Flounder Piccata With Haricots Verts And Mushrooms Food

VEAL PICCATA

Steps:

• Preheat the oven to 200 degrees F.
• Coat a large saute pan with olive oil and toss in the garlic cloves. Bring the pan to a medium-high heat. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard. Raise heat to high.
• Sprinkle the veal scallops with salt. Just before placing the veal scallops in the pan with the hot oil, dredge them in flour. Working in batches, flour the veal that is going directly in the pan; do not flour ahead. When the veal has browned, 2 to 3 minutes per side, remove to a platter and keep warm in the oven.
• When all the veal has been browned, ditch the oil in the pan. Add the wine and capers and reduce by half. Add in the chicken stock, season with salt, and cook until it has slightly thickened. Swirl in the butter. When the butter has melted and is bubbly, add in the lemon juice. Taste to make sure it is delicious, add the parsley, and spoon over the veal.

PERFECT HARICOTS VERTS

Steps:

• Bring a pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt.
• Add the beans to the boiling water and cook them until they are tender, 4 to 5 minutes. Bite a bean to be sure they are properly cooked. Put them immediately in the bowl of salted ice water to stop the cooking or to "shock" them. When they are cold, remove them from the water and let them dry a little.
• Coat a large saute pan with both clarified butter and olive oil. Bring the pan to a medium-high heat, add the shallots and brown. Add the haricot vert, season with salt and saute until all the beans are coated with oil and hot. Serve immediately or later at room temperature.

BROWN BUTTER HARICOTS VERTS

Steps:

• Preheat the oven to 375 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, about 7 minutes. Let cool slightly, then rub with a kitchen towel to remove the skins; roughly chop and set aside.
• Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a boil. Add the haricots verts and cook until crisp-tender, 5 to 7 minutes. Drain and immediately transfer to the ice bath; let sit until cool, about 2 minutes. Drain and pat dry.
• Melt the butter in a large skillet over medium heat and cook, stirring occasionally with a rubber spatula, until golden brown flecks appear and the butter smells nutty, about 4 minutes. Add the hazelnuts and cook 30 seconds. Remove the hazelnuts and all but 2 tablespoons of the browned butter to a small bowl; cover to keep warm.
• Add the broth to the skillet and season with 1 teaspoon salt. Bring to a boil over high heat, then add half of the haricots verts and cook until warmed through, about 2 minutes. Transfer to a platter using tongs. Repeat with the remaining haricots verts. Top with the hazelnuts. Season with salt and sprinkle with the lemon zest.

PORK AND PANCETTA STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F.
• Coat a large saute pan with olive oil, add the pancetta, and put the pan over medium-high heat. Cook until the pancetta starts to become brown and crispy. Add the onion and the crushed red pepper, and season with salt, to taste. Cook until the onions are very soft and aromatic, about 5 minutes. Add the garlic and cook for another minute. Stir in the mushroom stems and rosemary and saute until they look very brown and wilted. Add the white wine and cook until the wine has evaporated. Remove from the heat and let cool.
• In a large bowl combine the pork, egg, Parmesan, and bread crumbs. Add the cooled mushroom mixture and combine well. Make a little tester patty and cook it to make sure the seasoning is correct. Season with salt, if needed. If the filling seems a little dry add 1/4 to 1/2 cup of water to really moisten things up.
• Fill each mushroom cap generously with the filling. Arrange on a baking sheet and bake until the filling is cooked through and brown and crisp on top, about 7 to 8 minutes. Transfer to serving platters and serve hot.

SALMON PICCATA

Steps:

• Heat a large nonstick skillet over medium-high heat. Dry the salmon fillets well with paper towel and season evenly with 1 teaspoon salt.
• Add the oil to the pan and heat an additional 30 seconds. Add the fillets to the pan, flesh-side down, and cook undisturbed until deep golden brown, about 4 minutes. The fish should look cooked up the sides of the fillets. Carefully flip the fish and cook an additional minute or until a thin metal skewer inserted in the thickest part comes out warm when touched to your bottom lip. Using a slotted spatula, remove the fish to a plate to rest.
• Return the pan to medium heat and add the shallot and remaining 1/2 teaspoon salt, adding more oil if needed. Cook, stirring often, until fragrant and soft, about 1 minute. Add the chicken broth, lemon juice, capers and lemon zest. Simmer for 2 minutes to reduce slightly. Whisk in the butter and mustard until smooth and combined. Stir in the parsley and spoon the sauce over the salmon.

FLOUNDER WITH MUSHROOMS AND WINE

Steps:

• Heat oven to 375 degrees.
• If fish fillets are large, cut into 4 serving pieces. Arrange in ungreased square baking dish, 8 x 8 x 2 inches. Sprinkle with paprika, salt and pepper.
• Melt butter in 10-inch skillet over medium heat. Cook mushrooms and leeks in butter, stirring occasionally, until leeks are tender. Stir in wine. Pour mushroom mixture over fish. Sprinkle with almonds and cheese.
• Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.