Beyond The Basics.Seafood Cookery Page #2
Salmon with Miso-Yuzu Broth..very aromatic broth that is wonderful!
Preheat oven to 300 degrees. Butter a large rimed baking sheet. Place 1 (3x4-inch ) sheet konbu on baking sheet and bake for 8 minutes until dry & brittle.. Combine the konbu with 1 C chicken stock..plus 1 C of water in large sauce pan..add 1/2 a jalapeno pepper..Bring to a simmer and drop in the bonito. Crush 3 sprigs of fresh dill and add to broth..Remove from heat and let steep 15 minutes.
Strain through fine mesh sieve..discard solids. In a small bowl stir 1/4 C white miso and one cup of broth until smooth. Return to sauce pan..add 1 T plus 1 t yuzu juice
and remaining broth..heat just until bubbles form..Do not boil!! Season 4 (6-oz.) boneless salmon filets..skin on..S & P..bake skin side up until skin peels off easily..or until knife slides easily through the side of the fish..about 12 minutes.garnish with 1 inch fresh ginger..peeled & cut into match sticks..1 scallion thinly sliced at an angle..8 cherry tomatoes..halved..fresh basil leaves..add remaining 1/2 jalapeno minced...
Pan Fried Cod with Chorizo and Littleneck Clams..serves 4...Great blend of flavors..In a large skillet heat 1 T of olive oil over medium heat..Add 1 clove of minced garlic ..cook 1 minute then add 1/2 C white wine 2 sprigs fresh thyme..1/8 cup fresh parsley..1/2t red pepper flake..2-3 lb. littleneck clams> increase heat to med-high and cover. Discard unopened clams..Strain Reserve liquid.. In same skillet add 1 T olive oil add 1 + C of sliced chorizo..stirring occasionally until fat..add 3 red peppers sliced thin to skillet and cook for an additional 10 minutes.. NOW add the reserved clams and reserved juices to the sausage mixture. To finish add 4 T butter..plus T olive oil to skillet.. Dredge in flour 4 skinless cod fillets (6-8 oz. each) seasoned with salt & white pepper..shake off excess. Cook About 4 minutes per side..combine in oven proof dish cod to clam-sausage mixture and put to finish in 400 degree oven. Fish should be flaky.. You could add tomatoes to this dish for added flavor...Season dish with sea salt..
Heat 2 T of olive oil in large nonreactive skillet.
Add the 2 garlic cloves..minced..1 C chopped red onions..1 C scallions..for about 2 minutes..don’t let the garlic burn.. Stir in 2 C diced tomatoes..Cook over high heat for a few minutes then add 3T dry white wine.
Remove from heat and add 1/4 C feta cheese..Put in bowl.
In the meantime cook 10 oz. “bowties” per instruction*.
Place in colander to run cold water to cool pasta.
In large skillet heat 2 T olive oil.
When hot, add 1 1/2 lb. large shrimp..saute for 2 minutes or until shrimp are cooked through..DO NOT overcook!
Add 1/2 C kalamata olives..1/4 C Feta..1-2 T butter to bind sauce.
Squeeze fresh lemon juice over shrimp and toss with bow-ties..
* you could use penne, fettuccine or other pasta shape