PAN SEARED BRONZINO WITH MUSHROOM PAN JUS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a saute pan over medium-high heat. Add 1 tablespoon oil and heat to the verge of smoking. Next, mix the salt and pepper evenly into the flour and coat both sides of each fillet of fish. Then add to the pan, cooking until browned, 2 to 3 minutes. Flip and repeat on the second side until golden brown, 2 to 3 minutes. Repeat with each fillet, holding the cooked fillets warm, covered with foil on a plate, until serving. Additional oil may be needed during the process. After searing the fish, add the wine to the pan to deglaze. Allow the wine to reduce by half, 3 to 4 minutes, then add the stock and reduce by three-quarters volume, resulting in 1 cup sauce. This reduction will take 4 to 5 minutes. Then add the mushrooms, herbs and garlic. Stir and allow to finish, reducing by half again, a final 2 to 3 minutes. Remove from the heat and whisk in the butter until creamy. Finish the fillets with the pan sauce and serve.
POACHED BRONZINO IN HERBED RED WINE BROTH
This is a recipe for Bronzino, which is a European fish related to our native striped bass. The flavor profile of bronzino is very close to that of our native true striped bass in the USA which may be substituted. This recipe may be served either hot immediately out of the oven, or alternatively, cold as an aspic. The richness of the fish stands up just fine to the red wine and herbs.
Provided by FishingDoc
Categories One Dish Meal
Time 1h
Yield 2 fish, 8 serving(s)
Number Of Ingredients 14
Steps:
- Have your fishmonger scale, gut and remove the fins and gills of two bronzino but leave the tail and head on the fish. Place the fish in a medium to large covered casserole dish.
- Prepare a poaching liquid by combining the red wine, water, salt and pepper. Add the onion, cilantro, dill, tarragon and apple to the fluid and pour over the fish. Cover the casserole and cook in an oven preheated to 375 degrees Fahrenheit for approximately 45 minutes.
- Remove the sprigs of tarragon, cilantro and dill from the casserole. If desired, when serving, fresh sprigs of these may be used to garnish the plate.
- To serve hot, gently cut individual sections of the fish and serve in the broth along with the cooked onions and apple accompanied by a mound of steamed rice.
- To serve cold, carefully lift the fish out of the casserole and place on a large decorative serving platter. Lay out the apple and onion around the fish and pour the poaching liquid over the fish. Set this in the refrigerator overnight and leave undisturbed. Immediately prior to serving, carefully section the fish and garnish the platter with lemon wedges and additional cilantro, dill and tarragon. Serves 8 people.
Nutrition Facts : Calories 43.5, Fat 0.1, Sodium 4.2, Carbohydrate 5.5, Fiber 0.9, Sugar 3.1, Protein 0.3
HERB-POACHED TENDERLOIN WITH BAROLO SAUCE
Provided by Mark Bittman
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Choose a pot large enough to submerge meat, fill it with water and bring it to a boil. Grind or mince together the oregano, thyme, bay leaf, basil and paprika. Rub meat all over with olive oil, then season well with salt and pepper. Rub herb mixture into meat and spread garlic all over it; it need not be too neat. Tightly wrap meat in a large piece of plastic wrap, rolling it up like a sausage and twisting ends to seal. Wrap package tightly in aluminum foil.
- Submerge meat in water, and cook for 12 minutes for medium-rare. (Check with an instant-read thermometer, which should show 120 degrees when meat is done.) Let rest for about 10 minutes.
- Meanwhile combine stock and wine in a small saucepan and cook until reduced to less than 1/2 cup. Season with salt and pepper.
- Unwrap meat (scissors will be helpful), slice and serve with sauce.
Nutrition Facts : @context http, Calories 499, UnsaturatedFat 18 grams, Carbohydrate 5 grams, Fat 34 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 12 grams, Sodium 664 milligrams, Sugar 1 gram
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