Crabmeat And Spinach Flan With Smoked Tomato Buerre Blanc Recipes

Steps:

• Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
• Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

Steps:

• Rub mahi mahi with adobo and 1 tablespoon olive oil and set aside.
• Heat vegetable oil in a large heavy skillet until it reaches 365 degrees F. Cut plantains into small medallions, and then deep-fry until fully cooked, about 3 minutes. Remove from oil and let drain on a paper towel-lined plate. When drained, place plantains in a mortar.
• Combine garlic and chicken chicharones with the plantains in the mortar and mash them together until mixed. Set mofongo aside.
• Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. Add fish and cook for 4 minutes on each side, or until cooked through. Remove fish and let it rest on a plate. Add passion fruit juice and wine to skillet and let reduce over medium-high heat for a few minutes. Whisk in butter, a few cubes at a time, until the sauce thickens.
• To serve, place mofongo in the center of the plate with mahi-mahi on top. Cover with the beurre blanc.

Steps:

• Remove the meat of the lobster tails, making sure to keep them intact. One by one, pound the tails thin: Cover the top and bottom with plastic wrap, place on a hard surface and use a smooth mallet to gradually pound the tail to less than 1 inch thick and uniform. Repeat with each tail.
• Place the panko and flour and in separate shallow dishes. Season the flour with salt and pepper. Place the egg in another dish. Place the dishes in the order of egg, flour and panko. Take a lobster tail and rinse with the egg, letting the excess drip off before placing it in the flour, lightly coating both sides. Finally press the lobster into the panko, pressing on both sides to coat evenly. Set aside and repeat with the remaining tails.
• Reduce the wine and shallots to one-fourth in a medium saucepan over medium high-heat. Add the chicken stock and reduce by half. Add the key lime juice and bring to a simmer. Reduce the heat to low and slowly whisk in the cold butter. Check for seasoning and keep warm.
• Heat the clarified butter in a medium-to-large skillet over medium heat. Sear the lobster tails until golden brown, about 3 minutes per side (these can be done in batches). Be careful not to overcook: the lobster is done when it begins to become firm to the touch.
• Serve with the sauce and enjoy.

Steps:

• For the pea puree: Blanch the peas in boiling salted water until bright green, then drain, shock in ice water, then drain again. Cook the leeks and shallots in the clarified butter until translucent, then add the peas until warmed. Put the pea mixture in the blender, add the mascarpone and blend until smooth (the amount of cheese could vary depending on desired consistency). Chill puree until ready to serve.
• For the vegetables: Preheat the oven to 350 degrees F. Coat the carrots with olive oil and sprinkle with salt and pepper. Roast, covered, on a baking sheet until tender. Let cool, and then dice. Peel the sunchokes, placing them in water so they do not discolor. Slice, drain and saute over medium heat in clarified butter until tender, and then chill.
• For the grouper: Turn the oven temperature up to 400 degrees F. Heat a saute pan until hot, then add clarified butter and heat until hot. Sprinkle the fish with salt and pepper, then sear the pretty side of the fish until begins to brown, then transfer to the oven for 7 to 9 minutes. Do not flip or move fish. Remove the pan and add the whole butter, garlic and thyme.
• For the beurre blanc: Meanwhile, combine the wine, shallots, orange juice and thyme in a saucepan and cook until reduced by 95 percent (almost 1 tablespoon liquid remaining). Remove from the heat and whisk in the chilled butter to combine. Strain through a fine mesh sieve.
• To serve: Preheat a saute pan. Saute the mushrooms in some clarified butter. Add the other vegetables and warm, adding a small amount of stock if needed to prevent the vegetables drying out.
• Baste the fish with the melted butter and pan drippings. Arrange with buerre blanc on the bottom, then vegetables, then grouper, and garnish with pea puree.

Steps:

• Preheat oven to 350 degrees. In a skillet heat 2 tablespoons of butter. When hot add shallots, carrots and celery, cover and cook until wilted, about 5 minutes. Add the shrimp and crab and saute, stirring continuously for 3 to 4 minutes or until seafood is just cooked through. Stir in Cognac and evaporate over high heat. Stir in tomatoes and cook 10 minutes, uncovered, or until mixture is quite thick. Remove from heat and season to taste with salt and pepper.
• Make a roux: Melt the remaining 4 tablespoons butter and add 4 tablespoons flour. Whisk in cream and milk and simmer five minutes or until thick. Remove from heat and stir in 1/2 cup of the gruyere cheese; season to taste with salt, pepper and nutmeg Cut the pasta sheets into strips 3 to 4 inches wide and long enough to fit into your gratin or baking dish. Boil, a few sheets at a time until 3/4 done. Drain and cool on clean cloths. Generously butter 3 quart capacity baking pan. Spread a thin film of cream sauce over bottom of baking dish. Arrange a layer of 4 overlapping sheets of lasagne. Spread a thin film of cream sauce over pasta, then seafood mixture. Top with pasta and repeat, reserving 1/3 cup of cream sauce for top layer. Finish with a layer of pasta, cream sauce and remaining 1/4 cup of gruyere. Bake, loosely covered with foil for 20 minutes. Uncover and bake 10 minutes or until hot throughout and only slightly golden on top. Let stand in pan for 5 minutes then serve.

Steps:

• Make beurre blanc:
• Soak tomatoes in warm water until softened, 20 to 25 minutes. Drain and pat dry, then mince. Stir together tomatoes, butter, and salt, then form into an 8-inch log on a sheet of plastic wrap and chill, wrapped in plastic wrap, until firm, about 1 hour. Cut tomato butter into 12 equal pieces.
• Cook shallot in 1 piece of tomato butter (keep remaining butter chilled) in a small heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add wine and boil until liquid is reduced to about 1/3 cup, about 10 minutes.
• Reduce heat to low and whisk in remaining cold tomato butter 1 piece at a time, adding each piece before previous one has completely melted and lifting pan from heat occasionally to cool mixture (sauce should not get hot enough to separate). Whisk in water and lemon juice, then season with salt and pepper.
• Transfer beurre blanc to a bowl and keep warm, covered, in a larger bowl of warm water.
• Sauté scallops:
• Pat scallops dry and season with salt and pepper. Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear 6 to 8 scallops, turning once, until golden brown and just cooked through, 2 to 4 minutes total. Transfer to a platter as cooked and keep warm, loosely covered with foil. Sear remaining scallops in same manner, wiping out skillet and adding about 1 teaspoon oil between batches.
• Spoon 3 tablespoons beurre blanc onto each of 6 plates, then top with scallops.

Steps:

• Mix wine, shallots, and lemon juice in small saucepan. Boil over medium-high heat until mixture is reduced to 1/3 cup. Add cream; boil gently until thickened, about 5 minutes. Remove from heat.
• Whisk eggs and milk in bowl. Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in shallow dish. Dip each fish fillet into egg mixture, then coat both sides of fish with flour mixture. Heat oil in large nonstick skillet over medium-high heat. Add fish; cook until just opaque in center, about 4 minutes per side.
• Whisk sauce over medium heat until heated through; remove from heat. Add butter a few pieces at a time and whisk just until melted. Stir in lemon peel. Season sauce with salt and pepper.
• Place 1 fish fillet on each of 4 plates; top with crabmeat. Spoon sauce over; sprinkle with parsley and serve.

Steps:

• Base: Take the flour and salt in a bowl.
• Rub in all the butter till the mixture looks like fine breadcrumbs.
• Sprinkle around 2 tblps of cold water to form a firm dough.
• Knead until smooth and roll out on a floured board and use to line an 8 inch tin or pie dish.
• Bake open in a preheated oven for 15 mins at 190C or till light brown.
• (the recipe calls for it to be lined with greaseproof paper and filled with baking beans. Not sure what these are so did not do this. It calls for 15 mins of baking. Then the beans have to be removed and the base has to bake for 5 mins more to dry out) Wash the spinach and cook with just the water that stays on the leaves after washing then for about 8 mins.
• Drain and chop coarsely.
• Reserve few 4-5 rings of the pepper for garnish and chop the remaining afer deseeding and cook for around 5 mins in some boiling water.
• Beat the eggs and milk (you can use semi-skimmed milk), then add the chopped onions, spinach, pepper, nutmeg and seasonings.
• Spoon the filling into the flan and cook in the oven (Preheated to 190C again) for 40 mins, or until set.
• Garnish with the pepper slices.
• Can be had hot or cold.
• But not in the pot nine days old!