Time 1h10m Number Of Ingredients 14 Steps:
First make the dressing. Heat 1 tbsp of the olive oil in a small saucepan. Add the capers and the onion and cook for 3 mins until softened. Splash in the red wine vinegar and bubble down, then remove the pan from the heat. Add the rest of the oil and the tarragon, then leave to infuse. For the fricassée, heat the oil in a sauté pan, add the chorizo and fry for 2 mins until it starts to crisp and render out red oil. Throw the potatoes and paprika in the pan and cook for 5 mins, tossing occasionally, until they start to brown on the edges. Pour in the chicken stock, turn up the heat and boil the stock for 8-10 mins until it has nearly all evaporated and the potatoes are tender. Stir the peas into the potatoes and cook for 2 mins more until heated through, then set aside. Using a sharp knife, score the skin of the trout fillet at close intervals, then season generously with sea salt and black pepper. Heat the butter in a non-stick frying pan. When it starts to sizzle, carefully lay the fish in the pan, skin-side down. Gently fry for about 8 mins until the skin is crisp and golden and most of the flesh has changed colour with just the top still raw. Carefully turn the fish fillets over, then squeeze over the juice from one half of the lemon. Cook for 1 min more, basting fish with the lemony pan juices. Turn off the heat and leave the fish in the pan. You are now ready to plate up - you can serve the other lemon half on the side if you like. Spoon a pile of the fricassée into the centre of each plate. Place another spoonful of the mixture on top to create a small heap. Gently sit the fish fillet on top, skin-side up. Spoon the caper dressing around the outside of the plate and serve.
Number Of Ingredients 16 Steps:
Prepare an ice bath; set aside. Bring a large pot of water to a boil. Add a large pinch of salt, and the Romano and wax beans. Cook for 5 minutes. Add the haricot verts, and cook until the beans are tender, 5 to 7 minutes more. Drain, and transfer to the ice bath to stop cooking. Drain well; set aside. In a large skillet over medium heat, heat the oil. Add onions and cook, stirring, until translucent, 3 to 5 minutes. Add stock, and cook until reduced by half. Add the beans, garlic, and butter. Cook until beans are lightly glazed. Add tomato, basil, parsley, lemon, olives, and almonds, and heat through. Season with salt and pepper. Keep warm.
Time 25m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Cook the beans in boiling water for 10 minutes, drain then add parsley, butter, garlic and salt, simmer for 10 minutes. Remove from the heat and stir in the beaten egg yolk, lemon juice and Parmesan cheese. Serve immediately.
Number Of Ingredients 6 Steps:
Render the bacon over low heat. When bacon is lightly crisp, strain through a chinois. In a small saucepan, sweat the onions and butter. Season with salt and pepper. Add the peas, bacon and garlic puree. If the mixture is dry, you may add a few drops of water. Season to taste.
Yield Makes 6 servings Number Of Ingredients 11 Steps:
Cook fresh fava beans in large pot of boiling salted water 2 minutes. Drain favas. Place in large bowl of ice water. Drain. Slip outer skin off each bean and discard skin; place beans in large bowl. (If using frozen beans, do not blanch.) Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over high heat. Working in batches, add beef and sauté just until browned on both sides, about 2 minutes. Transfer beef to medium bowl. Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium heat. Add onions; sauté until tender and golden, about 15 minutes. Add fava beans; sauté 5 minutes. Remove from heat; cool 15 minutes. Meanwhile, whisk whipping cream, lemon juice, egg yolks, salt, and pepper in small bowl to blend. Stir cream mixture into fava bean mixture. Cook over medium-low heat just until sauce thickens slightly and mixture is heated through, about 6 minutes (do not boil). Add beef and stir until heated through, about 3 minutes. Transfer fricassee to rimmed platter. Sprinkle with mint.
Time 25m Yield 4 servings Number Of Ingredients 13 Steps:
In a saucepan over medium heat, cook the shallots with the white wine for 2 minutes. Add the celery and cook for 1 minute, then the shrimp, and cook for another minute. Add the scallops and cook for 1 minute, stirring gently. Turn up heat to high, and add the squid, red pepper and tomato. Cook, stirring, for 30 seconds. Add the butter, kaffir lime leaf, chili and parsley, and salt and pepper to taste. Remove from the heat and set aside for 1 minute to allow flavors to meld. Distribute the fricassee into 4 warm serving bowls. Serve with toasted sourdough bread.
More about “bean fricassee recipes”
Time 55m Yield 4 serving(s) Number Of Ingredients 18 Steps:
In a heavy large pot heat oil over medium. Add in the mushroom slices and cook until all the liquid is evaporated (about 8 minutes). Add in the onions, garlic, dryed pepper flakes and thyme; saute over medium heat for about 5 minutes. Add in sherry; simmer for 2 minutes. Transfer the mixture to a small bowl. Season the chicken strips with seasoning salt and pepper. Add in more oil if neded to the pot. Add in the chicken, stirring until browned. Add in 2 tablespoons flour stir to coat the chicken evenly. Add in the chicken broth with the onion/mushroom mixture; bring to a boil, stirring with a wooden spoon; simmer for about 25 minutes (you can cook a little longer if desired). After about 25 minutes, add in the spinach chopped spinach, whipping cream, mustard and paprika (if using); simmer for about 5 minutes (at this point you can add in about 1/4 cup Parmesan cheese if desired) then season with salt and pepper. Sprinkle with more grated Parmesan cheese, or pass the cheese at the table.
