[edit] Ingredients
|
with Asparagus, Radish and Lemon Vinaigrette |
|
Four (5-ounce) Spanish mackerel fillets (boneless, skin on) |
6 |
ounces canola oil |
1 |
ounce whole butter |
|
teaspoon salt, pepper and flour for dredging 2 of ground coriander |
1 |
small bunch pencil asparagus (trimmed, blanched and shocked) |
1 |
seedless cucumber (cut into 1/2" x 1/2" x 2" batons) |
1 |
bn radishes with tops removed, halved and lightly saute`ed |
1 |
lemon juiced, zest removed and reserved |
1 |
stalk lemongrass finely sliced |
[edit] Preparation
Step 1 |
1. Infuse 4 ounces canola oil with lemon grass and lemon zest by bringing almost to a simmer on range and allowing to cool(overnight, if desired). |
Step 2 |
2. Make a vinaigrette by combining 1 egg yolk, 1 teaspoon mustard, 2 tablespoons water, lemon juice, 1 tablespoon white vinegar. Salt and pepper to taste. Whisk in a small bowl (or in bottom of blender) until frothy, add strained lemon-infused oil in slow steady stream until well blended and creamy. |
Step 3 |
Assembling |
Step 4 |
1. Roast fish by heating large non-stick pan until quite hot. Add 2 tablespoons oil, season fish with salt, pepper and ground coriander, then dredge in hour. Saute until brown, first on flesh then skin side, drain excess oil, baste with butter. |
Step 5 |
2. Heat vegetables with butter, 2 tablespoons water, salt, pepper, and arrange attractively on a plate. Place fish over 1/3 of vegetables and drizzle vinaigrette around all. |
Step 6 |
3. Garnish with chopped dill and dill sprigs. |
Step 7 |
PASTA dESTATE |
[edit] About Pan Roast Spanish Mackerel
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