HADDOCK PIZZAIOLA
You can use scrod, haddock or any white filet fish for this recipe. We love to dip Italian bread in the pan drippings.
Provided by mermaidmagic
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Place fish in greased baking dish.
- Mix together the tomatoes, parsley, garlic, seasonings, olive oil and cheese.
- Spread evenly over fish fillets.
- Bake fish in the oven for 25 minutes.
- Cheese should be melted and tomatoes soft.
- Serve hot with pan drippings.
Nutrition Facts : Calories 399.6, Fat 20.6, SaturatedFat 3.8, Cholesterol 135.1, Sodium 257.4, Carbohydrate 5.8, Fiber 1.5, Sugar 3.1, Protein 46.6
DUCK A LA PLANCHA WITH BLOOD ORANGE SAUCE
Steps:
- For the duck: Score the fat side of the duck breast. Lightly cover the fat with some salt and refrigerate the breast overnight.
- Roast the coriander and fennel seed, and then crush. Mix together with the sea salt, black pepper and orange zest. Brush the duck breast with some orange liqueur, and then pack the meat side with the herb/zest mixture. Wrap and refrigerate until ready to cook.
- For the blood orange sauce: Combine the sugar, vinegar and shallots in a pot over medium-high heat and cook until reduced to a syrup. Add the orange liqueur to deglaze and continue cooking to reduce slightly. Add the duck stock and blood orange juice and continue simmering. Stir in the xanthan gum and simmer until thickened, and then season with salt and pepper. Strain the sauce and keep warm.
- For cooking the duck: Heat a cast-iron plancha, griddle or skillet to high heat. Sear the duck fat-side down until crispy, about 12 minutes. Remove, brush off some of the herb/ zest mixture and continue to cook, meat-side down until medium rare. Serve with the blood orange sauce.
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