BAKED OCEAN PERCH
Make and share this Baked Ocean Perch recipe from Food.com.
Provided by _Pixie_
Categories Perch
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Thaw and separate fillets.
- Remove skin and place on a buttered baking dish.
- Salt and pepper to taste.
- Sprinkle with the spring onions.
- Blend tomatoes, sugar and basil, spread over fish.
- Drizzle with melted butter.
- Bake at 450F for 10 minutes.
SEA PERCH ON A BED OF RISOTTO WITH A MOREL SAUCE
I made this last night to experiment with some different flavours, it worked really well, but it was full of flavours and very creamy, so not for the faint hearted or those who are on a diet.
Provided by The Flying Chef
Categories Rice
Time 45m
Yield 2 serving(s)
Number Of Ingredients 23
Steps:
- Risotto.
- Heat the oil in a pan add leek and garlic, cook until leek softens, add butter and mushrooms, cook until mushrooms soften. Remove to a bowl and set to one side.
- Melt the extra butter in a pan add risotto and stir to coat risotto in butter. Add water, wine, chicken stock and truffle oil, simmer over a low heat until risotto is soft and all the liquid has been absorbed.
- In the last few minutes of cooking add peas and return leek, mushroom mixture back to pan, stir until peas are soft and it is heated through.
- Sauce.
- Heat oil and truffle oil in a pan, add shallots and cook until translucent, add wine and stock and bring to the boil.
- Turn down the heat add the cream half a cup at a time, stirring to combine after each addition.
- Add the chopped morels and pepper to taste. Mix a small amount of water to cornflour and add to sauce, stir until mixture thickens.
- Sea Perch.
- Heat a small amount of olive oil in a large pan, add fish fillets and cook until done, cooking time will depend on how thick the fillets are, for thinner fillets about 6-8 minutes and for thicker fillets 10-12.
- To Serve: Spoon risotto onto a plate top with fish fillets and drizzle sauce over.
Nutrition Facts : Calories 900.6, Fat 65.8, SaturatedFat 34.1, Cholesterol 224.1, Sodium 299.8, Carbohydrate 44.1, Fiber 4.1, Sugar 9, Protein 25.1
SEAFOOD RISOTTO
Provided by Food Network
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly.
- Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.
RIB-EYE STEAK AND MUSHROOM RISOTTO
Rib-eye steak and mushroom risotto are perfectly sous-vide steaks with fall-flavored Arborio rice, full of cheese, garlic, shallots, and creamy, buttery goodness. Top risotto with Parmesan cheese if desired.
Provided by Culinary Envy
Categories Main Dish Recipes Rice Risotto Recipes
Time 2h59m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, according to manufacturer's instructions.
- Season steaks with salt and pepper and place in a vacuum-seal or heavy-duty freezer bag. Seal. Drop the bag into the water bath and set timer for 2 hours.
- Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.
- Heat canola oil in a heavy skillet over medium-high heat until it starts smoking. Add steaks. Cook until nicely browned on both sides, flipping every 15 to 30 seconds, about 90 seconds total. Transfer steaks to a plate; let rest for 10 minutes. Slice thinly against the grain.
- Heat 2 tablespoons olive oil in a large, heavy saucepan over medium-high heat. Stir in white mushrooms and cremini mushrooms; cook until soft, about 3 minutes. Transfer mushrooms and their liquid to a bowl.
- Heat the remaining tablespoon olive oil in the same saucepan over medium-low heat. Add shallots and garlic. Cook, stirring constantly, until shallots are tender, about 3 minutes. Add rice and increase heat to medium. Cook and stir until rice is pale golden with nearly translucent edges, 3 to 4 minutes.
- Pour wine into the rice mixture; cook, stirring constantly, until fully absorbed, about 6 minutes. Add 1/2 cup chicken broth; stir until absorbed, about 3 minutes. Add remaining broth, 1/2 cup at a time, stirring risotto continuously until liquid is absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more.
- Remove risotto from heat. Stir in mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Plate the risotto with strips of steak on the side.
Nutrition Facts : Calories 549.3 calories, Carbohydrate 56.8 g, Cholesterol 51.4 mg, Fat 24.5 g, Fiber 3.3 g, Protein 21.8 g, SaturatedFat 9.3 g, Sodium 304.6 mg, Sugar 3.1 g
MUSTARDY DEEP SEA PERCH CASSEROLE
When you read this recipe, this combination might sound really weird, but if you like mustard and bananas, it's really worth a try. I've served it a number of times and everybody is quite surprised about it. I use deep sea perch fillet or sometimes cod fillet, but any other fish with this kind of texture is alright to use (don't use an oily fish like salmon or trout). For mustard, try not to use sweet mustard, because the bananas are sweet already and the dish might end up too sweet. Serves well with rice.
Provided by BRIGIT
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a skillet over medium heat. Gradually stir in flour, and cook until slightly brown. Gradually stir in the milk, raisins, and hazelnuts, stirring constantly. Continue stirring, and add the mustard, lemon juice, and hot pepper sauce. Remove from heat, and set aside.
- Preheat the oven to 375 degrees F (190 degrees C). Season the fish fillets with salt, pepper, and paprika on both sides. Place the fillets in a single layer in an oven-proof baking dish. Arrange banana slices over the fish, then pour the mustard sauce over all.
- Bake for about 30 to 40 minutes in the preheated oven, or until fish flakes easily with a fork.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 27.5 g, Cholesterol 66.6 mg, Fat 13.3 g, Fiber 3.6 g, Protein 25.7 g, SaturatedFat 4.9 g, Sodium 363.9 mg, Sugar 13.4 g
PARCHMENT-BAKED SEA BASS WITH MORELS AND RED WINE SAUCE
This flavorful entrée is very low in fat.
Yield Serves 2
Number Of Ingredients 7
Steps:
- Bring 1 1/4 cups clam juice to boil in small saucepan. Add morels; remove from heat. Let stand until soft, about 35 minutes. Strain mixture; reserve morels and soaking liquid separately.
- Preheat oven to 475°F. To form heart-shape packets, stack two 14-inch squares of parchment or foil and fold in half, forming rectangle. Cut into half-heart shape. Open hearts; brush each with oil. Place 1 fish fillet on 1 half of each heart. Sprinkle fish with salt and pepper. Top fish with morels, dividing equally. Fold parchment or foil over fish, folding edges over tightly to seal and enclosing fish completely. Place on baking sheet. Bake until fish is opaque in center, about 15 minutes.
- Meanwhile, boil wine and shallots in small saucepan until wine is reduced to 1/4 cup, about 6 minutes. Add reserved mushroom soaking liquid; boil until reduced to 1/2 cup, about 4 minutes.
- Mix cornstarch and remaining 1/4 cup clam juice in small bowl. Whisk into sauce. Simmer over medium heat until sauce thickens, about 1 minute.
- Place packets on plates. Open packets; spoon sauce over fish and serve.
RISOTTO WITH MORELS
Provided by Florence Fabricant
Categories side dish
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Put the morels in a small bowl, add the water and set aside to soak for 30 minutes. Drain the morels, reserving the liquid. Mix the liquid with the stock and place in a saucepan. Keep at a low simmer.
- Heat the butter in a heavy saucepan, add the onion and garlic and saute over medium-low heat until tender but not brown, about 10 minutes. Stir in the rice and cook, stirring, a few minutes until the rice begins to whiten. Add the wine and the morels. Stir.
- Gradually add the simmering stock, about half a cup at a time, stirring constantly. Add additional stock as each ladleful becomes absorbed into the rice. Continue adding the stock until the rice has swelled and is al dente. Continue to cook, stirring, another minute or so. The rice should be just tender and moistened with a thickened sauce.
- Serve dusted with Parmesan cheese.
FRESH PEA AND MOREL-MUSHROOM RISOTTO WITH GRILLED QUAIL
Provided by Molly O'Neill
Categories dinner, main course
Time 3h
Yield Four servings
Number Of Ingredients 16
Steps:
- Combine the olive oil, wine, lemon rind, thyme, oregano, salt and pepper in a bowl. Add the quail and marinate for 2 hours. Prepare the grill. Cook quail over hot coals until medium rare, about 3 to 4 minutes per side. Set aside.
- Heat 1 teaspoon of the butter in a heavy-bottomed skillet or pot. Add the onion, season lightly with salt and pepper to taste, stir and cover. Cook for 3 minutes until soft. Place the broth in a separate saucepan and simmer.
- Add the rice to the onion and stir to combine. Ladle in 1/2 cup of the broth and stir. Increase the heat to medium high and, for the next 25 minutes, continue adding broth, 1/2 cup at a time and stirring constantly. After 15 minutes, add the white wine. After 5 more minutes, add the peas and mushrooms. Stir well. The rice should be tender but firm. If not, add more broth. Adjust seasoning with additional salt and pepper. Remove from heat.
- Stir in the parsley. Divide the rice among 4 warmed plates. Place the quail in the center and serve.
Nutrition Facts : @context http, Calories 955, UnsaturatedFat 23 grams, Carbohydrate 101 grams, Fat 34 grams, Fiber 15 grams, Protein 42 grams, SaturatedFat 8 grams, Sodium 887 milligrams, Sugar 12 grams, TransFat 0 grams
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