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Pan-Seared White Fish, Roasted Pepper and Sage Sauce, Braised Vegetables


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Member since 2008

Serves 1-2 | Prep Time 15 | Cook Time 30

Ingredients

white fish filet
salt and pepper
vegetable oil
ground corriander

Sauce:
2 tbsp butter
half onion chopped
1 tbsp wine wine vinegar
2 red bell peppers
1 clove garlic
2 tbsp white flour
1 cup chicken stock
1 tbsp worchestershire sauce
1 tbsp lemon juice
1 sprig of sage
1/4 cup sweet cream
1 dash cayenne
1 dash smoked paprika
salt and pepper

Vegetables:
1 large zucchini
3 parsnips
2 large carrots
3 tbsp balsamic vinegar
1/4 cup chicken stock
1/4 cup white wine
salt and pepper
2 tbsp vegetable oil


Sauce:


roast red peppers in oven for 15 mins at 400 degrees


add chopped onions to a medium-heat skillet with all of butter


add all flour slowly, add salt and pepper to taste


heat until rue is light brown, and onions are transparent


add stock, vinegar, sage, roasted peppers, and crushed garlic clove


reduce by half


strain out peppers, onions, garlic, and sage


lower heat to low


add cream, paprika, cayenne, lemon juice, and worchestershire sauce


allow 5 mins for flavors to meld together


keep heated over low heat



fish:


season filets with salt, pepper, and corriander


heat skillet with oil on high


sear fillets for 5 mins each side, without disturbing


add fillets to sauce over low heat, and cover until serving



vegetables:


julienne carrots, zucchini, and parsnips


coat in balsamic vinegar, salt and pepper


heat pan to high with vegetable oil


add vegetables, and let caramelize, mixing occassionally


after 10 minutes add stock and white wine


lower heat to medium, reduce by half


remove vegetables



Serve with sauce coating the filets, and fresh sage


Pairs Well With


Notes

I think of the summer I spent traveling the coast of central Chile. I think of the intense sensations I would feel on my morning walks down the beach. The smell of ocean air the surrounded me. The feel of the crisp breeze against my skin. The sound of gulls cawing, and the fishboats' bells ringing as they come into shore from a night of angling. The cool sand under my feet, and the yells from a local market "congrio! congrio!, sole! sole!" I could smell the fresh fish hitting a sizzling skillet over a wood fire. This dish is my dedication to that summer.

The whitefish filets are from the northern lake michigan I bought from a local purveyor. The vegetables and herbs are from an organic urban garden in the West Town neighborhood.

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