HAPPY FATHER'S DAY DADDY!!!
Chilean Sea Bass and Morille
INGREDIENTS
5 morille (morel mushrooms), sliced
1 diced shallot
Butter
Chilean sea bass steak(s)
Fresh thyme
salt
fresh ground pepper
PREPARATIONS
Melt the butter in a pan.
In the meantime, wash and pat the sea bass dry.
Add the diced shallots to the butter with some pepper. Shortly after add in the morel and thyme (to taste).
Saute until yummy. Place the topping in a bowl and set aside.
Put some more butter and/or olive oil into the pan.
Saute the bass until done. You want it to get a nice little crispiness going on both sides but you may have to cover for a bit since these steaks are usually pretty thick. If you have to cut through the middle don't worry about the appearance, that is what toppings are for: creative presentation.
Enjoy!
Warm Mushroom Salad with Hazelnuts and Pecorino
Adapted generously from SmittenKitchen
Adapted generously from SmittenKitchen
INGREDIENTS
1/2 cup hazelnuts
2 tablespoons finely diced shallots
3 tablespoons madeira (original recipe calls for sherry)
9 tablespoons extra-virgin olive oil
2 pounds mixed mushrooms, cleaned and sliced
2 tablespoons unsalted butter
6 ounces arugula
A 1 cup mix of fresh herbs (optional) such as chives, tarragon
1 teaspoon fresh thyme
1 large sliced shallot
1/4 pound pecorino (I used toscano and it was perfect. I dont recommend romano-- even though I could eat that ish every day of my life-- because it is too strong and would overpower the subtle mushroom party)
2 tablespoons finely diced shallots
3 tablespoons madeira (original recipe calls for sherry)
9 tablespoons extra-virgin olive oil
2 pounds mixed mushrooms, cleaned and sliced
2 tablespoons unsalted butter
6 ounces arugula
A 1 cup mix of fresh herbs (optional) such as chives, tarragon
1 teaspoon fresh thyme
1 large sliced shallot
1/4 pound pecorino (I used toscano and it was perfect. I dont recommend romano-- even though I could eat that ish every day of my life-- because it is too strong and would overpower the subtle mushroom party)
PREPARATION
Preheat the oven to 375°F. Toast the hazelnuts on a baking sheet for 8 to 10 minutes, rolling them around once or twice to make sure they toast evenly. Rub nuts in a dish towel to remove skins then let cool. Chop the hazelnuts coarsely.
Whisk the shallots, vinegar, 1/2 teaspoon salt together in a bowl and let sit for five minutes (this will soften and almost pickle the shallots), before whisking in 5 tablespoons olive oil.
Heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter until the butter foams. Add half the mushrooms, half the thyme and season with salt and pepper. Sauté the mushrooms for about 5 minutes, until they’re softened but not limp (your cooking time will depend on the type of mushrooms you used).
Transfer mushrooms to a plate then repeat with the second half. When they are cooked, return the first half of the mushrooms to the pan then toss in sliced shallots, cooking for an additional 2 minutes.
Spread salad greens on a plate. Sprinkle fresh herbs on top, if using. Spoon hot mushrooms over the salad greens. Pour three-quarters of the vinaigrette in the sauté pan and swirl it in the pan until heated. Season it with 1/4 teaspoon salt and freshly ground black pepper. Pour over salad and toss carefully. Adjust to taste — you may need more salt, pepper, vinaigrette or even more sherry vinegar.
Use a vegetable peeler to shave cheese over the salad. Sprinkle with hazelnuts. Serve immediately.
I would definitely make each of these again. The salad was great and if you keep everything separate, would be a really yummy lunch to bring with you to work/ school/ whatever it is that you do!
