PAN-FRIED MAHI MAHI WITH PLANTAIN MOFONGO AND PASSION BUERRE BLANC
Steps:
- Rub mahi mahi with adobo and 1 tablespoon olive oil and set aside.
- Heat vegetable oil in a large heavy skillet until it reaches 365 degrees F. Cut plantains into small medallions, and then deep-fry until fully cooked, about 3 minutes. Remove from oil and let drain on a paper towel-lined plate. When drained, place plantains in a mortar.
- Combine garlic and chicken chicharones with the plantains in the mortar and mash them together until mixed. Set mofongo aside.
- Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. Add fish and cook for 4 minutes on each side, or until cooked through. Remove fish and let it rest on a plate. Add passion fruit juice and wine to skillet and let reduce over medium-high heat for a few minutes. Whisk in butter, a few cubes at a time, until the sauce thickens.
- To serve, place mofongo in the center of the plate with mahi-mahi on top. Cover with the beurre blanc.
PAN SEARED GROUPER WITH ENGLISH PEA PUREE, CHANTERELLES, SUNCHOKES AND RAINBOW CARROTS AND MINNEOLA BUERRE BLANC
Steps:
- For the pea puree: Blanch the peas in boiling salted water until bright green, then drain, shock in ice water, then drain again. Cook the leeks and shallots in the clarified butter until translucent, then add the peas until warmed. Put the pea mixture in the blender, add the mascarpone and blend until smooth (the amount of cheese could vary depending on desired consistency). Chill puree until ready to serve.
- For the vegetables: Preheat the oven to 350 degrees F. Coat the carrots with olive oil and sprinkle with salt and pepper. Roast, covered, on a baking sheet until tender. Let cool, and then dice. Peel the sunchokes, placing them in water so they do not discolor. Slice, drain and saute over medium heat in clarified butter until tender, and then chill.
- For the grouper: Turn the oven temperature up to 400 degrees F. Heat a saute pan until hot, then add clarified butter and heat until hot. Sprinkle the fish with salt and pepper, then sear the pretty side of the fish until begins to brown, then transfer to the oven for 7 to 9 minutes. Do not flip or move fish. Remove the pan and add the whole butter, garlic and thyme.
- For the beurre blanc: Meanwhile, combine the wine, shallots, orange juice and thyme in a saucepan and cook until reduced by 95 percent (almost 1 tablespoon liquid remaining). Remove from the heat and whisk in the chilled butter to combine. Strain through a fine mesh sieve.
- To serve: Preheat a saute pan. Saute the mushrooms in some clarified butter. Add the other vegetables and warm, adding a small amount of stock if needed to prevent the vegetables drying out.
- Baste the fish with the melted butter and pan drippings. Arrange with buerre blanc on the bottom, then vegetables, then grouper, and garnish with pea puree.
SEAFOOD LASAGNE "A LA FRANCAISE"
Steps:
- Preheat oven to 350 degrees. In a skillet heat 2 tablespoons of butter. When hot add shallots, carrots and celery, cover and cook until wilted, about 5 minutes. Add the shrimp and crab and saute, stirring continuously for 3 to 4 minutes or until seafood is just cooked through. Stir in Cognac and evaporate over high heat. Stir in tomatoes and cook 10 minutes, uncovered, or until mixture is quite thick. Remove from heat and season to taste with salt and pepper.
- Make a roux: Melt the remaining 4 tablespoons butter and add 4 tablespoons flour. Whisk in cream and milk and simmer five minutes or until thick. Remove from heat and stir in 1/2 cup of the gruyere cheese; season to taste with salt, pepper and nutmeg Cut the pasta sheets into strips 3 to 4 inches wide and long enough to fit into your gratin or baking dish. Boil, a few sheets at a time until 3/4 done. Drain and cool on clean cloths. Generously butter 3 quart capacity baking pan. Spread a thin film of cream sauce over bottom of baking dish. Arrange a layer of 4 overlapping sheets of lasagne. Spread a thin film of cream sauce over pasta, then seafood mixture. Top with pasta and repeat, reserving 1/3 cup of cream sauce for top layer. Finish with a layer of pasta, cream sauce and remaining 1/4 cup of gruyere. Bake, loosely covered with foil for 20 minutes. Uncover and bake 10 minutes or until hot throughout and only slightly golden on top. Let stand in pan for 5 minutes then serve.
CRAB CAKES WITH CRYSTAL BEURRE BLANC
This recipe came to The Times in 2006 from the Upperline restaurant in New Orleans in the aftermath of Hurricanes Katrina and Rita. One bright light after the storms was an unexpected windfall in crab. The storms stirred up the marshes and shook up lots of food, so these crab cakes are made with an ice cream scoop and not a spoon. The real gem of the dish is the Crystal beurre blanc, an idea that mixes high French culinary canon with down-and-dirty New Orleans heat. Crystal Hot Sauce has long adorned many a table in New Orleans. It is more vinegary than Tabasco, which is too hot for this recipe. Baumer Foods had been making Crystal Hot Sauce for more than eight decades when the storms hit. Its New Orleans plant was flooded so badly that it was not reopened, but other bottlers kept Crystal on the shelves until the company could move into its new home, about a half hour's drive from its damaged factory.
Provided by Kim Severson
Categories brunch, project, main course
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the crab cakes: In a large bowl, combine all ingredients for crab cakes. Gently mix to combine. Using an ice cream scoop, make 8 balls and place on a baking sheet or large plate. Cover and refrigerate for at least 30 minutes. (If crab is very fresh, this may be done a day ahead of time.)
- For the Crystal beurre blanc: In a small saucepan, combine hot sauce, lemon and wine. Bring to boil over high heat, then simmer until reduced by a third, 3 to 4 minutes. Add cream and again reduce by a third, about 5 minutes. Lower heat and whisk in butter a few pieces at a time, making sure each addition is incorporated before adding next. Pour sauce through a fine-mesh strainer and add salt to taste. If desired, keep warm over a double-boiler.
- For the spinach base: For the spinach base: Place a large skillet over medium heat, and heat butter and olive oil in it. Add onion and sauté until soft, about 5 minutes. Add spinach in batches, stirring and adding more until it all cooks down. Season to taste with salt and pepper, set aside and keep warm.
- For frying: Line up three shallow bowls. Place flour in one and season to taste with salt and pepper. Place eggs and milk in the second bowl; beat until mixed. Put bread crumbs in the third. Pat crab cakes into thick disks, like oversize scallops. Dip each into flour mixture, then egg mixture, then roll in bread crumbs. Set on a plate and chill for 30 minutes.
- Place a large sauté pan or skillet over medium-high heat. Pour in enough oil to come 1/2 inch up side of pan. When oil shimmers, add crab cakes. Cook, turning once, until light golden brown on both sides, about 2 minutes a side. Transfer to paper towels to drain.
- To serve, place a mound of spinach on each of four serving plates. Place 2 crab cakes next to spinach and pour sauce around them. If desired, serve with more hot sauce.
BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)
This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.
Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies
Time 20m
Yield About one cup
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
- Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams
POMPANO WITH CRABMEAT AND CITRUS BEURRE BLANC
Steps:
- Mix wine, shallots, and lemon juice in small saucepan. Boil over medium-high heat until mixture is reduced to 1/3 cup. Add cream; boil gently until thickened, about 5 minutes. Remove from heat.
- Whisk eggs and milk in bowl. Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in shallow dish. Dip each fish fillet into egg mixture, then coat both sides of fish with flour mixture. Heat oil in large nonstick skillet over medium-high heat. Add fish; cook until just opaque in center, about 4 minutes per side.
- Whisk sauce over medium heat until heated through; remove from heat. Add butter a few pieces at a time and whisk just until melted. Stir in lemon peel. Season sauce with salt and pepper.
- Place 1 fish fillet on each of 4 plates; top with crabmeat. Spoon sauce over; sprinkle with parsley and serve.
SEARED SCALLOPS WITH TOMATO BEURRE BLANC
Steps:
- Make beurre blanc:
- Soak tomatoes in warm water until softened, 20 to 25 minutes. Drain and pat dry, then mince. Stir together tomatoes, butter, and salt, then form into an 8-inch log on a sheet of plastic wrap and chill, wrapped in plastic wrap, until firm, about 1 hour. Cut tomato butter into 12 equal pieces.
- Cook shallot in 1 piece of tomato butter (keep remaining butter chilled) in a small heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add wine and boil until liquid is reduced to about 1/3 cup, about 10 minutes.
- Reduce heat to low and whisk in remaining cold tomato butter 1 piece at a time, adding each piece before previous one has completely melted and lifting pan from heat occasionally to cool mixture (sauce should not get hot enough to separate). Whisk in water and lemon juice, then season with salt and pepper.
- Transfer beurre blanc to a bowl and keep warm, covered, in a larger bowl of warm water.
- Sauté scallops:
- Pat scallops dry and season with salt and pepper. Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear 6 to 8 scallops, turning once, until golden brown and just cooked through, 2 to 4 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil. Sear remaining scallops in same manner, wiping out skillet and adding about 1 teaspoon oil between batches.
- Spoon 3 tablespoons beurre blanc onto each of 6 plates, then top with scallops.
More about "crabmeat and spinach flan with smoked tomato buerre blanc recipes"
TOMATO BEURRE BLANC - BIGOVEN
Web INSTRUCTIONS. 1. Make the reduction by dicing the shallots and garlic. 2. Place them into a pan with the stock, tomato flesh, vinegar and herb stalks. 3. Allow to simmer and …
From bigoven.com
From bigoven.com
See details
APPLE CIDER VINEGAR AND CRAB RECIPES - SUPERCOOK
Web Crabmeat and Spinach Flan with Smoked Tomato Buerre Blanc foodnetwork.com Ingredients: crab, apple cider vinegar, ghee, heavy cream, flour, milk, butter, lemon, …
From supercook.com
From supercook.com
See details
HOW TO MAKE BEURRE BLANC - SPEND WITH PENNIES
Web Jan 25, 2022 Discard the shallot. Reduce the heat to low and whisk in the cold butter, one cube at a time, until it is completely incorporated. Continue whisking over low heat until all of the butter is incorporated into the …
From spendwithpennies.com
From spendwithpennies.com
See details
CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE BLANC …
Web Crabmeat And Spinach Flan With Smoked Tomato Buerre Blanc Food with ingredients,nutritions,instructions and related recipes
From homeandrecipe.com
From homeandrecipe.com
See details
CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE BLANC
Web Oct 12, 2015 - Recipes for Timbales that you will be love it. Choose from hundreds of Timbales recipes!
From pinterest.ca
From pinterest.ca
See details
CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO …
Web Sep 13, 2019 - Get Crabmeat and Spinach Flan with Smoked Tomato Buerre Blanc Recipe from Food Network
From pinterest.com
From pinterest.com
See details
CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE BLANC
Web Jan 11, 2019 1/2-pound jumbo lump crabmeat; Clarified butter; Spinach Mousse, recipe follows; Smoked Tomato Beurre Blanc, recipe follows; 1 tablespoon butter; 1 …
From recipenet.org
From recipenet.org
See details
CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE BLANC
Web Get Crabmeat and Spinach Flan with Smoked Tomato Buerre Blanc Recipe from Food Network
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
See details
CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE BLANC …
Web Get full Crabmeat and Spinach Flan with Smoked Tomato Buerre Blanc Recipe ingredients, how-to directions, calories and nutrition review.
From recipeofhealth.com
From recipeofhealth.com
See details
CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO …
Web 1/2-pound jumbo lump crabmeat; Spinach Mousse, recipe follows; Smoked Tomato Beurre Blanc, recipe follows; 2 quarts fresh spinach, stems removed; 4 shallots, sliced; 3 tomatoes, smoked and pureed; 1 …
From punchfork.com
From punchfork.com
See details
TOMATO BEURRE BLANC RECIPES
Web Steps: Make beurre blanc: Soak tomatoes in warm water until softened, 20 to 25 minutes. Drain and pat dry, then mince. Stir together tomatoes, butter, and salt, then form into an …
From tfrecipes.com
From tfrecipes.com
See details
BEST POMPANO WITH CRABMEAT AND CITRUS BEURRE BLANC RECIPES
Web Steps: Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl.
From recipert.com
From recipert.com
See details
CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE BLANC
Web Jun 5, 2015 - Recipes for Timbales that you will be love it. Choose from hundreds of Timbales recipes!
From pinterest.com
From pinterest.com
See details
CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE BLANC …
Web Crabmeat and Spinach Flan with tomato, crab, egg, spinach, cream, salt, cayenne peppers, dijon mustard, celery salt, and clarified butter. Crabmeat And Spinach Flan …
From foodpair.com
From foodpair.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love