Johns Citrus Fish Savoy Cabbage And Couscous Recipes

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PASTA, GARLIC AND SAVOY CABBAGE THREADS



Pasta, Garlic and Savoy Cabbage Threads image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 9

12 ounces perciatelli or spaghetti
1/3 cup olive oil
1 teaspoon or more of garlic paste
1 pound savoy cabbage, thinly sliced
1/2 teaspoon red pepper flakes
3/4 cup chicken broth
1 cup ricotta cheese
1 cup grated parmesan cheese
1/4 cup chopped italian parsley

Steps:

  • Bring salted water to a boil and cook pasta for 10 minutes or until al dente or according to package directions. Meanwhile heat oil in a large skillet. Add garlic paste, cabbage, and red pepper and saute for a moment to coat the cabbage. Add the broth. Cover and simmer until vegetables are tender, about 10 minutes. While this is cooking whisk ricotta and Parmesan cheese together Drain pasta, reserving some of cooking liquid to whisk into ricotta cheese mixture to loosen it. Add cooked cabbage, and cheeses to pasta and toss. Garnish with parsley.

GEORGE'S BANK HALIBUT WITH SAVOY CABBAGE, GARLIC CONFIT ANDFINGERLING POTATOES IN LOBSTER CREAM



George's Bank Halibut with Savoy Cabbage, Garlic Confit andFingerling Potatoes in Lobster Cream image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 25

4 fingerling or new potatoes, unpeeled
1 small carrot, cut into 1/4-inch dice
1 small (about 1-pound) head Savoy cabbage, outer leaves discarded, cut into 1/2-inch wide shreds
1/4 cup chicken stock
1 cup Lobster Cream, recipe follows
Garlic Confit, recipe follows
2 tablespoons unsalted butter
Coarse salt and freshly ground white pepper
Coarse salt and freshly ground white pepper
4 halibut fillets, about 7-ounces each
3 tablespoons canola oil
2 tablespoons minced fresh chives, for garnish
1 (1-pound) lobster body (no meat)
1 small carrot, diced
1 small white onion, diced
2 sprigs fresh thyme
2 teaspoons canola oil
1/4 cup dry sherry
1 cup heavy cream
1 teaspoon tomato paste
Salt and white pepper
20 large garlic cloves, unpeeled
1 tablespoon extra-virgin olive oil
1 tablespoon water
Coarse salt and freshly ground white pepper

Steps:

  • In a pot of boiling salted water, cook the potatoes until tender when pierced with the tip of a knife, about 10 to 15 minutes. When cooled, cut potatoes in 1/2 engthwise and place aside. Cook the carrots in a pot of boiling salted water until barely tender, about 2 minutes, drain and set aside. Cook the cabbage in boiling salted water over high heat until barely tender, about 3 to 4 minutes, drain and shock in ice water. Using your hands, squeeze out all the excess moisture from the cabbage. In a medium saucepan, bring the chicken stock and the lobster cream to a boil over high heat. Add the potatoes, garlic confit, carrots and cabbage. Reduce heat to low and simmer for 10 minutes. Gently stir in butter and season with salt and pepper. Set aside. Assembly: In a 12-inch saute pan, heat the oil over medium high heat. Season the halibut on both sides with salt and pepper. Cook the halibut until golden, about 3 minutes. Turn and cook until the other side is golden, about 3 minutes more. Reduce the heat to medium and cook until the halibut is opaque in center, about 2 minutes. With a slotted spoon, transfer the vegetables to a warm serving plate, arrange the halibut filets on top and spoon some of the extra sauce around the vegetables and fish. Garnish with chives.
  • Steam the Lobster Body. Chop the shells into small pieces. Saute the diced vegetables and thyme in oil until the onions begin to brown. Add the broken lobster shells. Pour in the sherry to deglaze the pan. Simmer to reduce the volume by 1/2. Add the heavy cream and bring to a boil. Reduce the heat to medium and continue cooking until the volume is reduced by 1/3. Add the tomato paste and mix well. Add salt and white pepper, to taste. Strain the sauce into a small bowl through a fine sieve, using a spoon to press the mixture against the side to yield the most sauce.
  • Preheat the oven to 325 degrees F. Place the garlic in a small baking dish and toss with oil, water, salt and pepper. Cover with aluminum foil and bake until garlic is tender, 25 to 30 minutes.

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