Peshe En Saltsa Fish In Rhubarb Sauce Recipes

RHUBARB SALSA

Steps:

• In a large bowl, mix the parsley, capers, gherkins, garlic, smooth mustard and grainy mustard. Whisk to blend, then add the vinegar, lemon juice and olive oil and combine well. Taste for seasoning and add salt and pepper, if needed.
• Put the rhubarb on a flat surface. Use a sharp knife to cut the stalks into 3/4 to 1-inch thick "rounds". Heat a large skillet, over medium heat, and add the canola oil. When the oil begins to smoke lightly, lower the heat and add the rhubarb. Stir to coat the pieces with the oil. Season with salt and add the honey. Stir to blend. Cook for another minute, until the pieces soften slightly. Immediately transfer the rhubarb to the bowl with the salsa. Toss to blend and refrigerate until ready to use.

PESHE EN SALTSA (FISH IN RHUBARB SAUCE)

Steps:

• Clean rhubarb, strip off heavy filaments and cut into 1-inch sections. Bring the water to a simmer, add rhubarb and cook over low heat until tender.
• Simmer tomatoes with olive oil in frying pan until reduced to a thick sauce. Add red wine, stir in honey and a little additional olive oil. Sprinkle in salt and pepper to taste. Add tomato mixture to the rhubarb and water and mix well. Simmer over low heat until it thickens enough to evenly coat the back of a wooden spoon, about 20 to 30 minutes.
• Heat a little olive oil in a large frying pan, add fish steaks and lightly brown on both sides. Pour the sauce over them and simmer, tightly covered, for 15 to 20 minutes.
• Carefully remove steaks to a serving platter. Pour the sauce and then the juice of the lemons over them and cool. Peshe en saltsa is traditionally served cold.

RHUBARB SAUCE

Steps:

• Heat oven to 350 degrees. In a roasting pan or large, shallow Dutch oven, combine the rhubarb, sugar, lemon zest and juice, vanilla bean (if using) and 2 1/2 cups water. Using clean hands, gently move the rhubarb around to disperse the ingredients. Roast until the rhubarb softens, the sugar dissolves and the water is pink, about 1 hour.
• Let the pan cool slightly before carefully straining the syrup through a fine-mesh sieve into a large measuring cup or bowl. You should have about 2 1/2 cups rhubarb syrup. Transfer the roasted rhubarb to an airtight container and refrigerate for up to 1 week. Pour the syrup back into the pan.
• On the stovetop over high heat, bring the syrup to a boil, immediately reduce the heat to medium-high and continue boiling, stirring with a wooden spoon, until the syrup has reduced by a little more than half, 10 to 12 minutes. Watch carefully so that the hot syrup doesn't boil over the sides of the pan. (You should have about 1 cup sauce.)
• Use the sauce immediately or refrigerate in an airtight container for up to 1 week. This tastes so good over vanilla ice cream, stirred into a glass of iced water for something reminiscent of pink lemonade or iced coffee for a high note, mixed into a pan sauce for duck breasts, or drizzled over any kind of whipped cream, pavlova or Eton mess-style dessert. The strained fruit tastes wonderful over yogurt.

RHUBARB SALSA

Steps:

• Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink, and let cool.
• Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined.