Erics Roast Monkfish With Casserole Of Mushrooms Snow Peas And Asparagus Recipes

SALMON WITH LEMON AND DILL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
• Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

ERIC'S ROAST MONKFISH WITH CASSEROLE OF MUSHROOMS, SNOW PEAS, AND ASPARAGUS

Steps:

• Preheat oven to 450 degrees. Divide corn oil between two 10-inch nonstick ovenproof skillets. Over high heat, heat oil until just smoking. Place two pieces of monkfish in each skillet, and saute until fish is browned on the bottom, about 5 minutes. Turn the fish, and transfer the skillets to the preheated oven. Bake for about 8 minutes, or until a cake tester can be easily inserted into the fish or when left in the fillet for 5 seconds, the cake tester is warm to your lip.
• In a large enameled pot over medium heat, add butter, bacon, and mushrooms. Cover, and cook about 4 minutes. Add garlic, shallots, and chicken stock. Reduce heat to low, and cook, covered, about 5 minutes, being careful not to let the liquid evaporate.
• Add asparagus, snow peas, and parsley. Saute until just heated through. Season with salt and pepper. Remove from heat, and divide among four plates.
• Transfer the monkfish from the oven to a cutting board, and slice the pieces into 1/4-inch-thick slices; fan over vegetables. Serve immediately.

STIR FRIED SNOW PEAS AND MUSHROOMS

Steps:

• In a medium skillet over medium heat, cook the sesame seeds about 5 minutes, stirring frequently, until lightly browned. Remove from heat, and set aside.
• Heat oil in the skillet over medium high heat. Stir in snow peas and mushrooms, and cook 3 to 4 minutes, until tender.
• Transfer snow peas and mushrooms to a medium bowl. Toss with sesame seeds and teriyaki sauce, and serve warm.

MINI MUSHROOM RAGOUT TARTS

Steps:

• Heat and crisp shells according to package directions. Let cool completely.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to a cutting board. Repeat with another tablespoon oil and remaining mushrooms. When mushrooms are cool enough to handle, finely chop.
• Chop white and pale-green parts of the leeks and wash and dry well; reserve dark-green tops. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Reduce heat to medium-low; add leeks and cook, stirring occasionally, until tender, about 5 minutes. Add the mushrooms, wine, and cream. Raise heat to medium-high and cook, stirring occasionally, until most of the liquid has evaporated, about 12 minutes. Season with salt and pepper.
• Meanwhile, finely dice leek green tops and wash and dry well. Heat remaining tablespoon oil in a large skillet over medium-high heat. Add leek tops and cook, stirring occasionally, until tender, about 5 minutes. Season with salt.
• Fill each crisp shell with 1 teaspoon mushroom mixture. Top with leek greens. Serve warm or at room temperature.