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Ingredientes
- Â Â with Asparagus, Radish and Lemon Vinaigrette
- Â Â Four (5-oz) Spanish mackerel fillets (boneless, skin on)
- 6 ounce canola oil
- 1 ounce whole butter
- Â Â salt, pepper and flour for dredging 2 tsp. of grnd coriander
- 1 sm bunch pencil asparagus (trimmed, blanched and shocked)
- 1 x seedless cucumber (cut into 1/2" x 1/2" x 2" batons)
- 1 bn radishes with tops removed, halved and lightly saute/fry`ed
- 1 x lemon juiced, zest removed and reserved
- 1 stalk lemongrass finely sliced
Direcciones
- 1. Infuse 4 ounces canola oil with lemon grass and lemon zest by bringing almost to a simmer on range and allowing to cold(overnight, if you like).
- 2. Make a vinaigrette by combining 1 egg yolk, 1 tsp. mustard, 2 Tbsp. water, lemon juice, 1 Tbsp. white vinegar. Salt and pepper to taste. Whisk in a small bowl (or possibly in bottom of blender) till frothy, add in strained lemon-infused oil in slow steady stream till well blended and creamy.
- Assembling
- 1. Roast fish by heating large non-stick pan till quite warm. Add in 2 Tbsp. oil, season fish with salt, pepper and grnd coriander, then dredge in hour. Saute/fry till brown, first on flesh then skin side, drain excess oil, baste with butter.
- 2. Heat vegetables with butter, 2 Tbsp. water, salt, pepper, and arrange attractively on a plate. Place fish over 1/3 of vegetables and drizzle vinaigrette around all.
- 3. Garnish with minced dill and dill sprigs.
- PASTA dESTATE
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 455g | |
| Calories 1743 | |
| Calories from Fat 1709 | 98% |
| Total Fat 193.43g | 242% |
| Saturated Fat 27.15g | 109% |
| Trans Fat 0.68g | |
| Cholesterol 61mg | 20% |
| Sodium 207mg | 9% |
| Potassium 457mg | 13% |
| Total Carbs 7.25g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.13g | 3% |
| Protein 1.84g | 3% |
