Poached Bronzino In Herbed Red Wine Broth Recipes

POACHED BRONZINO IN HERBED RED WINE BROTH

Steps:

• Have your fishmonger scale, gut and remove the fins and gills of two bronzino but leave the tail and head on the fish. Place the fish in a medium to large covered casserole dish.
• Prepare a poaching liquid by combining the red wine, water, salt and pepper. Add the onion, cilantro, dill, tarragon and apple to the fluid and pour over the fish. Cover the casserole and cook in an oven preheated to 375 degrees Fahrenheit for approximately 45 minutes.
• Remove the sprigs of tarragon, cilantro and dill from the casserole. If desired, when serving, fresh sprigs of these may be used to garnish the plate.
• To serve hot, gently cut individual sections of the fish and serve in the broth along with the cooked onions and apple accompanied by a mound of steamed rice.
• To serve cold, carefully lift the fish out of the casserole and place on a large decorative serving platter. Lay out the apple and onion around the fish and pour the poaching liquid over the fish. Set this in the refrigerator overnight and leave undisturbed. Immediately prior to serving, carefully section the fish and garnish the platter with lemon wedges and additional cilantro, dill and tarragon. Serves 8 people.

CRISPY ROASTED BRANZINI WITH BURST TOMATOES AND BUTTER BEANS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C) with a rack in the center of oven.
• Heat 1 1/2 teaspoons oil in a high-sided skillet over medium. Add leek and carrot; cook, stirring often, until softened, about 3 minutes. Add tomatoes, garlic, thyme, and crushed red pepper; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add white wine and cook until reduced by half, about 4 minutes. Add chicken broth, beans, and 1/2 teaspoon black pepper; bring to a boil over medium-high. Reduce heat to medium-low, and simmer until tomatoes burst and carrots are tender, about 25 minutes.
• While beans simmer, line a large, rimmed baking sheet with aluminum foil. Rub fish with remaining 1 tablespoon oil; sprinkle evenly with salt and remaining 1/2 teaspoon pepper. Place half of the lemon slices in fish cavities. Place remaining slices on the prepared baking sheet. Roll 2 large pieces of aluminum foil into logs and twist to prop up fish cavity-side down.
• Roast fish in the preheated oven until flesh is opaque and skin is crispy, about 25 minutes.
• Stir butter into bean mixture. Serve in shallow bowls with the roasted branzino and lemons. Sprinkle with more thyme leaves, and serve immediately with crusty bread.

BRANZINO WITH ROASTED TOMATOES, OLIVE OIL POACHED MUSHROOMS

Steps:

• For the mushrooms: In a saucepan over medium-high heat, add the olive oil to the pan and allow to heat until the verge of smoking. Then reduce the heat to medium and add the mushrooms. Allow the mushrooms to cook for 5 to 6 minutes, and then remove.
• For the fish: In a nonstick saute pan, add the grapeseed oil over medium heat for 1 minute. Sprinkle the fish with salt and pepper, and then add the fish to the pan, flesh-side down. Cook for 2 minutes, flip the fish and turn the heat off. Allow the fish to finish with the residual heat for 2 minutes. Then remove the fish and allow to rest until serving.
• For the sauce: In the same pan, return to medium-high heat. Sprinkle the tomatoes with salt and pepper, add to the pan and cook for 1 minute. Then flip the tomatoes and add the wine to deglaze the pan. Next, add the lemon juice, parsley and garlic. Remove the tomatoes and arrange flat on a serving plate, end to end. Allow the sauce to reduce by half, yielding 1/2 cup. Once reduced, turn the heat off and stir in the butter to finish the sauce. Then place the fish over the tomatoes, arrange the mushrooms and spoon the sauce over the fish. Serve.

PAN SEARED BRONZINO WITH MUSHROOM PAN JUS

Steps:

• Heat a saute pan over medium-high heat. Add 1 tablespoon oil and heat to the verge of smoking. Next, mix the salt and pepper evenly into the flour and coat both sides of each fillet of fish. Then add to the pan, cooking until browned, 2 to 3 minutes. Flip and repeat on the second side until golden brown, 2 to 3 minutes. Repeat with each fillet, holding the cooked fillets warm, covered with foil on a plate, until serving. Additional oil may be needed during the process. After searing the fish, add the wine to the pan to deglaze. Allow the wine to reduce by half, 3 to 4 minutes, then add the stock and reduce by three-quarters volume, resulting in 1 cup sauce. This reduction will take 4 to 5 minutes. Then add the mushrooms, herbs and garlic. Stir and allow to finish, reducing by half again, a final 2 to 3 minutes. Remove from the heat and whisk in the butter until creamy. Finish the fillets with the pan sauce and serve.