ROASTED TROUT WITH HAZELNUT GREMOLATA
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the top third of the oven and preheat to 450 degrees F.
- For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, lemon juice, lemon zest and the salt. Mix well to combine.
- In a medium bowl, toss together the mushrooms, squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt. Spread the mixture on a rimmed baking sheet and roast for 12 minutes or until the squash is tender and beginning to brown. Remove the vegetables from the oven and preheat the broiler to high.
- Using a sharp knife, make 3 diagonal slashes on the skin side of each trout fillet. Season the fillets evenly with the remaining 1/2 teaspoon salt and rub each one with 1/2 teaspoon of the oil.
- Place the fillets, skin side up, on top of the roasted vegetables. Broil for 8 to 9 minutes or until the skin is lightly browned and crisp and the flesh is cooked through but still moist.
- Place some of the vegetables on each serving plate and top with the fish. Serve topped with the gremolata.
PAN-FRIED TROUT
Steps:
- In a wide flat dish, combine the bread crumbs, garlic, parsley, oregano, red pepper flakes, zest of 1 lemon and salt, to taste.
- In a small bowl, mix together the mustard and the juice of 1 lemon. Brush both sides of the trout with mustard mixture. Coat the fish on both sides with the seasoned bread crumbs and press firmly to adhere the crumbs to the fish.
- Preheat the oven to 250 degrees F.
- Coat a large skillet with about 1/4 to 1/2-inch of olive oil and bring to a medium-high heat. Add the fish to the pan, skin side down, and cook the fish 2/3's of the way, about 6 to 7 minutes. Carefully turn the fish over and cook the other side until the fish is brown and crispy, about 2 to 3 minutes. Remove the fish from the pan and drain on paper towels. You will probably need to work in batches to do 4 fish. After the first batch is done and dried on paper towels reserve it on a rack in a warm oven.
- When all the fish has been fried, remove the oil and any brown bits from the pan. Add the butter and remaining lemon juice and swirl to combine as the butter melts. Season with salt, to taste, and reduce by about half. Transfer the fish to a serving platter, drizzle with the butter lemon sauce and serve.
- What a fishtale!
SEARED RED CABBAGE WEDGES
This recipe, given to me by cookbook author Clifford A. Wright, is incredibly easy to make. Don't be afraid to use high heat, and be sure to allow the cabbage to color in the pan before turning it. The seared flavor of the cabbage is so appealing it is almost addictive.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, side dish
Time 15m
Yield Serves six to eight
Number Of Ingredients 4
Steps:
- Heat the oil over medium-high heat in a heavy cast iron or nonstick frying pan. When it is very hot, place as many cabbage wedges as will fit in one layer in the pan. Cook for three to five minutes until golden brown on one side. Using tongs or a spatula, turn over and cook on the other side until tender, nicely browned and crispy on the edges, about five minutes. Season generously with salt and pepper, and serve hot.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 177 milligrams, Sugar 3 grams
RED SPLIT LENTILS WITH CABBAGE (MASOOR DAL AUR BAND GOBI)
Make and share this Red Split Lentils With Cabbage (Masoor Dal Aur Band Gobi) recipe from Food.com.
Provided by LPod1131
Categories Lentil
Time 2h
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Pick over, wash, and drain the lentils.
- In a heavy-bottomed pot, bring the lentils and water to a boil, skimming off any scum that rises to the top. Stir in the turmeric. Cover pot, with lid slightly ajar, and simmer over low heat for 1 1/4 hours, stirring occasionally.
- While the lentils are cooking, heat the oil in a frying pan over medium heat. Add the cumin seeds and cook for 3 to 4 seconds, then add the garlic. Once the garlic pieces start to brown, add the onion, cabbage and green chilies. Cook the cabbage mixture, stirring often, until it starts to brown. Stir in 1/4 teaspoon salt. Turn off the heat.
- After the lentils have cooked for 1 1/4 hours, add and stir in the tomato, the ginger, and 1 1/4 teaspoon salt. Cover and continue to cook for 10 minutes. Add the cabbage mixture. Stir to mix and allow to simmer uncovered for a few minutes to reheat the cabbage.
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