The picture above is Planked White Fish and Green Onion Butter, Corn and Wild Rice Cakes, Pickled Onions, and Marinated Red Peppers.
Planked White Fish
4 untreated cedar wood planks or shingles 4x6 x 1/2 inch
1/2 cup butter, softened
1 egg yolk
2 Tbsp lemon juice
1 Tbsp Dijon Mustard
1/4 cup bread crumbs
1/4 cup green onions, chopped
2 Tbsp parsley, chopped
1 garlic clove, smashed
1/4 cup vegetable oil
4 white fish fillets, skinned and boned
salt and pepper, to taste
1. Soak the cedar planks in water for atleast a few hours before proceeding.
2. Mix the butter, egg yolk, lemon juice, mustard, bread crumbs, green onions, parsley, and garlic in a food processor. Pulse for 1 minute to combine into a paste. Roll paste into a cylinder about 1 inch thick and wrap in plastic wrap. Place in refrigerator until firm.
3. Preheat oven to 450 degrees F
4. Remove the planks from water, dry. Brush planks with the oil, and place in the oven on a baking sheet for 5 minutes. to begin seasoning the wood.
5. Brush the fish with oil and season with salt and pepper
6. Remove paste from refrigerator and cut into 1/4 inch thick slices. Place 1 to 2 slices on each fillet.
7. Place fish on the hot plank and return to oven. Bake fillets for 8 to 10 minutes. until butter has melted to brown crust.
8. Remove and serve immediatley
**** You can use any kind of fish you would like for this recipe.
**** When cooking the fish you want to be careful not to overcook it. You want to make sure that the fish is slightly flaky
**** When we made this recipe our butter did not melt onto the fish and make a brown crust. It just kind of got toasted and then when we plated the fish we spread the butter with a fork and it turned out perfect.
Corn and Wild Rice Cakes
1 1/2 Tsp butter
3/4 cup leeks, cleaned, white part only, very thinly sliced
1 garlic clove, minced
1/2 cup corn kernals, fresh or frozen
1 cup wild rice, cooked
1 egg, lightly beaten
1/4 cup heavy cream
1 Tbsp parsley, chopped
1 Tbsp chives, chopped
1/4 Tsp black pepper
1/2 Tsp salt
1/4 cup all purpose flour
vegetable oil, as needed
1. Heat butter over medium heat. Cook leeks and garlic until soft.
2. Combine leeks, garlic, and corn with wild rice.
3. Mix egg and cream together until blended. Mix chopped herbs, pepper, and salt.
4. Combine the wild rice with the egg cream mixture. Stir in flour until rice can be formed into cakes. You may need to add more or less flour.
5. Form cakes using 1/3 cup. Chill for 30 minutes.
6. Saute cakes in oil until lightly browned. about 3 minutes per side
Pickled Onions
4 cups pearl onion
1 Tbsp mustard seeds
1 Tbsp celery seeds
1 piece fresh horseradish
1 cup cider vinegar
3 Tbsp honey
2 hot chiles, fresh or dried
1. Bring a large pot of water to a boil, add the onions and cook for 2 minutes.
2. Drain in a colander and rinse under cold water. Trim away the onion tops and hairs at the stem end. Leave the base of the stem end intact, then peel.
3. Combine mustard seeds, celery seeds, horseradish, and vinegar. Bring to a boil, then simmer for 15 minutes.
4. Add honey and chili pepper. Remove the horseradish and simmer another 10 minutes.
5. Add onions and cook until tender, about 10 minutes.
6. Remove onions and continute cooking liquid until reduced by half
7. Poor liquid over onions.
**** You can use any kind of onions you would like for this recipe
Marinated Red Bell Pepper
1 Red Bell Pepper, seeded, julienned
Salt and Pepper, as needed
Garlic, minced, as needed
Olive oil, as needed
1. Seed and julienne pepper
2. In a bowl, combine olive oil, salt and pepper, and garlic.
3. Toss the red bell pepper in oil mixture.
4. Marinate in refrigerator for desired time.
This is one of the meals that we worked on in my American Regional class at school. I will be posting more pictures and recipes of the food I prepare and share it with all of you.
If there anyone has any questions about the recipes please let me know by commenting on my blog or sending me an email: alexis_nay5@hotmail.com
