Dover Sole Roulades with Warm Tomato Vinaigrette and Sautéed Fava Beans

This is a great meal to impress your friends and family. It is much easier than it looks. It is a prefect spring dish. If you can't find fava beans you can use fresh or frozen lima beans. Also, Dover Sole might not be easy to find so you can substitute flounder, haddock, or even catfish. You will want to cut these substitutions into thinner strips because they are larger than the Dover Sole. If you have the time and you want to save a bit of money you can make your fish stock by boiling shrimp shells. Enjoy this taste of spring!


Serves 4



5 cups fish stock
12 Dove Sole fillets
12 shrimp, peeled and divined
2 oz basil
2 tomatoes, quartered
1 medium sweet onion, quartered
5 garlic cloves, 3 smashed and 2 minced
2 lemons, zest and juice
1 t champagne vinegar
4 T olive oil
2 lbs fresh fava beans, shelled
Salt and pepper for seasoning
12 toothpicks

Place a medium sized pot filled with cold water over high heat and bring to a boil. Make an ice bath. Season water with salt. When water is boiling add fava beans and cook for 2 mins. Using a slotted spoon remove beans to the ice bath and when cooled take out of the bath and let drain.
In a blender add the tomatoes, onion, zest and juice of 1 lemon, 3 smashed garlic cloves, and half of the basil. Season with salt and pepper then blend. While blending add half of the olive oil in a thin stream and blend until smooth and set aside.
Take one of the Dover Sole fillets and season with salt and pepper. Place basil on top of the fillet then place a shrimp across the fatter end of the fillet. Roll the fillet up and place a toothpick through the center of the roll and place in a large roasting pan. Repeat process with the rest of the fillets, basil, and shrimp. When finished, slowly pour the fish stock in the roasting pan and season the fillet rolls with salt and pepper. Place the pan in the oven and cook for 30 minutes or until the fish and shrimp are cooked through. Baste the fish with the stock every five minutes so that the fish will stay moist.
While the fish is cooking place the tomato vinaigrette in a sauce pan over medium-low heat and bring to a simmer. Shell the fava beans and place medium sized pan over medium heat. Add olive oil, minced garlic, and the zest and juice of 1 lemon. Sauté for 1 minute and then add the beans and sauté for 5 minutes stirring constantly to keep beans from sticking to the pan.
Take the fish out of the oven. Divide up the vinaigrette between four plates and then divide the beans between the plates. Gently place three of the fish rolls on each plate and take out the toothpicks. Serve and enjoy!

Pan Roasted Arctic Char w/ White Bean Puree and Pesto

Artic Char is a great fish! The flavor is a cross between Trout and Salmon. If you can't find Artic Char then you can use Trout or Salmon instead. The pesto really adds a freshness to this dish and a pop of flavor. Enjoy!


2 Fillets of Artic Char
2 cups of canned white beans
4 cloves of garlic
2 cups of chicken stock
1/4 teaspoon ground fennel
2 handfuls of fresh basil
Juice and zest from 1 lemon
1/2 cup of olive oil
2 dollops of butter
Salt and pepper

Pesto
Place basil, lemon juice and zest, 2 cloves of garlic, and salt and pepper into a food processor and blend until broken down then while the processor is running add the olive oil in a steady stream. Continue to blend until a paste is formed. Place in a container and put into the refrigerator. Hint: This can be done up to one day ahead.

Bean Puree
Place beans, stock, ground fennel, and 2 cloves of garlic in a small sauce pan over medium high heat. Season with salt and Pepper. When this comes to a boil lower heat to medium low and cook for another 15 mins. Place in a blender and blend until silky smooth. Keep in the blender until ready to serve. Hint: It would be best to blend bean mixture while the Artic Char is in the oven.

Artic Char
Heat oven to 400 degrees. Heat frying pan over medium high heat. Add the 2 dollops of butter and when melted add the seasoned Artic Char skin side down. While cooking in pan spoon melted butter over top of the Artic Char. Cook this way for 5 mins then place pan in the oven for another 5 mins.

To plate, Place Char atop bean puree and then spoon pesto over the fish.

Lemon Herb Vinaigrette

This is a favorite of my friends and clients. It works great as a marinade as well on fish, chicken, and pork.  I also use this when cooking veggies and in pasta salads. You can use other fresh herbs as well but I have found that rosemary and sage are not the best for this. Enjoy!




 2 cloves of garlic, finely minced
1 lemon, zest and juice
1 small handful of basil, finely chopped
1 small handful of parsley, finely chopped
1/2 cup of olive oil


In a jar or small bowl combine lemon zest and juice, basil, parsely, minced garlic, pinch of pepper and salt. If you are using a jar, add the olive oil and shake until all ingredients are combined. If you are using a bowl, slowly whisk in the olive oil. 

Fresh Tomatillo Salsa

This salsa makes a great snack. Enjoy!

Ingredients:

Half yellow onion, quartered

8 tomatillos

1 clove of garlic, peeled

A good hand full of cilantro

1 Lime, zest and juice

Pinch of salt and pepper

1 jalapeño, seeds and stem removed and chopped

1 teaspoon of honey.

Place all ingredients in food processor and blend well and serve. This will keep in the fringe for 4 days. Enjoy!

Spring Salad with Poached Chicken in a Lemon Herb Vinaigrette

I love this salad for the spring! A lot of people don't like poached chicken but I find this recipe to be very refreshing and the chicken is moist and has quite a bit of flavor. The Lemon Herb Vinaigrette is very popular with my friends and the kids love it too. 
Save the cooking liquid after poaching the chicken and you will have a wonderful stock.



2 large bone in chicken breasts, rinsed and dried
1 large carrot, chop
1 t peppercorns
1 t dried sage
1 Fennel, Herb part cut off stalks and set aside, stalks largely chopped, and bulb thinly sliced
4 Spring onions, whites cut on a diagonal and green parts largely chopped
4 cloves of garlic, 1 finely minced, 3 whole with skins removed
3 radishes, thinly sliced
1 bag of herb lettuce mix
1 lemon, zest and juice
1 small handful of basil, finely chopped
1 small golden beet, julienne
1 small red beet, julienne
3/4 cup of olive oil
Salt and pepper

• • Fill a medium sized pan with cold water and place over high heat. Add 1t salt, peppercorns, 3 whole garlic cloves, carrot, fennel stalks, dried sage, and chicken breasts. Bring it to a boil then turn down to a simmer and place a lid on the pot. Cook for 30 mins or until chicken is cooked through. Take the chicken out of the liquid and place it in the fridge to cool. Then take the chicken off the bone and remove the skin. Pull the chicken apart, cover and place it back in the fridge. This can be done a day ahead.
    
    In a jar or small bowl combine lemon zest and juice, basil, fennel herbs, minced garlic, pinch of pepper and salt. If you are using a jar, add the olive oil and shake until all ingredients are combined. If you are using a bowl, slowly whisk in the olive oil. Set vinaigrette aside.
    
    In a large bowl toss together fennel, radishes, spring onions, greens, and chicken. Lightly dress with vinaigrette and divide onto four plates. Toss the beets together, then divide them between the salads and serve. Place the vinaigrette on the table so that your guests can help themselves to more if they like. Enjoy!

Celery Root Puree

I love Celery Root! It is over looked a lot but it is better for you then many other root
veggies. The flavor of the celery root (also known as Celeriac) has a slight celery
flavor with a hint of potatoes. It has 5-6% starch by weight, which is less then most
root veggies. Celery root takes on other flavors really well. Here is one of my favorite
ways to eat celery root.

 

Serves 4 people as side for main course

1 1/2 lbs. Celery root
3 cups warmed chicken stock
2 pads of butter
6 cups cold water
2 teaspoons salt
Salt and pepper for seasoning

Put the cold water in a medium sauce-pan over high heat until the water starts
to boil. While waiting for the water to boil, peel the celery root by taking a sharp
knife and cutting off the outside of the celery root. Next, cube the root. Add the
root to boiling water along with 2 teaspoons of salt. Boil until celery root in very
tender-- about 20 mins. When tender, strain and place in food processor along with
salt, pepper, and butter. Blend until it breaks down. Add the chicken stock to the
processor and continue to blend until silky smooth. If it is to runny, place back in
the sauce pan over medium heat until it thickens. Make sure and stir every once in a
while.

Gluten-Free Fish Pie

I came up with this dish on a cool, wet spring day. I was cooking for this couple that
can't eat gluten and it seemed the perfect day for something like a chicken pot pie.
So, I started trying to come up with ways to create the texture and flavor of pastry
dough. This is what I came up with, and it's a fun take on a classic. Even if you can
eat gluten, this is something you should try. Leaving the fillet whole will prevent this
fish from being over-cooked. If you want, you can replace the parsnip ribbons with
pastry dough and do all of the same things. Enjoy!

4 nice sized fillets of white fish- Use either flounder, halibut, monk, or cod
1 medium sized whole fennel- Slice the bulb paper-thin and remove the leaf
parts from the stalks and cut the stalks into pieces.
4 parsnips- Using a veggie peeler, make ribbons of the outer part of the parsnip
and then thinly slice the inner part of the parsnip.
2 cloves of garlic- minced
1 medium shallot- finely chopped
3 cups chicken stock
1 T unsalted butter- plus extra for greasing the ramekins
1 pint heavy cream
1 egg- beaten with 1 T of water added to make an egg wash
Salt and pepper- for seasoning

4 large ramekins

Pre-heat oven to 400 degrees. Melt butter in a medium sized pan over medium
high heat. When butter is melted (but not browning), add the garlic and shallots
and season with salt and pepper. Sauté for 1 min then add fennel stalks. Sauté the
fennel mixture for 3 more mins, add the chicken stock, and bring to a boil. Turn heat
down to medium and add heavy cream. Bring to a boil then turn the heat down once
more to a simmer. Make sure the cream does not get to hot and curdle. Grease the
bottom and sides of the ramekins then place a layer of the parsnips on the bottom
of each ramekins then a layer of fennel and repeat. Season the fillets of fish with salt
and pepper and place one fillet in each ramekin. Place another layer of fennel on top
of the fillets and then add the fennel cream mixture slowly in each ramekin. Layer
the parsnip ribbons on top of everything the season with a bit of salt and pepper.
Very gently brush the egg wash over the top of the parsnip ribbons. Place ramekins
on a baking sheet and gently put them in the oven. Bake for 45 mins or until the top
is golden brown and the cream is bubbling. Take them out of the over and let cool
for 5 mins. This is great served with a fresh side salad. Enjoy!

The Garden

There is something about being outside and working in the dirt that I just love. Working on the garden this year and I am really excited about growing food that I will be able to cook with later. The sweet smell of wet earth warming in the sun and watching the seedlings coming up. This is the first year of true gardening for me. It reminds me of my great grandfather who had a garden every year. When we would go to see them in the summer he would have the best veggies for a tomato sandwich that tasted like the sun. He was always in the yard or garden working even when the Alzheimer's had taken most of him way. His love of the outdoors remained. Last weekend when I was tilling the garden with a shovel I couldn't stop thinking about him and his passion for living and growing things. It just goes to show that there is something so deep within us that connects to something bigger then ourselves when we are surrounded by nature.

Blood Orange Sauce

The best thing about the winter season is that it is citrus season.  The bloodorange, one of my favorite citrus fruits, brings a bit of sunshine into our cold, dark days of winter.  Blood Oranges were first discovered and cultivated in the 15th century in Sicily. In the United States, a hybrid of the blood orange is grown in Texas and California.

         The blood orange has a flavor between and orange and a grapefruit, with a deep ruby color inside.  In addition to the vibrant color and flavor of the bloodorange, it also has a great deal of nutritional value: it has more than 150 milligrams of vitamin C!  I have played with the blood orange a lot this year in my cooking and I have found that when treated right, you don't need to add much to it to make some amazing flavors. I have created a blood orange sauce recipe that is great with Fish, Chicken, Pork, and sautéed Veggies. Enjoy!

2 Blood Oranges, juice and zest

2 Tablespoons shallot, minced

1 Tablespoon olive oil

Salt and pepper for seasoning

Heat a small sauce pan over medium-high heat.  When warm, add the olive oil and heat. When the oil is hot (but not smoking), add the shallots; season with salt and pepper and turn heat down to medium. Sauté for 5 minutes and make sure not to burn the shallots. Then add the zest and juice of the blood oranges. Bring to a boil them turn the heat down to a simmer. You want to reduce the liquid by half or more, and the consistency should be that of melted butter. This should take 20 minutes, but keep an eye on it because that might vary. Your sauce will be ready to use at this point. Enjoy!