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Receta Manila Clam And White Bean Ragout With Parsley Sauce
by Global Cookbook

Manila Clam And White Bean Ragout With Parsley Sauce
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Ingredientes

  • 1 x Grouper fillet, skinless (7 oz) Kosher salt Fresh grnd black pepper
  • 1 ounce Extra virgin olive oil, up to
  • 1 ounce Extra virgin olive oil
  • 1 tsp Shallots, minced
  • 1/2 tsp Garlic, minced
  • 1 tsp Roasted red peppers, finely diced and sauteed
  • 1/2 c. Navy beans, fully cooked
  • 1/2 c. White wine
  • 1 tsp Fresh lemon juice
  • 7 x Manila clams
  • 1 tsp Italian parsley, minced Kosher salt Freshly grnd black pepper
  • 1 bn Italian parsley leaves
  • 6 ounce Extra virgin olive oil Kosher salt Freshly grnd black pepper

Direcciones

  1. Season grouper with salt and pepper. Heat oil in a nonstick pan.
  2. Sear grouper till golden. Turn fish and finish cooking.
  3. Ragout:Heat oil in small pot. Add in shallots, garlic, peppers; sweat vegetables.
  4. Add in beans, wine and lemon juice, bring to boil. Add in clams, cover, and steam till they open. Add in parsley, season with salt and pepper.
  5. Parsley Sauce:Blanch parsley in boiling salted water. Shock parsley in ice water; drain.
  6. Puree parsley in blender till smooth paste. Add in oil, puree till well blended. Season with salt and pepper.
  7. Plate Presentation:Spoon bean ragout into center of a bowl. Place clams around ragout. Place grouper on top of ragout. Drizzle with the parsley sauce.
  8. Yield: 1 serving