[This post originally published 1/15/14 on whatmylovecooks.wordpress.com]
I asked Aaron what he would like to do for the recipe of the week and he replied, "Fish." I asked, "What kind?" He answered, "Not sure yet." So, he went to our trusty neighborhood Publix and found something he never cooked before: redfish. It is a common name for a group of deep sea/reef-dwelling fish with red skin (Red Snapper in our case) or even "red" meat (Sockeye Salmon is considered a redfish in the UK). It's not a fancy fish but light, affordable, and flavorful. He jazzed it up real nice and came up with a hearty fish dish perfect for these cold days upon us. The carrots and horse-radish dill potatoes (we found some beautiful grape sized baby golden potatoes) give the dish a fresh heartiness and the Forest Mushroom Cream Sauce...it's hard to capture it's true essence. It was very earthy and rich and creamy but because Aaron deglazed it with scotch there was also this subtle flower flavor and smell that really tied everything together. The earth and sweetness and cream had a unique savor I've never experienced before. And went so well with the vegetables and fish. He made enough for two and plated mine and his different from one another. I snapped a few shots from my Nikon but took the pictures you see here on my iPhone 5. I edited the pictures with my favorite post processing app VSCOcam. After we devoured the meal like animals, Aaron sat down like a real man and typed up all the ingredients and instructions below for me to post up! I don't edit (much at all) what he writes but I do read it. I noticed he listed "1 bottle Single Malt Scotch" as an ingredient. It is an ingredient but the whole bottle is not necessary for this dish. It's just good to have around. This is what my Love cooks... - Jin
Serves 2
Cook Time: 45 min - 1 Hour
Cook Time: 45 min - 1 Hour
2 Filets Fresh Red Fish
2-3 bunches heirloom baby carrots
1 tablespoon honey
2 teaspoons sherry vinegar
2 pounds honey gold new potatoes
1 bunch fresh thyme
2 bay leaves
1 tablespoon whole black peppercorns
1 bunch fresh dill
1/2 cup dried forest mushrooms
1/2 cup cream
1/2 cup Extra Virgin Olive Oil (EVOO)
1 stick Unsalted butter
Kosher Salt and Fresh Ground Pepper
1 bottle Single Malt Scotch
2-3 bunches heirloom baby carrots
1 tablespoon honey
2 teaspoons sherry vinegar
2 pounds honey gold new potatoes
1 bunch fresh thyme
2 bay leaves
1 tablespoon whole black peppercorns
1 bunch fresh dill
1/2 cup dried forest mushrooms
1/2 cup cream
1/2 cup Extra Virgin Olive Oil (EVOO)
1 stick Unsalted butter
Kosher Salt and Fresh Ground Pepper
1 bottle Single Malt Scotch
Begin by boiling 2 Quarts of salted water for the carrots.
Potatoes
Then, rinse the potatoes and place in a medium pot with thyme, bay leaf, peppercorns, and a heavy pinch of salt. Cover with enough water for the potatoes to move around freely.
Bring to a boil, reduce to a simmer and cook potatoes until a sharp knife will slide through them. Once they are cooked, strain off the water and add a few spoons of butter to the pot. Reserve 1/2 cup liquid for sauce. Season potatoes with salt and fresh pepper. Chop dill very fine and add to potatoes. Stir to evenly coat the potatoes and taste for seasoning. Hit it with some horseradish if you like!
Then, rinse the potatoes and place in a medium pot with thyme, bay leaf, peppercorns, and a heavy pinch of salt. Cover with enough water for the potatoes to move around freely.
Bring to a boil, reduce to a simmer and cook potatoes until a sharp knife will slide through them. Once they are cooked, strain off the water and add a few spoons of butter to the pot. Reserve 1/2 cup liquid for sauce. Season potatoes with salt and fresh pepper. Chop dill very fine and add to potatoes. Stir to evenly coat the potatoes and taste for seasoning. Hit it with some horseradish if you like!
Hold warm for plating.
Carrots
When the water is boiling drop in the carrots and cook until tender. Same deal, when a sharp knife slides through them, they're done. Take them out of the water and season them with salt and pepper. A drizzle of honey and a splash of sherry vinegar will make these carrots sing!
When the water is boiling drop in the carrots and cook until tender. Same deal, when a sharp knife slides through them, they're done. Take them out of the water and season them with salt and pepper. A drizzle of honey and a splash of sherry vinegar will make these carrots sing!
Hold carrots warm for plating.
Fish and Sauce
Begin by steeping mushrooms in hot potato stock. Let steep for 15 minutes, strain the liquid, and chop the shrooms finely.
Begin by steeping mushrooms in hot potato stock. Let steep for 15 minutes, strain the liquid, and chop the shrooms finely.
Season your fish on both sides with salt and pepper.
Add 1 tablespoon of EVOO to a sauté pan and heat on med-high heat until oil is hot.
Start by searing the fish skin side down. Lower the heat slightly and cook for about 3 minutes. Add 1 tablespoon butter and when brown, flip the fish to the other side. Spoon butter on top of fish, lower heat to med-low, and cook fish another 3-4 minutes. Check for doneness. Transfer to plate and hold hot for plating.
After draining all excess oil from the fish pan, add the dried diced mushrooms and begin to sauté. After mix is hot, remove pan from heat and add a splash if scotch. Be Careful! You don't need to flambé the scotch to burn off the alcohol! You can slowly simmer it out. Once alcohol has reduced add 1/2 cup mushroom broth and the cream, bring to a boil, reduce to a simmer, and let reduce by half. Check for seasoning.
Plate as your heart desires! A little EVOO drizzled on top or some aged balsamic will add yet another level of flavor! Enjoy the simple and flavorful recipe! - Chef Aaron
Contact us for questions or catering inquries: louiskingsley.com
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