|
|
| |
| |
Chef
Eric Jenkins
Astoria
Seafood School, Duncan Law Seafood Consumer Center
|
|
|
| |
Oregon
Petrale Sole & Dungeness Crab Wild
Mushroom Polentawith Orange Sherry Wine Sauce,
Fresh Herbs & Petite Tomatoes
Serves
4
|
|
| Oregon
Dungeness Crab
& Wild Mushroom Polenta
Ingredients
Butter
Assorted wild mushrooms,
___cleaned and sliced
Dungeness crab meat,
___picked over for
shell fragments
Dry polenta (or corn meal)
Chicken stock
Shredded Parmigiano-Reggiano cheese
Extra virgin olive oil |
Oregon
Dungeness Crab
& Wild Mushroom Polenta6
Portion/Unit
3 T
8 oz
12 oz
1 cup
3 cups
1/2 cup
2 T
|
Preparation
Heat 2 tbsp of the
butter in a sauté pan over medium high heat.
Add the mushrooms and cook for 2 minutes. Stir in
the crab meat and cook 1 minute longer, set aside.
Bring the chicken stock to a low boil in a sauce
pan. Reduce the heat to medium high and whisk in
the polenta. Continue to stir the polenta frequently
until it becomes very thick, like oatmeal, about
6-8 minutes. Remove from heat and quickly stir in
the reserved 1 tbsp of butter and the Parmesan cheese.
Combine the polenta with the crab and mushrooms
and gently mix until well incorporated. Pour the
mixture onto a clean baking sheet. Smooth the mixture
out evenly about 3/4 of an inch thick, cover, and
let it rest for 20 minutes to firm up. Cut the polenta
into (4) 3 1/2 inch rounds with a cookie cutter.
(If you don’t have a big cookie cutter, a
big water glass works great!)
When ready to plate, heat the olive oil in a non-stick
skillet over medium high heat and carefully add
the polenta rounds. Cook on each side 2-3 minutes
until golden brown. |
| Oregon
Petrale Sole
Ingredients
All-purpose flour
Salt & pepper
Extra virgin olive oil
Petrale sole |
Oregon
Petrale Sole
Portion/Unit
1 cup
Pinch
1/4 cup
4 6 oz fillets |
Preparation
Season the flour
with salt & pepper and lightly dredge the fillet,
shaking off any excess.
Heat the olive oil in a heavy skillet over medium
high heat. When the oil is hot, carefully add the
fillets to the pan and cook for 2-3 minutes on each
side until golden brown. Remove the fillets to some
paper towels to absorb any excess oil. |
| Orange
Sherry Wine Sauce
with Fresh Herbs & Petite Tomatoes
Ingredients
Extra virgin olive oil
Garlic, minced
Cherry, pear, or other small tomatoes,
___sliced in half
Sherry
Dry white wine
Juice and zest of 2 oranges
Butter
Italian parsley leaves
Torn basil leaves |
Orange
Sherry Wine Sauce
with Fresh Herbs & Petite Tomatoes
Portion/Unit
1 T
2 cloves
8 oz
1/4 cup
1 cup
2 T
1/2 cup
1/4 cup |
Preparation
Add the olive oil
to a skillet over medium high heat. When the olive
oil is hot, add the garlic and the tomatoes and
sauté for 1 minute. Add the sherry, deglazing
the pan. Add the wine, the orange juice and the
orange zest, and continue to cook, stirring occasionally.
When the liquid in the pan has reduced by half,
stir in the butter, and cook another 1-2 minutes.
Just before serving, stir in the parley and the
basil. |
| To
Garnish and Serve
Ingredients
Toasted pine nuts
Shaved Parmigiano-Reggiano cheese
Basil & parsley sprigs |
|
Preparation
Place one of the
mushroom and crab polenta rounds in the center of
each plate. Top each polenta round with a pan fried
sole fillet. Spoon the sauce over the fillets, equally
dividing it between the plates, and allowing it
to spill down around the polenta. Top each dish
with a sprinkle of toasted pine nuts and fresh shaved
Parmigiano cheese. Garnish with basil and parsley
sprigs. |
|
|
|
