Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Provencal Style Grouper

Provencal Style Grouper (1)

Provencal Style Grouper (2)

A dish known for its flavors from Provence, France.  Lavender fields, and medieval hilltop villages, the southeastern region of Provence stretches from the Rhône in the west to the Italian border.

This sauce with its colorful and bright flavors enhances the succulent taste of the grouper. Grouper should not be overcooked. The fish should be tender and using a fork should flake apart easily.

I’m using asparagus in this recipe, so I need to blanch the asparagus stalks first. I want them to remain vibrant green in color.

2018-05-16 15.14.24

2018-05-16 16.17.54

Provencal Style Grouper (1)

Yields: 4 servings
Prep Time: 15 minutes, including blanching asparagus
Total Cook Time: 1 hour
Equipment: 12″ saute pan, large casserole dish

Directions for blanching asparagus:
First, you want to rinse, under cold water, the stalks off to remove any dirt that may be attached. Take one of the stalks hold it towards the bottom third of the stalk , then bend the stalk.  This part of the asparagus is the woody end and very fibrous. The stalk will break naturally where the tender part ends and the tough part begins. Have a pot of 6 cups of boiling salted water and a large bowl filled with ice and water on stand-by. Place the stalks into the boiling water and let them cook for 2-3 minutes. Using a pair of tongs remove the asparagus from the hot water and place them immediately into the ice bath. Toss around in the ice water for a minute. This process is called “shocking”. You’re stopping the cooking process. Drain well and transfer to a plate. Next, cut, on the bias, the stalks into 2 inch pieces.

Ingredients For Fish:
3 tablespoons olive oil
4- 8 ounce center cut skinless grouper fillets, 2 pounds
3 tablespoons olive oil, to be used on fillets
2 tablespoons Kosher salt
1 teaspoon freshly ground black pepper

Directions For Searing Grouper:
Let fish rest at room temperature for at least 15 minutes ( utilize this time for prep). Once fish reaches room temperature, prep the fish with olive oil, Kosher salt, and pepper.
Note: A cast iron skillet or a large non-stick saute pan work best for searing fish.

Preheat a large, cast iron skillet, or a non-stick saute pan on medium high heat. Carefully tilt pan off the heat to add the olive oil,  swish the oil around in the pan, then back onto the heat. You may see the pan start smoking, that’s what you want. Next, carefully place the grouper fillets into the pan, presentation side down. Jiggle the pan immediately so fish does not stick. Do not touch the fillets for about 3 minutes. The fillets will release from the pan easily, once they’ve browned on that side. If you believe they’re ready to flip, using a spatula, pick up one corner of the filet and see if it’s not sticking and looks golden brown. Turn the fillets over and sear the other side for another 2 minutes, then remove from heat. Transfer the fillets to a plate until sauce is ready to be transferred to the casserole dish.

Ingredients For Sauce:
2 tablespoons olive oil
1 cup chopped yellow onion
1 cup chopped fennel, (1 bulb}
1 cup diced red bell pepper
1 cup diced yellow bell pepper
2 tablespoons minced garlic ( 3 cloves)
1-28 ounce can San Marzano tomatoes
2 tablespoons low sodium chicken broth
2 tablespoons good dry white wine
2 tablespoons capers, drained
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh basil leaves (reserve 1/4 cup for garnish)
1/4 cup fennel fronds for garnish
2 lemons sliced for garnish
4- 8 ounce (1 inch-thick) grouper fillets ( 2 pounds)

Directions For Sauce:
For the sauce, heat the olive oil in a large (12 inch) saute pan. Add the onions, fennel, bell peppers, and garlic. Cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft.

Place the tomatoes and their juices in a large bowl. Take a knife and slice through the tomatoes until they’re large bite-size pieces. Add the tomatoes to the sauce, then the chicken stock, white wine, salt and pepper. Simmer over low heat for 25-30 minutes, stirring occasionally, until thickened. Add the chopped basil and caper and cook for 1 minute.

Preheat oven to 350 degrees F. Transfer the sauce to casserole dish. Lay the seared grouper fillets on top of the sauce and bake for about 15 minutes. To judge if your fish is fully cooked (because oven temperatures may vary and so might the thickness of the fillets), make a small cut with a paring knife to see if the flesh has turned from translucent to opaque. Finally, lay lemon slices, the reserved chopped basil, and fennel fronds over the top.

Place a puddle of the sauce onto a plate, place a filet on top, and garnish with basil, lemon, and fennel fronds.

Advertisements
1 Comment »

Beef Wellington

Image

Looks elegant right? It’s a really posh meal and made for special occasions but my version is simple to make and super delicious.

One of the ingredients for this dish is traditionally a pate’, often a pate’ de foie gras. Well, I don’t know about anyone else but my grocery store doesn’t have this, and if they did I have a feeling it’s not very affordable. They do however have a pork pate’ and I’m just not sure how that would work with this dish. So as usual, I’m changing things up. Let’s start with what’s known as Duxelles. They always have fancy words for what really just a mixture of minced mushrooms, shallots, garlic, herbs, butter, white wine, and a touch of cream. This is what I’m using to take the place of the pate’. Trust me, this is my Beef Wellington. To go alongside, my Mocha Chili Spiced Roasted Asparagus. Click the link at the bottom of the post for my recipe.

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

Prep Time: 10 minutes
Cook Time: 45 minutes to 1 hour
Total Time: 1 hour 10 minutes
Yields: 2 servings
Equipment: food processor, rimmed baking sheet pan, 12-inch sautépan, 12-inch cast iron skillet, small mixing bowl

Ingredients For Duxelle:
3 cloves of garlic, roughly chopped
1 large shallot, roughly chopped
1 pint of Cremini mushrooms, sliced
2 tablespoons of olive oil
2 tablespoons of unsalted butter
1/4 cup of Pinot Grigio
2 tablespoons fresh thyme leaves, chopped
2 tablespoons heavy cream
1/2 cup of Italian-style breadcrumbs

Ingredients:
1 box of Puff Pastry sheets, Pepperidge Farm
2 8-ounce Filet Mignons
2 teaspoons of Canola oil
1 tablespoon Kosher salt, divided between steaks
1 teaspoon freshly ground black pepper, divided between steaks
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
4 sliced of Proscuitto, thinly sliced

Egg Wash:
2 large eggs and 2 tablespoons of water whisked together.

Directions:
Start out by adding the garlic to a food processor, pulse until garlic is minced in size. Next, add the shallot pulsing until shallots are minced in size. To the garlic and shallot add the cremini mushrooms until all the ingredients are finely minced. To that add 1 tablespoon of olive oil to bind all the ingredients together. Refer to the pictures.

In a large sautépan on medium heat add 2 tablespoons of unsalted butter with 1 tablespoon of olive oil. Add the Duxelles (mushroom mixture) to the hot sautépan. Next, add the Pinot Grigio, stirring occasionally. Allow the Duxelles to cook giving the wine time to completely reduce, around 5 minutes. At this point, add the freshly chopped thyme leaves.

At this point, add the heavy cream, stir until combined. Continue to cook for 2 to 3 minutes. You may notice there is still too much liquid in the pan to have the consistency of a pate’. That’s where the breadcrumbs come in the play. Add 1/2 a cup of Italian-style breadcrumbs to the pan, stir until completely combined, This will take care of any extra liquid and give you the right consistency. Refer to the pictures.

Now for the steaks. Traditionally Beef Wellington is made with a whole tenderloin wrapped in puff pastry. This is a little different in that I’m making individual Beef Wellingtons.

Start with a hot cast iron skillet on medium-high heat. Add the Canola oil heat until the oil shimmers. First, pat the meat dry on both sides. Season both sides of the steaks with Kosher salt and fresh ground black pepper. Place the steaks into the skillet, do not touch for the first 1 to 2 minutes. The steaks will actually stick to the bottom of the pan at first and then release naturally when seared. After a few minutes (using a hand mitt) shake the skillet if the meat releases from the pan then it’s ready to be flipped to the other side, repeat the process. Transfer the steaks to a plate, turn off the heat.

Preheat oven to 425-degrees F.

In a small mixing bowl add Dijon and whole grain mustard, whisk to combine. together Spread this mustard mixture over the top of each filet.

Note: You want to remember when using puff pastry, to keep it in the frig until you’re ready to use it. You want it to be cold. Allow the pastry to thaw overnight in the frig.

Lay one sheet out on your board and place the steak in the center. Spoon half of the Duxelles over top of the mustard. Wrap 2 slices of Proscuitto around the steak and mushroom mixture. Repeat this process for the second filet. Refer to the pictures.

Take one side and pull the other side over to it pinching the two sides together. Then fold over the two sides in and place this side down on a rimmed baking sheet. Do the same with the second filet. Using a paring knife make 3 slits in the top, to release steam, then in a criss-cross pattern, score the top. Finally, brush the tops with egg wash. Bake for 25 to 30 minutes or until pastry is golden brown and steaks register 125-degrees F. on an instant-read thermometer. Remove from oven and allow to rest for 5 minutes.

Serve the most delicious Beef Wellington you’ve ever tasted with a side of my Mocha Chili Spiced Roasted Asparagus.

Mocha Chili Spiced Roasted Asparagus- P.S. Flavor- Artisanal Spice Blends

 

 

2 Comments »

%d bloggers like this: