Triggerfish With Pistou And Garden Vegetables Recipes

TRIGGERFISH WITH PISTOU AND GARDEN VEGETABLES

Steps:

• Combine the first 11 ingredients in a large pot. Simmer for 25 minutes. If using right away, strain and move on to Step 2. Otherwise, the broth can be cooled and stored, unstrained, in the refrigerator for up to 1 week.
• Preheat the oven to 300 degrees. Wash the vegetables and peel, if necessary. They can be prepared in any or all of the following ways: cooked in the broth until tender and left whole; cooked in the broth until tender and then puréed with broth; or left raw and shaved with a mandoline or peeler. Utilizing all three of these methods makes for a beautiful presentation.
• Bring a medium pot of salted water to a boil. Have a bowl of ice water ready. Blanch the basil for 2 seconds. Quickly remove and immerse in the ice water. Strain and put in a blender with the garlic clove, salt, pepper and sugar to taste; add plenty of broth to keep the purée spinning. When it's smooth, slowly drizzle in 2 tablespoons of the olive oil to emulsify. Strain, reserving the bright green broth. Discard the solids.
• Season the fish fillets with salt and cayenne. Heat a large sauté pan over high heat. Add enough canola oil to cover the bottom. When the oil shimmers, add 2 fillets to the pan, skin side up, and do not disturb. Cook until golden brown, 3 to 5 minutes. Place on a baking sheet, skin side down. Repeat with the remaining 2 fillets. When all the fillets are seared on one side, drizzle with 2 tablespoons olive oil and a little lemon juice. Place the baking sheet in the oven and cook until the fish is opaque throughout, 6 to 8 minutes.
• Ladle the pistou into 4 warm bowls. Divide the vegetables among them, reserving some of the shaved ones. Place the warm fish on top of the vegetables. Garnish with herbs, greens, edible flowers (if desired) and remaining shaved vegetables.

QUEEN OF PUDDINGS

Steps:

• In a medium pot, stir together 1/2 cup of the sugar, milk, salt, lemon zest and 6 tablespoons of the butter. Bring to a boil. Turn off the heat, cover and let steep for 30 minutes.
• Butter a 9-inch square pan or a 2-quart gratin dish and lay the bread cubes evenly over the bottom.
• In a medium bowl, beat the 8 egg yolks. Stir in 1 cup of the hot milk, and then pour the tempered yolks into the remaining hot milk. Pass the liquid through a sieve set over the cubes of bread. Push down on the cubes to submerge them into the milk mixture and let soak for 20 to 60 minutes.
• Fill a kettle with water and bring to a boil. Preheat oven to 350 degrees. Put the baking dish of soaking bread in a larger pan and fill with enough of the hot water to come halfway up the sides of the smaller pan. Bake in the oven until a knife inserted in the center comes out nearly clean, 25 to 30 minutes. Remove from oven and let rest in the water bath. Keep the oven on.
• Warm the jam in a small saucepan and spread it over the baked custard.
• Using an electric mixture fitted with a whisk attachment, beat the remaining egg whites on low until foamy. Whisk in the lemon juice and vanilla and gradually increase the speed to high. When the whites form very soft peaks, add 1 cup of the sugar, a little at a time, until glossy, stiff peaks form.
• Cover the jam with dollops of meringue, and then sprinkle with the remaining 1 teaspoon sugar. Bake in the oven until the meringue peaks are lightly browned, about 15 to 20 minutes. Cool completely, then refrigerate. Serve chilled.