makes two servings
fresh branzino, cleaned and butterflied
2 pieces of good bacon
12 small cleaned shrimp
2 tablespoons good whole grain mustard
1 cup of panko bread crumbs
vegetable oil spray
juice of one fresh lemon
handful French beans ends trimmed
Beans: Steam until tender then sauté with a little butter and lemon juice and season to taste. Add some lemon zest and serve in the fish when ready.
Start by places one strip of bacon on each side of the fish. Now mix together the mustard and the mayo and paint the inside of the fish covering the bacon as well. Place about 12 small cleaned shrimp on the fish scattering evenly and finish with a layer of panko bread crumbs. Preheat your oven to 450 degrees and spray a light coating of
vegatable oil on the bread crumbs before putting in the oven. Now roast
until the fish is golden brown about 15-20 min and you can see the fat
has rendered out of the bacon. Now slid onto a plate and serve with the French beans in the middle
and a little more lemon juice.
bacon recipe courtesy of: Benny Doro, February 19, 2011
Showing posts with label French beans. Show all posts
Showing posts with label French beans. Show all posts
Friday, December 28, 2012
Friday, September 28, 2012
2699. HERRING and SMOKED BACON with FENNEL, FRENCH BEAN and TOMATO SALAD
serves four
250 grams French beans, topped and tailed
4 tomatoes
Salt the boiling water and boil the beans in it until properly cooked. They must retain a vague resilience but should definitely not be crunchy. Remove them from the water and plunge them into a sinkful of very cold water to stop them cooking.
Blanch the tomatoes for 10 seconds or so to loosen the skins, refresh them in cold water and then skin and quarter them. Remove the seeds and cut the tomatoes into strips. Trim the tops of the fennel bulb and cut it in half. Cut off the bottom centimetre and then slice the bulb from top to toe into fine strips. Halve the shallots as well and cut them into similar strips. Mix all of the vegetables in a bowl with the dressing and set aside for 30 minutes.
Heat some olive oil in a large frying pan, place in the bacon rashers and cook gently until lightly coloured but not crisp. Remove and keep warm.
Season the herring fillets and fry them, skin side first, in the hot bacon-flavoured pan until they are sizzling away, about 2-3 minutes. Turn them over and leave for a few more seconds. This will give you a barely cooked herring fillet which is ideal if they are spankingly fresh.
To assemble, divide the salad into 4 tight piles, one on each plate. Then stack up 2 herring fillets and 2 rashers of bacon on top and garnish with the chopped parsley.
250 grams French beans, topped and tailed
4 tomatoes
1 fennel bulb
2 shallots, peeled
Olive oil, for frying
8 rashers of smoked bacon, preferably Alsace
8 fresh herrings, filleted but still with skin
4 teaspoons chopped fresh parsley
For the dressing
2 egg yolks
1 garlic clove, crushed
6 large canned anchovy fillets in olive oil
½ teaspoon English mustard powder
1 teaspoon Maille Dijon mustard
Splash of Tabasco sauce
Splash of Worcestershire sauce
250ml olive oil
Juice of 1 lemon
2 shallots, peeled
Olive oil, for frying
8 rashers of smoked bacon, preferably Alsace
8 fresh herrings, filleted but still with skin
4 teaspoons chopped fresh parsley
For the dressing
2 egg yolks
1 garlic clove, crushed
6 large canned anchovy fillets in olive oil
½ teaspoon English mustard powder
1 teaspoon Maille Dijon mustard
Splash of Tabasco sauce
Splash of Worcestershire sauce
250ml olive oil
Juice of 1 lemon
Make the dressing, in a liquidizer blitz the egg yolks, garlic,
anchovy and both mustards with the Tabasco and Worcestershire sauces.
When well combined, pour in the olive oil in a slow steady stream, as
for mayonnaise. When the emulsion becomes too thick (the consistency
should be of barely pourable mayonnaise), add the lemon juice. Adjust
the seasonings and, if still overly thick, add a little hot water.
Salt the boiling water and boil the beans in it until properly cooked. They must retain a vague resilience but should definitely not be crunchy. Remove them from the water and plunge them into a sinkful of very cold water to stop them cooking.
Blanch the tomatoes for 10 seconds or so to loosen the skins, refresh them in cold water and then skin and quarter them. Remove the seeds and cut the tomatoes into strips. Trim the tops of the fennel bulb and cut it in half. Cut off the bottom centimetre and then slice the bulb from top to toe into fine strips. Halve the shallots as well and cut them into similar strips. Mix all of the vegetables in a bowl with the dressing and set aside for 30 minutes.
Heat some olive oil in a large frying pan, place in the bacon rashers and cook gently until lightly coloured but not crisp. Remove and keep warm.
Season the herring fillets and fry them, skin side first, in the hot bacon-flavoured pan until they are sizzling away, about 2-3 minutes. Turn them over and leave for a few more seconds. This will give you a barely cooked herring fillet which is ideal if they are spankingly fresh.
To assemble, divide the salad into 4 tight piles, one on each plate. Then stack up 2 herring fillets and 2 rashers of bacon on top and garnish with the chopped parsley.
bacon recipe courtesy of: A Chefs Help.com
Saturday, April 28, 2007
718. PICKLED FRENCH BEANS with MACKEREL, BACON, and TALEGGIO JACKET POTATO
serves 4
For the beans
1 tbsp olive oil
5 shallots, finely sliced
2 sprigs fresh thyme, leaves only
1 bay leaf
2 garlic cloves, peeled and crushed
1-inch piece ginger, peeled, finely chopped
2 tsp pink peppercorns, crushed
16 fl oz white wine vinegar
1 lb. 2oz French beans, tops trimmed
3 oz sugar
For the jacket potatoes
4 baking potatoes
8 rashers smoked streaky bacon, cut into strips or lardons
4 small smoked mackerel fillets, skinned, boned and broken up into flakes
4 tbsp crème fraîche
salt and freshly ground black pepper
300g Taleggio cheese, cut into four equal slices
For the beans, place a heavy-bottomed saucepan onto a medium heat and add the olive oil, shallots, thyme leaves, bay leaf, garlic, ginger and peppercorns. Gently fry for 2-3 minutes, until the shallots are soft but not coloured. Add the vinegar to the pan and swirl to combine. Remove from the heat and allow to cool.
Meanwhile, bring a pan of lightly salted water to the boil and blanch the beans for two minutes. Drain and refresh the beans in cold water.
Place the beans into a large bowl and sprinkle with the sugar, tossing gently to coat. Pour the cooled vinegar mixture over the beans and set aside.
For the jacket potatoes, preheat the oven to 400F. Pierce the baking potatoes several times all over with a sharp knife, then place into the oven to bake for one hour, or until crisp on the outside, but tender when pierced with a knife. Remove from the oven and allow to cool slightly.
Preheat the grill to its highest setting.
Meanwhile, heat a frying pan until hot. Add the bacon strips and fry, stirring occasionally for 3-4 minutes until golden and crisp. Remove the bacon from the fat with a slotted spoon and set aside to drain on kitchen paper.
When the potatoes are cool, place them onto a board and slice the tops off. Using a spoon, scoop out all of the potato flesh from the skins and place the flesh into a clean bowl. Mash the potato flesh until smooth, then add the cooked bacon, flaked mackerel and crème fraîche. Season, to taste, with salt and freshly ground black pepper. Carefully spoon the potato mixture back into the potato skins and place onto a baking sheet. Top each potato with a piece of Taleggio and place under the grill to cook until the cheese is golden and bubbling.
To serve, place the jacket potatoes onto four plates and place a spoonful of the pickled beans alongside.
courtesy of: James Martin, Saturday Kitchen, BBC UK
For the beans
1 tbsp olive oil
5 shallots, finely sliced
2 sprigs fresh thyme, leaves only
1 bay leaf
2 garlic cloves, peeled and crushed
1-inch piece ginger, peeled, finely chopped
2 tsp pink peppercorns, crushed
16 fl oz white wine vinegar
1 lb. 2oz French beans, tops trimmed
3 oz sugar
For the jacket potatoes
4 baking potatoes
8 rashers smoked streaky bacon, cut into strips or lardons
4 small smoked mackerel fillets, skinned, boned and broken up into flakes
4 tbsp crème fraîche
salt and freshly ground black pepper
300g Taleggio cheese, cut into four equal slices
For the beans, place a heavy-bottomed saucepan onto a medium heat and add the olive oil, shallots, thyme leaves, bay leaf, garlic, ginger and peppercorns. Gently fry for 2-3 minutes, until the shallots are soft but not coloured. Add the vinegar to the pan and swirl to combine. Remove from the heat and allow to cool.
Meanwhile, bring a pan of lightly salted water to the boil and blanch the beans for two minutes. Drain and refresh the beans in cold water.
Place the beans into a large bowl and sprinkle with the sugar, tossing gently to coat. Pour the cooled vinegar mixture over the beans and set aside.
For the jacket potatoes, preheat the oven to 400F. Pierce the baking potatoes several times all over with a sharp knife, then place into the oven to bake for one hour, or until crisp on the outside, but tender when pierced with a knife. Remove from the oven and allow to cool slightly.
Preheat the grill to its highest setting.
Meanwhile, heat a frying pan until hot. Add the bacon strips and fry, stirring occasionally for 3-4 minutes until golden and crisp. Remove the bacon from the fat with a slotted spoon and set aside to drain on kitchen paper.
When the potatoes are cool, place them onto a board and slice the tops off. Using a spoon, scoop out all of the potato flesh from the skins and place the flesh into a clean bowl. Mash the potato flesh until smooth, then add the cooked bacon, flaked mackerel and crème fraîche. Season, to taste, with salt and freshly ground black pepper. Carefully spoon the potato mixture back into the potato skins and place onto a baking sheet. Top each potato with a piece of Taleggio and place under the grill to cook until the cheese is golden and bubbling.
To serve, place the jacket potatoes onto four plates and place a spoonful of the pickled beans alongside.
courtesy of: James Martin, Saturday Kitchen, BBC UK
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