Spanish Mackerel With Almond Caper Butter Food

SPANISH MACKEREL WITH ALMOND CAPER BUTTER

Steps:

• In a small sauté pan, dry roast the almonds over low heat for about 3-5 minutes until golden, then remove from heat and let cool.
• Pulse the almonds to a smaller uniform size, almost like coarse sand, in a food processor.
• Place softened butter in a bowl, and whip until pale.
• Chop up the capers to a fine mince and add to the bowl with almonds, fresh parsley and lemon juice.
• Stir with a spatula or spoon to mix thoroughly. Season to taste.
• Roll out a sheet of cling wrap on a flat surface.
• Spoon out some of the butter mixture in a long line. Cover with cling wrap and gently roll into a log about an inch and a half in diameter.
• Secure the ends by tying in a not. Refrigerate for about an hour until firm.
• In a colander, place eggplant slices and toss with salt, about a tablespoon. Let stand for 30 minutes to draw out all the liquids. Drain.
• In a sauté pan, drizzle some olive oil and heat over a medium flame.
• Pan fry the vegetables until evenly toasted on all sides, about 3-5 minutes. let drain over kitchen towels.
• In a sauce pan, add onions and garlic and toss until tender, about 3-5 minutes.
• Add peeled tomatoes and bring to a boil. Lower heat and let simmer for 30-45 minutes stirring occassionally. This slowly brings out the fruit sugars.
• Add the fresh herbs when the tomatoes have reduced by half. Season to taste.
• Ladle the sauce in a small baking pan. Spread evenly.
• Now layer the vegetables in rows.
• Cover with parchment or wax paper and bake in oven 200C for 10-15 minutes.
• Place fillet in a bowl. Drizzle with olive oil and lemon juice. Then season with salt and pepper.
• Heat sauté pan over medium heat. Add a little olive oil.
• Lay fish one side and lower heat. Sear each side for one minute. Fish cooks easily, so keep an eye on how long it is over the fire. A protein food, it tends to get tough the longer it stays over heat.
• Lay the ratatouille neatly in the center of the plate. Add a bit of the tomato sauce.
• Place the seared Tanigue on top of the ratatouille.
• Top with a slice of almond caper butter. You can garnish it with a chive.

MACKEREL WITH OLIVES, ALMONDS AND MINT

Steps:

• Heat oven to 400 degrees. Place mackerel on a rimmed baking sheet. Drizzle fillets with oil and juice from the lime and sprinkle with salt. Roast for 7 to 10 minutes, until done to taste.
• While the fillets roast, spread out almonds in a large skillet set over medium heat and toast until fragrant and lightly golden, about 3 minutes. Pour almonds onto a plate to cool.
• Add wine to the skillet and let reduce until syrupy, about 3 minutes. Whisk in butter until smooth, then stir in a pinch of salt, pepper and garlic and let heat for 20 seconds to warm the garlic. Remove from heat and stir in olives and almonds.
• Spoon olive sauce over fish, garnish with mint, and serve.

CRAB RAVIOLI FILLING WITH LEMON-CAPER BUTTER

Steps:

• Filling: soak bread crumbs in 2T of the cream. Mix the bread crumbs, crab, butter and remaining cream. Beat egg yolks and then beat into mixture. Salt to taste.
• Make sheets of pasta, placing dabs of the filling every three inches or so on the bottom sheet, spread a top sheet over and cut with a ravioli cutter or a sharp knife. Make the ravioli about 2 inches square.
• To a large pot of boiling water add ravioli a few at a time, return to boil, lower heatand simmer until pasta is just tender, about 10 minutes. Remove with slotted spoon and drain.
• Lemon-Caper Butter: Melt butter over lowest heat. Add other ingredients and warm until just heated through.
• Divide raviioli among warm serving plates. Spoon on warm Lemon Caper Butter and serve immediately.