Poached Skate With Pesto Sauce Food

POACHED SKATE WITH PESTO SAUCE

Steps:

• Arrange the skate wings in a skillet large enough to hold all the fish in one layer. Cover with water and add the vinegar, thyme, bay leaf, parsley, salt and peppercorns. Bring to a gentle rolling boil and turn off the heat. Let sit for four to five minutes.
• Drain the fish and transfer them to warm serving plates on top of the orzo. Drizzle some pesto sauce over all and serve immediately.

POACHED SKATE WINGS WITH TOMATOES AND OLIVE OIL

Steps:

• In an enamel, stainless steel or anodized aluminum skillet large enough to hold the skate wings in a single layer, simmer the wine with the onion and bay leaf for a few minutes. Add the vinegar.
• Place the skate wings in the wine mixture and simmer until they just turn opaque, six to eight minutes. Remove the fish from the liquid and cut each skate wing into two portions. Allow to cool to room temperature.
• To serve, place the skate wings on a serving platter or individual plates and season each with salt and pepper. Top with tomatoes, scallions, basil and capers. Drizzle with olive oil. Serve at room temperature.

CHAMPAGNE POACHED SCALLOPS WITH RED PEPPER PESTO

Steps:

• Roast or grill the red bell peppers until the skins are charred then, using tongs transfer them to a covered container such as a small pan with a lid or even a plastic zip-loc bag to let them rest. Peel them when cool.
• Prepare the pesto. Cut the peeled red peppers brunoise (julienne then crosswise into 1/8-inch pieces) and combine with garlic, pine nuts, and olive oil. Fold in parmesan cheese and season with freshly ground black pepper. Add salt only if needed, since the cheese will add saltiness.
• Toast the baguette slices lightly on a baking sheet and set aside.
• Bring Champagne to a boil in a saucepan. Squeeze in juice of lime, then add scallop and poach until they are no longer translucent. Remove scallops to a utility platter and let Champagne reduce by about two-thirds.
• Spoon some red pepper pesto onto each slice of bread and top with a scallop. Top with a small amount of the champagne reduction and serve.

PASTA WITH PESTO AND POACHED CHICKEN

Steps:

• Cook pasta according to package directions, adding chicken the last 5 to 6 minutes of cooking.
• Cook till pasta is tender but firm and chicken is no longer pink.
• Drain pasta and chicken.
• Rinse with cold water, drain again.
• Combine pesto and sour cream in a large mixing bowl.
• Add pasta/chicken mixture, chopped veggies and tomato.
• Toss lightly to coat.
• If desired, sprinkle with nuts.

POACHED CHICKEN BREASTS WITH ARUGULA PESTO SAUCE

Steps:

• Make arugula pesto sauce:
• In a food processor pulse together all sauce ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.
• In a 6-quart saucepan bring broth and water to a boil. Add chicken and simmer, covered, 9 minutes. Remove pan from heat and let chicken stand in cooking liquid, covered, until cooked through, about 20 minutes. Chicken may be poached 1 day ahead, cooled completely, uncovered, in cooking liquid, and chilled, covered. Bring chicken to room temperature to continue. Drain chicken and slice 1/4 inch thick. Serve chicken with sauce.

ROOT VEGETABLE HASH WITH POACHED EGGS AND PARSLEY PESTO

Steps:

• For pesto:
• Blend all ingredients in processor until almost smooth. Season with salt and pepper.
• For hash:
• Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Toss potatoes and next 5 ingredients on prepared sheet; spread in single layer. Sprinkle generously with salt and pepper. Roast vegetables until tender, stirring and turning occasionally, about 45 minutes. Stir in garlic; roast 5 minutes longer. Mix in green onions. Fill large skillet halfway with generously salted water; bring to boil. Reduce heat to maintain steady simmer. Crack eggs, 1 at a time, into custard cup, then slide eggs into simmering water. Poach eggs until softly set, about 3 minutes.
• Divide hash among 4 plates. Using slotted spoon, top each serving with 1 poached egg. Drizzle with pesto.