Tag Archives: Cream

Fish Fillet with Cherry Tomato Sauce

Following up on our collection of fish recipes for lent, we have this amazing recipe we hope you will try.   I do recommend you try the variation as described at the bottom of the recipe. This includes cream and wine….you’ll want to taste it!

Pair this with rice and some asparagus on the side.  You can find our recipe for asparagus with balsamic vinegar here.

I guarantee this will become one of your favorite fish recipes.

Fish Fillet with Cherry Tomato Sauce

Fish Fillet with Cherry Tomato Sauce

Serves 4
Recipe adapted from Karista’s Kitchen

Ingredients

1 1/2 lbs seasonal fresh white fish
2 pints cherry tomatoes, halved
2 cloves garlic, smashed and lightly chopped
2 tablespoons diced shallots
1 lemon, zested and juiced
3 tablespoons chopped mixed fresh thyme
Olive oil
Sea salt and fresh cracked black pepper

Procedure:

  1. Pre-heat the oven to 400F.
  2. Mix together tomatoes, garlic, shallots, 1 tablespoon thyme, and 1 tablespoon lemon juice.  Toss with a drizzle of olive oil until lightly coated and then sprinkle with salt and pepper.
  3. Pour the tomato mixture into a baking dish or foil lined cookie sheet and roast for about 10 minutes until the tomatoes are wilted and slightly toasty.  Remove from the oven and set aside.
  4. Drizzle the fish with a bit of lemon juice and olive oil, and then sprinkle with sea salt and fresh cracked black pepper.  Roast the fish until opaque in the center and flaky.  Fish roasting times vary according to thickness.  Start with 5-8 minutes and then check for doneness.  If it isn’t done, let it continue roasting, checking every couple of minutes.
  5. Once the fish is done, transfer to a platter.  Mix the tomatoes with lemon zest and remaining fresh thyme.  Top the fish with the tomatoes and herbs and serve immediately.

As a variation, and what you see in our photograph:
Transfer the tomato mixture into a small pot and add about 1/2 cup of cream and 1/4 cup white wine.  Add the lemon zest and the remaining thyme. Season with salt and pepper and let it simmer for a few minutes, just until heated through.  Top fish with this sauce.

Fish Fillet with Cherry Tomato Sauce

Fish Fillet with Cherry Tomato Sauce

Fish Fillet with Cherry Tomato Sauce

Lemon-Cream Sauce

A few days ago, fish was being defrosted for our weekday lunch and I needed to come up with a sauce to serve it with.  I like citrus sauces for fish, but Mariano likes creamy sauces. I found this one, the perfect combination.

It reminds me of a Hollandaise sauce, but without all that butter. You can use this for fish, or chicken and also for vegetable dishes such as asparagus.  The great thing about this sauce, is that even though it’s cream based and it does have some butter in it, it’s still lighter than a Hollandaise or Béarnaise sauce and it can be made in a few minutes with much less work, which I love.

I didn’t try this, but I read you can add Parmesan Cheese to this sauce and use it over angel hair pasta and shrimp.

Lemon-Cream Sauce

Lemon-Cream Sauce

Recipe from Dishin’ & Dishes
Serves 2

Ingredients
2 tablespoons butter
2 tablespoons flour
1/2 cup of milk
1/2 cup of cream
1/4 cup white wine
Grated peel of 1 lemon
Juice of 1 lemon
Salt and Pepper to taste

Procedure:

  1. Melt butter over medium heat in skillet, add flour and whisk for about a minute. (This is called a roux, equal parts of butter and flour are used to thicken sauces)
  2. Add milk , cream and wine.
  3. Remove pan from heat and add seasonings, lemon zest and lemon juice.
  4. Return to heat and whisk until thick and creamy, about another minute or two. Pour over vegetables, chicken, fish or pasta.

Lemon-Cream Sauce

Lemon-Cream Sauce

Lemon-Cream Sauce

Lemon-Cream Sauce

Lemon-Cream Sauce

Lemon-Cream Sauce

Scalloped Potatoes

This is a classic-all american side dish. Jake absolutely loves Scalloped Potatoes and I didn’t want to make them out of a box. There’s something about homemade that talks to me :) I found this recipe and it came out delicious. I really encourage you to try this! Specially if you have company over… You’ll get amazing raves for this one! I strongly recommend getting a mandoline to slice the potatoes. It makes it easier for you – I still need to get mine.

Scalloped Potatoes

Scalloped Potatoes

Recipe by Browned Eye Baker
Yield: 8 to 10 servings

Ingredients:

2 tablespoons unsalted butter
1 small onion, minced
2 garlic cloves, minced
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons salt
½ teaspoon ground black pepper
4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 cup shredded cheddar cheese (about 4 ounces)

Directions

  1. Heat oven to 350 degrees F.
  2. Meanwhile, melt butter in large Dutch oven (or large, heavy-bottomed saucepan) over medium-high heat until foaming subsides, about 1 minute.
  3. Add onion and saute until it turns soft and begins to brown, about 4 minutes. Add garlic and saute until fragrant, about 30 seconds.
  4. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to a simmer. Cover, adjusting heat as necessary to maintain a light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
  5. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to a 3-quart gratin dish and sprinkle with cheese.
  6. Bake until the cream has thickened and is bubbling around sides and the top is golden brown, about 20 minutes.
  7. Cool for 10 minutes before serving.

Scalloped Potatoes

Scalloped Potatoes

Scalloped Potatoes

Scalloped Potatoes

Scalloped Potatoes

Scalloped Potatoes

Panna Cotta

Our friend Edith told us about this recipe, so I tried it out to give as a dessert to Mariano.  The flavor is very delicate and it is perfect to follow a big meal. Panna Cotta is an Italian dessert, literally translated it means cooked cream.  It can be topped with berries, berry pure, caramel or chocolate. Personally, I prefer to top it with very ripe berries cooked in a little water with sugar so the whole bite has a bit more consistency.   To make it use liquid cream used for whipping, not to promote any brands, but so you get the right one… I used Anchor whipping cream.

I forgot to oil the molds, so maybe that’s why my unmolding doesn’t look so great…

Helga

Panna Cotta

Recommended by Edith Paiz, recipe by David Lebovitz

Serves 6

Ingredients:
4 cups heavy cream
1/2 cup sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons cold water
2 cups of mixed berries
1/2 cup of sugar (or more if the berries are too tart)
3/4 cups of water

Directions:

  1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.
  2. Lightly oil six custard cups with a neutral-tasting oil.
  3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
  4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
  5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours.
  6. If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
  7. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

For the Topping:

  1. Heat the mixed sliced berries, or any kind of berry you can find
  2. Add sugar (adjust according to the tartness of the berries) and water. Let the berries cook until tender, about 10-12 minutes.
  3. Spoon over unmolded panna cottas