SHAD AND ROE WITH TOMATOES AND SHALLOTS
Provided by Pierre Franey
Categories dinner, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place the fillets and the roe in a flat dish. Sprinkle with salt and pepper. Add the milk, coating the fillets and the roe.
- Dredge the fish and the roe in the flour and remove the excess.
- Heat the corn oil in a nonstick skillet large enough to hold the fillets skin side up and the roe in one layer. Cook the fillets and the roe over medium-high heat until crisp and brown, about four minutes, basting occasionally. Turn and cook for 2 minutes. Transfer to a warm platter and keep warm. If the pan is not large enough, cook in two segments.
- Discard the cooking oil and wipe out the skillet. Add the olive oil and the butter. Add the zucchini and tomatoes, salt and pepper to taste. Cook over high heat about 2 minutes, shaking and tossing the skillet so that the zucchini and tomatoes cook evenly. Add the shallots and garlic. Cook about a minute more, shaking the skillet. Pour this mixture over the fish, sprinkle with parsley and serve immediately.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 29 grams, Carbohydrate 20 grams, Fat 41 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 770 milligrams, Sugar 5 grams, TransFat 0 grams
SAUTEED FILLET OF SOLE WITH FRESH TOMATO AND GINGER SAUCE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place tomatoes in boiling water for about 10 seconds. Drain, and pull away skins; remove cores. Cut tomatoes crosswise and into 1/4-inch cubes.
- Heat olive oil in saucepan, add shallots and garlic. Cook briefly. Do not brown. Add tomatoes, ginger, cumin, and salt and pepper to taste. Bring to a boil and simmer 5 minutes.
- Place tomato mixture in a blender. Add 1 tablespoon butter, and blend quickly to a fine texture. Check seasoning; transfer to small saucepan and keep warm.
- Meanwhile, sprinkle fillets with salt and pepper to taste. Pour milk into a shallow bowl; put the flour on a dish. Dredge each fillet with flour, patting so flour adheres and shaking to remove excess.
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Place as many fillets in the pan as will fit in one layer without crowding.
- Brown fillets thoroughly on one side; turn, and brown on other side. Cooking will take about 2 minutes on each side, depending on the thickness of the fillets. Do not overcook.
- Divide tomato mixture equally among four warm serving plates. Place fillets over tomatoes, and keep warm.
- While the pan is still warm, wipe it out with a paper towel and return it to medium-high heat. Add the remaining butter, and cook until hazelnut brown. Add lemon juice, and pour equally over each serving. Top with basil or parsley.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 14 grams, Carbohydrate 19 grams, Fat 26 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 808 milligrams, Sugar 4 grams, TransFat 1 gram
SHAD AND SHAD ROE WITH LEMON SHALLOT BUTTER SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the shad fillets in half crosswise. Season the fillets and roe with salt and pepper.
- Heat 1 tablespoon oil in each of two nonstick skillets and add the fillets skin side down in one pan. In the other pan add the roe and cook both over medium heat for 3 minutes, shaking the pans. Then turn the fillets and roe and cook for 3 minutes more. (It is a good idea to cover the pan with the roe while cooking to prevent splattering.)
- Remove the fish with a slotted spatula to a warm serving plate or platter. Separate each pair of roe lengthwise. Place a half on top of each piece of shad.
- In one of the skillets, add the butter and shallots. Cook and stir until wilted.
- Add the lemon juice and the parsley. Cook briefly while stirring, and then pour the mixture over the fish and serve.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 31 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 11 grams, Sodium 318 milligrams, Sugar 1 gram, TransFat 0 grams
SHAD ROE
Steps:
- Melt butter in a skillet. While foaming is subsiding, lightly dredge roe in flour and shake off excess. Add roe and cook until lightly browned, about 4 minutes. Turn over, and brown on the other side. Remove the roe to a plate. If necessary add more butter to the skillet. Add ginger and saute for a moment. Add lemon juice and remove from heat; season with salt and pepper, add parsley or chives and spoon over shad. Serve with lemon or lime wedges.
BREADED FILLETS OF SOLE WITH TOMATOES
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the fillets on both sides with salt and pepper.
- Peel the tomatoes and cut them in half crosswise. Squeeze gently to remove the seeds. Cut each tomato half into thin, half-inch slices. Set aside.
- Beat together the egg and melted butter. Pour the mixture into a flat dish.
- Put the bread crumbs in a flat dish.
- Dip the fillets, one at a time, into the egg mixture to coat well.
- As the fillets are coated with egg, dip them in the bread crumbs to coat well. Tap the the fillets with the side of a kitchen knife to help the crumbs adhere.
- Heat the oil in a skillet, preferably Teflon-coated, until it is very hot and almost smoking. Add two fish fillets and cook 1 1/2 minutes on one side, then turn and cook the same amount on the other. Transfer the fillets to a warm serving dish.
- Cook the second pair of fillets and transfer them to the dish.
- Heat the two tablespoons butter in a skillet. Add the shallots, tomatoes, salt and pepper. Cook, stirring and shaking the skillet, about two minutes. Add the vinegar and toss.
- Spoon equal portions of the tomato sauce over each fillet. Sprinkle with chopped parsley and serve.
Nutrition Facts : @context http, Calories 506, UnsaturatedFat 14 grams, Carbohydrate 36 grams, Fat 30 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 791 milligrams, Sugar 6 grams, TransFat 1 gram
TOMATO AND SHALLOT SALAD
Dreaming of summer tomatoes - this recipe has me expanding my grape, fig & cherry tomato plans to include blacks & greens among the reds, pinks, whites, yellows & oranges. I love growing those lil buggers - they are so resilient & fruitful! Uncovered in The Washington Post whose food editors adapted it from chef Cathal Armstrong of Restaurant Eve in Old Town Alexandria. The recipe initially called for 6 grinds of black pepper... seriously, LOL! Allow for an hour to chill - recipe called for up to 4 hours but that may alter fresh garden cherry tomatoes in an ungood way. Won't matter for store bought.
Provided by Busters friend
Categories < 30 Mins
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the ingredients in a medium bowl and mix well. Cover and refrigerate at least 1 hour and up to 4 hours to allow the flavors to meld. Before serving, give the salad another good toss and adjust seasonings to taste.
Nutrition Facts : Calories 95.2, Fat 7.1, SaturatedFat 1, Sodium 590.4, Carbohydrate 7.8, Fiber 2, Sugar 3.9, Protein 1.7
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