Shellfish With Carrot Ginger Purée Recipes

PAPRIKA SEARED SALMON WITH CARROT-GINGER PUREE AND RED PEPPER COULIS

Steps:

• To make the ginger-carrot puree: In a small saucepot, combine the carrots, ginger, stock, and season with salt, and pepper. Bring to a simmer, and cook until carrots are soft. Strain the mixture, reserving the liquid. Puree the carrots in a blender using orange juice and cooking liquid to correct or adjust the consistency. Season the mixture with orange zest, salt, and pepper. Keep warm until ready to serve.
• To make the red pepper coulis: In a medium saute pan, heat the oil and begin to sweat the onions, add the red peppers, and cook until softened. Add the wine and simmer to reduce until dry. Add the stock and cook until the mixture is reduced by half. Strain, reserving liquid. Puree the peppers and add the liquid bit by bit to create a smooth puree. Season the coulis with salt, and pepper, to taste. Mix in the chopped parsley, and set aside.
• To make the salmon: Heat a large saute pan over medium-high heat. Add the oil and let heat. Season the salmon with salt, pepper, and paprika and sear until almost cooked through, about 7 minutes. Turn over the fillets and cook them 2 minutes more.
• To serve the salmon, cover each plate with 1/2 of the ginger-carrot puree and 1/2 of the red pepper coulis and top with a salmon filet. Serve with Asparagus, Fennel, and Corn Saute.
• Heat a medium saute pan over high heat. When the pan is hot, add the butter and let slightly brown. Add the asparagus, corn, and fennel, and toss to heat through. Taste, and then season with salt, and pepper, if necessary.

SHELLFISH WITH CARROT GINGER PURéE

Steps:

• Peel carrots and cut crosswise into 1/2-inch pieces.
• In a large saucepan bring 4 cups salted water to a boil and cook carrots until tender, about 7 minutes. Reserve 2 cups cooking liquid and drain carrots in a colander. In a blender purée hot carrots in batches with reserved cooking liquid, gingerroot, cumin, and salt and pepper to taste (use caution when blending hot liquids).
• Scrub clams and mussels, pulling beards from mussels if necessary. Shell shrimp and devein if desired.
• In a heavy 6-quart kettle with a tight-fitting lid boil wine with shallot until wine is reduced by about half. Reduce heat to low and add butter, stirring, and half of carrot purée. Add clams and simmer, covered, over moderate heat, stirring, 5 to 10 minutes, checking them every minute after 5 minutes and transferring them as they open with a slotted spoon to a bowl. (Discard any clams that are unopened after 10 minutes.)
• Add mussels to wine mixture and simmer, covered, stirring, 3 to 8 minutes, checking them every minute after 3 minutes and transferring them as they open with a slotted spoon to bowl. (Discard any mussels that are unopened after 8 minutes.)
• Add shrimp and remaining carrot purée to wine mixture and simmer, uncovered, stirring, until shrimp are just cooked through, about 3 minutes. Return clams and mussels to kettle and heat, stirring gently, until just heated through.
• Divide shellfish and sauce among 4 bowls and garnish with chives. Serve shellfish with toasts.