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Cod with Lemon Marmalata |
Previous - Pecan Crusted Salmon with Mango Salsa - Cod - Fish - Lemons - Trout almost Amandine with Pistachios - Cod Recipes - Lee's Recipes
Ingredients:
Preparation:
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Source: The Young Man and the Sea: Recipes and Crispy Fish Tales from Esca, by David Pasternack and Ed Levine, New York: Artisan, 2007
RI Libraries 641.69 PAS (separate window).
posted on She Cooks, He Cleans blog at http://shecookshecleans.net/2012/01/26/lemon-marmalata/
accessed January 26, 2012 and April 12, 2017
More recipes from The Young Man & the Sea: Recipes & Crispy Fish Tales from Esca by David Pasternack and Ed Levine, Artisan, 2007.
Fried Soft-Shell Crabs with Ramps Serves 4 Buy your soft-shell crabs from a reputable fish monger. Myrtle Beach in South Carolina has good places for crabs.. When you buy soft-shell crabs they shouldn't be moving around. Their backs should feel soft, like a baby's bottom. They are excellent soft-shells fried, as they are here, or grilled. Sautéed they too often come out oily. Ingredients 8 medium or 10 small young ramps Sherry Vinaigrette (see below) Instructions Clean the ramps by cutting off the root ends, and cutting away the top leaves, leaving just a bit of green. Rinse under cool running water and then dry. Cut them into 1/4-inch pieces. Heat 3 tablespoons of the olive oil in a straight-sided sauté pan over medium-high heat until hot but not smoking. Add the garlic and ramps and sauté until the ramps are tender, 3 to 5 minutes (the cooking time will increase as ramp season progresses and they grow firmer). Use a slotted spoon to transfer the ramps to a bowl, and season with salt and pepper; keep warm. Discard the garlic and the oil. In a wide shallow bowl, combine the flour with the cornstarch and season with 1 teaspoon each salt and pepper. Whisk to combine. Place the milk in another shallow bowl. Wipe the sauté pan clean with a paper towel. Add the 1/2 cup oil and heat over a medium-high flame until very hot. Dip the crabs into the milk, and then dredge lightly in the flour mixture. Shake off the excess flour, and then repeat: soak in the milk, dredge in the flour, shake. Repeat with the lemon slices. Place the crabs in the sauté pan, top side down, along with the lemon slices—they should sizzle. Cook the crabs until they are golden brown, about 3 minutes per side. Transfer the cooked crabs to a paper-towel-lined plate to cool, and season immediately with a sprinkling of salt and freshly ground black pepper. Set out four serving plates. Drizzle the vinaigrette around each plate and place two crabs, some ramps, and a few lemon slices on each. Serve immediately. Ingredients Sherry Vinaigrette Makes 3/4 cup 3 tablespoons sherry-wine vinegar Instructions In a small mixing bowl, whisk together the sherry vinegar, lemon juice, mustard, salt, and pepper. Add the olive oil in a slow, steady stream while whisking until emulsified. The dressing can be made ahead and refrigerated; whisk before serving. |
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Trout almost Amandine with Pistachios |
Previous - Pecan Crusted Salmon with Mango Salsa - Cod - Fish - Lemons - Cod with Lemon Marmalata - Cod Recipes - Lee's Recipes
Serves 4
This is my take on trout amandine, made with pistachios instead. Italians love pistachios, so this dish goes hand in hand with my love of everything Italian. I toast the pistachios and crush them, "bread" the trout in them, lay lemon slices on top of the fish, and throw the whole thing under the broiler. Any trout will do for this dish, but I use golden trout whenever I can get my hands on some, because I love the color of the flesh.
Ingredients
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
1/2 cup pistachios, shelled and crushed
Four 6-ounce boneless trout fillets
Sea salt
Freshly ground black pepper
2 lemons, sliced 1/4-inch thick
Preheat the broiler.
Instructions
Combine the butter and olive oil in a wide shallow bowl. Place the crushed pistachios in another wide shallow bowl.
Season the trout fillets with salt and pepper. Slide the fillets through the butter-oil mixture, then press the flesh side down into the pistachios. Place the fillets, skin side down, on a baking sheet, and top each with two or three lemon slices.
Broil the fish for 6 to 8 minutes, until the nuts are golden brown and the fish has begun to flake. Serve immediately, with the bubbling butter and oil spooned over.
Source: The Young Man and the Sea: Recipes and Crispy Fish Tales from Esca, by David Pasternack and Ed Levine, New York: Artisan, 2007
online NPR at http://www.npr.org/templates/story/story.php?storyId=10361221 accessed April 12, 2017
Source: "Summer Book Recommendations 2007" from NPR
online at http://www.npr.org/templates/story/story.php?storyId=10662577 accessed April 12, 2017
ewestgate January 26, 2012; updated April 12, 2017