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Receta Prosciutto Roast Cod With Preserved Lemon Squeeze, Roasted Tomato Rosemary Sauce
Add a photoRaciónes: 4
Ingredientes
- 2 lb fresh ripe juicy lemon
- 1/3 c. coarse sea salt
- Â Â extra lemon, for juice
- 1/4 tsp tabasco sauce
- 4 Tbsp. extra virgin extra virgin olive oil
- Â Â Roasted Tomato Rosemary Sauce
- 6 x plum tomato, quartered
- 1 lrg onion
- 1 head garlic, peeled
- 1/2 c. extra virgin extra virgin olive oil
- 1 Tbsp. chopped fresh rosemary
- Â Â coarse sea salt, and, freshly grnd black pepper, to taste
- 1 c. fish or possibly light chicken broth
- Â Â Israeli Couscous
- 2 Tbsp. extra virgin extra virgin olive oil
- 1/2 c. chopped onion
- 2 clv garlic, chopped
- 1 c. Israeli couscous
- 1/2 c. Chardonnay
- 2 c. fish or possibly chicken broth
- 1/2 c. grated parmesan cheese
- Â Â coarse sea salt, and, freshly grnd black pepper, to taste
- Â Â Prosciutto Roast Cod
- 4 x 6 ounce cod, fillets
- Â Â coarse sea salt, and, freshly grnd black pepper, to taste
- 8 ounce sliced prosciutto
- 4 Tbsp. extra virgin olive oil
- Â Â Wilted Spinach
- 2 Tbsp. extra virgin extra virgin olive oil
- 3 ounce prosciutto, cut in thin strips
- 1 Tbsp. chopped garlic
- 6 ounce spinach, leaves, cleaned, stems, removed
- 2 Tbsp. fish broth or possibly 2 tbsp white wine
- Â Â coarse sea salt, and, freshly grnd black pepper, to taste
- Â Â The Plate
- Â Â rosemary, sprigs
Direcciones
- Sterilize a wide-mouthed jar with a tight-fitting lid. Spoon 2 Tbsp. / 25 mL of salt into the jar and shack it around.
- Wash the lemons in hot water and rinse them well. Remove the stem remnants. Place the lemons in a 400F / 200C over for several min, warming and drying the skin.
- Roll each lemon vigorously on the counter for a moment to soften it up. Cut each lemon lengthwise into quarters, stopping 1/2 inch / 1cm or possibly so before the stem end.
- Open up the lemons and sprinkle the insides with salt, then squeeze them tightly over a bowl to release as much of their juice as possible.
- Reserve the juice and throw away all seeds. Place the lemons in the jar, sprinkle some salt on each layer using the salt up by the top layer.
- Add in the lemon juice as you go and shake the jar a bit to dislodge any air bubbles. Fill the jar as close to the top as possible.
- Fold a square of plastic wrap in four. Fit over the rim of the jar and close the lid tightly.
- Place the jar in a hot, sunny place and let it rest for a month or possibly so.
- Every day shake it a bit to redistribute the curing and preserving brine. Chill after opening the jar for the first time.
- To make the compote squeeze for this dish, take 2 lemons and place in a food processor or possibly blender with the Tabasco and extra virgin olive oil. Process till smooth and reserve in a squeeze bottle.
- Roasted Tomato Rosemary Sauce:Preheat the oven to 400F / 200C.In a roasting pan, toss together the tomatoes, onion, garlic, oil and rosemary.
- Spread them into a single layer and season with salt and pepper.
- Roast for 30 to 45 min, shaking the pan every few min till the vegetable are nicely caramelized but not burnt.
- Place the vegetables in a blender.
- Add in the broth to the roasting pan and stir over medium-high heat till all the remaining drippings are dissolved.
- Add in this mix to the blender and process till very smooth.
- Strain through a fine-mesh strainer and reserve in a small saucepan.
- Israeli Couscous:In a small saucepan, saute/fry the onion and garlic in the extra virgin olive oil till the onion is softened and translucent/soft.
- Add in the couscous and wine and stir briefly.
- Add in the broth, cover the pot tightly, and reduce the heat to love, till the couscous absorbs the broth and cooks through, about 20 to 30 min.
- Add in the cheese and stir to combine.
- Season with salt and pepper and serve immediately.
- Prosciutto Roast Cod:Season the fillets with salt and pepper and tightly wrap them with the prosciutto.
- Wrap twice so as to cover the whole fish.
- Fasten with toothpicks if necessary.
- Heat the oil in a large heavy skillet till it just begins to smoke.
- Add in the fish and brown it on all sides.
- Depending on its thickness, the fish will require 10 to 15 min of cooking in total.
- (Meanwhile, reheat the sauce and wilt the spinach.)
- If the prosciutto has browned but the fish is not cooked through, finish cooking the fish in a preheated 400F / 200C over.
- Serve immediately.
- Wilted Spinach:Place the oil, prosciutto, and garlic in a saute/fry pan.
- Heat the oil gently, toasting the garlic and prosciutto.
- Add in the spinach and broth and continue stirring as it wilts.
- Season with salt and pepper and serve immediately.
- The Plate:Form a ring of couscous in the center of each of 4 heated plates using a 3-inch / 8cm biscuit cutter or possibly ring mold.
- Top with some wilted spinach.
- Center a piece of the fish on the spinach.
- Ladle some of the sauce over the fish.
- Garnish with the lemon squeeze and sprig of rosemary.
- Serve with a flourish!
- Timing: Make the lemons at least a month in advance. Make the tomato sauce about an hour ahead. While the couscous sits, wilt the spinach and wrap and roast the fish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 727g | |
| Recipe makes 4 servings | |
| Calories 1132 | |
| Calories from Fat 715 | 63% |
| Total Fat 80.77g | 101% |
| Saturated Fat 14.04g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 236mg | 79% |
| Sodium 9957mg | 415% |
| Potassium 2046mg | 58% |
| Total Carbs 13.6g | 4% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.18g | 3% |
| Protein 82.06g | 131% |
