Daily Archives: November 21, 2011
21/11/11 Roasted Branzino
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RECIPE Branzino
Serves 2 A CookTale I know of no other retail fish market in our region of the Hudson Valley where you can purchase a whole fish. A fish that is so fresh that their clear bright eyes and bright red gills tell you that you’ve come to the right place. That place is Gadeleto’s Seafood Market in New Paltz, NY. They’ll scale, gut, bone and if asked and not overwhelming busy, will even remove those nasty pin bones. After that it’s up to you how you decide to prepare it. After stuffing the cavity with herbs and vegetables, I opted for oven roasting. The result was Branzino, completely boneless, properly cooked and ready for plating. INGREDIENTS For the Branzino 1 1-lb Whole Branzino (fully prepared) INGREDIENTS For the Gremolata 1/2 cup of Parsley METHOD For the Branzino 1. Heat the oven to 350F degrees. 2. With a Mandoline, finely slice the Fennel Bulb & add it to a bowl. In the same bowl, add the Zest & Juice of half a Lemon, 2 TB of EVOO & Salt & Pepper. Mix together & set aside for the flavors to blend. 3. If required, debone the Branzino (a fishmonger is better at this). Otherwise, sprinkle the inside & outside with Salt & Pepper & EVOO. Open the fish flat & distribute the Fennel mixture into the cavity. Add three slices of Lemon atop the Fennel & fold together. Refrigerate until ready to oven roast. 4. To the prepared Branzino, add three slices of Lemon & spoon on the Gremolata. Into the oven to roast for 15 minutes. 5. To serve, add a fillet to each plate, scatter around the roasted Fennel mixture & a dash of the Gremolata. METHOD For the Gremolata Chop, slice & add all of the above ingredients & toss together. Add more EVOO if necessary to attain the consistency of a Salsa. Set aside. |
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- Posted under Seafood
21/11/11 Delicata Squash Salad with Baby Potatoes and Pomegranate Seeds
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RECIPE
Serves 2 A CookTale We subscribe to The Week Magazine, and ever so often they publish a recipe that we find worth preparing. This Salad, to accompany the Branzino, was a good fit. The greens were refreshing, the vinaigrette savory and the roasted Delicata and Potatoes were delicious. Into the recipe file it went for future reduxes. INGREDIENTS 8 Ounces of Baby Potatoes METHOD 1. Position a rack in the center of the oven and heat to 425°F. Cut the potatoes lengthwise into ¼-inch thick coins. Mound on a large rimmed baking sheet, drizzle with 1 TB of EVOO & ¼ tsp of Salt & toss to coat the Potatoes evenly. Arrange in a snug single layer & roast until just tender & starting to brown, 20 minutes. 2. While the Potatoes are roasting, prepare the Squash. Trim the squash, halve them lengthwise, & scoop out & discard the seeds. Slice into thin half-moons, about 1/4-inch thick. Transfer to a large bowl, drizzle with 2 TB of EVOO, & sprinkle on ¼ tsp of Salt. With your hands, gently toss to evenly coat. 3. When the Potatoes are out of the oven, line a large rimmed baking sheets with parchment or a nonstick liner & arrange the Squash slices across them. Roast, rotating the pans after 10 minutes, until the slices are just tender and starting to brown, a total of 20 minutes. Be sure not to overcook, or the Squash will fall apart. When done, set aside & let cool to room temperature. 4. In a small bowl, combine the Shallots, Lemon Juice, Vinegar, Mustard, Honey & ⅛ tsp of Salt. Whisk to blend, slowly drizzle in the remaining ½ cup EVOO, continuing to whisk vigorously. 5. Just before serving, put the prepared Potatoes & Squash in a large bowl & drizzle with the Vinaigrette. Toss well with your hands, taste, & adjust with more Vinegar, Lemon Juice, or Salt as needed. 6. Add the Baby Arugula, half the Pomegranate Seeds, & half of the Parmigiano & gently mix it with your hands. 7. To serve, sprinkle the salad with the remaining Cheese & Pomegranate Seeds & top with a few grinds of Black Pepper. Li
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- Posted under Salads
CookTeaser 