Baked Bluefish Recipe
· Prep time: 10 minutes
· Cook time: 20 minutes
·
INGREDIENTS
· One bluefish fillet (1/2 pound to 1 pound)
· Kosher salt
· Freshly ground black pepper
· 3 to 5 very thin slices of fresh lemon
· 3 pats(кусок) of butter (about a teaspoon each)
· Several sprigs of fresh herbs such as tarragon (естрагон), thyme (тмін), and/or parsley (or a teaspoon of dried herbs such as Italian seasoning or Herbes de Provence)
· 3 Tbsp dry white wine
· 2 Tbsp lemon juice
METHOD
1. Preheat oven to 350°F. Cut a piece of foil large enough to enclose the bluefish fillet. (You can double layer the foil if you are working with thin foil). Place the foil in a roasting pan. Rinse the bluefish fillet and place it in the center of the foil, skin side down.
2. Sprinkle the fillet with salt and pepper. Lay a layer of thin lemon slices on top of the fillet. Arrange pats of butter along the top of the fillet. Lay several sprigs of fresh herbs on top of the butter and lemon slices.
3. Create a boat shape with the foil around the fish so that liquid does not leak out. Pour white wine over the fish, and sprinkle with the lemon juice. Crimp the edges of the foil together so they are relatively sealed.
4. Place in the preheated oven (or you can put the foil packet on the grill) and bake for 15 to 20 minutes or so, until the fish is cooked through and opaque. Carefully lift the fillet from the foil and place on a serving dish. Pour the cooking liquid over the fish to serve.
Terrine /təˈriːn/
A dish made of small pieces of cooked meat, fish, or vegetablespressed into a rectangular shape
Berry and Banana Terrine Recipe
· Prep time: 3 hours, 10 minutes
INGREDIENTS
· 2 envelopes (1/4 ounce each) unflavored gelatin
· 2 cups white grape juice
· 1/2 cup sugar
· 5 1/2 to 6 cups of mixed fresh berries and slices of banana (berries can include boysenberries, strawberries, blueberries, raspberries, and blackberries)
METHOD
1. In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften 2 to 3 minutes.
2. Heat sugar with another 1/4 cup grape juice in a small saucepan over medium-high heat until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice.
3. Place berries in a 4-by-8-inch (6 cup capacity) loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely (remove a few berries if necessary.) Refrigerate until firm, at least 3 hours.
4. To unmold, dip bottom of pan in hot water about 5 seconds. Invert onto a serving platter, and shake firmly to relase. Slice to serve.
Serve with whipped cream - взбитые сливки
Bruschetta with Tomato and Basil Recipe
· Prep time: 15 minutes
· Cook time: 10 minutes
INGREDIENTS
· 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
· 2 cloves garlic, minced
· 1 Tbsp extra virgin olive oil
· 1 teaspoon balsamic vinegar
· 6-8 fresh basil leaves, chopped.
· Salt and freshly ground black pepper to taste
· 1 baguette French bread or similar Italian bread
· 1/4 cup olive oil
METHOD
1. Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.
2. Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.
3. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
4. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
5. Align (ставить в ряд) the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy (сырой).
