Sheryl Crows Sherry Vinegar Gastrique Recipes

SHERYL CROW'S SHERRY VINEGAR GASTRIQUE

Steps:

• In a small saucepan, combine the vinegar, sugar, and salt and bring to a boil over medium-high heat, stirring occasionally as the mixture heats. Let the mixture boil for 10-12 minutes or until reduced by half.
• Reduce the heat to low so the vinegar simmers. Stir in the thyme, sage, bay leaf, rosemary, and peppercorns and let the gastrique simmer for 3-4 minutes. Remove from the heat and set aside to cool for 10 minutes.
• Strain the gastrique into a glass bowl and let it cool to room temperature. At this point, the gastrique should be the consistency of light syrup, and thick enough to coat the back of a spoon . Use right away or cover and store at room temperature for up to 10 days. Enjoy!

PESCADO A LA BILBAíNA (SEARED FISH W/ SHERRY VINEGAR)

Steps:

• Sprinkle a generous amount of kosher salt on both sides of the fish filets.
• Heat skillet over medium-high heat. Add 2 teaspoons of olive oil and spread it across the entire skillet. When it's hot, add the fillets with the skin side down.
• Reduce heat to medium-low and cook fish until it turns from opaque to white (approximately 8-10 minutes for most fillets). You may cover the skillet to complete the cooking process if you need to.
• When the fish flesh has mostly turned white, pour 2 1/2 tablespoons of olive oil into a small saucepan along with the chile pieces and sliced garlic. Heat on medium-low until the garlic begins to sizzle and become golden in color. Do not let the garlic brown.
• Transfer the fish fillets carefully to two dinner plates using a spatula. Immediately splash each fillet with 1 teaspoon of sherry vinegar. Then spoon the hot oil/garlic/chile mixture over each piece of fish.
• Garnish with minced parsley and serve.