Pan Seared Bronzino With Mushroom Pan Jus Recipes

Steps:

• Blanch green garlic: In a small pot, bring 3 cups of water to a boil and generously season with salt until it has the salinity of seawater (about 3 tablespoons). Separate green parts of the green garlic from the light green and white parts. Roughly chop the greens and blanch them in the boiling water until tender, about 2 minutes. Meanwhile, finely chop 3 of the reserved green garlic stems, discarding the tips of the roots; set aside. Zest the lemon directly into the food processor.
• Compound butter: Once greens are tender, use a skimmer to scoop them into the food processor. Add the juice of the zested lemon, a pinch of salt, miso, and butter. Blend until smooth, about 1 minute, scraping down the sides halfway through. Fold in the white parts of the green garlic, and spoon compound butter into a small bowl. (Note: Compound butter will last up to a week in the refrigerator or a month in the freezer.)
• Mushrooms: Clean mushrooms by wiping them with a damp kitchen towel. Quarter them, stems and all. Set a pan over medium-high heat and add oil. Once it's smoking, add enough mushrooms to cover the pan without overcrowding. Add a pinch of salt, and toss to coat evenly. (Cook the mushrooms on their cut sides for better caramelization.) Once the mushrooms have shrunk a bit, about 1 minute, add remaining mushrooms. When they look caramelized, after about 3 minutes, lower the heat and add 2 tablespoons of compound butter. Toss to coat and continue to cook, about 1 minute. Serve immediately.

Steps:

• Heat a large skillet over medium-high heat. Place the branzino fillets on paper towels and dry well. With a sharp knife, score the skin of each fillet by making three shallow cuts on a slight diagonal. Sprinkle the fillets on all sides with the salt.
• Add the oil to the hot pan; then add the fillets, skin side down, being sure to lay the fish away from you in the pan. Press gently on each fillet to make sure the skin has full contact with the pan. Allow the fish to cook undisturbed for 3 minutes. Using a fish spatula, gently flip the fillets and cook for another 30 seconds. Remove the branzino to a platter, skin side up, and keep warm.
• To the hot pan, add the tomatoes, capers and olives. Cook for 1 minute, stirring with a wooden spoon. Add the white wine, reduce the heat to medium, and cook until the wine is reduced by half, about 2 minutes. Stir in the butter and parsley. Spoon the sauce over the branzino and serve.

Steps:

• Preheat the oven to 375 degrees F.
• To bread the chicken, blend the flour, salt and pepper in a small bowl. Then dust the chicken on both sides with the seasoned flour, coating well. In a saute pan over medium-high heat, add the grapeseed oil and allow to heat. Then add the floured chicken, skin-side down, cooking until slightly browned. This will take 4 to 5 minutes, then flip and repeat the process on the bottom side, again for 4 to 5 minutes. Once browned, finish the chicken in the oven until the internal temperature reaches 160 to 165 degrees F, about 6 minutes. Once cooked, remove from the oven, keep the chicken warm on a covered plate and discard any excess oil from the pan.
• Return the pan to medium heat, splash or deglaze with the wine, allowing to dissipate. Next, add the onions, stir and cook until the onions are slightly translucent, 3 to 4 minutes. Next, add the lemon juice and garlic, stir again and cook until warmed. Finally, remove from the heat, stir in the parsley and butter to finish the sauce. Serve over the chicken.

Steps:

• Slice baguette in half crosswise, then slice each half lengthwise in two, making bottom halves larger. Pull out and discard the insides so you have hollow bread shells. In a measuring cup or small bowl, whisk together vinegar and mustard. Whisk in olive oil until emulsified, then season with pepper. Brush some of the vinaigrette over the insides of the bread shells.
• In a bowl, stir together the tuna, capers, onion, and olives; stir in the remaining vinaigrette until well combined. Mound tuna evenly in the bread shell bottoms. Arrange tomatoes and basil leaves over tuna, then put tops of bread on. Squish down to compress ingredients: you want the bread to get soaked with the flavors. Wrap tightly in plastic wrap and parchment to transport. If made ahead, refrigerate up to 4 hours, wrapped.