Corvina with fennel seed and fennel salad

Corvina spiced with fennel seeds and Fennel salad

Instructions:

Heat oven to 450 -

Cut covrina into 6 Oz. filetes.   Season with olive oil, fennel seeds, salt and pepper.

For salad:  Use a mandolin to cut the fennel bulb and place in a bowl.  Use the lemon zest, then squeeze the lemon on the fennel salad.   Add salt and olive old.  Before serving you can use a shredder to add parmesan cheese to taste.  Let marinate, while the fish cooks.

To cook the fish simply heat a pan add olive oil and sear the filets to a gold brown.  Brown on both sides then deglace the pan with white wine and let cook for about one minute, then place the oven proof pan in the oven and cooks the fish for about 5 to 7 minutes until the wine is reduced.  

Serve over the fennel salad and add any juices from the pan on top of the fish.

Green herbed rissotto with carrot puree

Green herbed rissotto with carrot puree

April 2014 -  Risotto au Vert

Korey Sims, Chef de Cuisine Penrose Room
Serves: 4 

 Ingredients for the Risotto:

½ lb. carnaroli rice

2 tablespoons butter

1 cup white wine

1 shallot diced small

½ gallon chicken stock (heated to a simmer)

Method

Heat the butter over medium temperature in a wide shallow pan until melted and add the shallots.

Cook the shallots until they are translucent and aromatic, but not browned.

Add the rice and toast for two minutes, shaking the pan to ensure even heat distribution.

Deglaze the pan with white wine and reduce until 80% of the wine is evaporated.

Slowly begin incorporating the chicken stock 1 cup at a time.

Stir the stock into the rice with a wooden spoon, but do not continuously stir.

The rice should be at a slow simmer and nothing should be sticking to the sides of the pan.

Slowly shake the pan as the rice cooks to ensure the rice is cooking evenly.

Add more stock 1 cup at a time until the rice is al dente.

Cool and reserve for later use.

Ingredients for the Herb Puree:

2 oz basil

2 oz chives

4 oz parsley

2 cups spinach

2 oz tarragon

2 oz olive oil

Method:

Bring a pot of water to boil and season with 2 ounces of salt per ½ gallon of water.

 Pick herbs clean of any stems and blanch them in the boiling water.

Ensure that the pot is large enough to add all of the herbs without bringing the water under a boil.

Cook for 2 minutes and place herbs directly in an ice bath.

Once cooled, chop herbs and place them in a blender.

Add olive oil,  and 2 tablespoons of water, then blend until smooth.

 Season to taste with salt and pepper.

Ingredients for the Carrot Puree:

2 medium size carrots peeled

2 cups water

½ cup butter browned

HAPPY THANKSGIVING!

Martha & Steve Greenwald

Cap Estel - Cantaloupe Soup and mint

Cantaloupe Soup and mint

Fresh cantaloupe

Fresh mint

Shaving of cantaloupe to decorate

Using a blender combine all ingredients until smooth.  Serve chilled and decorate with shavings of cantaloupe formed into a rose.

Great for summer!!

Cap Estel, Salmon Tartare

Salmon Tartare with Curry sauce

Fresh salmon from belly

Olive Oil

Sel de Mer

Lemon Juice

Parsley

Chives

Cream of Curry and dijon mustard to decorate around the plate.

Serve and top with fresh herbs, parsley and chives.

La Reserve de Beaulieu, Salmon fennel timbale

La Reserve de Beaulieu

Salmon and Fennel timbale

Smoked salmon

shavings of fennel

Salmon rowe

Cream Fraiche with tarragon

Lemon zest cut into strips

Dill to decorate 

Phyllo dough

Cut small rounds of phyllo dough and bake for about 10 minutes until golden brown.

Prepare the Creme Fraiche and fresh tarragon.  Combine both ingredients.

Prepare the shaving of fennel using a mandolin or even the food processor with proper blades to make thin strips.   Before cutting the lemon to marinate the fennel, remove the zest from the lemon using a vegetable peeler.  Cut the lemon zest into strips and put aside.  Use the lemon juice to marinate the fennel for about 10 minutes.

To plate the dish.  Use a round mold to mount all ingredients as follow:

Phyllo dough 

cream with tarragon

Fennel 

Smoked salmon

sprinkle salmon eggs over the dish and decorate with dill.

Note:

We had this dish at the La Reserve the Beaulieu, while enjoying a great summer day in the south of France. 

Rissotto in Fava beans and mushrooms

Ingredients:

Prepare rissotto.  Refer to the Lemon rissotto recipe.

For fava beans:

onions, 

fava beans, fresh

parsley

salt and pepper

Mushrooms.

Sautee all ingredients including mushroom and layer each cup with Rissotto and fava bean mixture.