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PENNE ARRABBIATA
Penne in spicy tomato cream sauce
pre heated pan
2T olive oil
add...
2t shallots-minced
2t garlic-minced
pinch of crushed red pepper
saute until golden
add 1/2 C red wine and cook until the pan is nearly dry
add to the pan a pinch of sugar
4oz cream-cook for 30 seconds
then add 8oz of tomato sauce
cook this mixture until it thickens a bit
then add half of a one pound package penne (cook it first!) to the pan
toss it, plate it, eat it.
Adjust things like sugar and crushed red pepper to
your liking.
Serves two people
POTATO ENCRUSTED SALMON
coating for the fish
1 potato peeled (russet)
1 T dijon mustard
1/4c chopped dill
salt and pepper-to taste
2 egg yolks
1 C bread crumbs
the fish
4 eight oz salmon filets
the sauce
2 C pinot noir
1 garlic clove
1 rosemary sprig
1/2 t sugar
In saucepot combine all ingredients and reduce to 1/2 C.
Strain and serve hot with fish
1. Boil potato until soft, mash with fork and add mustard, dill, egg yolks and salt/pepper
2. Season the fish with salt/pepper and press potato mixture onto "presentation side"
3. Coat with bread crumbs
4. Heat saute pan over medium heat, add vegetable oil, once hot sear the coated side of the fish
5. Turn fish over and place in a 350 degree oven until it reaches the desired doneness
6. Serve with wine reduction sauce and a fresh sprig of dill
Smoked Salmon and Rainbow Trout Roulades
With Riesling Braised Roasted Fennel and Pancetta
What You Need For The Fish
8ea 3oz filets of rainbow trout (skin off)
8ea 1oz slices of smoked salmon
Salt and Pepper to taste
Flour for dredging
Olive oil for sautéing
What You Need For The Braised Fennel
2T olive oil
1 bulb fennel, sliced into thin strips (white part only*)
2oz cooked, sliced pancetta-crumbled
1/4C Riesling wine
Salt to taste
Crushed red pepper to taste
*save the green part for garnishing
PREHEAT OVEN TO 375
Braising the Fennel
1-heat oil in skillet over high heat
2-add fennel, stirring occasionally until soft and somewhat carmelized (browned)
3-away from the flame, pour in wine, add pancetta, salt and red pepper, stir
4-place pan in oven for 10-15 minutes
5-remove from oven and set aside
Cooking the fish
1-Lay 1 trout filet “face down” on a clean surface
2-top with one slice of smoked salmon and roll them together from tail to head
3-set aside and repeat until all 8 are done
4-sprinkle all rolls with S+P, coat lightly with flour
5-Large skillet-heat olive oil-medium high heat
6-saute the fish rolls four at a time, apprx 2 min each side, transfer to parchment lined cookie sheet
7-place cookie sheet in the oven and cook 5-10 minutes until cooked through but not dry
Assembly
Serve two roulades (fish rolls) over your choice of starch: cous cous, orzo, rice pilaf
Top the fish with the braised fennel and drizzle with nice extra virgin olive oil-garnish with fennel fronds
Serves 4 people
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