Saturday, May 2, 2009

Sautéed Haddock Fillets à la Meunière and Ratatouille pour Deux

Sautéed Haddock Fillets à la Meunière

2 fillets Haddock or other white-fleshed fish like sea bass, each about 6 ounces
Salt and freshly ground black pepper
2 tbsp olive oil
2 tbsp flour
1 lemon, sliced thin and swirled
1 lemon, cut in half and seeded
6 tbsp butter or margarine.
1 tbsp parsley

Season fillets with salt and pepper and lightly sprinkle with flour. Place a skillet large enough to hold fish in a single layer over medium-high heat. Add 2 tbsp olive oil to pan. When oil starts to smoke, add fish and sauté, turning once, until golden, about 3 minutes on each side. (If fish starts to break apart, remove from heat.)

Add butter to pan, place over medium heat, add generous pinch of salt and allow butter to foam. When foam subsides and butter turns nut-brown, squeeze in all juice from lemon halves and add parsley. Swirl pan to blend sauce, spoon over fish and serve. Garnish with thin lemon slice, or lemon twist.

Ratatouille for Two

2 tbsp olive oil
1 red pepper, trimmed, deseeded and diced
1 yellow pepper, trimmed, deseeded and diced
1/2 red onion, peeled and chopped fine
2 garlic cloves, peeled and finely crushed
1 courgette, (squash), chopped into even-sized pieces
1 ripe tomato, skinned, deseeded and roughly chopped
6 shiitake mushroom caps, quartered
2 crimini mushrooms, chopped
1 tbsp balsamic vinegar
Sea salt and freshly ground black pepper to taste
1 tsp basil*
1 tsp tarragon*

Pour the oil into a large, heavy-based pan and heat until hot. Sauté the peppers and onion for about 5 minutes, stirring occasionally. Add the garlic and courgette and cook for another 5 minutes until nicely coloured. Stir in the tomato, mushrooms, vinegar, and seasoning to taste. Cook for another 5 minutes until the vegetables are tender but still retain their shape. Finally, stir in the herbs.

*Substitute fresh basil and tarragon if you have it.

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