Roast Rock Cod With Fennel And Beurre Blanc Recipes

SALMON FILLETS WITH FENNEL BEURRE BLANC

Steps:

• Place the salmon fillets on a board and working with a very sharp knife that's held almost parallel to the board, cut them into 12 thin slices. Divide the sea salt evenly over the slices of salmon and reserve.
• Place 1 tablespoon of the butter in a small, heavy saucepan. Melt over medium-low heat. Add the shallots and cook for 1 minute. Cut out the white bulb of the fennel and cut it into tiny dice. You need 1 cup of diced fennel; if any of the bulb is left over, save it for another use. Reserve 4 teaspoons of the frilly green leaf at the other end of the fennel. Add the cup of diced fennel to the sauce pan and stir well to coat with the butter. Add the wine and the vinegar to the sauce pan. Reduce over high heat, until just a small amount of liquid remains ( a teaspoon or so). Moving the pan on and off the heat as required, start incorporating the remaining 10 tablespoons of butter, 1 tablespoon at a time, beating with a broad wooden spoon. The sauce should be smooth, creamy, and medium-thick. Taste for seasoning.
• While finishing the sauce, steam the salmon slices: Place them on a buttered steamer rack and cook them over barely simmering water until just done (approximately 3-6 minutes). They should retain just a trace of red at the center. Remove and divide among 4 dinner plates stacking them on steamed fennel pieces. Pour the sauce around the fillets on each plate and garnish with the reserved fennel leaves.

PAN-SEARED SCALLOPS AND PORK BELLY WITH POMEGRANATE AGRODOLCE AND BEURRE BLANC

Steps:

• Dry the scallops very well with a paper towel. Cut the pork belly into uniform cubes about the size of the scallops.
• Heat the olive oil in a large skillet set over medium-high heat. Sprinkle the scallops with salt and pepper and then add to the skillet. Add the butter to the skillet. When the bottom is golden brown, flip the scallop and cook for 1 minute.
• Heat vegetable oil in a deep fryer to 350 degrees F. Alternatively, in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
• Deep-fry the pork belly until crispy, but not too hard. Drain the pork belly on a paper-towel-lined plate.
• In a bowl, toss the arugula, sliced strawberries and pistachios with some of the Vanilla Bean Vinaigrette. Mound the salad on the plate, then arrange the scallops and pork belly around the salad. Top with some Beurre Blanc and drizzle with the Pomegranate Agrodolce to serve.
• Place the vinegar, honey, mustard and vanilla seeds in the food processor, and pulse until mixed. Slowly drizzle in the oil with machine running until emulsified.
• In a saucepan set over medium-low heat, bring the vermouth and vinegar to a low simmer. Add the shallots and season with salt and pepper. Simmer to cook until the liquid reduces by half, 2 to 3 minutes. Remove the pan from the heat and whisk in 4 tablespoons of the butter until fully incorporated. Return the pan to low heat and whisk in the remaining butter, one piece at a time. Add the lemon juice, then remove from the heat, cover and keep warm until ready to serve.
• Combine the pomegranate juice, sugar and vinegar in a medium saucepan. Bring to a boil then reduce the heat to low and simmer until thick and syrupy, 10 to 15 minutes.

PAN-SEARED ROCKFISH WITH LEMON BEURRE BLANC

Steps:

• Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.

ROAST COD WITH ARTICHOKES

Steps:

• Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.
• Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.
• Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges.