Italian Sweet Onion Marinated Trout

[MsMai]

4 large cloves garlic, thinly sliced

10 large fresh sage leaves

4 4-inch sprigs fresh rosemary, broken in half

10 fresh Italian parsley leaves, plus a few extra for garnish

Extra-virgin olive oil

3 to 4 medium red onions, sliced into thin rings

Salt and freshly ground black pepper

1/2 cup plus 2 tablespoons red wine vinegar

1 pound trout, or sea trout fillets or 4 whole boned trout

Set aside about one-eighth of the garlic, 3 of the sage leaves, half the rosemary branches and about 3 of the parsley leaves. Pour a small amount of olive oil in a 12-inch skillet and heat over high heat. Saute the onions and the remaining garlic and herbs 1 minute, season with salt and pepper. Stir in 1/2 cup of the vinegar. Cook over low heat 2 to 3 minutes or until the onions have absorbed all but 2 to 3 tablespoons of the vinegar but are still somewhat crisp. Spread the contents of the pan on a platter and cool. Wash and dry the skillet.

Dust fish with salt and pepper. Put small amount of oil in the skillet and heat over medium-high heat. Saute the fish with the reserved herbs to pale gold and cooked through, about 30 seconds to 1 minute per side for thin pieces of fillet, 3 minutes per side for thicker ones. Turn the fish with two spatulas to prevent them from breaking. The fish should be firm and opaque at the center but no flaking. Spread half the onions over the bottom of a shallow dish. Top with the fish. Spoon any onion pan juices over the fish, then sprinkle with the remaining 2 tablespoons vinegar and cover with remaining onions. Season to taste. Fish is best if served at room temperature. Scatter several fresh parsley leaves over fish

 

[MsMai]

Rockfish with Sherry Dijon Cream

6 to 8 ounces rockfish fillet per person

6 ounces dry sherry

8 ounces lump crab meat

1 shallot, minced

1 pint heavy cream

4 tablespoons butter

4 tablespoon Dijon mustard

6 ounces white wine

Kosher salt and pepper

In one quart sauce pan on medium heat, cook shallots and sherry and reduce sherry by half. Add heavy cream and reduce by half. Stir in mustard. Remove pan to very low heat or double boiler. Season to taste with salt and pepper. Stir in 2 tablespoon butter. Fold crab meat into sauce, making sure to avoid breaking lumps. Hold sauce warm until ready to serve.

Pre-heat oven to 400 degrees. Heat large ovenproof skillet on top of burner at medium heat. Add 2 tablespoons butter to pan. Season rockfish with salt and pepper and saute in pan 2 to 3 minutes. Turn fish over, add white wine and place skillet in oven. Bake 8 to 10 minutes, depending on thickness of fish. Remove fish from oven and top with sauce

 

[hermine]

Sweet and Delicious Chilli Chicken Recipe

Preparation time: 10 minutes
Total cooking time: 10 minutes
Serves 4-6

Ingredients:

- 375 g (12 oz.) Hokkien noodles
- 4 chicken fillets, cut into small pieces
- 1 or 2 tablespoons sweet chili sauce
- 2 teaspoons fish sauce
- 1 tablespoon oil
- 100 g (3 1/2 oz.) baby sweet corn, halved lengthways
- 150 g (5 oz.) sugar snap peas
- 1 tablespoon lime juice

Directions:

1. Place the noodles in a kind of large bowl, cover it with some boiling water and gently pull apart with a fork. Leave it for about 5 minutes, then drain it.

2. Combine all the chicken, the sweet chili sauce and the fish sauce in a large bowl.

3. Heat a wok over very high heat, add some oil and swirl it to coat. Add all the chicken pieces and stir-fry it for about 3-5 minutes, or until it becomes well cooked through. Add the corn and the sugar snap peas and stir-fry them for about 2 minutes or so. Add the noodles and the lime juice and serve immediately.

Nutrition Value:

Protein 30 g;
Fat 6.5 g;
Carbohydrate 50 g;
Dietary Fibre 4 g;
Cholesterol 53mg;
Energy 1593kJ (380cal)

Note:

1. If you can`t find thigh fillets, use 3 breast fillets.

2. Soak the noodles in some boiling water and separate them with a fork or a knife.

3. Mix together the chicken pieces, the sweet chilli sauce and the fish sauce.

4. Add the noodles and the lime juice to the wok before serving.

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turkey chili recipe