Fillet Of Salmon With Vegetable Bouillon And Littleneck Clams Recipes

Steps:

• Season the blackfish with salt and pepper. In a large skillet, with a lid, over medium heat, heat the olive oil and butter. Add the fish and saute on each side for 3 minutes. Remove the fish and keep warm.
• To the pan, add the garlic and cook 1 minute. Add the tomatoes and cook 2 minutes. Add the basil and wine and bring to the boil. Reduce heat and simmer. Place the fish back in the pan over the tomatoes.
• Place clams around sides of saute pan. Return to simmer and cover with the lid. Cook until clams open, about 3 minutes.

Steps:

• Depending on what kind of flatfish you're using, either remove the top dark skin by pulling it off or cutting it off with a sharp or - if the skin is relatively thin- leave it attached or scale it. Scrape the bottom white side to remove any scales and remove the sharp fins with scissors. (Or ask your fishmonger to do all of this.) Rinse the fish in cold water.
• Preheat the oven to 400 degrees. In a 4-quart pot, bring the wine to a simmer with the shallots. Add the mussels or clams, cover, and steam until they open - about 7 minutes for mussels, 12 minutes for clams. Take the mussels or clams out of their shells, discard the shells, and reserve the meats. If the shellfish-steaming liquid is sandy, pour it slowly and carefully into a bowl, leaving the sand behind. Arrange the flatfish- dark skin side up- in a buttered or oiled dish that closely fits it and pour on the shellfish- cooking liquid. There should be enough liquid to come halfway up the sides of the fish. If there isn't, add some water or fish broth. Place the containers with the fish on the stove over medium heat until the liquid comes to a simmer. Loosely cover with aluminum foil and slide the fish into the oven . Braise for 5 to 12 minutes per inch of thickness. Carefully transfer the fish to individual platters or plates using a large spatula. Keep the fish warm while you're preparing the sauce. Strain the cooking liquid into a 2- quart saucepan and cook it down over high heat until 1/2 cup remains. Thicken the sauce by whisking in any optional thickeners and bringing it to a quick simmer. Once the sauce is thickened, add the lemon juice and parsley and season with salt and pepper to taste. Gently reheat the mussels or clams in the sauce - don't let it boil - and spoon the sauce and the mussels or clams over each fish.

Steps:

• Preheat the oven to 325 degrees. Butter 2 pieces of foil or parchment paper and set aside. Season salmon with salt and pepper. Saute the vegetables in the butter for 2 to 3 minutes just until they begin to get tender. Add the cream and cook until most of it has been absorbed by the vegetables; season with salt and pepper. Place each salmon fillet on the piece of buttered parchment or foil and top with cooked vegetables. Seal the salmon and place the pouch on a baking sheet. Bake for 10 minutes. Remove the pouches from the oven transfer the salmon, vegetables and their juices to a heated plate. Serve as is just with French bread or with a side dish of cucumber curls and mint.

Steps:

• Depending on what kind of flatfish you're using, either remove the top dark skin by pulling it off or cutting it off with a sharp knife or -- if the skin is relatively thin- leave it attached or scale it. Scrape the bottom white side to remove any scales and remove the sharp fins with scissors. (Or ask your fishmonger to do all of this.) Rinse the fish in cold water.
• Preheat the oven to 400 degrees. In a 4-quart pot, bring the wine to a simmer with the shallots. Add the mussels or clams, cover, and steam until they open -- about 7 minutes for mussels, 12 minutes for clams. Take the mussels or clams out of their shells, discard the shells, and reserve the meats. If the shellfish-steaming liquid is sandy, pour it slowly and carefully into a bowl, leaving the sand behind. Arrange the flatfish- dark skin side up- in a buttered or oiled dish that closely fits it and pour on the shellfish- cooking liquid. There should be enough liquid to come halfway up the sides of the fish. If there isn't, add some water or fish broth. Place the containers with the fish on the stove over medium heat until the liquid comes to a simmer. Loosely cover with aluminum foil and slide the fish into the oven . Braise for 5 to 12 minutes per inch of thickness. Carefully transfer the fish to individual platters or plates using a large spatula. Keep the fish warm while you're preparing the sauce. Strain the cooking liquid into a 2- quart saucepan and cook it down over high heat until 1/2 cup remains. Thicken the sauce by whisking in any optional thickeners and bringing it to a quick simmer. Once the sauce is thickened, add the lemon juice and parsley and season with salt and pepper to taste. Gently reheat the mussels or clams in the sauce -- don't let it boil -- and spoon the sauce and the mussels or clams over each fish.

Steps:

• Place fish, skin side down, in disposable foil pan. Combine the lemon juice, vinegar, lemon zest, basil, garlic powder and soy sauce; pour over fish. Sprinkle with Parmesan cheese and pepper. , Place pan on grill. Cover grill and cook over medium heat for 15-20 minutes or until fish flakes easily with a fork. If desired, top with additional grated Parmesan cheese and pepper and serve with lemon wedges.

Steps:

• In a saucepan, place one tablespoon of the butter, a quarter cup of the shallots, the onions, celery and carrots. Cook, stirring, for one minute over a medium-high flame. Chop the fish bones and head coarsely and add them to the pan. Cook and stir for two minutes. Pour three cups of the wine and the water into the pan, then add the bay leaf, thyme and parsley. Reduce the cooking liquid for 45 minutes over a medium-low flame, or until it reaches about one cup. Strain the broth into a pan. Discard the vegetables.
• Select a pan large enough to hold the fish in one layer. Rub the bottom of the dish with a half teaspoon of butter and sprinkle the remaining shallots over the bottom of the pan. Arrange the fish, skin side down, in the pan. Sprinkle with salt and pepper generously. Add the remaining half cup of wine and fish broth. Dot the fish with one tablespoon of the butter.
• Place the pan over a medium-high flame and cook, covered, for about 90 seconds, flip the fillets gently and cook another 90 seconds (cooking time may vary with thickness of the fish). The salmon should be just barely cooked in the center; do not overcook.
• Transfer the fish to a serving dish, cover with foil and keep it warm.
• Over a high flame, reduce the cooking liquid to about one cup. Strain it through a fine sieve and into a saucepan. Swirl in the remaining butter and, while hot, spoon the sauce over the fish. Serve immediately.

Steps:

• In a pot, combine 1 tablespoon of olive oil, 2 tablespoons shallots and 1 garlic clove (sliced thinly) over medium heat. Cook briefly until the shallots are wilted, then add 1/2 cup of white wine and the clams. Cover, bring to a boil, reduce to simmer, and cook for 5 minutes, stirring. As the clams open, remove them immediately with a slotted spoon. Remove meat from the shell and set aside. Strain the broth through a very fine sieve, return to the pan over medium heat and reduce to 1 cup (if the clams yield a cup of broth or less, there is no need to reduce).
• To another saucepan over medium heat, add 2 tablespoons of olive oil. Add the fennel, red onions and celery. Cook for 1 minute, stirring. Add the leeks and stir. Add the remaining wine, 3/4-cup water, thyme, bay leaf and whole clove of garlic. Do not add salt yet because the clam base is salty. Cook over high heat until the vegetables are only slightly crunchy and most of the liquid has evaporated. Cover, remove from heat, and keep warm.
• Place the salmon fillets on a steamer rack. Season with salt and pepper to taste. Place water in the bottom of the steamer, bring to a boil, and place the salmon rack over it, covered with foil. Cook over high heat for about 5 minutes; do not overcook. Remove from heat and keep warm.
• Meanwhile, to the vegetable saucepan, add the clam broth, scallions, tomatoes, remaining chopped shallots, basil, salt and pepper to taste, chives and the balsamic vinegar. Bring to a boil over medium-high heat and cook for about 5 minutes or until the liquid has reduced by about half. Remove the bay leaf and the thyme.
• Place each salmon fillet on the center of a warm plate. Arrange the vegetables and sauce over and around the fish. Garnish with celery leaves and sprinkle with sea salt.