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Recipe: Branzino with Tarragon Pesto
- 2 whole Branzino to get 4 filets (trout works fine too)
- 1 T chopped tarragon
- 1 T chopped flat leaf parsley
- 1/4 c olive oil (not the extra virgin kind, if you have it)
- 1/8 c pine nuts
- 1/2 lemon
- kosher salt/pepper
- Filet the fish, leaving skin on
- Season with salt and pepper on both sides
- Make the pesto: using a food processor, blender, or stick blender, blend tarragon, parsley and pine nuts. Squeeze in the juice from the lemon (no seeds). Slowly add oil while running blender until incorporated. Add a little salt.
- Place oil in saute pan and heat on high until it slides easily across the pan but isn’t smoking. Place fish in oil, skin side down, for about 3 minutes depending on thickness of fish. Turn and cook another minute or two until fish is cooked through but still just a tad translucent inside.
- Serve skin side up, drizzled with tarragon pesto.
Copyright © TamaraEsq 2011.
- 2 portions Chilean Sea Bass (skin on or off, your choice)
- Cold unsalted butter 1/2 to 1 stick
- Saffron, pinch
- White wine
- 2 T heavy cream
- 1 fennel bulb
- Sous vide fish: season fish with light dusting of salt and pepper. Place 1 teaspoon grape seed oil in vacuum bag and add fish. Seal. Set sous vide thermometer to 140 degrees and place in water bath for 30 minutes.
- Thinly slice fennel bulb. Saute in olive oil, season with salt and pepper. 10 minutes into saute, add 3 T of water to steam fennel so it becomes more tender. Continue to saute until tender.
- In a small saute pan, add 1 T butter, melt. Add finely diced shallots and sweat until tender, keep heat low and do not brown. Deglaze with 1/8 cup of wine and add saffron. When the wine is nearly absorbed add the cream. When the cream is absorbed, remove from heat and let cool slightly. This is the tricky part: with the pan removed from the heat but still warm, add 1 T cold butter and swirl pan off heat or use whisk to incorporate. You don’t want the butter to melt or the sauce will break, instead you want to emulsify until creamy. Add butter 1 T at a time until fully incorporated before adding more. Remove from heat. Strain out solids, reserving sauce. Beurre blanc will harden as it stands so time it so this part is done last.
- Remove fish from bags. Heat grape seed oil until it slides easily across the pan but is not smoking. Add fish and sear on just one side (sear the skin side if your fish has skin on)
- Plate fish over a few oven roasted tomatoes with seared side showing. Pour sauce on top or on the side of plate. Serve with heap of sauteed fennel.
Copyright © TamaraEsq 2011.
- 2 6 oz filets of wild salmon, skin on
- 3 blood oranges
- 1 passion fruit
- 1/4 c red wine vinegar
- 1/4 c olive oil
- Fennel for garnish
- Wash and dry the salmon. Season with kosher salt and a little pepper.
- Zest one of the oranges, place zest in small pot. Segment one of the oranges and reserve segments. (Instructions here). Squeeze the juice from the leftover of the orange you just segmented, as well as the juice of the remaining 2 oranges into the pot with the zest. Simmer until reduced by half and slightly thickened, about 10 minutes. Strain the zest and reserve the juice.
- Combine reduced orange juice with vinegar and passion fruit seeds and juice, whisk in olive oil, and salt as needed. Add segments, reserving a couple for garnish Set vinaigrette aside.
- Add oil to small saute pan and when hot, place salmon skin side up in the pan to sear. Turn when browned on the bottom, about 4 minutes. Sear skin side until crispy. Depending on how thick your salmon is, you might need to finish in a 400 degree oven for a few minutes until toothpick inserted into salmon goes through without effort. You want the salmon to be a little under done inside but not raw.
- Place vinaigrette on the plate. Place salmon skin side up over the vinaigrette. Garnish with orange segment, a few passion fruit seeds, and a little fennel.
- Serve with lentils or rice and sauteed baby bok choy.
- 12 oz steelhead (that’s enough for 2 portions)
- 1/2 bottle champagne or proseco
- bouquet garni (wrap a few sprigs of fresh thyme and 1 bay leaf with kitchen twine)
- mirepoix (1/2 cup each of finely diced onions, carrots, celery)
For the Bernaise
- 2 egg yolks
- 3 T unsalted butter
- 1 T white wine vinegar
- 1 t freshly chopped taragon
- In a sautee pan just large enough to hold the fish, but fairly deep, cook mirepoix in olive oil until softened and slightly browned.
- Add the champagne and bouquet garni. Make sure you have enough liquid to just cover the fish, adding more champagne if needed. When poaching liquid starts to boil, turn down to slow simmer and add fish, skinside up.
- Poach for 8 minutes, until fish is not quite cooked through but has just a touch of translucense. If your liquid covers the fish, there’s no need to turn the fish.
- Meanwhile, whip egg yolks until light yellow. Melt butter in pan and turn down heat to lowest setting. Add egg yolks, white wine vinegar, tarragon, and salt to taste, whisking constantly until it starts to thicken. Make sure your pan is not too hot that it cooks the yolks, and if sauce becomes too thick too quickly, add 1 tablespoon water and whisk constantly, adding more water if needed 1 T at a time.
- Steam some asparagus, top with poached steelhead and bernaise sauce.
- 1 large piece of sashimi grade ahi tuna
- Spicy chili sesame oil (find it at your local asian market, short bottle with a yellow top), or plain sesame oil for non-spicy poke
- Sesame seeds
- Nori (dried seaweed), 2 snack size sheets
- Scallions- 2, finely chopped, whites and green parts
- 1/2 avocado
- Finely dice tuna, discarding tough white veiny parts.
- Toast sesame seeds by heating them in a dry pan until they brown slightly and become fragrant, cool.
- Add scallions to the tuna. Stir in chili oil to taste, add salt to taste.
- Add sesame seeds, chopped seaweed flakes, and diced avocado just before serving.
- 2 filets of Red Snapper or Rock Fish (any white fish will do)
- 1/8 cup chopped fresh parsley
- 1/8 cup shredded or grated parmesan cheese (not from a can)
- Fancy salt (like flor de sal or ground rock salt, otherwise kosher)
- Dried herbs such as oregano, basil, thyme, or fish or poultry blends, whatever’s handy
- 2 cloves garlic, crushed
- olive oil
- black pepper
- lemon wedge
Preheat oven to 400.
- Wash and pat fish dry. Cut into serving portions. Season both sides with salt, pepper, and brush with a little olive oil.
- Mix parsley, herbs, garlic, and cheese together in a small bowl, smear over fish generously.
- Cook for 10-15 minutes depending on thickness of fish.
- Garnish with lemon wedges and more parsley.
- 2-4 filets of fish: Chilean Sea Bass, Black Cod, Butterfish work best
- 1/2 cup Sake
- 1/2 cup Mirin (cooking wine, find it in the asian food aisle)
- 1/3 cup light Miso Paste (find it in asian markets)
- 3 T sugar
Heat sake, Mirin, miso paste, and sugar. Whisk to dissolve miso paste and sugar, bring to just boiling, and simmer on low heat for 15 minutes. Let cool completely.
Throw cooled sauce in ziploc bag and add your fish. Suck the air out of the bag and place in a bowl in the refrigerator.Let the fish marinate for 2-3 days, turning the bag over in the fridge each morning or evening to make sure the fish is being evenly coated.
Preheat oven to 400. Place fish in baking dish, uncovered, and discard rest of marinade.
Bake for 10-20 minutes depending on thickness of fish. Insert toothpick to test, toothpick should go in easily if done. Do not overcook fish, you want it slightly translucent in the middle.
Based on Chef Nobu’s famous misoyaki black cod and Roy’s Miso Butterfish recipes