Salmon Wellington (Jessie, Food Network)

Ingredients

4-5 Tbs butter

4 leeks, washed and sliced

1 red onion, finely sliced

2 Tbs dried tarragon

½ cup white wine

1 tsp salt

1 tsp ground pepper

2 puff pastry sheets, thawed (typically bought frozen)

Flour, for dusting surface

1 egg plus 2 tsp water for egg wash

2-3 pounds salmon fillet, skin removed (can ask at fish counter to remove skin)

Directions

Takes about 2 hours (active time is 30 min)

Serves about 6-8

Preheat oven to 350oF. 

Melt butter in a large skillet over medium heat. Add the leeks, red onion, tarragon and saute until onion mix is soft (about 10 min). Add the wine, raise the heat to high, and bring to a boil. Let liquid boil off, add salt and pepper, and let cool.

Unfold 1 pastry sheet and lay it on lightly floured surface. Brush 1 edge with the egg wash and overlap the other sheet by 2 inches. Roll the pastry out until it big enough to fold over the salmon. Spoon the leek mixture down the center of the pastry. Place salmon on top of leeks and fold pastry over the salmon. Egg wash the edge going down the middle to seal and press well. Place the salmon seam side down on a lightly buttered or oiled sheet pan. Brush all over with egg wash.

Cook for 30-40 minutes until the pastry is puffed and golden brown. Remove from the oven and let sit for 5-10 min before slicing.

Implements

Baking sheet

Rolling pin and board

Comments

This absolutely wows guests but is actually pretty easy. A side sauce might be nice such as a hollandaise or yogurt with dill or tzatziki.

Flounder Rollatini - Moosewood Cookbook (Tamar)

Ingredients

Filling:

1/3 cup finely chopped toasted almonds

1/2 cup shredded parmesan cheese

1/3 cup chopped fresh parsley

1/3 cup chopped fresh basil

2 pounds flounder fillets

3 tablespoons butter

2 tablespoons fresh lemon juice

Directions

Preheat the oven to 375 F. Oil a 9-inch square or an 11x7 inch baking pan.

In a bowl, mix together the almonds, parmesan, parsley, and basil.

If any of the fillets are large, cut them in half; when rolled, they should be about 2 inches thick. Rinse the flounder and place each fillet, skinned side up on a flat work surface. Sprinkle filling on the wide end of each fillet and roll it up. Arrange the flounder rolls, seam side down and close together, in the prepared baking pan. Melt the butter and stir in the lemon juice. Pour the lemon butter over the rolled fillets and cover the pan.

Bake for 25-30 minutes until the fish is white and feels firm to the touch, and flakes easily with a fork.

Comments

Serves 4-6 

Prep time: 25 minutes

Baking time: 30 minutes

From Moosewood Cookbook - Submitted by Tamar

Hake with wild mushrooms (From Fins & Tails - a Syracuse Fishmonger) via Nirelle

Ingredients

4 ea. 6 oz. hake fillets

2 tb. olive oil1 tsp grated lemon zest1/2 stick unsalted butter, divided1 garlic clove, finely chopped1 lb. wild mushrooms cut into 1/2 inch pieces.1/4 cup low sodium chicken broth1/4 cup parsley, chopped1 1/2 tsp fresh lemon juice

Directions

Stir together oil, 1/2 tsp zest, 1/2 tsp salt, and 1/4 tsp. pepper in a bowl, then toss with fish.

Broil fish on rack of broiler pan 3 to 4 inches from heat 8-10 minutes.
While fish broils, heat 2 tb. butter in a large heavy skillet over medium high heat until foam subsides. Saute garlic 30 seconds. Add mushrooms, and saute until liquid mushrooms give off has evaporated. Add broth, scraping up any brown bits, then add parsley, remaining 1/2 tsp zest, and remaining 2 tb. butter, swirling skillet until butter is incorporated. Remove from heat and stir in lemon juice. Spoon mushrooms over hake.

Comments

Hake, a member of the cod family and one of the few cods that are still plentiful, are at the peak of their season. As the ocean warms up the fish move a little closer to shore and more appear on the market. Hake is a mild flavored fish and can be used in any recipe that calls for cod or haddock. 

Fish or Shrimp Tacos - (really fast prep - 30 minutes start to table)

Ingredients
1 1/2 pounds shrimp peeled and deveined, or same quantity some firm white fish
2 big cloves garlic
butter - to taste (could replace with olive oil
1/2 cup plain yogurt - (or sour cream if you are feeling decadent)
3 T Mayonaise
1/2 teaspoon cumin -  actually I prefer more, but add to taste
3 Limes quartered
1/2 teaspoon salt (kosher, of course)
8  6-inch soft tortillas - corn or flour, I prefer flour
3 cups shredded green cabbage
1 small jar tomatillo green salsa
hot sauce or pepper flakes to taste - watch out - these creep up on you fast
Tequilla for flavoring if so inclined

Directions
Start the margaritas and get ready for a treat

Heat up the serving and dining plates if you live somewhere cold

Clean up the shrimp or seafood and rinse well, pat dry and set aside

In a small bowl, whisk together the yogurt, mayonaise, cumin, salt, and squeeze at least 1/4 of a lime into the mix.  Add a bit of tomotilla sauce, or pepper flakes, or chilli sauce to taste. Mix up and taste. Adjust seasonings.

Warm up a medium skillet, and melt the butter (or olive oil)
Toss in the minced garlic and stir quickly around - don't overcook or burn the garlic - don't let it get all browned. Squeeze in 1/4 of a lime worth of lime juice - more to taste.  You can also add in a Tablespoon of good tequilla if so inclined.

Toss in the seafood and cook , just enough to be done - don't overcook - stirring often.  While cooking seafood, get everyone to sit down at the table.  Refill the margarita glasses.

When you are just a minute short of having the seafood done, put the first servings of tortillas on a single plate covered with a paper towel in the microwave for 30 seconds

When the tortillas and seafood are done, assemble the tortillas as follows and bring to the table:
lay a tortilla out on a warmed dining plate
spoon in 1-2 Tablespoons (or more to taste) of the yogurt mixture and spread around
drop a small handfull of shredded cabbage on top of the yogurt
then gently place a serving of fish on the bed of cabbage.
Squeeze some fresh lime juice on top of fish
Fold tortilla in half , garnish with a lime quarter and deliver steaming to the table
Repeat for each guest

Return to the kitchen and warm up the 2nd batch of tortillas when everyone screams for seconds.


Implements
small mixing bowl
microwave proof plate
medium sauce pan
garlic mincer

Comments
Makes enough for 4

Baked Prawns (Greece) - Diane's friend Connie

From Food

From Food

Ingredients
2 lbs lg/med uncooked prawns
1 med onion, finely chopped
1/2 c olive oil
1 cup chopped green onions
2 cloves garlic crushed
2 cups chopped, peeled tomatoes (drained)
1/2 Cup dry white wine
1/4 cup chopped parsley
1/2 t dried oregano
Salt, freshly ground black pepper to taste
4 oz. feta cheese crumbled

Directions
Shell prawns, devein and rinse
Drain and dry with paper towels and refrigerate until required

Heat oil in a pan & gently fry onion until transparent. Add green onions & garlic. Cook 2 minutes longer

Add tomatoes, wine, most of the parsley, oregano, salt & pepper to taste.

Cover and simmer gently for 30 minutes until thick.

Preheat oven to 500 degrees.

Spoon half the tomato sauce into a large oven proof dish (9 x 14)
Add prawns in a single layer & spoon remaining sauce over them.
Coarsely crumble the feta and sprinkle on top.

Place uncovered dish into 500 degree oven for about 12 minutes until prawn tails are pink, meat has firmed up, feta has melted and it is lightly browned.

Sprinkle with remaining parsley and serve immediately with crusty bread.

Implements
Large sauce pan with lid
oven proof pan 9 x 14 or equivalent

Comments
Serves 6

Octopus (Edgar)

Ingredients
½ pound octopus/person
2 Tbs tomato paste
1 medium potato /person
½ medium onion/person
Garlic
Capers ½ teaspoon /person
1/8 cup red wine/person
parsley flakes
Bay Leaf
Pepper


Directions
Precook the octopus with a bay leaf and garlic. Cover with water. Bring to a boil
and simmer till soft. The water will take a brownish cast. Test for softness with a
sharp knife. Check by cutting off a piece and tasting it. This could be done a day or
two ahead of time. Store in a refrigerator with the liquid in which it was cooked.
However, you can achieve an excellent result without storing ahead of time.

When the octopus is mostly cooked, peel potatoes – one medium size/person, cut
in chunks and fry in a non-stick frying pan with olive oil till the potatoes are nicely
brown & crisp on all sides. When the potatoes are almost done add an onion & garlic
and continue frying until the onion is softened

Drain the octopus in a colander saving the liquid. Cut the octopus in bite size chunks.
And place these in the pan in which you were frying the potatoes. Add parsley,
more garlic, a small tomato or tomato paste, capers, red wine, and pepper to taste.
Use your imagination. I used the above ingredients because I found some of them
mentioned in other octopus recipes. I think plum sauce may also be a good additive.

Add enough of the reserved liquid to cover all the ingredients in the frying pan.
Cook a bit more till the amount of liquid is somewhat reduced. Taste and cook until
you achieve the consistency that pleases you.

Serve piping hot.



Comments

This dish goes well with a salad with oil & vinegar dressing.
Mark Bittman writes that this is one of the last undiscovered seafood’s in this
country. Most is caught off our shores and then shipped frozen to Europe where
they have the graciousness to send some of it back. The best meal on our last trip
to the Adriatic was octopus and that is what inspired me to cook this as a surprise
dinner for Eva.

If you purchase the octopus frozen, defrost it in the refrigerator or cold water. Octopus freezes
well.

Fish Tajine Moroccan Style, From Betsy

Ingredients
Marinade:
2 Tbsp. white wine vinegar
Juice of one lemon
½ cup fresh cilantro
½ cup fresh parsley
5 garlic cloves
1 tsp. paprika
¼ tsp cumin
cayenne
¾ tsp salt

1 lb. fish
Chez Piggy suggested Monk cut into ¾” chunks, which was not available – I used cod and kept the pieces large so, when they broke up in the “stew” they ended up as bite size.
1 lb. shrimp
2 med onions, diced
2 cloves garlic, chopped
2-3 carrots, cut into chunks
2 sweet potatoes, cut into small chunks

2-3 tomatoes, diced
1 green bell pepper
1 red pepper
Pinch of saffron
1 tsp cumin
Juice of one lime
1 Tbsp. tomato paste
More salt, if desired


Directions
Blend marinade into a paste, rub onto fish and shrimp and let sit for half hour while preparing the vegetables.

In a pot that fits all this food, saute the the slow-cooking vegetables (don’t add the fish yet!) about 10 minutes – until par cooked. Then add tomatoes, peppers, spices, lime and tomato paste.

Cook five more minutes. Then, add the fish and cook another 15 minutes or until fish is done, stir once.


Implements

Comments
This recipe is based on a recipe from, “The Chez Piggy Cookbook”, winner of the 1999 cuisine canada. A tajine is a north African clay cooking vessel which has a flat circular base with low sides, and a large dome-shaped cover. Tajine recipes are usually slow cooked. Due to lack of time, and the type of fish I used, slow was not an option, but never the less, mightily delicious! Other differences are that the original recipe calls for 4 lbs of fish and only 1 ½ tsp lemon juice added to Fish – I used juice of one lime. Serve with couscous!

Pan Roasted Sea Bass with Marsala Wine (Steven and Jessie)

Ingredients
2 Tbs olive oil
1 Tbs butter
1 large onion
¼ cup Marsala wine
8 oz fresh mushrooms
½ cup chicken stock
Salt and pepper
2 Tbs canola oil
2 fillets of sea bass (approx. 1 lb) with skin, if possible
1 Tbs parsley, chopped

Directions
Preheat oven to 450F. Finely chop the onion, slice the mushrooms, and chop up the parsley. Heat the olive in a pan over medium high heat and sauté the chopped onion until it’s translucent. Deglaze the pan with the Marsala wine. When most of the wine is cooked off, add the mushrooms and butter. Cook until the mushrooms are tender. Add chicken stock, a little salt and pepper, and let the sauce cook down until it thickens a little.

In an oven proof sauté pan, heat the canola oil until it’s so hot, it’s about to smoke. Season the fillets with salt and pepper and add to the hot pan. Cook them skin side down for about 5 min until the skin is nice and crispy. Flip them over for 30 seconds and transfer to oven. Roast in oven for 3 to 4 minutes.

Place onion-mushroom mixture on a warm plate and top with fish and parsley.


Comments
Plain white mushrooms are fine but wild mushrooms would be even better.

If you’re using skinless fillets, cook on one side for 3 minutes, flip and cook for 2 minutes and then transfer to oven for 3-4 minutes.

Barbecued Roasted Salmon (Steven and Jessie)

Ingredients
¼ cup pineapple juice
2 Tbs lemon juice
4 salmon steaks (about 6 oz each)
2 Tbs brown sugar
4 tsp chili powder
2 Tbs grated lemon rind
¾ tsp ground cumin
½ tsp salt
¼ tsp cinnamon

Directions
Combine pineapple and lemon juices in a ziplock plastic bag
Add salmon steaks, seal, and marinate in the fridge for at least 1 hour
Remove fish from bag and discard marinade
Combine brown sugar, chili powder, lemon rind, ground cumin, salt, and cinnamon, and rub over fish.
Place on a baking tray coated with cooking spray or lightly oiled
Bake in preheated 400 degree oven for about 15 minutes

Implements
Baking tray

Comments
This is from a Cooking Light Issue and it has become a family favorite.

Scallops Mornay (Ed and Eva)

Ingredients
1 lb sea scallops
1 or two cloves garlic
Small amount white wine

Sauce Veloute’
2 Tbs unsalted butter
2 Tbs flour
1 cup liquid – a mix of cream, milk, dry white wine, & liquid given off by the reserved scallops

A pile approximately 1”high & 2” dia rough grated sharp cheddar cheese

Directions
Poach scallops with garlic & wine in the frying pan. Cook just a short time (3 -5 minutes). Set aside the scallops in a small bowl.

Melt butter in the same frying pan. Slowly add the flour while whisking the pan continuously. Slowly add the liquid. This takes great care so the mix does not become lumpy. Continue whisking while adding the grated cheese. Taste the mix to assure that the sauce has a rich cheesy taste. Add the reserved scallops to the frying pan. Sprinkle cheese on the top but do not mix this cheese with the underlying mix. Place the frying pay under the broiler for about 5 minutes or so watching till the top cheese bubbles up to a pleasant brown color.

Implements
frying pan that can accept
broiling in the oven

Comments
This is one of our favorites and we use it frequently. Rice is a good companion since the sauce runs through the rice and flavors it with the cheese/scallops. The rice should be started first since it takes longer. A green salad with a light dressing is an excellent companion. A dry white wine is a must with this fine and simple meal. When clean-up time comes, there is only one frying pan and the dishes you ate on to clean up.

Gratin of Cod with Grated Vegetables (Steven and Jessie)

Ingredients
11/2 lb cod fillets, cut into 8 pieces
7 Tbs butter
1 medium grated onion
3 medium grated carrots (about 3/4 cup)
6 oz grated celeriac (peel outer layer first)
6 slices white bread with crusts removed
Salt and pepper
Chopped fresh parsley
About 1/4 cup dry breadcrumbs

Directions
Melt half the butter in a skillet and add the grated onion, carrots, and celeriac. Stir everything together over low heat for 10 to 15 min until stewed but not browned.

Butter a large shallow baking dish and line the bottom with the bread slices. Arrange the fish pieces on top, season with salt and pepper, then spread over the vegetables. Sprinkle with the parsley and bread crumbs and dot with small bits of the butter. Bake in a preheated 350o oven for about 40 min or until the fish is cooked and the topping is golden brown.

Implements
Skillet, baking dish

Comments
Celeriac is also known as celery root and can usually be found in stores like Fresh Fields or Whole Foods. It looks kind of funky but definitely adds something.

Prawns in Lime Coconut Sauce (David)

Ingredients
¼ cup shredded coconut (I keep this in the freezer for handy use on many dishes)
1 lb raw prawns
1 Tbs oyster sauce
1 cup coconut milk
1 cup water
2 stems lemon grass (white part only), finely chopped
1 Tbs lime juice
1 tsp hot chili sauce or 2 tsp chopped red chili – or spice to taste
2 tsp fish sauce
1 tsp soft brown sugar
½ cup sliced fresh basil – more is okay too
Rind of 2 limes

Directions
Spread the coconut on an oven tray and toast it in a slow 300 deg. F oven. Watch carefully. I do this in a toaster oven. Shake the tray occasionally. About 10 minutes.

Peel and devein the prawns. You could also buy precooked frozen prawns – just cook them less.

Combine coconut milk, water in a large sauce pan and slowly bring to a boil. Add lemon grass, lime juice, chlli sauce, fish sauce, oyster sauce, and sugar and simmer for 12 minutes.

Add prawns and cook until they turn pink – around 5 minutes

Just before serving, mix in the slivered basil leaves.

Sprinkle toasted coconut on top and long threads of lime rind before bringing to the table steaming hot.

Serve over short grain brown rice or white Japanese sticky rice.

Implements
Large sauce pan
Wooden spoon

Comments
Can add crushed garlic if you like at the very end with the basil – no need to sauté it first. I use Sriracha Hot Chili sauce in lieu of chili peppers. It is found in the Asian food section (any good Louisiana chili sauce will work too) and is easier to control than actual chili peppers to adjust the temperament of the food. If you really like coconut, use less water and more coconut milk.

Preparation Time: 20 minutes
Cooking time 30 minutes
Serves 4

Braised Fish with Hot Bean Paste (Allen and Nirelle)

Ingredients
1 1/2 pounds fish

A
1 Tbs hot bean paste
1 Tbs each of chopped green onion, ginger root, garlic

B
1 Tbs soy sauce
1/2 Tbs sugar
1/2 Tbs white vinegar
salt
1 1/2 cups water

C
1Tbs cornstarch
2 Tbs water

D
3 Tbs chopped green onion

Directions
If using a whole fish make diagonal cuts along spine to allow sauce to permeate fish.
Heat wok and add 4 T oil. Swirl oil around wok. Fry fish until golden on both sides, then remove and set aside.

Add more oil to wok if necessary. Stir fry (A) until fragrant. Return fish to wok.

Add (B), cover, and cook for 4 minutes. Remove fish and reduce sauce to about half the original volume. Add (C) and stir. Add green onion and drizzle over fish.

Comments
The original recipe calls for whole carp but who wants to eat carp. I have made it successfully with haddock and tilapia. Sea bass or stripped bass would be good, too. I have made this recipe for the two of us and used half portions and that worked fine.

The fish is actually boiled after frying. Be careful not to overcook the fish. If the fish is whole and thick, it may have to be turned half way through so that it is evenly cooked. And the boiling time has to be adjusted accordingly. For example the recipe calls for boiling a whole carp (ugly!) for eight minutes, but for the thin fish such as telapia, four minutes is plenty. If you are not careful the fish will disintegrate as you lift it out of the wok and the result will be fish sauce, not whole fish topped with a wonderful, aromatic gravy. That's ok too. Just dump it unceremoniously over pasta and serve it to such children you may have who are as yet naive.

Typically hot bean paste is labeled as "with Chili" not as "hot".

Quickie Tunafish Pancakes (Deb and Phil)

Ingredients
6 oz can of chunk light tuna in oil (Tuna in water does not work as well)
1 egg, lightly beaten
1/4 tsp onion powder or finely grated onion
Several grinds of pepper, to taste
Diced small scallion
1/8 cup finely ground breadcrumbs

Directions
Mix the above together and fry as tablespoon-sized pancakes in hot peanut oil. Turn when golden brown, and repeat. Recipe can be scaled up and other types of vegetables, like mushrooms, can be added. A spicy version can also be made by adding red pepper flakes, to taste.

Implements
Bowl
Frying pan
Spoon
Knife/cutting board

Comments
Much beloved by kids.
Leftovers: Good cold in sandwiches.

Shrimp Scampi (Jessie and Steven)

Ingredients
1 pound large shrimp
1/4 cup olive oil
1 tsp finely chopped garlic
1 Tbs chopped parsley
Sprinkle crushed red pepper flakes
1/4 tsp oregano
1 Tbs bread crumbs
Salt and black pepper to taste

Directions
Preheat the broiler to high. Peel the shrimp but leave the end of the tail. Rinse and pat dry. Add remaining ingredients to the shrimp and stir to coat evenly. Arrange shrimp in single layer in pan and place under broiler about 3 to 4 inches from heat. Broil about 5 minutes (it’s not necessary to turn them).

Implements
Broiling pan

Comments
This a great dish for last minute guests.

Spicy Stir-fried Prawns (Allen and Nirelle)

Ingredients
A
1 1/3 pounds prawns
1T cornstarch
oil for frying

B
2T chopped green onion
1T chopped ginger root
1/2 T minced garlic
1 tsp hot bean paste
1T fermented rice wine or cooking wine
4T ketchup
1/2 T sugar

C
salt
1/2 T cornstarch
1 cup water

Directions
Rinse, shell and devein prawns
Coat prawns with cornstarch
Heat wok, add oil
Deep fry prawns for 2 minutes, remove, drain
Discard oil in wok, reheat wok, add 2 T olive oil
Stir fry (B) until fragrant
Add (C) and bring to boil
Add prawns, stir briefly and transfer to platter


Comments
I coat prawns by shaking them in a bag with the cornstarch. Adjust cooking time for size of the prawns. Adjust boiling time to achieve degree of sauce thickening you like.

The number of people fed by this quantity varies from four to twelve depending on a) whether you are Chinese or American, b) what else is on the menu, c) whether or not you are using chop sticks and d) how many people around the table maintain a Kosher diet.

Leek is a good substitute for green onion. And using good hot bean paste is critical. I have been using Soy Bean Paste with Chili made by Lan Chi. Typically hot bean paste is labelled as "with Chili" not as "hot".

Nestor’s Ceviche (Paul and Betsy)

Ingredients
1 lb. tilapia, bonito or other white fish
Juice of 1 lb. Key limes (do not substitute)
2 cloves minced garlic
1 med. Purple or red onion, chopped into small pieces
½ lb. potatoes, cut into lg. chunks
½ lb. sweet potatoes, cut into lg. chunks
3 ears sweet corn
Cilantro & lettuce for garnish
Hot sauce (opt., but recommended)
Salt and pepper to taste
2 T. sugar

Directions
Cut tilapia into ½ inch cubes. Submerge fish in lime juice in a glass bowl (don’t use a metal bowl). Marinate for 2 hours, stirring occasionally with a wooden spoon. Then add garlic, salt and pepper. Toss onions in sugar, rinse and set aside. Boil potato and sweet potato until cooked, but firm. Note that the sweet potato takes less time to cook. Boil corn 1 minute, then slice ear into 6 pieces. Arrange lettuce on platter. Add fish, sprinkle with onions and cilantro. Adorn with vegetables.

Comments
really from our Peruvian friend, Nestor Madalengoitia. Key limes really work best. They are smaller and stronger than regular limes. This should be a colorful dish.

Shepherd's Pie (Allen and Nirelle)

Ingredients
12 oz fish
A) 1/4 cup carrots
1/4 cup onions
1/4 cup celery
B)1/4 cup snow peas
1/2 cup mushrooms
1/2 cup plum tomatoes
thyme
C) 1 1/2 tbs fresh parsley
D) 1/4 cup breadcrumbs
salt and pepper
Mashed potatoes or Basmati rice

Directions
Saute A on medium for 2 minutes
Add 1/4 cup water and stew until water gone.
Add B and cover and cook awhile.
Add fish and spices and cook covered on medium for 8 to 10 minutes or until
fish is tender.
Add C, break up fish and gently mix all ingredients.

While doing all that you have made mashed potatoes with, say, six medium sized beauties. Alternatively you cooked 2 cups of Basmati rice.

Now butter an ovenproof dish, line bottom with mashed potatoes or rice, add mixture, cover with mashed potatoes or rice using a spatula to good advantage and finally sprinkle breadcrumbs and dots of butter on top.

Finally, whew, bake at 375F for 30 minutes. Serve HOT. It is not really such a big deal to prepare after you have done it once. The tough part is spreading the mashed potatoes on top. They have to be loose enough to spread. And placing the dots of butter on has always been a problem for me. I haven't figured out how to get the butter off my finger and on to the soft topping. If you manage that it’s a go.

Comments
This shepherd likes fish. Sea bass works well. And pretty much it is a one dish meal although some hummus with cukes and carrots or a light salad complements the dish.

Sea Bass Fillets Pacific (Ed and Eva)

Ingredients
About .4# bass fillet roughly 1 1/2” thick per person
Lemon or lime juice
Flour
Sesame seeds
Butter
Salt and pepper

Directions

1. Marinate about one hour in lemon or lime juice.

2. Coat fish with flour and then in the original marinate. The purpose of this is to create a gluey surface to enable you top coat the fish with a generous amount of sesame seeds.

3. Saute’-10 min./.inch in olive oil. Turn over once. Each side should end up with a slightly browned coat of sesame seed.

4. While cooking the fish, make some lemon butter by melting the butter in a small pan and then combining this with lemon juice. Season with salt and pepper to taste. If you wish to avoid the use of salt, that is ok because there is probably enough in the lemon butter.

5. When the fish is done, place it directly on each person’s plate-ideally pre-heated, and then pour the melted lemon butter over the fish.

6. YUM YUM

Pan Seared Scallops with Brown Butter, Hazelnuts, White Truffle Oil, and Asparagus (Wendy And Susan)

Ingredients
3 Tbs extra-virgin olive oil, divided
12-16 fresh jumbo sea scallops (about 1 ½ pounds)
salt and pepper
9 Tbs unsalted butter
2 tsp freshly squeezed lemon juice
1 ½ ounces coarsely chopped hazelnuts, toasted
2 Tbs chopped parsley, divided
White truffle oil (optional)
Frangelico (optional)
1 lb roasted fingerling potatoes
1 lb blanched asparagus

Directions
Roasting potatoes
Halve fingerlings lengthwise
brush or toss with olive oil
season with salt and peper
roast in a preheated 400-degree oven until fork-tender, about 15 to 20 minutes

Blanching asparagus
Wash and trim 1 pound
Cook in boiling salted water Justin until the asparagus turns bright green, about 2-3 minutes
Remove from boiling water
Plunge into an ice-water bath to stop the cooking.

Scallops
Heat a sauté pan until very hot (we use cast iron)
Add 1 tbsp olive oil
Season scallops lightly with salt and pepper
When oil is hot, add the scallops
Sauté until golden brown, about 2 minutes per side
Add the butter, lemon juice and hazelnuts
When the butter is browned, add half of the parsley, several drops of truffle oil, a splash of Frangelico, and the remaining 2 tbsp of olive oil
Remove scallops and keep warm
Toss the potatoes and asparagus in the brown butter sauce
Return the scallops to the pan


Comments
The week after this appeared in the Philadelphia Inquirer, a correction credited it to a famous chef in a famous restaurant. Unfortunately, we did not cut out the correction, so we regret that we cannot correctly attribute this delicious dish.