As you know by now, I like to play Iron Chef at home for my own amusement. I believe cooking without a plan keeps me sharp and allows me to come up with new ideas that I draw upon down the road.
Last night, I was randomly brought home turbot fillets, broccolini, yellow pepper, grapefruit and savory. Since it was 8 pm, I needed to get something together quickly.
Turbot and brown butter is a classic combination, as well as quick and easy to do. I used a tablespoon of butter and gently heated it until brown. I seasoned the turbot and sauteed it on high heat for 3 minutes a side.
I blanched the broccolini and then sauteed it in garlic, salt, pepper and olive oil for a minute.
Roasted pepper sauces are an easy way to go and are very quick, believe it or not. I blistered them on a gas stove top flame, charring on each side. I did not peel the skin, as I firmly believe the char flavor is something that shouldn't be tossed away. I pureed the pepper with a little olive oil, salt, pepper and a pinch of the savory.
Considering I'd spoon some of the brown butter onto the fish, I wanted to dice the grapefruit for a sharp, acidic counterpoint to the nutty butter flavor.
Believe it or not, we were eating by 8:40.
The Author, you - genius...
[url=http://taxi-crimea.com]we beg pardon[/url] http://taxi-crimea.com
Well, thanks!
Posted by: TeniEneby | November 05, 2007 at 08:45 AM