Crispy Rouget With Wild Asparagus And Spring Garlic Broth Recipes

PERFECT ROASTED ASPARAGUS

Steps:

• Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
• Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
• Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
• Transfer the roasted asparagus to a serving platter and season however you'd like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
• Roasted asparagus is best served when it's fresh out of the oven, but it will keep at room temperature for up to 1 hour or up to 4 days in the refrigerator (gently reheat before serving).

LE ROUGET

Steps:

• With a small knife, fillet the mullets from the back without breaking the belly. Remove all the bones and keep on the side. Peel and wash the carrots, wash the other vegetables carefully and shred them into slices using a mandolin. Season the shredded vegetables with the dressing and stuff them inside the mullets. Gently cook the open mullets under the grill. Sprinkle with Sauce Romesco and serve.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Preheat oven to 425 degrees F.
• Arrange unpeeled tomatoes and garlic on a baking sheet. Sprinkle with olive oil and bake for 15 to 20 minutes. Let cool. Peel the tomatoes, remove core, seeds, and juice by pressing them in your hand. Peel the garlic and chop.
• Mix the roasted tomatoes, garlic, anchovies and roasted pepper, if using, salt, pepper, and nuts. Add 2 tablespoons of parsley. While mixing, add some olive oil and vinegar gradually. Set aside in refrigerator.

ASPARAGUS WITH PEAS, MINT & JERSEY ROYALS IN WILD GARLIC BUTTER

Steps:

• Bring a large pan of water to the boil and cook the potatoes for 8-10 mins or until tender. Drain.
• Toast the slivered almonds in a dry frying pan until golden. Set aside.
• Mix together the butter, wild garlic leaves and mint (you can blitz in a food processor, if you like). Set aside.
• Cover the peas with boiling water for 30 seconds, then drain and immediately plunge into cold water.
• Heat the olive oil in a large lidded saucepan over a medium heat. Add the asparagus spears and a good pinch of sea salt and shake to coat in the oil. Put the lid on and cook the asparagus over a low to medium heat, shaking the pan to move the spears around, about 4 mins. Remove the spears from the pan and immediately plunge into iced water.
• Melt the garlic butter in the pan and squeeze in the juice of the lemon. Stir the potatoes, asparagus and peas into the butter untiul warm. Tip everything onto a serving dish and grate over some lemon zest. Top with the toasted almonds.

ROASTED-GARLIC ASPARAGUS

Steps:

• Preheat oven to 400°F.
• Line a large jelly-roll pan with parchment paper. Set aside.
• In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
• Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
• Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
• Transfer to a platter and serve hot.

PAN-SEARED ASPARAGUS WITH CRISPY GARLIC

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.

CRISPY POTATO SPRING ROLLS WITH TUNA SUSHI IN A LEMON THYME VINAIGRETTE

Steps:

• Make the vinaigrette: In a bowl, whisk together lemon juice, pink pepper, white pepper, and salt. Whisk in honey. Drizzle in olive oil in a slow stream to emulsify. This is a temporary emulsification and needs to be whisked just before serving.
• In a heated pan with olive oil saute the potatoes. Season with salt and pepper. Cover the pan and roast until potatoes are tender. Add sun dried tomatoes to the pan. Transfer mixture to a bowl. With a hand-held masher, mash the mixture until fluffy. Check for seasoning. Place the potatoes mixture into a pastry bag fitted with a round tip.
• To hydrate the rice paper wrappers, fill a large bowl with warm water. Place the wrappers in water for about 3 minutes until soft.
• Remove one wrapper at a time from the water, lay out on a flat surface, and blot with a paper towel. Pipe a 5-inch strip of mashed potatoes in the center of the wrapper. Lay a tuna bar and a piece of scallion evenly next to the potato. Roll into a spring roll.
• In a very hot pan with oil saute the spring rolls quickly, browning all sides. Cook on very high heat, making sure not to cook the tuna.
• Cut each spring roll into 5 pieces. Brush with olive oil. Drizzle with the vinaigrette and serve immediately.

SEA SCALLOPS AND MINCED VEGETABLES WITH PARSLEY PESTO AND GARLIC BROTH

Steps:

• Using a non stick pan, add the 2 ounces of corn oil and heat until very hot. Add the seasoned scallops to the pan and allow to cook until golden brown. Add the butter to the pan halfway through cooking to achieve a nutty flavor on the scallops. In a saucepan saute the shallots, 2 teaspoons garlic until translucent. Next, add the diced peppers and the sliced green beans and cook for 3 to 5 minutes over medium high heat. Next, add the chicken stock and the lemon zest. Allow to cook for 15 minutes at a simmer.
• Using a blender, add the parsley and the oil. Blend this until smooth. Add the Parmesan cheese and 2 tablespoons garlic and season with salt and pepper.
• In a soup bowl add about 5 to 6 tablespoons of minced vegetables and 3 to 4 ounces of the garlic broth. Place 3 jumbo scallops in the center of each bowl and put 2 tablespoons of pesto in the center. Serve hot and garnish the dish with a few parsley sprigs.

GARLIC BROTH

Steps:

• Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center. In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes. Don't let the garlic brown. Pour in water. Bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes. The garlic will be very tender. To eat the broth on its own, season with salt and pepper, to taste, and add vegetables as desired. If using as a soup stock in other recipes, omit the salt and pepper.

ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS

Steps:

• Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
• In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
• While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
• Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.

ROUGET AND SHRIMP WITH LEMON SAUCE

Steps:

• Peel shrimp and, if desired, devein. With tweezers remove any bones from fish fillets.
• Preheat oven to 300°F.
• Finely chop shallots. Cut butter into tablespoons. In a small saucepan boil wine, broth, lemon juice, and shallots until liquid is reduced by about half. Whisk in 2 tablespoons oil and simmer until emulsified, about 2 minutes. Remove pan from heat and whisk in butter 1 piece at a time, adding each new piece before previous one is incorporated. Keep sauce warm, covered. (It should not get hot enough to separate.)
• Halve zucchini lengthwise and cut crosswise into 1/2-inch-thick pieces. In a small saucepan of boiling salted water cook zucchini until just tender, about 1 minute, and drain in a sieve. In a bowl toss zucchini with 1 tablespoon sauce and keep warm, covered.
• Pat fish fillets dry and season with salt and pepper. In a large nonstick skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and in batches sear fish, skin sides down, until golden brown, about 2 minutes. Turn fish over and cook until just cooked through, about 2 minutes more for rouget and about 4 minutes more for snapper. (Add more oil if necessary between batches.) Transfer fish as cooked to a shallow baking pan and keep warm, covered, in middle of oven.
• Wipe skillet clean and heat 2 tablespoons oil over moderately high heat until hot but not smoking. Sauté shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes.
• Mound mash in center of each of 6 plates and top with fish. Arrange shrimp and zucchini evenly around mash and drizzle sauce over all.