serves 4
6 leeks (2 1/4 lb.), white and light green parts only, halved lengthwise
1 lb. cremini mushrooms, halved if large
4 oz. bacon, chopped
2 garlic cloves, finely chopped
6 sage leaves
2 lemons, halved
1/4 cup extra-virgin olive oil, divided
1 tsp. kosher salt
4 6-oz. skinless hake fillets
Chopped chives, optional, for garnish
Preheat the oven to 425ºF.
Combine the leeks, mushrooms, bacon, garlic, sage, lemons, 2 tablespoons of the oil, and 1/2 teaspoon of the salt on a baking sheet and toss to coat. Roast until the leeks are softened, 20 minutes. Rub the fish with the remaining 2 tablespoons of oil and season with the remaining 1/2 teaspoon of salt. Arrange the fish on top of the vegetables and roast until the vegetables are tender, the bacon is crisp, and the fish is cooked through, about 15 minutes more.
Divide the vegetables, fish, and lemon halves (for squeezing) on 4 plates and garnish with chives if desired.
bacon recipe source: Kay Chun, Real Simple (@RealSimple), March 2016
Showing posts with label hake. Show all posts
Showing posts with label hake. Show all posts
Tuesday, May 17, 2016
Thursday, October 23, 2014
3454. SEAFOOD MAPLE BACON DASHI BOUILLABAISE
½ cup bonito flakes
30 grams kombu
1 liter water
150 ml maple syrup
200 grams (~1/2 lb.) double smoked bacon
1 cup carrots, diced
1 cup celery, diced
1 lb. russet potatoes, peeled and diced
4 cloves of garlic, sliced
3 shallots, diced
2 cups 35% cooking cream
1 cup 3.25% milk
½ lb. littleneck clams
3 lbs. hake fish
micro arugula
parsley
chervil
olive oil
Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.
Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water with maple syrup, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.
Stir the bonito flakes into the kombu-flavoured water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.
In another pot, render the bacon and add the potatoes, carrots, shallots, garlic and celery. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
Add thicker pieces of fish to soup and simmer, covered, 2 minutes. Stir in clams and simmer, covered, until they are just cooked through and clams open wide, about 5 minutes.
Add cream and milk bring to a boil. Carefully remove the fish and clams to a soup bowl and ladle broth and vegetables on top.
Garnish with chervil, parsley and chives and a drizzle of olive oil.
bacon recipe source: Chef Danny Smiles, Canada AM, May 27, 2014; CTV Television Network, P.O. Box 9, Station O, Toronto, Ontario, Canada M4A 2M9
30 grams kombu
1 liter water
150 ml maple syrup
200 grams (~1/2 lb.) double smoked bacon
1 cup carrots, diced
1 cup celery, diced
1 lb. russet potatoes, peeled and diced
4 cloves of garlic, sliced
3 shallots, diced
2 cups 35% cooking cream
1 cup 3.25% milk
½ lb. littleneck clams
3 lbs. hake fish
micro arugula
parsley
chervil
olive oil
Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.
Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water with maple syrup, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.
Stir the bonito flakes into the kombu-flavoured water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.
In another pot, render the bacon and add the potatoes, carrots, shallots, garlic and celery. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
Add thicker pieces of fish to soup and simmer, covered, 2 minutes. Stir in clams and simmer, covered, until they are just cooked through and clams open wide, about 5 minutes.
Add cream and milk bring to a boil. Carefully remove the fish and clams to a soup bowl and ladle broth and vegetables on top.
Garnish with chervil, parsley and chives and a drizzle of olive oil.
bacon recipe source: Chef Danny Smiles, Canada AM, May 27, 2014; CTV Television Network, P.O. Box 9, Station O, Toronto, Ontario, Canada M4A 2M9
Saturday, November 30, 2013
3127. FILLET OF HAKE with SAVOY CABBAGE, TOASTED ALMOND and BACON VINAIGRETTE
5 x 160g hake fillets (pan-fry skin side in a little olive oil, season with sea salt)
1 small head of savoy cabbage
1 medium carrot
2 red onions, peeled and sliced
dash of olive oil
knob of butter
1 clove of chopped garlic
dash of cream
Vinaigrette:
4 streaky bacon rashers, cut into small pieces
knob of butter
25 grams flaked almonds, toasted
pinch of cumin
40 ml dry white wine
50 ml olive oil
Remove the first few dark green leaves of cabbage, remove the stalk and finely shred the savoy cabbage. Wash in cold water and drain. Peel and cut the carrot into fine strips. Heat a large sauce pan, add the olive oil, lightly fry, without colour, the onions and garlic. Add the cabbage and carrot, season with salt and pepper and cover with a lid. Stir every few minutes, the cabbage will take about 4 minutes to cook. Remove the lid add the butter and cream and check the seasoning. Heat the butter in a pan add the bacon and slowly cook until golden brown add the cumin and diced shallot, and continue to fry until shallot is soft. Next add the white wine and boil until all the sediment is removed from the pan add the almonds and olive oil warm and check the seasoning.
bacon recipe courtesy of: David McCann, The Afternoon Show, RTÉ, Donnybrook, Dublin 4
1 small head of savoy cabbage
1 medium carrot
2 red onions, peeled and sliced
dash of olive oil
knob of butter
1 clove of chopped garlic
dash of cream
Vinaigrette:
4 streaky bacon rashers, cut into small pieces
knob of butter
25 grams flaked almonds, toasted
pinch of cumin
40 ml dry white wine
50 ml olive oil
Remove the first few dark green leaves of cabbage, remove the stalk and finely shred the savoy cabbage. Wash in cold water and drain. Peel and cut the carrot into fine strips. Heat a large sauce pan, add the olive oil, lightly fry, without colour, the onions and garlic. Add the cabbage and carrot, season with salt and pepper and cover with a lid. Stir every few minutes, the cabbage will take about 4 minutes to cook. Remove the lid add the butter and cream and check the seasoning. Heat the butter in a pan add the bacon and slowly cook until golden brown add the cumin and diced shallot, and continue to fry until shallot is soft. Next add the white wine and boil until all the sediment is removed from the pan add the almonds and olive oil warm and check the seasoning.
bacon recipe courtesy of: David McCann, The Afternoon Show, RTÉ, Donnybrook, Dublin 4
Wednesday, April 03, 2013
2886. BACON-WRAPPED HAKE with thinly-sliced POTATOES
serves four
800 grams potatoes, thinly sliced
800 grams potatoes, thinly sliced
250 ml fish stock
1 bunch spring onions
4 pieces hake fillets, 150g each
200 grams bacon rashers
1 chilli, chopped
1 garlic clove, crushed
1 bunch fresh rosemary
Preheat oven to 180°C. Place sliced potatoes with fish stock, spring onions, chilli and garlic in a large baking dish. Bake for 25-30 minutes until almost cooked through and crispy on top. Wrap hake in bacon, using a sprig of rosemary to secure. Place hake on top of potatoes. Return to oven for 15-20 minutes or until fish is cooked through and bacon is crispy.
bacon recipe courtesy of: Pick n Pay, Africa
Thursday, August 06, 2009
1550. SEARED HAKE with LENTILS, BACON, OYSTER MUSHROOMS and MUSTARD EMULSION
makes 6 servings
7 tablespoons grapeseed oil
1/2 cup bacon, diced
6 tablespoons butter
1/2 cup carrot, diced
1/2 cup shallots, diced
1/2 cup leek, whites only diced
1/2 cup celery root, diced
2 garlic cloves, diced
1 pound le puy lentils, soaked in water over night, strained and blanched
salt, pepper, sugar and cayenne for seasoning
1 ounce balsamic vinegar
3 cups chicken stock
1/2 cup white wine (dry)
1/2 ounce whole grain mustard
6 pieces hake (3 ounce each)
1 1/2 cups oyster mushrooms, sliced
1 1/2 ounce bacon strips
3 tablespoons toasted and chopped pecans
1 tablespoon parsley, chopped
6 quail eggs
Chervil for garnish
Make the lentils. Heat 2 tablespoons grapeseed oil in a pot and add the bacon, searing for 2 minutes. Add 1 tablespoon butter, carrots, shallots, leek, celery root and garlic and saute for another 2-3 minutes. Add the lentils and cook 1 minute more. Season with salt and pepper and deglaze with the balsamic vinegar. Let reduce for 3 minutes and add 2 cups chicken stock. Let it simmer for about 15 to 20 minutes.
Strain the liquid and combine with 1/4 of the lentils in a blender to make a lentil sauce. Pour the lentil sauce over the remaining lentils and let sit.
Make the Sauce Combine 1 cup chicken stock with white wine, salt, sugar and cayenne. Let simmer until it is reduced by 1/3; mix in 3 tablespoons butter to emulsify the sauce; finish with mustard. Reserve.
Make the fish. Season the fish with salt and cayenne. Heat up a frying pan, add 2 tablespoons grapeseed oil, and sear the fish for about 2 minutes on each side. Add 1 tablespoon butter to finish and remove from heat; let sit in the pan for 1 minute more then remove to a platter.
Make the Mushrooms. Heat a frying pan and add 2 tablespoons grapeseed oil. Add the mushrooms and bacon and saute for about 2 minutes. Add the pecans and season with salt and pepper. Finish with parsley and remove from heat.
Fry the quail eggs. Heat up a frying pan over medium heat. Add 1 tablespoon grapeseed oil and crack the eggs into the pan. Cook for 1 minute and remove.
Plating: Divide the lentil stew amongst 6 plates. Arrange a piece of fish and then top with a quail egg. Pour 1 spoonful of sauce around the lentils and garnish with chervil.
bacon recipe courtesy of: Chef Martin Brock, Behind The Burner
7 tablespoons grapeseed oil
1/2 cup bacon, diced
6 tablespoons butter
1/2 cup carrot, diced
1/2 cup shallots, diced
1/2 cup leek, whites only diced
1/2 cup celery root, diced
2 garlic cloves, diced
1 pound le puy lentils, soaked in water over night, strained and blanched
salt, pepper, sugar and cayenne for seasoning
1 ounce balsamic vinegar
3 cups chicken stock
1/2 cup white wine (dry)
1/2 ounce whole grain mustard
6 pieces hake (3 ounce each)
1 1/2 cups oyster mushrooms, sliced
1 1/2 ounce bacon strips
3 tablespoons toasted and chopped pecans
1 tablespoon parsley, chopped
6 quail eggs
Chervil for garnish
Make the lentils. Heat 2 tablespoons grapeseed oil in a pot and add the bacon, searing for 2 minutes. Add 1 tablespoon butter, carrots, shallots, leek, celery root and garlic and saute for another 2-3 minutes. Add the lentils and cook 1 minute more. Season with salt and pepper and deglaze with the balsamic vinegar. Let reduce for 3 minutes and add 2 cups chicken stock. Let it simmer for about 15 to 20 minutes.
Strain the liquid and combine with 1/4 of the lentils in a blender to make a lentil sauce. Pour the lentil sauce over the remaining lentils and let sit.
Make the Sauce Combine 1 cup chicken stock with white wine, salt, sugar and cayenne. Let simmer until it is reduced by 1/3; mix in 3 tablespoons butter to emulsify the sauce; finish with mustard. Reserve.
Make the fish. Season the fish with salt and cayenne. Heat up a frying pan, add 2 tablespoons grapeseed oil, and sear the fish for about 2 minutes on each side. Add 1 tablespoon butter to finish and remove from heat; let sit in the pan for 1 minute more then remove to a platter.
Make the Mushrooms. Heat a frying pan and add 2 tablespoons grapeseed oil. Add the mushrooms and bacon and saute for about 2 minutes. Add the pecans and season with salt and pepper. Finish with parsley and remove from heat.
Fry the quail eggs. Heat up a frying pan over medium heat. Add 1 tablespoon grapeseed oil and crack the eggs into the pan. Cook for 1 minute and remove.
Plating: Divide the lentil stew amongst 6 plates. Arrange a piece of fish and then top with a quail egg. Pour 1 spoonful of sauce around the lentils and garnish with chervil.
bacon recipe courtesy of: Chef Martin Brock, Behind The Burner
Saturday, May 31, 2008
1118. BAKED HAKE with BACON
serves 4
150 ml milk
4 frozen hake fillets (about 200 grams each)
salt
60 ml butter
100 ml thick cream
freshly ground black pepper
8 rashers back bacon
Preheat the oven grill. Pour enough milk in a fairly large baking tin to just cover the bottom. Arrange the fish fillets in the tin, skin side facing up, season with salt and dot with butter. Grill for about 5-6 minutes until the fish is nearly done and the milk has reduced. Pour the cream over the fish, season generously with black pepper and arrange two rashers of bacon on top of each fish fillet. Grill for another 4-5 minutes until the bacon is crisp and done. Spoon the pan juices over the fish and serve with crispy rolls and a salad.
courtesy of: YOU, April 26, 2001 / Food24.com, 3rd floor, 24.com Building, 70 Prestwich Street, Green Point 8001, SA
150 ml milk
4 frozen hake fillets (about 200 grams each)
salt
60 ml butter
100 ml thick cream
freshly ground black pepper
8 rashers back bacon
Preheat the oven grill. Pour enough milk in a fairly large baking tin to just cover the bottom. Arrange the fish fillets in the tin, skin side facing up, season with salt and dot with butter. Grill for about 5-6 minutes until the fish is nearly done and the milk has reduced. Pour the cream over the fish, season generously with black pepper and arrange two rashers of bacon on top of each fish fillet. Grill for another 4-5 minutes until the bacon is crisp and done. Spoon the pan juices over the fish and serve with crispy rolls and a salad.
courtesy of: YOU, April 26, 2001 / Food24.com, 3rd floor, 24.com Building, 70 Prestwich Street, Green Point 8001, SA
Tuesday, January 01, 2008
966. PAN-SEARED COD with ENOKI MUSHROOMS and BACON in a CURRIED CARROT BROTH
serves 6
2 tablespoons curry powder
1 stick unsalted butter, softened
1 quart fresh carrot juice
6 slices thick-cut bacon, cut into cubes
1 pound fresh spinach, stemmed, shredded
Salt and freshly ground pepper
2 cups mixed fresh mushrooms (chanterelles, enoki, or whatever looks fresh), thinly sliced
6 thick hake fillets (about 1/2 pound each; cod or another firm, flaky fish can be substituted)
1 tablespoon flour
1/4 cup canola oil
12 whole chives
Warm the curry powder in a small skillet over medium-high heat until it becomes aromatic, then remove from heat and allow it to cool. Combine with softened butter, and refrigerate in a covered bowl until needed.
Boil carrot juice in a medium saucepan until reduced by half, skimming off any solids that rise to the surface. Set aside.
Sauté the bacon cubes in a skillet until nicely brown but not crisp. Remove bacon, drain on paper towels, and set aside. Pour half the bacon fat into a bowl, leaving the rest in the skillet. Add spinach, and sauté until wilted. Season to taste with pepper, and set aside. Add reserved bacon fat and mushrooms to the skillet, and sauté until they are just cooked. Set aside.
Preheat oven to 400 degrees.
Using a sifter, very lightly dust each fish fillet with flour, and season well with salt and pepper. Heat oil in a large sauté pan over medium-high heat until ripples form. Add three fish fillets to the pan, and brown for about 2 minutes on each side, or until they take on a golden color. Repeat with remaining fish. Place fish on a rack in a large baking pan and cook in the oven 5 to 6 minutes, or until slightly firm. Remove from oven, and cover the pan with a clean towel.
Reheat carrot broth to a fast simmer. Remove from heat, whisk in 1/2 the curry butter (the remainder can be rolled in wax paper and frozen), and season to taste with salt and pepper. Keep warm.
To serve, set out six large, shallow soup bowls, place a generous mound of spinach in the center of each, and set the fish on top. Place teaspoons of bacon at six and twelve o’clock on the bowl, followed by a generous tablespoon of mushrooms at three and nine. Ladle about 1/4 cup carrot broth into the bowl. Garnish with 2 chives.
courtesy of: Chef Jason Wright / New York Magazine
2 tablespoons curry powder
1 stick unsalted butter, softened
1 quart fresh carrot juice
6 slices thick-cut bacon, cut into cubes
1 pound fresh spinach, stemmed, shredded
Salt and freshly ground pepper
2 cups mixed fresh mushrooms (chanterelles, enoki, or whatever looks fresh), thinly sliced
6 thick hake fillets (about 1/2 pound each; cod or another firm, flaky fish can be substituted)
1 tablespoon flour
1/4 cup canola oil
12 whole chives
Warm the curry powder in a small skillet over medium-high heat until it becomes aromatic, then remove from heat and allow it to cool. Combine with softened butter, and refrigerate in a covered bowl until needed.
Boil carrot juice in a medium saucepan until reduced by half, skimming off any solids that rise to the surface. Set aside.
Sauté the bacon cubes in a skillet until nicely brown but not crisp. Remove bacon, drain on paper towels, and set aside. Pour half the bacon fat into a bowl, leaving the rest in the skillet. Add spinach, and sauté until wilted. Season to taste with pepper, and set aside. Add reserved bacon fat and mushrooms to the skillet, and sauté until they are just cooked. Set aside.
Preheat oven to 400 degrees.
Using a sifter, very lightly dust each fish fillet with flour, and season well with salt and pepper. Heat oil in a large sauté pan over medium-high heat until ripples form. Add three fish fillets to the pan, and brown for about 2 minutes on each side, or until they take on a golden color. Repeat with remaining fish. Place fish on a rack in a large baking pan and cook in the oven 5 to 6 minutes, or until slightly firm. Remove from oven, and cover the pan with a clean towel.
Reheat carrot broth to a fast simmer. Remove from heat, whisk in 1/2 the curry butter (the remainder can be rolled in wax paper and frozen), and season to taste with salt and pepper. Keep warm.
To serve, set out six large, shallow soup bowls, place a generous mound of spinach in the center of each, and set the fish on top. Place teaspoons of bacon at six and twelve o’clock on the bowl, followed by a generous tablespoon of mushrooms at three and nine. Ladle about 1/4 cup carrot broth into the bowl. Garnish with 2 chives.
courtesy of: Chef Jason Wright / New York Magazine
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