CHAR-GRILLED VEAL TENDERLOIN WITH SUN-DRIED TOMATO, BASIL BEURRE BLANC SAUCE
Steps:
- For the marinade: Mix the above ingredients together, add veal tenderloin and refrigerate for 24 hours.
- Preheat grill. Let veal marinate overnight. Cook for 2 minutes on each side or until medium-rare medium.
- For the sauce: In a small sauce pot add garlic, shallots, basil, sun-dried tomatoes, lemon juice, white wine and cream. Heat mixture until it has reduced by half. Pull reduction off heat and whisk in whole butter then add veal stock, salt, and pepper.
- Slice veal and top with sauce.
CHAR-GRILLED VEAL TENDERLOIN WITH SUN-DRIED TOMATO, BASIL BEURRE BLANC SAUCE
Provided by Food Network
Time 44m
Yield 1 serving
Number Of Ingredients 16
Steps:
- Mix the marinade ingredients together, add veal tenderloin and refrigerate for 24 hours.
- Preheat grill. Let veal marinate overnight. Cook for 2 minutes on each side or until medium-rare medium. In a small sauce pot add garlic, shallots, basil, sun-dried tomatoes, lemon juice, white wine and cream. Heat mixture until it has reduced by half. Pull reduction off heat and whisk in whole butter then add veal stock, salt, and pepper. Slice veal and top with sauce.
GRILLED ARCTIC CHAR WITH HORSERADISH CREMA
This recipe, from the chef Nick Anderer of Marta in Manhattan, pairs simply seasoned arctic char fillets (feel free to use salmon instead) with a bright, delicious crema with lemon and spicy horseradish. Make sure your grill grates are both clean and very hot before you put down the fish; that will help keep your fish from sticking. You'll also want a large grill spatula for flipping (not tongs) to get under the fish and help you carefully flip the fillets and keep them intact.
Provided by Jeff Gordinier
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the horseradish crema: Peel horseradish with a vegetable peeler and coarsely grate. Combine grated horseradish with sour cream, Dijon, chives and dill in a medium bowl and mix well. Season crema with lemon juice and salt to taste. (Crema can be made in advance; chill until you are ready to serve.)
- Heat grill to medium-high heat if you are using gas; if you have a charcoal grill, you want a nice hot bed of coals.
- Coat fish well with olive oil and season with salt. Set fish on the grill skin side down and cook, covered, until the flesh of the fish begins to turn opaque and the skin is crisp, 3 to 5 minutes. Use a grill spatula to carefully flip the fish and finish cooking to medium, about 2 minutes more.
- Spread horseradish crema on a serving platter or individual plates and place cooked fish on top with the skin side up. Garnish with dill and lemon wedges. Serve extra crema on the side.
Nutrition Facts : @context http, Calories 578, UnsaturatedFat 22 grams, Carbohydrate 7 grams, Fat 44 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 16 grams, Sodium 711 milligrams, Sugar 6 grams, TransFat 0 grams
BROILED ARCTIC CHAR WITH MARINATED CUCUMBER AND RADISH SALAD
As a rule, I stay away from making specific time promises because everyone moves at a different pace, and life gets in the way of a "20-minute recipe." But! I'm going to break my own rule and say that in 20 minutes or less you can have dinner on the table.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the cucumber, radishes, oil, lemon juice, dill, poppy seeds, 1 teaspoon salt and 1/2 teaspoon pepper. Let sit, tossing occasionally, until the cucumbers and radishes soften slightly, 10 to 15 minutes.
- Meanwhile, cook the fish. Preheat your broiler to high. Line a baking sheet with aluminum foil and place the fish on top. Season with the cayenne pepper and 1 teaspoon each salt and black pepper. Broil until just barely opaque throughout, 3 to 5 minutes. Watch them like a hawk! They cook faster than you think and thin pieces cook super quickly.
- Serve the fish with the cucumber radish salad, sprinkled with dill, salt and black pepper.
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