Wednesday, October 19, 2011

hashed vegetables and steamed kitchen! kitchen!

Steamed branzini fillets with hashed vegetables
An absolutely light, satisfying, and delcicious
meal......and's healthy too!

A Side Dish Of Hashed Vegetables
that you would love to make over and over!
Everytime I go to Wholefoods supermarket, I always fall victim to their farm raised Norwegian salmon for my gravlax and their branzine. All lined up behind the glass "sneeze" divider fresh as a daisy! So, this time I had my branzine cleaned and cut into fillets. By the way, I don't mind falling victim to these gorgeous items.

For the Hashed Vegetables - follow the recipe on previous posting of ratatouille, except cut the vegetables into small cubes and cooked for 10-15 minutes until completely tender and all the juices are absorbed.

Branzine Fillet:
Season with salt and pepper and a squeeze of half a lemon.
Line your oven proof pan with (3-4) stalks of cleaned scallions/green onions, and a handful of dill; sprinkle a little salt; pour in 2 tablepoons of white wine; stock or water (this will serve to steam the fish) and lay the fillets on top, completely cover with foil and bake for 15-20 minutes at 350F until the fish is cooked. (You could do this on a steamer as well). Sprinkle with balsamic reduction..(optional)

For Balsamic Reduction:
1/2 cup of good balsamic vinegar in a sauce pan and reduce on a medium to low heat stirring every now and then until it has the consistency of heavy cream......or simply buy a bottle of balsamic reduction.

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