This is one of the best sole recipes you may find in the internet. Sole fillets are shaped into rings, turban-fashion, and filled with a shiitake mushroom mousse. You may also find the cream of mushroom recipe used a the sauce. Although most shiitake mushrooms are now cultivated rather than wild, they still retain their wild “earthy” flavour.
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6 skinless lemon sole fillets, total weight about 500 g (1 lb)
4 fl oz (125ml) dry White wine
5 sprigs of fresh coriander, more for garnish
4 oz (125g) chilled butter
#For the wild mushroom mousse#
5 oz (150 g) fresh, or 30 g (1 oz) dried Shiitake Mushroom
3 sprigs of fresh coriander
1 oz (30 g) more for dishes and foil butter
Salt and pepper
1 Egg
1 Egg yolk
1tbsp(15 ml) madeira
4 fl oz (125ml) Double cream
Other suitable fish: plaice, turbot
Instructions
#Make The Wild Mushroom Mousse# Wipe fresh shiitake mushrooms with damp paper towels and trim the stalks, using the small knife. Cut the mushrooms into medium slices. Strip the leaves from the coriander stalks and roughly chop. “If using dried shiitake mushrooms, soak them in a bowl of warm water until they are plump, about 30 minutes. Drain them and then continue as for fresh mushrooms” “Curl fingers to hold mushroom cap securely when slicing”
Heat the butter in a medium hying pan. Add the mushrooms with salt and pepper. Cook, stirring constantly, until the liquid has all evaporated, Set mushrooms stalk-side down to slice 3-5 minutes. Remove from the heat and let the mixture cool slightly. “Set mushrooms stalk-side down to slice”
Put the mushrooms in the food processor and puree them. With the blade turning, add the whole egg and the egg yolk. Purée until smooth. Add the Madeira and coriander leaves, and purée just until combined.
Mix in salt and pepper, then transfer the pureed mushroom mixture to a bowl. Cover and chill about 1 hour. Fold the cream into the mushroom mixture. “Transfer mixture to bowl for chilling”
Heat the oven to 190° C (375° F, Gas 5). Brush the inside of the souffle dish with melted butter.
Using the rubber spatula, transfer the chilled mousse mixture from the bowl Using the rubber spatula, transfer the chilled mousse mixture from the bowl to the prepared soufflé dish. “Scrape all mixture from bowl with rubber spatula” “Mousse mixture will not stick to buttered dish”
Set the soufflé dish in a baking dish. Pour sufficient hot water into the baking dish to come halfway up the side of the soufflé dish. “Be sure hot water comes well up side of dish so heat is diffused.” “Pour hot water carefully around soufflé dish so that liquid does not splash into mousse”
Transfer the baking dish to the heated oven and bake until just set when lightly pressed, 20-25 minutes. Remove the soufflé dish from the water; let the mousse cool while preparing the sole turbans. Reduce oven temperature to 180° C (350° F, Gas 4) #Prepare And Bake The Sole Turbans# Rinse the sole fillets with cold water. Transfer them to paper towels and carefully pat the fillets dry.
With the filleting knife, cut each of the sole fillets lengthwise in half.
Brush a shallow baking dish with some melted butterSecure-with-cocktail-sticks Shape each fillet half into a 7.5 cm (3 inch) ring, skinned-side in, with the tail end around the outside. Secure with cocktail sticks. Brush a shallow baking dish with some melted butter, then arrange the sole in the dish. “Wooden cocktail sticks hold rings of sole in place” “Halved sole fillets make perfect turban shapes”
Fold the top of the piping bag, fitted with the large star nozzle, over your hand to form a collar. Spoon in the wild mushroom mousse.
Twist the top of the bag then pipe the mousse in a swirl into the centre of each sole Twist the top of the bag, then pipe the mousse in a swirl into the centre of each sole ring so that each of the rings is completely filled.
Carefully pour the white wine around the sole turbans in the baking dish. “Stuffed turbans cooked in white wine will keep moist in oven”
Butter a piece of foil and use to cover the sole turbans in the baking dish.
Bake in the heated oven until the fish is white and opaque, and the mousse is firm to the touch, 15-20 minutes.
Transfer the sole turbans to a warmed serving plate and reserve the cooking liquid. Remove cocktail sticks. Keep the turbans warm while making the sauce. “Cooking liquid is essential to sauce” #Make The Coriander Sauce# Strip the leaves from the coriander stalks, then pile the leaves on the chopping board. With the chef’s knife, finely chop the leaves.
Cut the chilled butter into small even-sized pieces, using the small knife.
Pour the cooking liquid from the dish into a small frying pan. Boil until reduced to about 30 ml (2 tbsp).
Take from the heat and add the butter, a little at a time, whisking constantly and moving the pan on and off the heat The sauce should thicken to a creamy consistency. “Add butter pieces gradually”
Whisk in the chopped coriander. Taste the sauce for seasoning. #TO SERVE# Pour the coriander sauce over and around the sole turbans Pour the coriander sauce over and around the sole turbans. Garnish each turban with a fresh coriander leaf. “Coriander sauce adds colour and richness to stuffed sole turbans”
In this smoked salmon terrine recipe, a duo of sole fillets and a smooth salmon mousseline create a contrast of colour and flavour. You may jump to the relevant part of the article for the ginger sauce recipe. A simple butter sauce is served with the terrine, which makes a good main-course luncheon dish when accompanied by lightly cooked asparagus.
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Getting Ahead: The terrine can be baked 1 day ahead and kept, covered, in the refrigerator. Before serving, reheat it in a bain-marie on top of the stove, allowing 10-15 minutes, with the water at a simmer. Make the sauce just before serving.
2 slices smoked salmon, total weight about 90 g (3 oz)
#For the citrus-ginger sauce#
5 Parsley
1 inch (2.5 cm) piece of fresh root ginger
1 Lemon
1 Lime
3tbsp(45ml) Double cream
6 oz (175 g) unsalted butter, chilled
Other suitable fish: plaice salmon trout
Instructions
#Prepare The Salmon Mousseline# Run the blade of the small knife over the salmon fillet to find any bones. Pinch the bones between your thumb and the small knife blade and pull to remove them. Run the blade of the small knife over the salmon fillet to find any bones
If necessary, skin the salmon fillet. Rinse the salmon with cold water and pat dry, then cut into pieces “To skin the fillet, set skin-side down and, holding the tail, cut through to the skin at the tail end. Cut the flesh from the skin.”
Put the salmon pieces in the food processor. Work the fish until smooth, using the pulse button and scraping down the side with the rubber spatula. TAKE CARE: Do not overwork the fish or it will be tough when cooked.
Gradually add the egg whites. Using the pulse button, work the mixture until smooth, 1-2 minutes, scraping down the side with the rubber spatula. Mix in salt and pepper. Transfer to a bowl. “After adding egg white, mousseline mixture is smooth and quite stiff”
Set the bowl in a larger bowl of iced water Set the bowl in a larger bowl of iced water. Gradually beat in the cream with the wooden spoon, a few tablespoons at a time, stirring well between additions. “It is best to work in the cream by hand because the mixture could separate if overworked in the food processor “Pour cream into cool mixture a little at a time”
Bring a small saucepan of water to a boil. Drop in a little mousseline mixture and simmer until it is firm, 2-3 minutes; it will become lighter in colour. Taste it and add salt and pepper to the rest of the mousseline mixture, if needed. Cover the bowl and chill. #Assemble And Bake The Terrine# Heat the oven to 180° C (350° F, Gas 4). If necessary, skin the sole fillets. Rinse the fillets and pat them dry, then cut each fillet lengthwise in half. Brush the inside of the terrine mould and lid with melted butter.
Line the terrine mould with 6 of the sole fillet pieces, arranging them crosswise and skinned side inwards. “Leave gaps between the sole fillet pieces so that the pink salmon mousseline can show through”
Wrap each remaining sole fillet lengthwise in a slice of smoked salmon, tucking in the ends neatly. “Sole wrapped in smoked salmon gives colourful contrast when terrine is sliced”
Put one-third of the salmon mousseline into the terrine and spread it evenly with the spatula. “Spread mousseline carefully in mould to avoid air pockets” “Overhanging sole fillets will be wrapped over top when terrine is full”
Arrange 1 of the smoked salmon and sole fillet cylinders lengthwise on top of the mousseline Arrange 1 of the smoked salmon and sole fillet cylinders lengthwise on top of the mousseline. Spread another third of the salmon mousseline in the terrine. Top with the second wrapped sole fillet.
Cover with the remaining mousseline. Using the rubber spatula, smooth the top and press the filling well into the mould.
Fold the ends of the sole fillets over the top Fold the ends of the sole fillets over the top. Tap the terrine on the work surface to eliminate any air pockets. Put the lid on the terrine mould and set it in the roasting tin. “Sole fillets will make attractive bands round cooked mousseline”
Add hot water to the tin to come just over halfway up the terrine mould. Bring this bain-marie to a boil on top of the stove, then transfer the terrine in the tin to the heated oven. “Water should come more than halfway up sides of mould” “Water bath ensures terrine cooks evenly”
Bake until the skewer inserted in the terrine 30 seconds is hot to the touch when withdrawn, 1 1/4 – 1 1/2 hours. Take the terrine from the oven and let stand 5-10 minutes while you make the sauce. “You can insert the skewer into the terrine through the hole in the lid of the mould” #Make The Citrus-Ginger Sauce# Strip the parsley leaves from the stalks and pile them on the chopping board. With the chefs knife, finely chop the leaves. Peel and finely chop the ginger. “Gently tear leaves from stalks with fingers” “Leftover parsley stalks are good for flavouring stock and making bouquet garni”
Using the vegetable peeler, pare the zest from the lemon. Cut the zest into fine strips. Squeeze the juice from the lemon and reserve it. Squeeze the juice from the lime and reserve.
Bring a small saucepan of water to a boil, add the strips of lemon zest, and simmer 2 minutes. Drain in the sieve and set aside. “Blanching lemon zest removes any bitterness”
In a small, heavy-based saucepan, boil the ginger and lemon juice until reduced to 15 ml (1 tbsp), about 1 minute. Add the cream and boil until reduced to 30 ml (2 tbsp), about 2 minutes. Cut the butter into pieces.
Take the pan from the heat and add the butter, a few pieces at a time, whisking constantly and moving the pan on and off the heat. The butter should thicken the sauce to a creamy consistency without melting to oil.
Add the parsley, lemon zest, and lime juice to the sauce. Whisk into the sauce until mixed. “Lime juice gives sauce extra citrus tang”
Holding the lid firmly on the mould, tip it sideways over the saucepan to drain 15-30 ml (1-2 tbsp) liquid into the sauce. Whisk to mix. Discard the remaining liquid from the terrine. Season the sauce to taste.
TO SERVE
Turn out the terrine. Cut it into 2 cm (3/4 inch) slices and serve on pools of sauce on warmed individual plates, alternating sole-banded mousseline slices with unbanded slices. "Asparagus decorated with shreds of lemon zest is complementary accompaniment" "Pink slices of salmon mousseline are studded with sole circled by smoked salmon"
#This is a very light, fragrant version of a soup that can sometimes be rather heavy. It has added sparkle thanks to the last-minute addition of fresh pesto.# Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet. Drain well.
Meanwhile, heat the oil in another large saucepan, add the onion and garlic and cook gently for 3 minutes. Add the celery and carrots and cook for a further 2 minutes. Add the tomatoes and cook for 2 minutes.
Add the stock and beans, bring to a boil, then simmer for 5-10 minutes, until the vegetables are cooked and tender.
Add the drained pasta, stir in the pesto, and season to taste. Divide between 4 bowls, sprinkle with Parmesan, then serve. Summer Minestrone Soup-Easy Pasta Recipes-soup minestrone recipe www.eatopic.com
An incredibly speedy soup that has a wonderful, fresh flavour, yet is made almost entirely from ingredients found in the store-cupboard. Enjoy a taste of summer all year round.
You may also listen to the recipe by pressing the play button below:Sprinkle with Parmesan, then serve
Conchigliette Soup Heat the oil in a large saucepan, add the onion, garlic, chillies and bacon, and cook for 4-5 minutes until golden.
Add the marjoram or oregano, artichokes and peas and stir-fry for 2 minutes. Add the stock, bring to a boil, then simmer for 10 minutes.
Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet.
Drain the pasta and add it to the soup. Season the soup to taste and divide between 4 bowls. Sprinkle with Parmesan, then serve. Sprinkle with Parmesan, then serve
Keyword Chicken recipes, Pasta recipes, Soup recipes, Under 30 min
You may also listen to the recipe by pressing the play button below:Other suitable fish: any fish with thin, colourful skin such as bass or mulletOrder of Work:
12 oz (375 g) -fillets, with their skin red snapper
12 oz (375 g) -fillets, with their skin lemon sole
12 oz (375 g) – fillets, with their skin mackerel
Salt and pepper
#For the court bouillon#
1 carrot
1 onion
13/4 pints (1litre) water
1 bouquet garni made with 5-6 parsley stalks, 2-3 sprigs of fresh thyme, and 1 bay leaf
6 peppercorns
2 cloves
2 shallot
4 fl oz (125 ml) Red Wine Vinegar
2tsp(10ml) Dijon Mustard
2 1/2 fl oz (75ml) Olive oil
1/4 pint (150 ml) vegetable oil
7 sprigs of fresh tarragon or thyme tarragon
10 sprigs of fresh parsley or chervil
other suitable fish: any fish with thin, colourful skin such as bass or mullet
Instructions
#In this steamed fish recipe, three varieties of fish with different coloured skins, red snapper, lemon sole and mackarel, are cut into strips, plaited, then steamed over a court bouillon. The plaits are served on individual plates with a warm herb-dotted vinaigrette.# Peel and quarter the carrot and onion. Combine the water, bouquet garni, peppercorns, 5 ml (1 tsp) salt, the cloves, carrot, and onion in the bottom of the steamer and bring just to a boil. There should be about 5 cm (2 inches) of court bouillon in the steamer. Simmer 20-30 minutes.
Meanwhile, rinse the fish fillets with cold water; pat dry with paper towels. Discard any bones. Trim the fillets so they are roughly the same length.
Cut each of the fish fillets lengthwise into strips about 2 cm (3/4 inch) wide, so that there will be 6 strips of each different type of fish to plait. TAKE CARE: Handle fish gently while cutting so strips do not break. “Mackerel skin is beautifully marked” “Shimmering snapper contributes to colourful plait”
Arrange-a-strip-of-snapper-sole-and-mackerel-next-to-each-other-skin-side-up Arrange a strip of snapper, sole, and mackerel next to each other, skin-side up. Plait the strips together, lifting them carefully over each other and gathering the ends together. Continue making plaits with the remaining strips of fish. “Plait strips loosely so they do not shrink and break during cooking” “Plaits do. not have to be even”
#Steam the Fish Plaits# Using the fish slice, transfer the plaits to the steamer rack. Sprinkle them with salt and pepper. “You may have to steam the fish plaits in 2 batches.” “Season plaits to taste” “Leave space between plaits in steamer”
Set the rack over the simmering court bouillon; there should still be 5 cm (2 inches) of liquid. TAKE CARE: If too much liquid evaporates from the steamer, add more water.
Cover the steamer and steam the fish until it just flakes easily when tested with a fork, 8-10 minutes. Meanwhile, make the vinaigrette.
#Make The Vinaigrette; Finish The Diss# Peel each shallot and slice horizontally towards the root, leaving the slices attached at the root. Slice vertically, then cut across the shallot to make fine dice. Strip the herb leaves from the stalks, reserving 4 sprigs of each for garnish. Finely chop the leaves.
In the saucepan, whisk together the vinegar, mustard, and shallots. Add the olive oil, then the vegetable oil in a steady stream, whisking constantly so the vinaigrette emulsifies and thickens slightly. Heat gently until warm, whisking constantly. Remove from the heat and whisk in the herbs and salt and pepper to taste. #TO SERVE# Steamed Fish Plaits with Warm Vinaigrette-calories-nutrition www.eatopic.com Spoon the vinaigrette onto 6 warmed individual plates. Transfer the plaits to the plates. Garnish with the reserved parsley and tarragon sprigs, and serve at once. “Fish plaits make a spectacular presentation”
#When making pilaf, the rice is first quickly fried in vegetable oil to help keep the grains separate as the rice simmers. It is then cooked in a measured amount of water so the liquid is all absorbed during cooking, leaving the rice light, tender, and flaky.#
Peel and chop the onion. Heat the oil in a heavy-based saucepan, add the onion, and cook, stirring, until soft but not brown, 1-2 minutes.
Add the rice and cook, stirring, until the oil is absorbed and the rice looks translucent, 2-3 minutes.
“Stir rice in oil to keep grains separate”
Pour the water into the saucepan, season the rice with salt and pepper, and bring to a boil.
Cover the pan, reduce the heat, and simmer until all the liquid is absorbed and the rice is tender, about 20 minutes. Let stand, still covered, 10 minutes, then stir with a fork.
Try this delicious monkfish recipe for a nice dinner. Known as the poor man’s lobster for its sweetness and “meaty” texture, monkfish has grown increasingly popular in recent years. Here, it is served with a tomato, garlic, and Cognac sauce. Cognac sauce recipe is also given below.
#Prepare The Monkfish# lf necessary, skin the monkfish using the filleting knife, cut lf necessary, skin the monkfish: using the filleting knife, cut and release the black skin, then pull it off.
Cut away the thin membrane that covers the fish, cutting close to the flesh with the filleting knife, and pulling the membrane away from the fish with your fingers. “The spine in monkfish has no lateral hones, so once the skin and covering thin white membrane have been removed, the fish can be filleted easily, to yield 2 thick boneless pieces of meat.”
Cut along one side of the central backbone to remove 1 monkfish fillet. Repeat the process on the other side of the bone to remove the second fillet. Rinse the monkfish fillets with cold water and pat them dry with paper towels. “Keep knife blade close to backbone while cutting away whole fillet” “Fillets are easy to remove from central backbone” “Ease fillet away from bone with fingertips as you cut”
With the chef s knife, cut the bone in pieces and reserve the pieces for the fish stock. “Cut slices of uniform thickness”
Slightly flatten each slice with the side of the chef’s knife Cut each fillet into 1 cm (1/2 inch) slices. Slightly flatten each slice with the side of the chef’s knife. #Make The Stock; Prepare Sauce Ingredients# Peel and chop the onions. Put half of the chopped onions in a large saucepan and add the monkfish bones, wine, peppercorns, parsley, and water.
Bring the mixture slowly to a boil, then simmer, uncovered, 20 minutes. Strain the fish stock into the bowl and let cool. You should have about 500 ml (16 fl oz) of stock.
While the stock is cooling, peel and trim the carrot. Cut it lengthwise into quarters, then across into 1 cm 0/2 inch) pieces. Set the flat side of the chefs knife on top of each garlic clove and strike it with your fist. Discard the skin and finely chop the garlic.
Remove the cores from the tomatoes, then cut each tomato in half. Coarsely chop the halves. “You will not need to peel and deseed the tomatoes because the sauce will be sieved ”
Strip the tarragon leaves from the stalks and pile them on the chopping board. Coarsely chop the leaves and reserve for garnish. Set aside the stalks for the sauce. “Tear leaves gently from stalks to avoid bruising” “Sharp chefs knife makes chopping herbs easy” #Cook The Fish; Make The Sauce# Put the flour on a plate and season with salt and pepper. Lightly coat the monkfish slices with the seasoned flour, patting with your hands so the slices are evenly coated.
Heat the oil and one-quarter of the butter in the saute pan, add half of the fish slices and sauté, turning once, until brown on both sides, 2-3 minutes. Transfer the slices to a plate with the palette knife. Sauté the remaining monkfish slices and transfer to the plate.
Add the carrot, garlic, and the remaining onion to the saute pan and cook, stirring to mix in the browned flour from the bottom of the pan, until soft but not brown, 3-5 minutes.
Add the tomatoes, white wine, Cognac, tarragon stalks, salt and pepper, and a pinch of cayenne pepper, if you like. Tie the bouquet garni to the pan handle. Pour in the stock. Bring to a boil and simmer until slightly thickened, 15-20 minutes. “Bouquet garni tied to handle of pan will be easy to remove before sauce is sieved”
Sieve the sauce into a large saucepan, pressing with the ladle to extract all the liquid from the ingredients. Boil until thickened and reduced, 5-10 minutes.
Whisk in the double cream and tomato purée until the sauce is an even colour. Taste the sauce for seasoning, adding a pinch of sugar if it is too acidic.
Add the monkfish slices to the sauce and simmer until just tender, 5-10 minutes. “Monkfish will absorb flavour from sauce”
Take the saucepan from the heat and add the remaining butter, in small pieces, shaking the saucepan so the butter melts and is mixed into the sauce. #TO SERVE# Serve the monkfish, sprinkled with the reserved chopped tarragon on warmed individual plates Serve the monkfish, sprinkled with the reserved chopped tarragon, on warmed individual plates. Accompany with rice pilaf, if you like. “Monkfish slices are just tender to the bite”
After you try this monkfish recipe you will instantly fall in love with the fish which can be described as ugly with its huge head and gaping mouth. Its excellent flesh more than compensates for its disconcerting appearance. These monkfish fillets are roasted whole, then sliced to serve hot or at room temperature with two pungent sauces.
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Monkfish recipes-baked monkfish recipe*Plus 2 hours marinating timeOrder of Work:
Prepare and Marinate The Monkfish: lf necessary, cut away the thin membrane that covers the flesh of the monkfish fillets. Rinse the fillets with cold water, then transfer to paper towels and pat dry.
Strip the oregano and thyme leaves from the stalks and pile them on the chopping board. Roughly chop the leaves.
Put the fillets in the shallow dish and sprinkle with the olive oil, chopped herbs, salt, and pepper. Toss with your hands so the fillets are covered with oil. Cover and marinate in the refrigerator 2 hours. Meanwhile, make the sauces. Herb marinade. adds flavour to monkfish fillets “Lift and turn fillets with your hands” #Make The Sauces And Decoration# Put the eggs in the saucepan, cover with cold water, and bring to a boil. Simmer 10 minutes. Drain the eggs, then let cool in a bowl of cold water. Tap the eggs to crack the shells, then peel them. Separate the yolks from the whites and discard the whites or set them aside for another use.
Melt the butter in the saucepan. Whisk in the flour and cook until foaming, about 1 minute. Take from the heat and whisk in the boiling water. The sauce will thicken at once. Return the saucepan to the heat and cook, whisking, 1 minute.
Transfer the sauce to the food processor. Peel the garlic cloves. Add to the processor with the hard-boiled egg yolks, salt, and pepper and purée until smooth. “Add more or less garlic to your taste.”
With the blades turning, pour in the olive oil in a thin stream, so the sauce thickens and becomes creamy. Taste the sauce for seasoning. Put half of the sauce in a bowl and reserve for the chilli sauce. TAKE CARE: If the oil is added too quickly, the mixture will separate.
Strip the parsley and other herb leaves from the stalks and add to the remaining sauce in the processor. Puree briefly. Transfer to a second bowl. Cover and chill until serving.
Rinse out the food processor. Core, deseed, and chop 1 of the hot chillies Rinse out the food processor. Core, deseed, and chop 1 of the hot chillies. Put in the processor. Add the tomato purée and the reserved sauce. “Sauce added to red chilli and tomato purée will have vivid colour”
Purée until smooth, scraping the side of the food processor with the rubber spatula. Season with cayenne pepper, if you like. Transfer to a bowl, cover, and chill.
Cut out the core from the second chilli arid remove the seeds with the tip of the small knife. Cut the chilli into thin rings and reserve for the decoration. #Roast The Monkfish# Roast Monkfish With Garlic And Chilli SaucesHeat the oven to 230° C (450° F, Gas 8). Line the baking sheet with foil. Arrange the monkfish fillets, side by side, on the foil. Spoon the marinade from the dish over the fillets. “Brush makes basting easy during roasting”
Roast the fillets in the heated oven, brushing occasionally with the juices which have collected on the foil, until browned and the fish is no longer rare in the centre, 12-15 minutes. The flesh should just flake when tested with a fork. #TO SERVE# Monkfish recipes-baked monkfish recipe-fish sauce recipe-calories-nutrition www.eatopic.com Cut the monkfish into diagonal slices. Arrange on warmed individual plates, and add a little of each sauce. Decorate with the rings of chilli, and thyme sprigs if you like. Serve the remaining sauces separately. “Piquant chilli sauce contrasts with sweet flavour of monkfish” “Firm flesh of monkfish slices well for presentation”
Getting Ahead: The seafood and sauce can be prepared, and the lasagna assembled up to 1 day ahead and kept, covered, in the refrigerator. Bake the lasagna just before serving. Recipe for lasagna-paella seafood recipe-seafood sauce recipe white lasagna sauce recipe.
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#This is the king of the seafood recipes! A delicious partnership of pasta with seafood, layered with a rich sauce. The seafood is first lightly sauteed with shallots and white wine in this seafood pasta, then the cooking liquid is added to the sauce. The result is a mouth-watering seafood lasagna!# Prepare-the -Seafood-fish-recipe-easy Peel off the shells from the prawns. Make a shallow cut along the back of each prawn and remove the dark intestinal vein. If the prawns are large, cut them lengthwise in half. “Peel shell from prawn starting at head end, then tail can be nipped off easily”
If necessary, remove and discard the tough muscle at the side of each scallop. Rinse the scallops with cold water, drain, and pat them dry with paper towels.
Using the small knife, cut large scallops crosswise in half.
Rinse the sole fillets with cold water and pat dry with paper towels. Cut into several pieces. Refrigerate until ready to use. “Pieces of fish will be easy to distribute evenly in dish”
Peel the shallots and separate into sections if necessary. Slice horizontally towards the root, leaving the slices attached at the root. Slice vertically, again leaving the root end uncut, then cut across the shallot to make fine dice.
Heat the butter in a medium saucepan. Add the chopped shallots and sauté, stirring, until soft but not brown, 1-2 minutes. Add the prawns and scallops, and season with salt and pepper.
Cook over medium heat until the prawns turn pink and the scallops become opaque, 2-3 minutes. Add the white wine and bring just to a boil.
Remove the pan from the heat With the slotted spoon Remove the pan from the heat With the slotted spoon, lift out the prawns and scallops and reserve them. Set the cooking liquid aside. “Do not overcook prawns or they will be tough” “Cooking liquid will enrich sauce” #Make the Sauce# Peel and quarter the onion. In a saucepan, combine the onion, bay leaf, milk, and peppercorns. Bring to a boil, then cover and keep in a warm place, 10 minutes. Meanwhile, peel, deseed, and chop the tomatoes. “To save time, you can use 250g (8 oz) drained canned plum tomatoes” “Infusing milk with onion adds extra flavour” “Flavoured milk makes aromatic addition to sauce”
Wipe the mushroom caps with a damp paper towel and trim the stalks even with the caps. Set the mushrooms stalk-side down on the chopping board and slice them.
Add the sliced mushrooms to the reserved prawn and scallop cooking liquid and simmer 2 minutes. Set aside.
Melt the butter in another saucepan over medium heat. Whisk in the flour and cook until foaming, 30-60 seconds.
Take the pan from the heat; let cool slightly, then strain in the milk. Whisk to mix. Return to the heat and cook, whisking constantly, until the sauce boils and thickens, 2-3 minutes. Season with salt and pepper and simmer about 2 minutes. Remove from heat. “Straining removes flavourings”
Pour the double cream into the white sauce and then whisk vigorously to mix. TAKE CARE: If the sauce forms lumps at any stage, whisk vigorously off the heat. If whisking is not sufficient, strain the sauce.
Add the mushrooms with their cooking liquid to the saucepan, then add the chopped tomatoes. Return the pan to the heat and simmer 2 minutes. “Tomatoes and mushrooms give sauce its character”
Strip the parsley and basil leaves from the stalks and coarsely chop.
Stir the herbs into the sauce with the crushed chillies, salt, and pepper. Set the sauce aside. #Assemble and Bake The Lasagna# Fill the shallow saucepan with water, bring to a boil, and add the oil and 15 ml (1 tbsp) salt. Add the noodles one by one and simmer until just tender, 3-5 minutes for fresh, 8-10 minutes for dried, or according to package directions.
Using the slotted spoon, lift out the lasagna noodles and put them into the colander. Rinse with cold water and drain again thoroughly. When cold, spread out on a clean dish towel to dry. Grate the Gruyère cheese.
Heat the oven to 180° C 350° F, Gas 4 Butter the baking dish Heat the oven to 180° C (350° F, Gas 4). Butter the baking dish. Ladle one-quarter of the sauce over the bottom of the prepared dish and arrange half of the prawns and scallops on top. “Dot sauce with prawns and scallops”
Cover the sauce and prawn and scallop mixture with a layer of lasagna noodles.
Put the fish pieces in one layer on top of the lasagne Put the fish pieces in one layer on top of the lasagna. Coat the fish with one-third of the remaining sauce and cover with lasagna noodles.
Add the rest of the prawns and scallops followed by half of the remaining sauce, then cover with the remaining lasagna noodles. Ladle the remaining sauce evenly over the top. Sprinkle with the grated Gruyère cheese. “Creamy sauce tops seafood” “Final sprinkling of cheese ensures browned topping”
Bake the lasagna in the heated oven until bubbling and golden brown on top, 30-45 minutes. #TO SERVE# seafood-recipes-seafood-pasta-recipe-lasagna-recipe-nutrition www.eatopic.com Cut the lasagna into squares and serve hot from the baking dish onto warmed individual plates. “Crispy topping gives crunch and texture” “Tomatoes give colour to finished lasagna”
#Chef Chambrette, a legend at La Varenne cooking school, introduced us to this variation on traditional saltimbocca of veal. In this recipe for salmon slices of the fish are marinated in olive oil and herbs, wrapped around smoked salmon, and sauteed. A light tomato-basil garnish is the finishing touch of this easy saltimbocca recipe# Prepare and Marinate The Fresh Salmon SlicesPrepare and Marinate The Fresh Salmon Slices: Rinse the salmon fillet with cold water and pat dry with paper towels. If necessary, cut out the remnants of the central bone and pull out any pin bones with the tweezers.
With the tail facing away from you and working towards it With the tail facing away from you and working towards it, use the filleting knife to cut 12 diagonal slices from the salmon, making slices which are as thin and even as possible. Leave any skin behind. “Angle knife slightly to slice very thinly”
Make the marinade: put the lemon juice and oil in the shallow dish. Strip the thyme leaves from the stalks and add to the dish with pepper. Crush the bay leaves into the dish.
Add the slices of fresh salmon to the marinade. Cover and marinate the slices in the refrigerator, 1 hour. Meanwhile, make the tomato-basil garnish. #Make The Tomato-Basil Garnish# Cut the cores from the tomatoes; score an “x” on the base of each. Immerse in boiling water until the skin starts to split, 8-15 seconds. Transfer to cold water. When cold, peel off the skin. Cut crosswise in half, squeeze out the seeds, then chop.
Strip the basil leaves from the stalks and pile them on the chopping board. With the chef s knife, coarsely chop the leaves. “Chop basil coarsely to give garnish texture”
Mix the tomatoes with the oil and chopped basil and season to taste with salt, pepper, and a pinch of sugar. Let stand to marinate 30-60 minutes at room temperature. #Roll And Cook The Saltimbocca# Transfer the fresh salmon slices from the marinade to paper towels. Pat dry with paper towels.
Strip the basil leaves from the stalks. Cut the smoked salmon slices into pieces the same size as the fresh salmon slices.
Put a basil leaf in the centre of each piece of smoked salmon. Assemble the saltimbocca: arrange a piece of smoked salmon on top of each of 3 fresh salmon slices. Put a basil leaf in the centre of each piece of smoked salmon. “Fresh basil gives pungent flavour” “Fresh and smoked salmon will make tasty contrast”
Roll up the assembled saltimbocca. Secure each with a cocktail stick, threading it in and out along the seam.
Assemble and roll the remaining fresh salmon slices Assemble and roll the remaining fresh salmon slices, pieces of smoked salmon, and basil leaves in the same way.
Heat the butter in the trying pan and add a batch of salmon saltimbocca, leaving space around them in the pan.
Cook the saltimbocca over high heat, turning them occasionally, until lightly browned on all sides, 1-2 minutes. TAKE CARE: Do not overcook the saltimbocca or they will be dry. “Turn to brown lightly and evenly”
Test the saltimbocca for tenderness by piercing with a skewer Test the saltimbocca for tenderness by piercing with a skewer. Remove from the pan and keep them warm while you cook the remaining saltimbocca. #TO SERVE# Remove the cocktail sticks from the saltimbocca Remove the cocktail sticks from the saltimbocca. Arrange them on warmed individual plates and serve at once with the tomato-basil garnish.
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