White Radish Boats With Tapenade Food

WHITE RADISH BOATS WITH TAPENADE

Steps:

• In a small bowl let the anchovy fillets soak in 2 tablespoons of the milk for 10 minutes, drain them, and pat them dry. In another small bowl let the bread soak in the remaining 6 tablespoons milk for 10 minutes and squeeze out the excess milk. In a food processor fitted with the steel blade or in a blender purée the olives, the anchovies, the bread, the hard-boiled egg yolks, the capers, the lemon juice, the garlic and the mustard, with the motor running add the oil in a stream, and blend the mixture until it is smooth. Transfer the mixture to a small bowl and chill it, covered, for at least 2 hours or up to 1 week.
• Scoop out a trough from the cut side of each radish half with a 1/2-inch melon-ball cutter, dropping the radishes as they are cut into a bowl or ice water, transfer the radishes cut side down to paper towels, and let them drain for 5 minutes. Invert the radishes, transfer the tapenade to a pastry bag fitted with a small star tip, and pipe it into the radishes. (The radish boats may be prepared up to 2 hours ahead and kept chilled, covered loosely.) Arrange the hors d'oeuvres decoratively on a platter.

SNAPPER WITH TAPENADE AND RADISH AND CHIVE SALAD

Steps:

• Stir 3/4 cup oil, vinegar, lemon juice, honey and Worcestershire sauce in small bowl until honey dissolves. Season with salt and pepper.
• Melt 2 tablespoons butter in large pot over medium-high heat. Add half of spinach and sauté until wilted, about 3 minutes. Transfer spinach to medium bowl. Cover. Repeat with remaining 2 tablespoons butter and spinach. Season with salt and pepper.
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add fish and cook just until opaque in center and golden, about 3 minutes per side.
• Divide spinach among plates. Place fish atop spinach. Spread tapenade over fish. Top with salad. Spoon vinaigrette around fish.