Butter Poached Tripletail With Braised Leeks Blackened Butternut Squash And Sauce Nantua Recipes

Steps:

• Combine everything but the butter in a small bowl and mix until well blended.
• Add 1 1/2 teaspoons of the spice mixture to the softened butter and blend completely. (Reserve the remaining spice mixture for another use.)
• Lay a piece of plastic wrap on a work surface. Place the spiced butter on the lower third of the plastic in a 2- to 3-inch-wide oblong shape. Gently wrap the shorter end of the plastic up and over the butter, using it to help shape and roll the butter into a log. Twist the ends of the plastic closed, like a hard-candy wrapper. Chill until firm, at least 30 minutes, preferably 1 hour.

Steps:

• Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
• Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
• Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.

Steps:

• Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
• Melt butter in a large skillet over medium heat. Add leeks to pan and arrange cut side down in a single layer. Cook until softened and light golden, 3 to 4 minutes. Turn leeks and cook on the other side until softened, 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add stock and wine, stirring to deglaze pan. Cook for 1 minute. Bring to a boil, reduce to a simmer, and cover with a parchment paper round. Cook until the leeks are tender when pierced with a knife, about 15 minutes.
• Remove parchment, raise heat, and cook until liquid is reduced, about 1 to 2 minutes. Sprinkle with coarse salt and parsley; serve.

Steps:

• Heat oil in a large skillet over medium-high. Cook squash, a cut side down, until browned underneath, about 3 minutes. Turn onto other cut sides and cook, undisturbed, until browned, about 3 minutes. Transfer to a plate.
• Reduce heat to medium-low and add shallots, garlic, and ginger to same skillet. Cook, stirring often, until translucent and fragrant, about 3 minutes. Stir in coconut milk, salt, chile powder, cayenne, and turmeric. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to medium-low; return squash to skillet and spoon some sauce over. Cover and cook until squash is fork-tender, 20-25 minutes.
• Meanwhile, toast almonds in a dry small skillet over medium heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate and let cool.
• Remove squash from heat, uncover, and squeeze lime juice over. (If oil starts to separate from sauce while squash sits, gently whisk to emulsify before serving.) Top with almonds and cilantro. Serve with rice if desired.

Steps:

• Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.
• Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender - a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.

Steps:

• In a large saute pan, heat 1/4C water and juice of 1 lemon over medium heat. Add leeks in an even layer; cook until softened. Add 2T butter; cook until butter is melted and enough water evaporates to form an emulsion. Season to taste with salt.
• In a large bowl, prepare an ice bath. In a large pot, add 2-3 quarts water. Bring to a boil over medium-high heat. Add squash and blanch for 3 minutes in boiling water. Transfer squash to the ice bath to stop cooking; drain when cool and pat dry.
• Season squash with salt to taste and blackening seasoning. Heat a cast-iron skillet over high heat. Add squash; sear until caramelized, about 3-4 minutes. Let cool. Cut into bite-sized cubes.
• Season fillets with salt. In a wide saute pan, bring remaining 1C water and remaining juice of 1 lemon to a boil over medium-high heat. Reduce heat to a simmer, and place fillets in pan. Steam, uncovered, until fish is about halfway cooked, and liquid is reduced to about 1/2C, about 4 - 6 minutes. Swirl in remaining 1C butter, 2T at a time, adding more liquid if needed to maintain emulsion. Baste fish with butter repeatedly until fish is fully cooked, about 4 minutes. Add chives, and season butter with salt. Spoon Sauce Nantua into a wide bowl. Reheat leeks and squash. Spoon vegetables into center of bowl. Place fish over vegetables, and baste with a little lemon chive butter from pan. Garnish with green onion, celery leaves, and shaved fennel, if desired.
• SAUCE: In a medium saucepan, heat a thin layer of oil over high heat. Add shrimp heads; saute until evenly pink. Add celery, carrot, and onion; cook until softened, about 2 minutes. Add tomato paste, and stir to evenly distribute. Stir in wine, and cook for 2 to 3 minutes, scraping browned bits from bottom of pan with a wooden spoon. Add garlic; cook until wine is reduced by half. Add cream, and bring to a boil; reduce heat, and simmer for 20 minutes. Remove from heat. Let cool slightly. Puree mixture using an immersion blender or in batches in the container of a blender. Strain through fine-mesh sieve. Season to taste and add lemon juice.