Steamed Cod with Dill-Lemon Butter and Spring Vegetables

Steamed Cod with Dill-Lemon Butter and Spring Vegetables

4 cod fillets
1 tsp chopped dill
4 drops of lemon
1/3 cup white cooking wine
8 tbs butter
1 package frozen vegetables (broccoli, carrots, snap peas, and water chestnuts)
Salt and pepper

Season the fish with salt and pepper and steam for about 20 minutes depending on the size of the fillet. If you don’t have a bamboo steamer, you can braise the fish with very little water (maybe 1/4 cup) covered.

Put the vegetables in the microwave to thaw out and set aside.

Simmer the white cooking wine and turn the burner off. Add 1 tablespoon at a time of butter and swirl it around the pan until all is melted. Add dill and lemon. Season with salt and pepper.

Put vegetables in a small bowl and drizzle part of the butter. Mix them up and serve them on the plate. Add the fish and drizzle it with the rest of the butter. Enjoy!

Saute Shrimp with Tomato, Garlic, and Parsley

Sautéed Shrimp with Tomato, Garlic, and Parsley

Ingredients

2 ½ lb shrimp, peeled and deveined
4 tbs olive oil
4 tbs clarified butter
1 1/2 tsp finely chopped garlic
¼ cup fresh cut tomatoes
¼ cup chopped parsley
Salt and white pepper to taste

Heat oil and butter in a large sauté pan until it is very hot. Place the shrimp and sauté quickly. Shake the pan often to keep them from sticking. When the shrimp is half cooked, add the garlic. Continue to sauté until the shrimp is lightly brown.

Add the tomato and parsley and sauté a few seconds, just enough to heat the tomato. Season them with salt and white pepper to taste and serve immediately.

Salmon Nicoise Salad

Salmon Nicoise Salad

2 red potatoes
2 oz green beans
4 oz mixed greens
1 lb salmon
2 hard boiled eggs
1 oz black olives
1 Roma tomato
Salt and pepper to taste

Italian vinaigrette
½ oz white wine vinegar
½ tsp mustard
1 ½ oz olive oil
1/8 clove garlic
½ tsp chopped parsley
½ tsp chopped oregano
Salt and pepper to taste

Cook eggs till hard boiled; potatoes and green beans until fork tender. Set aside.

Season salmon with salt and pepper and gently simmer it in fish stock until flaky.

Cut tomato and egg in quarters.

In a large bowl, combine the white wine vinegar with mustard and whisk together. Add oil while whisking vigorously to emulsify the vinaigrette. Add garlic and herbs and season to taste.

Remove some of the vinaigrette and add mixed greens. In a plate, arrange eggs and tomatoes alternating them. Place greens in the center. Mix green beans with a little vinaigrette and put them on top of greens. Arrange potatoes and olives on the sides and top off the salad with the salmon. Garnish with an olive.

Enjoy!