Spartinas Roasted Cod With Nicoise Vinaigrette Food

ROASTED COD NICOISE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line an extra-large rimmed baking sheet with parchment paper. Coat parchment with cooking spray.
• Toss potatoes in a bowl with 1 1/2 tablespoon oil and 1/4 teaspoon salt. Transfer to the prepared baking sheet and roast for 20 minutes.
• Toss green beans in bowl with remaining 1/2 tablespoon oil, mustard, remaining 1/8 teaspoon salt, and pepper. Push potatoes to one side of the baking sheet. Lay beans and fish separately on the other side. Spread 3/4 tablespoon tapenade on each fillet.
• Bake until cod is no longer translucent and flakes easily with a fork, 12 to 15 minutes. If vegetables need more time, transfer cod to a plate and cover with foil to keep warm. Roast vegetables 5 to 10 minutes more.
• Serve with lemon wedges, tomatoes, and parsley.

PAN SEARED PACIFIC COD WITH CILANTRO VINAIGRETTE AND CREAMED CORN

Steps:

• For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.
• For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.
• To plate: Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette.
• In a large saute pan, melt the butter over medium heat. Add the corn kernels and corn milk to the pan, as well as the garlic. Season the corn with salt and pepper and saute for 5 minutes. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper.

SPARTINA'S ROASTED COD WITH NICOISE VINAIGRETTE

Steps:

• Preheat oven to 500 degrees. Mix anchovies, capers, olives, shallot and garlic with 1/3 cup olive oil and the vinegar. Season with salt and pepper.
• Heat remaining oil in an oven-proof skillet. Season cod with salt and pepper, place in skillet and sear on one side until golden, about 2 minutes. Turn and place in oven until done, about 5 minutes.
• Place a cod fillet on each of 4 plates. Spoon about 2 tablespoons of anchovy sauce on top.

PAN ROASTED COD, SHIITAKE QUINOA, OVEN ROASTED TOMATO AND SAUTEED ARUGULA WITH BACON BALSAMIC VINAIGRETTE AND SWEET SUMMER CORN MILK

Steps:

• Preheat the oven to 350 degrees F.
• Season the fish on all sides with the salt and pepper. Heat the oil in a saute pan over high heat. Sear the fish on the flesh side until it is golden brown. Turn the fillets over carefully and place the pan in the oven. Cook the fish in the oven to desired doneness. When the fish is done place 1/4 of the Shiitake Quinoa in the center of the plate. On top of the quinoa place a slice of Oven Roasted Tomato. Place the fish on top of the tomato. Place 1/4 of the Sauteed Arugala on top of the fish. Spoon the Bacon Balsamic Vinaigrette and Summer Corn Milk around the plate.
• Heat the oil in a saute pan. Add the shiitake mushrooms and cook until they start to release their liquid and soften. Add the quinoa and stir to coat the grains. Add the chicken stock. Bring to a simmer, cover, and cook on a low flame until the liquid is absorbed and the quinoa is cooked, about 12 minutes. Take off the heat, season with salt and pepper and stir in the butter. Set in a warm place covered until needed.
• Preheat oven to 350 degrees F.
• Place the 4 slices of tomato in a baking dish large enough to fit the tomatoes in 1 layer. Season with salt and pepper and place 1 piece of bay leaf on each tomato slice. Sprinkle a little of the garlic and thyme on top of the tomato slices. Drizzle with extra-virgin olive oil. Place the dish on the middle rack in the oven and roast until the tomato is just hot and soft, about 2 to 3 minutes (convection oven), do not overcook. Take out of oven, remove pieces of bay leaf and set in a warm place until needed.
• Heat the oil in a saute pan. Add the arugula and stir around until leaves are wilted. Season with salt and pepper, remove from the heat and set aside.
• Chop the bacon and put in a pan over a medium-low flame. Render the fat making sure not to let it burn. When the fat is rendered out of the bacon add the balsamic vinegar. Add the butter and blend in with an immersion blender or hand held electric beater.
• Cut the corn off the cob by running a knife down the length of the cob. Put the corn kernels in a juicer or into cheesecloth and squeeze to extract the corn milk. Put the corn milk into a small saucepan.
• Heat gently over a low flame and stir frequently (be careful not to heat it too quickly). When the corn milk is hot add the chives and butter and mix with an immersion blender. Season with salt and pepper and reserve in a warm place.

NIçOISE SALAD WITH SUN-DRIED TOMATO VINAIGRETTE

Steps:

• Bring a small saucepan of water to a boil. Add the eggs and cook for 6 minutes. Drain and run under cold water until cool enough to handle. Peel and cut each in half.
• Put the sun-dried tomatoes in a bowl and pour 1/2 cup hot water over them. Let stand for 15 minutes. Drain well and return to the bowl. Stir in the lemon zest, elderflower cordial, oil, lemon juice, and vinegar. Season to taste with salt and let stand.
• Put the potatoes in a medium pot and add enough water to cover by 2 inches. Bring to a boil, season with salt, then reduce the heat to maintain a steady simmer. Cook until a knife pierces through the potatoes easily, about 20 minutes. Drain well. When cool enough to handle, peel and cut into 1/4-inch-thick rounds.
• Bring a medium pot of water to a boil and generously season with salt. Fill a large bowl with ice and water. Add the haricots verts to the boiling water and cook until crisp-tender, about 5 minutes. Use a slotted spoon to transfer to the ice water bath. Once cool, drain well.
• Cut the tuna into 4 even strips. Heat a large skillet over high heat. When hot, add just enough oil to film the bottom. Season the tuna with salt and pepper on all sides, then add to the hot oil. Cook until seared on all sides, about 1 minute per side. The center should be rare. Cut each piece crosswise into 1/2-inch-thick slices.
• Combine the greens, potatoes, beans, olives, tomatoes, and almost all of the dressing in a large bowl. Gently toss until everything is evenly coated. Transfer to a serving platter and top with the tuna and eggs. Drizzle with the remaining dressing.

SALADE NICOISE WITH VINAIGRETTE DRESSING

Steps:

• Mix dressing together by mixing all ingredients in jar.
• Shake again, just before serving.
• Mix potatoes and mayonnaise to coat thoroughly.
• Toss tomatoes lightly in a small amount of vinaigrette.
• In a separate bowl, toss green beans in a small amount of vinaigrette, let marinate while preparing the rest of the salad.
• When ready to serve, toss lettuce lightly in a small amount of vinaigrette until leaves are barely coated.
• Place around the edge and bottom on the bowl, using all the leaves.
• Place tuna in the center of the bowl.
• Arrange tomatoes, green beans, potatoes around the outside in an interesting pattern.
• Decorate with olives, onion slices, green pepper rounds, celery and eggs.
• Garnish with herbs and anchovies.
• Serve immediately with additional vinaigrette dressing.

NICOISE VINAIGRETTE

Steps:

• Combine all ingredients except oil in a blender; finely chop. With blender running, slowly add oil until completely incorporated.

SAUTEED SWORDFISH WITH NIçOISE VINAIGRETTE

Steps:

• In a skillet, preferably non-stick, heat 1 1/2 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it sauté the swordfish steaks, patted dry, for 4 to 5 minutes on each side, or until they are just cooked through. While the fish is cooking, in a small bowl stir together the olives, the roasted red pepper, the parsley, the capers, the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3 1/2 tablespoons oil, and salt and pepper to taste. Transfer the swordfish to plates, spoon the sauce over it, and serve it with lemon wedges.

ROASTED COD NICOISE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line an extra-large rimmed baking sheet with parchment paper. Coat parchment with cooking spray.
• Toss potatoes in a bowl with 1 1/2 tablespoon oil and 1/4 teaspoon salt. Transfer to the prepared baking sheet and roast for 20 minutes.
• Toss green beans in bowl with remaining 1/2 tablespoon oil, mustard, remaining 1/8 teaspoon salt, and pepper. Push potatoes to one side of the baking sheet. Lay beans and fish separately on the other side. Spread 3/4 tablespoon tapenade on each fillet.
• Bake until cod is no longer translucent and flakes easily with a fork, 12 to 15 minutes. If vegetables need more time, transfer cod to a plate and cover with foil to keep warm. Roast vegetables 5 to 10 minutes more.
• Serve with lemon wedges, tomatoes, and parsley.