Tag: shallots

Sauteed Butterfish Asparagus and Shimeji Mushrooms with Beurre Blanc

Ingredients (2 servings):

  • 2 pieces of butterfish fillet
  • 3 shallots
  • 200 g shimeji mushrooms
  • 1 legatura asparagus
  • 100 g butter
  • 50 ml dry white wine
  • 25 ml white wine vinegar
  • salt and white pepper

Preparation method:

  1. Slice thinly the shallots.
  2. Clean the asparagus and discard their lower thirds.
  3. Clean the shimeji mushrooms.
  4. Season the butterfish with salt and freshly ground black pepper.
  5. Melt a knob of butter in a large frying pan
  6. Add the butterfish fillets and the asparagus stalks and braise over medium-low heat for 3 minutes.
  7. Turn the fish pieces on their other sides and add the shimeji mushrooms.
  8. Season the vegetables with salt and pepper, add a bit of butter on top of each fish, cover the pan and saute for another 3 minutes.
  9. Remove the pan from fire and keep covered with the lid.
  10. Prepare the beurre blanc:
  11. Add to a smaller put the sliced shallots, wine and vinegar.
  12. Cook over medium heat to reduce the liquids until only 2-3 tablespoons of liquid still remain.
  13. Bring the heat to low and start adding 1-2 knobs of butter at a time in the pot, stirring them with a metal whisk to melt and emulsify.
  14. When those butter pieces almost melted add some more.
  15. Continue adding the butter pieces until all of them are melted in the sauce and it has thickened so it coats the back of a spoon.
  16. Pass the beurre blanc sauce through a mesh sieve to separate the chives and get a smooth sauce. Season with some pepper and extra salt if needed.
  17. Serve a slice of butterfish in the middle of each plate, surrounded with the vegetables and topped with lots and lots of spoonfuls of beurre blanc.

Pork Belly Braised and Stewed with Beetroot Recipe

Ingredients (4 servings):

  • 1 kg boneless pork belly
  • 5 garlic cloves
  • 5 shallots
  • 2 medium beetroots
  • 1 red chilli pepper
  • 1 tablespoon kalamansi sauce
  • salt and pepper to taste

Preparation method:

  1. Slice as thin as you can the pork belly, about 1 cm, season them with salt and pepper.
  2. Chop roughly the garlic.
  3. Halve the shallots.
  4. Slice the chilli pepper.
  5. Peel and slice the beetroots.
  6. Heat a non-stick heavy bottomed frying pan, over medium-high heat, fry the belly slices on both sides until browned. Work in batches if needed.
  7. Fry the garlic golden brown then fry the shallots, press them a bit with a wooden spoon to open up like a flower and sauté them like this.
  8. Return all the pork pieces fried garlic and shallots to the pan, top with the beetroot slices, sliced chilli, the kalamansi sauce and add enough water to cover them all.
  9. Cover the skillet with a lid and simmer for about 35-45 minutes until the beets are soft and bellies are falling apart at the fork’s touch. If needed add more water during this process in order to have enough juice to stew. Adjust with salt and freshly ground black pepper.
  10. Serve while hot with some steamed buttered broccoli and boiled purple potatoes.

Rabbit Liver Sauteed in Butter with Garlic, Shallots, Wine and Conference Pears Recipe

Ingredients (2 servings):

  • 500 g rabbit liver
  • 5 shallots
  • 50 g butter
  • 3 conference pears
  • 5-7 garlic cloves
  • 200 ml dry white wine
  • 2 sprigs of thyme
  • salt and pepper to taste

Preparation method:

  1. Chop the garlic.
  2. Slice thinly the shallots.
  3. Slice the pears into 1/2 cm slices.
  4. Cut the livers into 3 pieces each.
  5. Melt the butter in a frying pan.
  6. Add the garlic and shallots, sautée and thyme sprigs over medium-low heat for about 2-3 minutes.
  7. Add the rabbit livers, 100 ml wine and continue to sautée for another 2-3 minutes.
  8. Add the pear slices, salt and freshly ground black pepper and the rest of the wine. Continue to sautée for 2 minutes.
  9. Serve sprinkling some chopped green onions.