Seared Black Cod With Creme Fraiche Caviar Tobiko And Black Truffle Food

CAVIAR AND CRèME FRAîCHE TARTLETS

Caviar and Crème Fraîche Tartlets image

It doesn't get simpler-or more elegant-than crème fraîche and caviar tartlets alongside a glass of sparkling wine.

Provided by Union Square Events

Categories Appetizer Party Caviar Milk/Cream Christmas New Year's Eve Oscars Anniversary Valentine's Day Cocktail Party Hors D'Oeuvre Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Makes 12 mini-tarts

Number Of Ingredients 4

Ingredients

12 mini round tart shells (1 1/3-inch) or frozen mini phyllo shells, baked according to package instructions
6 tablespoons crème fraîche
2 tablespoons (.75 ounce) caviar, such as Ossetra or Beluga
2 tablespoons thinly sliced chives

Steps:

Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.

SAUTEED BLACK COD WITH SHALLOT-LEMON VINAIGRETTE AND FRESH HERB SALAD

Sauteed Black Cod with Shallot-Lemon Vinaigrette and Fresh Herb Salad image

Categories Leafy Green Herb Sauté Quick & Easy Lemon Cod Summer Healthy Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

Mix in small bowl to make vinaigrette:
6 tablespoons olive oil
1/3 cup minced shallots
2 tablespoons fresh lemon juice
1 tablespoon Sherry wine vinegar
2 teaspoons (packed) grated lemon peel
Salt and pepper to taste
Combine in large bowl to make herb salad:
6 cups assorted fresh herb leaves (such as Italian parsley, basil, and dill) and edible flowers
Sprinkle with salt and pepper:
4 6- to 7-ounce black cod fillets with skin
Heat in large nonstick skillet over medium-high heat:
1 tablespoon olive oil

Steps:

Cook fish until just opaque in center, about 4 minutes per side. Arrange fish on plates. Spoon 1 tablespoon vinaigrette over each. Toss salad with remaining vinaigrette. Serve salad with fish.

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