Vermouth Sauce For Fish Food

SEA SCALLOPS WITH VERMOUTH

Steps:

• Heat a large nonstick skillet over medium high heat. Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan. Cook shallots in oil a minute or so, add artichoke hearts and toss to heat through. Season artichokes with salt and pepper and combine with parsley and capers. Transfer artichokes to a serving dish.
• Wipe out pan and return to the heat, raising heat a bit. Season drained and trimmed scallops with salt and pepper. Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side. Add vermouth to the pan and cook out the alcohol, 1 to 2 minutes. Arrange the scallops in vermouth over top of the artichokes and serve.

GRILLED SALMON WITH CURLY KALE & A NOILLY PRAT SAUCE

Steps:

• Preheat the grill to high. Make the sauce: pour the stock, cream and Noilly. Put into a medium-sized saucepan and boil rapidly until reduced by three-quarters. Turn off heat and keep warm.
• Brush the salmon on all sides with half the melted butter and season. Place on a lightly buttered baking tray and grill for 8 minutes until just cooked through.
• While the salmon is cooking, bring a large pan of salted water to the boil, add the kale and cook for 3-4 minutes. Remove, drain well and return to the pan, then add the remaining melted butter and toss. Cover pan to keep warm.
• Bring the sauce to a simmer, then whisk in the chilled butter one piece at a time. Stir in the thyme and season to taste.
• To serve, divide the kale between 4 warmed plates and top each with a piece of salmon. Spoon some of the sauce over the fish and the rest around the kale. Serve with steamed new potatoes and any remaining sauce in a small jug.

FILLETS DE SOLE VERMOUTH

Steps:

• For fish stock: Pour water into large pot and add bones, white wine, carrots, onion and leek. Simmer for 30 minutes over low heat. Strain and discard bones and vegetables. Season stock with salt and pepper and reduce to half its volume.
• Poach fillets with Vermouth and 3/4-cup stock in large pan over low heat for 10 minutes.
• Pour off most of stock from fillets into saucepan and bring to a boil. Meanwhile, sprinkle fish with remaining vermouth and season. Keep warm on low heat.
• Strain the boiling stock into a clean pan and reduce over high heat to 1/2 cup. Add cream and boil again. Beat egg yolks in bowl and add cream sauce to yolks. Pour all back into pot and reduce heat to low. Do not boil. To serve, arrange fillets on a platter, coat with sauce, and garnish with sliced truffle.

VERMOUTH, LEEK AND TARRAGON PAN SAUCE

Steps:

• Halve leek lengthwise, and slice into 1/4 inch thick pieces. Add oil to same skillet used to cook chicken, add leek and cook, stirring often, until softened and browned around edges, 2-3 minutes. Add flour and cook, stirring constantly for 30 seconds. Add broth and vermouth. Increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly for 3 - 5 minutes until reduced to 3/4 cup, Stir in any accumulated chicken juices, return to simmer and cook for 30 seconds. Turn off heat, whisk in mustard, tarragon and butter, season with salt and pepper, Spoon over cutlets and serve immediately.

BROILED SALMON WITH HONEY & VERMOUTH

Steps:

• Preheat broiler.
• Combine all ingredients, except salmon fillets, in a small bowl, stir with whisk (or fork).
• Spoon a couple of teaspoons of sauce over salmon filets and let them sit for 10-15 minutes (you can marinate longer if you like, just make sure not to use too much of your sauce).
• Place salmon fillets on a broiler pan coated with cooking spray.
• Brush with 1/2 of remaining honey mixture.
• Broil 8 minutes or until fish flakes easily when tested with a fork, basting frequently with remaining honey mixture.

VERMOUTH SAUCE

Steps:

• 1. above