Seared Lake Superior Whitefish With A Mousseline Mustard Sauce Over A Bed Of Spinach And Mushrooms Served With Saffron Potatoes Food

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ASPARAGUS MOUSSELINE



Asparagus Mousseline image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

4 large egg yolks
Zest and juice of 1 lemon
Zest and juice of 1 orange
2 sticks unsalted butter, melted
Kosher salt and freshly ground black pepper
1 bunch leeks, trimmed, separated and rinsed in water to remove dirt and sand
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon kosher salt
1 pound fresh asparagus

Steps:

  • For the mousseline sauce: Place the egg yolks and citrus juices in a bowl over simmering water or in a double boiler. Cook, whisking, until thick and frothy with a ribbonlike texture, about 10 minutes. Remove from the heat and whisk in the butter to emulsify. Season with salt and pepper. Set aside.
  • For the leeks: Thinly slice the leeks into matchsticks. Add the butter to a large skillet over medium heat, and cook until brown, 5 to 6 minutes. Add the leeks and saute until translucent and soft, 2 to 3 minutes. Season with salt and pepper. Set aside.
  • For the asparagus: Bring a medium saucepan filled with cold water to a simmer, then add the salt. Cut the tough ends from the bottoms of the asparagus and peel the stalks. Blanch the asparagus in the simmering water for 3 to 4 minutes. Meanwhile, add ice to a medium mixing bowl filled with cold water. Add the blanched asparagus to the ice water to stop the cooking. Once the asparagus have chilled, remove from the ice water and pat dry.
  • Arrange the leeks on a serving platter. Lay the asparagus on top. Glaze the asparagus with the mousseline sauce. Serve with the remaining sauce on the side.

MALENA



Malena image

Traditional "Ternera" Steak is garnished with roasted potatoes, sauteed mushrooms in wine and al dente vegetables.

Provided by Food Network

Categories     main-dish

Time 25m

Yield about 2 servings

Number Of Ingredients 18

About 10 1/2 ounces beef sirloin
7 ounces potatoes
1 tablespoon olive oil
About 1/4 cup freshly ground black pepper
About 1/4 cup diced leek
About 1/4 cup freshly diced green onions
About 1/4 cup red cabbage, thinly sliced
About 1/4 cup mushrooms, thinly sliced
White wine, to your liking
2 grams sweet potatoes, thinly sliced
About 1/4 cup onions
About 1/4 cup (or less) soy sauce
Salt and freshly ground black pepper, to taste
Red wine
Balsamic vinegar
Pinch sugar
Pinch salt
Hot sauce, optional

Steps:

  • Place steak on grill or in oven and cook for about 3 minutes per side. Roast the potatoes in the oven until they are soft in the middle. In a pan, add oil and saute vegetables until al dente or cooked to a crisp. Season with salt. Add mushrooms and then add some white wine. Add the sweet potatoes and cook. Season vegetables with salt and pepper, to taste.;
  • Salsa:
  • In a small saucepan on low heat, add red wine and balsamic vinegar. Simmer until you reach a thick consistency. Add sugar and salt to your liking. To spice it up, add drops of hot sauce.

SEARED SALMON OVER RISOTTO STYLE POTATOES AND CORN



Seared Salmon over Risotto Style Potatoes and Corn image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

1 quart chicken broth
3/4 cup grapeseed oil, as needed for sauteing
1 large red onion, diced
3 cloves fresh chopped garlic
3/4 pound fresh corn kernels, about 3 ears or 12 ounces frozen fresh corn (do not use
canned corn - it becomes gummy)
1 1/2 pounds peeled diced potatoes, about 6 medium potatoes (set on a paper towel to
absorb moisture)
1/2 cup heavy cream
Salt and pepper
3 pounds salmon fillet
1/2 cup chopped fresh chives, for garnish

Steps:

  • In a medium pot, heat the chicken broth to a simmer. In a separate large saute pan heat half the oil (1/4 cup). Add the diced onion, garlic, and corn kernels. Use a wooden spoon to saute together until the onions appear translucent, about 5 minutes. In a large bowl, toss the diced potatoes with the remaining (1/4 cup) oil and season them with salt and pepper. Add the potatoes to the saute pan with the onion, garlic and corn. Stir with a wooden spoon and allow surface of potatoes to toast lightly. Gradually add the heated chicken broth to the saute pan just enough to cover the potatoes and corn mixture. Over a medium to medium high heat, the potatoes will cook in the broth and by the end of cooking time; most of the liquid should evaporate. If the broth has boiled away before the potatoes are cooked, add more broth in an amount that is just enough to cover. Be careful to neither burn the potatoes nor allow them to turn too soft. When the potatoes are done, a fork can easily go through, remove from the heat, stir in the heavy cream and season with salt and pepper, as needed.
  • Preheat oven to 350 degrees F.
  • Trim the salmon by removing a 1 1/2-inch strip from the belly side. Divide into 5 ounce portions, leaving the skin on. Season with salt and pepper. Heat 1/4 cup oil in a large oven safe skillet over high heat. Sear fillets beginning with flesh side down first. Do not disturb the fillets for the first 2 to 3 minutes; do not even shake the pan. You will see the surface of the salmon beginning to caramelize. Flip the fillets so that the skin side is now down, and sear until skin is lightly crisped. Transfer fish to a baking dish in the oven to finish. Fish is done when flesh springs back when touched, internal temperature of 140 degrees F. Do not overcook, as fish will continue to cook for a few minutes even after it is removed from oven, known as carryover cooking. (Remember to use oven mitts for the handle when removing that pan from the oven.)
  • Spoon potato/corn "risotto" in center of serving plate. Top with the salmon, and garnish with chives.

GRILLED WHITEFISH WITH DIJON MUSTARD CRUST



Grilled Whitefish with Dijon Mustard Crust image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

4 (4-ounce) whitefish fillets, boneless, skinless
4 tablespoons Dijon mustard
8 tablespoons bread crumbs
Salt and pepper
3 tablespoons vegetable oil
Serving suggestion: potatoes, broccoli, or any favorite vegetable

Steps:

  • Preheat a grill.
  • Coat each fillet of fish with a thick layer of Dijon mustard. Dip each fillet in bread crumbs and season with salt and pepper.
  • Brush a hot grill with the oil, and place each fillet on the grill. Grill for approximately 5 minutes, flip, and grill other side until done.
  • To serve, place on plate and serve with potatoes, broccoli, or any of your favorite vegetables.

SEARED WHITEFISH WITH MUSTARD SAUCE AND SAFFRON POTATOES



Seared Whitefish With Mustard Sauce and Saffron Potatoes image

A critic's pick! I haven't made this yet, but I will as soon as I can reem out my arteries from the last fat-filled dinner. Adapted from a recipe used by Le Vallauri, Palm Springs, CA. This is actually served on a bed of spinach, but the title field didn't give me enough room.

Provided by Sandi From CA

Categories     Whitefish

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb shiitake mushroom
olive oil
1 lb spinach leaves, rinsed
8 medium potatoes
1 tablespoon saffron
4 (7 -8 ounce) white fish fillets
salt
white pepper
1 leek
4 medium shallots, chopped
1 cup dry white wine
1 tablespoon champagne vinegar
1 pinch salt
1 pinch white pepper
1 tablespoon heavy cream
1 cup butter, softened
2 tablespoons whole grain Dijon mustard

Steps:

  • Heat a deep fryer to 350 degrees F.
  • Saute mushrooms in a skillet with 1 tablespoon of olive oil until soft. Keep warm in pan.
  • Saute spinach in pan with 1 tablespoon of olive oil until soft. Keep warm in pan.
  • Peel potatoes. Cut off sides of potatoes. Add potatoes to a pot of boiling water with saffron, for color and taste. Boil until tender. Drain.
  • Season the fish with white pepper and salt on both sides. Heat a non-stick skillet over high heat. Brush fish on both sides with olive oil. Add fish to skillet and sear on both sides, 3 minutes each side.
  • Using only the white part of the leek, halve lengthwise. Take each half and julienne thinly. Wash and dry. Deep fry in hot oil for 1 to 2 minutes until crisp. Drain on paper towels.
  • Put spinach in center of plate. Put mushrooms on spinach. Put whitefish on top of mushrooms. Cover fish with Mousseline Mustard Sauce. Put 2 potatoes on side of plate. Put a small heap of leeks on top of fish.
  • Combine in a saucepan, shallots, white wine, vinegar, salt and pepper. Reduce to 10 percent of its original volume. Yup, 10%. When reduced, add heavy cream. Slowly whisk in soft butter, spoon by spoon. Fold in mustard. Adjust seasoning, to taste.

Nutrition Facts : Calories 1071.8, Fat 51.8, SaturatedFat 30.7, Cholesterol 261.1, Sodium 809.9, Carbohydrate 94.3, Fiber 15.4, Sugar 8, Protein 52.7

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