Cook Like a Rock Star (34 page)
Read Cook Like a Rock Star Online
Authors: Anne Burrell
Halibut in Paper with Yummy Summer Veg
SERVES: 4 • TIME: ABOUT 30 MINUTES
Fish in paper is a classic preparation that will totally make you feel like a rock star in the kitchen. It’s super-easy and it’s all about the presentation. All you have to do is toss some veggies and white fish in a parchment package along with some wine, and let them steam themselves. When your guests open their packages, they get a big burst of aromatic vapor and a lovely piece of gently cooked fish on perfectly cooked veggies. Just remember that because you seal the packages, you only get one shot to season everything—if you miss your opportunity then this will taste like a diet dish. You have to season well BEFORE you seal the deal.
MISE EN PLACE
2 zucchini, green part only, julienned
¼ pound haricots verts, sliced on the bias
2 plum tomatoes, seeded, guts removed, and julienned
½ red onion, thinly sliced
1 clove garlic, smashed and finely chopped
Pinch of crushed red pepper
Extra virgin olive oil
1 tablespoon fresh thyme leaves
Kosher salt
1 lemon, sliced
4 6-ounce halibut fillets
1 cup dry white wine
1
Preheat the oven to 500°F.
2
Fold four 9 × 13-inch pieces of parchment paper in half. Starting at the top of the fold, cut each piece into a large half heart shape (takes you back to Valentine’s Day in school, doesn’t it?). When the papers are opened, they should be the shape of full hearts. If they’re not perfect, that’s okay, but a big heart is always better.
3
In a large bowl, combine the zucchini, haricots verts, tomatoes, onion, garlic, and red pepper. Toss with olive oil and season with the thyme and salt. Oil and salt the halibut as well. This is the only chance to season the veggies and the fish, so take advantage of it! Taste the veggies; they should taste good. If not, adjust the seasoning.
4
Open the parchment paper hearts and brush the paper with olive oil, leaving a 1-inch border.
5
Divide the seasoned veggies evenly between the parchment hearts, then lay the fish on top and place two lemon slices on top of each fillet. Close the paper in half over the fish. Working
from one end of the parchment to the other, fold the bottom of the paper over the top to create a closure. The seal needs to be really secure so the steam won’t escape during the cooking process. Before the package is completely sealed, carefully pour an equal amount of wine into each and complete the enclosure. Put the packages on a baking sheet and cook for 8 to 9 minutes.
6
Remove the packages from the oven and place each one on a serving dish. Give each diner the chance to slice open their own package so they can enjoy the burst of aromatic steam that will be released—it’s like a fish facial!
I heart you!
Parchment is traditional here, but you can use aluminum foil to wrap your fish and it will be just fine—even easier to seal!
Whole Roasted Fish with Sliced Potatoes, Olives & Herbs
SERVES: 4 • TIME: ABOUT 1 HOUR
Making a whole fish is so cinchy that it’s almost not fair. It looks like you’ve put so much time and effort into it, and it’s so elegant and beautiful on a serving platter, but really, all you have to do is jam a fish full of herbs and lemon and toss it in the oven until its eyeball pops out! I think this is the coolest part—Mother Nature’s own pop-up timer—I bet that’s how they invented the pop-up turkey timer!
MISE EN PLACE
3 or 4 Yukon gold potatoes, sliced ⅛ inch thick (a mandoline works well here)
6 cloves garlic, 4 smashed and finely chopped, 2 just smashed
1 bunch of fresh oregano, half with leaves finely chopped, half as whole sprigs
½ cup gaeta or kalamata olives, slivered
Pinch of crushed red pepper
Extra virgin olive oil
Kosher salt
1 3-pound fish, such as snapper or bass, scaled, gutted, and gills removed
1 lemon, sliced
3 fresh bay leaves
½ bunch of fresh Italian parsley
1 cup dry white wine
1
Preheat the oven to 400°F.
2
In a large bowl, toss the potatoes, chopped garlic, chopped oregano, olives, and red pepper; drizzle generously with olive oil and season with salt. Arrange the potatoes and friends in the bottom of a baking dish large enough to accommodate the fish. Roast in the oven for 20 minutes. Remove and reserve.
3
Make 3 diagonal slices about ½ inch deep on each side of the fish. Season the outside and inside of the fish with olive oil and salt. Place the lemon slices, bay leaves, whole oregano sprigs, parsley, and remaining garlic inside the body cavity of the fish.
4
Pour the wine over the potatoes, lay the fish on top, and toss the whole thing in the oven for 35 to 40 minutes or until the eyeball pops out.
5
Remove the skin and bones and serve the fish over the potatoes.
This is a showstopper!
When you buy a whole fish, tell your fishmonger you want to have it scaled, gutted, and gills removed—you really don’t want to do this at home.
I think of sides as the supporting cast to a great meal. They’re the players that help bring out the best in the lead and make the whole show really interesting. Sure, you can do a lot with cooking techniques and seasonings to make a piece of fish or a steak special, but to me what makes a really great main course are the creative, super-seasonal side dishes that come with it. When I eat out, I often choose my main dish based on whatever exciting sides accompany it.
When I’m thinking of what sides to make with a main, I don’t get hung up on the idea that you have to serve a protein with a vegetable and a starch. Throwing this way of thinking out the window frees me up to be more creative. Why can’t I serve two (or even three) veggies with a piece of chicken? What’s wrong with a salad and a veg, or even two starches? Great sides don’t need to get paired up with a big hunk of meat at all—often they’re good enough to be the star of their own show. Some of the recipes in this chapter are so freaking good you may just want to serve a couple of them together with some crusty bread for dinner tonight!
I’m a big believer that you can do whatever you want in your kitchen. Breaking the rules is fun and it pushes you to try new things. And once you have permission to break the rules, why not break them all over the place? Think of what foods you WANT to eat together and don’t worry about what you think you’re SUPPOSED to put on the plate. Remember, there’s an exception to every rule and you are the chef of your own kitchen!
Perfect Green Veg … Every Time
Cannellini Beans with Pancetta & Rosemary
Swiss Chard with Pancetta & Baby Turnips
Super Creamy Cheeeeesy Polenta
Stewed Zucchini with Tomatoes, Oregano & Pine Nuts
Chanterelles, Fava Beans & Spring Onions
Frizzled Brussels Sprouts with Pancetta & Walnuts
Spice-Roasted Cauliflower & Jerusalem Artichokes
Potato, Prosciutto & Fontina Cake
Herb & Garlic Roasted Fingerlings
Crispy Crunchy Duck Fat Potatoes
