Tuesday, April 19, 2011

Whitefish in Lemon Brodetto with Pea Puree

I whipped up some Pea Pesto Crostini the other night. I made WAY too much of the pea pesto; it was sort of on purpose though. Giada De Laurentiis makes another dish called "Salmon in Lemon Brodetto with Pea Puree" that incorporates this green goodness. So I knew that I would already have half the work done for this meal with the pea pesto leftovers. I usually use salmon when making this but thought I'd switch things up and try a white fish instead. Red snapper, halibut, swai or talapia would all work (reduce the cooking time for the fish depending on the thickness of the pieces).

It's such a light but satisfying meal. The flavors are so vibrant, they really do scream "Spring is here!"

Salmon in Lemon Brodetto with Pea Puree

Recipe courtesy Giada De Laurentiis

Ingredients

Lemon Brodetto:

  • 2 tablespoons olive oil
  • 1 shallot, diced
  • 2 lemons, juiced
  • 1 lemon, zested
  • 2 cups chicken broth
  • 1 tablespoon chopped fresh mint leaves

Pea Puree:

  • 2 cups frozen peas, thawed (about 10 ounces)
  • 1/4 cup fresh mint leaves (I don't always add these)
  • 1 clove garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup grated Parmesan

Salmon:

  • 1/4 cup olive oil
  • 4 (4 to 6-ounce) pieces salmon
  • Kosher salt
  • Freshly ground black pepper

Directions

To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.

To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes.
Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.
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