Durad Clams And Fennel Food

DURAD, CLAMS AND FENNEL

Steps:

• Preheat oven to 375 degrees F.
• For the potato cake: Heat 1/4 cup of the olive oil in a nonstick pan over medium heat. Season the potatoes with salt and freshly ground black pepper and add to the preheated pan. Let them get golden brown and crispy - approximately 5 minutes. Flip the cake over and finish in a preheated oven for 5 minutes more. Remove from the pan and cut into quarters. Keep warm.
• For the sauce: In a pot over high heat, add 1 cup of white wine, thyme sprigs and peppercorns. Add clams and cook until open. Remove clams from the shells and set aside. Strain liquid and simmer until reduced by half. Add the liquid to a blender and slowly drizzle in 1/2 cup of olive oil.
• For the fish: In a hot saute pan add 1/4 cup of oil. Season the fillets with salt and pepper and saute for 1 1/2 minutes, skin side down. Flip and cook for 1 to 2 more minutes. Keep warm.
• For the fennel mixture: In a hot saute pan, add 1/4 cup of olive oil, fennel, garlic, shallots, cook 1 minute, add wine, clams, cherry tomatoes, olives and salt and pepper. Cook until the clams open.
• To plate: Lay down potato cake, top with fennel mixture, sauce and fish and sprinkle with herbs.

SOUS VIDE ESCOLAR WITH SALSIFY PUREE, MARBLE POTATO, HEIRLOOM TOMATO AND FENNEL

Steps:

• For the salsify puree: Combine the cream, wine, salt, pepper, salsify, onions and potatoes in a saucepot. Wrap the thyme tightly in cheesecloth and add. Bring to a boil, and then reduce to a simmer and cook until the mixture is reduced by one-third and the vegetables are tender, 30 minutes. Remove from the heat and cool slightly. Carefully remove the thyme pouch and discard. Puree the mixture until smooth using an immersion blender. Strain through a fine mesh sieve. Adjust the seasoning with more salt and pepper, if needed.
• For the escolar: Meanwhile, if using the sous vide, heat water to 140 degrees F. Drizzle each portion of fish with olive oil and sprinkle with salt and pepper. Top each piece with 3 to 4 fresh tarragon leaves and place the fish into individual bags and vacuum seal. Cook the escolar pouches for 18 to 20 minutes. Remove from the bags and pat dry. Saute the fish in olive oil over high heat just long enough to lightly brown the outside.
• If not using the sous vide, saute the fish in some olive oil over medium heat, 3 to 4 minutes per side.
• For the vegetables: Saute the blanched potatoes until golden brown in a separate pan. Add the tomatoes and fennel and continue to saute until the tomatoes are warmed through but not cooked.
• To assemble, place a small pool of salsify puree in the center of a plate. Spoon a small pile of the vegetable mixture into the center of the puree. Rest the escolar atop the vegetables. Top with shaved truffles if available.

DURAD, CLAMS AND FENNEL

Steps:

• Preheat oven to 375 degrees F.
• In a nonstick pan in a 1/4 cup olive oil over medium heat. Season the potatoes with salt and freshly ground black pepper and add to the preheated pan. Let them get golden brown and crispy approximately 5 minutes. Flip the cake over and finish in a preheated 375 degree F oven for 5 minutes more. Remove from the pan and cut into 4 pieces. Keep warm.
• In a pot over high heat, add 1 cup of white wine, thyme sprigs and peppercorns. Add clams and cook until open. Remove clams from the shells and set aside. Strain liquid and simmer until reduced by half. Add the liquid to a blender and slowly drizzle in 1/2 cup of olive oil.
• In a hot saute pan add 1/4 cup of oil. Season the fillets with salt and pepper and saute for 1 1/2 minutes skin side down. Flip and cook for 1 to 2 more minutes. Keep warm.
• In a hot saute pan, add 1/4 cup of olive oil, fennel, garlic, shallots, cook 1 minute, add wine, clams, cherry tomatoes, olives and salt and pepper. Cook until the clams open.
• Lay down potato cake, top with fennel mixture, sauce and fish and sprinkle with herbs.

CLAMS WITH FENNEL BROTH

Steps:

• Melt the butter in a medium saucepan over low heat. Add the celery, fennel, leeks, shallots and garlic and cook on very low heat until they become tender and fragrant, about 5 minutes. Add the thyme, bay leaf and white wine, increase the heat to medium and simmer for 5 minutes. Add the clam juice, bring to a boil, then reduce to a simmer and cook for 15 minutes. Stir in the creme fraiche. Add the clams, cover the pot, and cook until all the clams have opened, about 10 minutes. Season with salt and pepper. Serve with the baguette

STEAMED CLAMS WITH FENNEL AND SPICY ITALIAN SAUSAGE

Steps:

• Melt butter in heavy large skillet over medium heat. Add onion, chopped fennel, and fennel seeds; sauté until vegetables begin to soften, about 5 minutes. Add sausage and cook until browned, breaking up lumps with back of spoon and stirring frequently, about 5 minutes. Stir in oregano, tomatoes with juice, and wine; increase heat and bring to boil. Add clams, cover skillet, and cook until clams open (discard any clams that do not open), about 5 minutes. Divide among bowls; sprinkle parsley over and serve.

CLAM PAN ROAST WITH SAUSAGE AND FENNEL

Steps:

• Cook garlic and Italian sausage in a deep straight-sided skillet or Dutch oven over medium, stirring and breaking up meat with a spoon, until sausage is no longer pink, about 5 minutes; transfer to a bowl with a slotted spoon. Drain all but 1 tablespoon fat from skillet. Cook kielbasa, stirring occasionally, until crisp, 8 to 10 minutes. Add to bowl.
• Arrange potatoes in skillet, cut-side down; cook until golden brown, 5 to 7 minutes. Flip potatoes; cook until just tender, about 5 minutes more. Scatter fennel over potatoes. Cook, stirring frequently, until fennel is tender, about 10 minutes.
• Add leek, Pernod, and clam juice. Season with salt and pepper. Cook, stirring occasionally, until leek is tender, about 5 minutes. Return sausage mixture to pan; stir to combine. Add clams, cover, and cook 5 minutes. Add tomatoes; cook, covered, until clams open, about 8 minutes.
• Discard any unopened clams and remove pan from heat. Stir in tarragon and serve.