Posts tagged "fennel"

Recipe: Seabass Crudo with Fennel

July 14th, 2016 Posted by Chef Fest 2014 0 thoughts on “Recipe: Seabass Crudo with Fennel”

Recipe: Seabass Crudo with Fennel, Olive, Avocado, Lemon, Toasted Hazelnuts and Chile

Chef: Ben Ford, Executive Chef

Restaurant: Ford’s Filling Station, Los Angeles

Serves 4

Ingredients

2 cloves of garlic, thinly sliced
¼ cup Olive oil
1 bulb baby fennel, top removed and thinly sliced
¼ cup picholine, lucques or other green  olives, pitted and sliced
½ preserved lemon rind, sliced thin (optional)
1 small Serrano chile, thinly sliced
1 Fresno chile, thinly sliced
Juice of 1/2 lemon
¼ teaspoon kosher salt
1 pound seabass fillet, skinned and deboned
1 avocado, sliced thin lengthwise
¼ cup best quality extra virgin olive oil
2 tablespoons lemon mosto
½ teaspoon flaky sea salt
½ teaspoon Marash pepper
1 tablespoon mint, chiffonnade
¼ cup Hazelnuts, toasted and roughly chopped
20 each Garlic Chips

Method

Roasted Hazelnuts:

Preheat oven to 350 degrees.

Place 1/2 cup of raw hazelnuts on a dry baking sheet.

Roast hazelnuts in the oven for about 5 minutes until skins turn dark and start to blister.

Remove from oven, let cool for a few minutes, and then pick up all the nuts in a clean kitchen towel.

Wrap the nuts in the towel and rub your hands together for about 10 seconds until all the skins are removed. Add to a food processor and pulse to rough chop.

For Garlic Chips:

In a small saucepot, heat just enough oil to deep fry the garlic chips—about 1/4 cup depending on the size of the pot. Heat over medium heat. When hot, add the garlic chips in, and cook until they are just starting to lightly brown. Remove the chips to a paper towel with a slotted spoon to cool.

For the Fennel, Chiles, and Olives:
In a medium bowl mix the fennel, olives, preserved lemon, chiles, mint, lemon juice, and 1 tablespoon olive oil. Season with Kosher salt and keep at room temperature for about 10 minutes.

For the Seabass Crudo:
Slice the fillet into 1/8-inch thick pieces, 20 slices in total. Add to a shallow dish and top with the remaining olive oil.

To Assemble and Serve Individually:
Arrange  2-3 slices of avocado. Arrange 4 to 5 pieces of seabass slices so they are slightly overlapping. Using the lemon mosto, drizzle a little over the fish and around the plate. the fish Season the fish with flaky sea salt and spoon the fennel, olive and chile mixture on top. Sprinkle with Marash pepper, toasted hazelnuts and garlic chips.

 

Recipe: Whole Snapper Stuffed with Fennel Salad

July 14th, 2016 Posted by Chef Fest 2015 0 thoughts on “Recipe: Whole Snapper Stuffed with Fennel Salad”

Recipe: Whole Snapper Stuffed with Fennel & Fennel Salad

Chef: Seamus Mullen

Restaurant: Tertulia and El Comado, New York City

Serves 4

Ingredients

1 Whole Red Snapper, 3 pound, scaled, gutted and gills removed
2 Bulbs fennel
2 Blood oranges
2 tbsp unsalted butter
1 tsp white wine vinegar
1 Lemon, sliced
1 Sprig tarragon
1 Sprig mint
Extra virgin olive oil
Handful of basil leaves
Salt and pepper to taste

Method

Season the snapper inside and out with kosher salt and fresh pepper and set aside.

Cut one of the fennel in half and then each half again into four wedges.

Juice one of the blood oranges and cut the other into supremes (sections.)

In a medium sized saute pan, heat the butter over medium high heat until it begins to foam then add the fennel sections and gently brown for about two minutes on each side. Season with salt and pepper. Add the blood orange juice and reduce the heat and braise the fennel until tender and cooked through, about 10 minutes. Set aside to cool

Pre-heat oven to 425 degrees.

For the fennel salad, thinly slice the remaining fennel with a mandoline or a very sharp knife and toss with the blood orange sections, the herbs- coarsely chopped- and season with salt and pepper. Dress lightly with olive oil and a drizzle of vinegar and set aside.

Once the oven has come to temperature, stuff the braised fennel inside the cavity of the snapper. With a very sharp knife, score the skin of the fish three times on each side and carefully slip in a slice of lemon into each score. Drizzle with olive oil and roast in the oven until it is cooked through and reads 130 F with a meat thermometer or is hot at the thickest piece of the filet when checked with a cake tester. This should take about 12-15 minutes depending upon the size of the fish.

Serve on a large platter on top of a bed of the shaved fennel salad with a squeeze of fresh lemon and a drizzle of fruity extra virgin olive oil. Enjoy immediately.

 

SPRING_fennel_stew-0207 copy

Recipe: Shrimp, Octopus, Clam, and Fennel Stew

July 14th, 2016 Posted by Chef Fest 2015 0 thoughts on “Recipe: Shrimp, Octopus, Clam, and Fennel Stew”

 

SHRIMP, OCTOPUS, CLAM, AND FENNEL STEW with FARRO

Hugh Acheson | The Broad Fork

This recipe comes from Kyle Jacovino, a young chef whom I adore. He helms The Florence in Savannah and is a smart chef who just has a natural way with food. It comes easily to him. This is a wonderfully aromatic seafood stew that is a meal in itself with the fennel and the farro. Kyle, to me, is the perfect person to meld the beauty of Southern food with the wonderful simplicity of Southern Italy.

Serves 6

Ingredients

1 whole octopus (1½ pounds)

Kosher salt

1 cup farro (I love Anson Mills’ farro piccolo)

2 tablespoons unsalted butter

½ cup sliced yellow onion

4 garlic cloves: 3 minced, 1 halved

1¼ tablespoons crushed red pepper flakes

1 cup diced fennel bulb

½ cup sliced leeks, white and pale green parts

½ cup diced butternut squash

½ cup diced celery

½ cup dry white wine (one that you would want to drink)

1½ cups San Marzano tomatoes or your own preserved tomatoes, and their juice

1 quart chicken stock

¼ teaspoon freshly cracked black pepper

18 clams, cleaned of sand

18 shrimp, shelled and deveined

¼ cup torn fresh basil leaves

¼ cup chopped fresh flat-leaf parsley leaves

1 lemon: 1 half juiced and 1 half thinly sliced

Half a baguette, thinly sliced and toasted

1 tablespoon olive oil

½ cup chopped fresh fennel fronds

Method

Preheat the oven to 300°F.

1. To prepare the octopus, season it all over with kosher salt and place it in a 4-quart ovenproof saucepan. Fill the pan with cold water until it covers about half of the octopus. Put the lid on the pan, place it in the oven, and bake for 1 hour or until the octopus is easily pierced with a knife. Cooking time can range from 1 to 4 hours, depending on the octopus, so check it every hour or so. Once the octopus is tender, remove it from the liquid and let it cool until you can handle it. Then remove the outer, darker skin and discard it. Remove the head of the octopus with a knife, and cut it into ½-inch-thick slices. Cut the octopus tentacles in half lengthwise and then into 1-inch chunks. Set aside.

2. Pour 4 cups of cold water into a medium saucepan and bring to a boil over high heat. Season the water with kosher salt, as you would pasta water, whisk in the farro, and turn heat down to a simmer. Cook until al dente, 20 to 25 minutes. Drain the farro and rinse it under cool water. Set aside.

3. Melt the butter in a large sauté pan over low heat. Add the onions and cook, stirring frequently, for about 15 minutes. The onions should develop a nice goldenbrown color. Add the minced garlic, red pepper flakes, fennel, leeks, squash, and celery and cook for an additional 3 minutes. Add the white wine and continue to cook until the liquid is reduced by half, about 5 minutes.

4. Now add the farro, tomatoes and their juice, chicken stock, cracked black pepper, and kosher salt to taste (keeping in mind that the clams will add more salt). Bring to a simmer and add the clams. After 5 to 7 minutes, the clams will begin to open. Then add the reserved octopus and the shrimp. Simmer for another 2 to 3 minutes, and discard any unopened clams. Finish the stew with the basil, parsley, and the lemon juice. Remove from the heat.

5. Rub the baguette toasts with the halved garlic and the olive oil. Serve the stew in bowls, garnished with the baguette slices, the sliced lemon, and the chopped fennel fronds.

 

Credit line: “Recipes reprinted from The Broad Fork: Recipes for the Wide World of Vegetables and Fruits. Copyright ©2015 by Hugh Acheson. Photographs by Rinne Allen. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.”

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Open-air chophouse in the Four Seasons offering dishes with local twists & views of the golf course.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="152518" title="Hualalai Grille"]
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An inventive Hawaiian menu is showcased at this oceanfront restaurant in the Four Seasons Resort.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72253" title="ULU Ocean Grill + Sushi Lounge"]
Reserve. Today
Elegant beachside spot at the Four Seasons Resort features modern Italian fare & island cocktails.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72247" title="Beach Tree"]
Reserve. Today
Open-air chophouse in the Four Seasons offering dishes with local twists & views of the golf course.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="152518" title="Hualalai Grille"]
Reserve. Today
An inventive Hawaiian menu is showcased at this oceanfront restaurant in the Four Seasons Resort.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72253" title="ULU Ocean Grill + Sushi Lounge"]
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