the herbs, celery leaves, and fennel fronds in a small bowl, then divide among 4 serving plates. Top each with scallops and vegetables, dividing evenly. Drizzle with oil and dressing from the bowl. Garnish each salad with a lemon wedge.
WHITE WINE-POACHED SCALLOP AND HERB SALAD
Sweet sea scallops, tossed with a delicate salad of chopped herbs, celery, and fennel, are brightened by the acidity of white wine. Choose a light, aromatic Muscadet, a dry Pinot Grigio or Alsatian Riesling, or a sparkling Prosecco. Serve as an appetizer or light lunch, with a glass of the same wine alongside.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Bring wine, a pinch of salt, bay leaf, celery, and fennel to a boil in a medium saucepan. Reduce to a simmer; cook until vegetables are just tender, about 8 minutes. Transfer vegetables to a medium bowl; discard bay leaf. Set aside. Add scallops to pan; simmer until just cooked through, about 3 minutes. Transfer scallops to bowl of vegetables; refrigerate until cold, about 30 minutes. Reserve 1/4 cup poaching liquid in a small bowl. Refrigerate until cold, about 20 minutes.
- Stir lemon juice into poaching liquid. Add oil in a slow, steady stream, whisking until emulsified. Slice scallops in half horizontally; toss with dressing and vegetables. Season with salt and pepper. Toss herbs, celery leaves, and fennel fronds in a small bowl, then divide among 4 serving plates. Top each with scallops and vegetables, dividing evenly. Drizzle with oil and dressing from bowl. Garnish each salad with a lemon wedge.
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