Branzino With Clams Leeks And Salsa Verde Recipes

Steps:

• Mince the anchovies, capers, garlic and red pepper flakes together on a cutting board, then sprinkle with 1 teaspoon salt and mash into a paste using the flat side of a chef's knife. Transfer to a food processor along with the parsley, mint and marjoram. With the motor running, drizzle in the olive oil and process until smooth; transfer to a medium bowl.
• Toast the fennel seeds in a skillet over medium heat, 3 to 4 minutes. Transfer to a cutting board and crush with the bottom of a small skillet. Combine with 1/4 cup of the herb mixture and the herbes de Provence in a small bowl. Put the fish fillets in a shallow dish and brush with the fennel seed-herb mixture. Cover and refrigerate 2 to 4 hours.
• Meanwhile, add the lemon juice, bell pepper and cucumbers to the remaining herb mixture. Cover and refrigerate until ready to serve.
• Heat 2 large nonstick skillets over medium-high heat. Brush the excess marinade off the fish. Working in batches, add the fish to the skillets, skin-side up, and cook until browned on the bottom, about 4 minutes. Flip the fillets, pressing with a spatula to sear the skin, and cook 2 more minutes. Serve with the herb salsa and lemon wedges.

Steps:

• In a large blender place the red onion, jalapenos, and lime juice start to puree by pulsing the mixture for 30 seconds to a 1 minute.
• With the blender running, start adding the parsley and cilantro in handful bunches, slowly so as not to crowd the blender. When the whole mixture is smooth, season with salt and pepper and set aside.
• Heat a large saute pan on high with 1 tablespoon of olive oil, when the oil begins to smoke add the sliced garlic and cook for approximately 30 seconds until the garlic slices are brown but not burned. Add the clams and cook for 2 minutes.
• Deglaze the pan with the white wine and clam juice, cover the pan and cook for 3 more minutes. Remove the lid and add the pureed salsa verde mixture stirring constantly in order to combine the clams, their cooking liquid, and the salsa verde thoroughly. Cook for 3 more minutes, season with salt and pepper and serve with grilled bread points.

Steps:

• Position a rack in the center of the oven and heat the broiler.
• Drizzle the kale with a little EVOO and season with salt, pepper and nutmeg. Arrange on a rack set over a rimmed baking sheet and broil until crisp, about 5 minutes.
• Warm a serving platter in a 250 degree F oven.
• Heat 1 tablespoon EVOO in a large skillet over medium-high heat. Sprinkle the fish with salt and pepper, then saute until just cooked through, about 3 minutes on each side. Douse the fish with the vermouth, then transfer to the platter and cover to keep warm.
• Return the skillet to the heat and toast the almonds over medium heat. Add the butter and cook until browned, about 3 minutes. Grate the zest of the lemon and add it to the browned butter, then squeeze in the juice from half the lemon. Stir in the parsley.
• Arrange the fish on a bed of crispy kale. Slice the remaining lemon half into 4 thin rounds and place one on each piece of fish. Spoon the brown butter sauce and the almonds on top.

Steps:

• For fish:
• Preheat oven to 400°F. Stir salt and 5 egg whites in large bowl, adding more egg whites as needed to form grainy paste. Press 1/4-inch layer of salt mixture (large enough to hold both fish) onto large rimmed baking sheet. Stuff cavity of each whole fish with half of herb sprigs and lemon slices. Place fish atop salt mixture on baking sheet. Pack remaining salt mixture over fish to enclose completely. Roast until thermometer inserted into thickest part of fish registers 135°F, about 20 minutes. Let stand 10 minutes.
• Meanwhile, prepare salsa verde:
• Using small sharp knife, remove peel and white pith from lemon. Working over bowl, cut between membranes to release segments. Cut each segment into 3 pieces. Add lemon pieces and next 6 ingredients to bowl.
• Using back of large spoon, gently crack open salt crust on fish. Lift and discard salt layer. Pull skin from top of 1 fish. Carefully lift top fillet from bones and transfer to plate. Lift and discard bones. Gently lift second fillet from skin and transfer to second plate. Repeat with second fish for a total of 4 plates.
• Spoon salsa verde over fish, leaving juices in bowl. Add arugula to bowl; toss to coat. Divide among plates.