by zan@zeliciousrecipes.com | Sauces, Vegetables
This is a great Sauce you can serve with Roasted Potatoes, Peas and Salmon.
Ingredients:
- 1 cup of cooked frozen peas
- ⅓ cup chopped shallots
- ¼ cup chopped dill
- ⅛ cup EVOO (olive oil)
- 1 tsp salt
- 8 oz. Crème Fraîshe
Using a food processor, add the cooked peas, shallots, dill and salt. Slowly add in the oil so that all ingredients become a smooth puree. Then simply add the pureed mixture to the Crème Fraîshe, stirring in gently with a spoon so it does not separate or turn to butter. You can now add this under your potato and pea medley (just a dollop on the plate), or add on top of a nice sautéed salmon.
by zan@zeliciousrecipes.com | Fish, Salads
Tilapia goes great with prosciutto and Sage, by adding lots of flavor to this mild fish. Here are the list of ingredients:
- 1.5 lbs. Tilapia filets
- 2 tbsp Butter (1 tbsp at a time)
- 1 tbsp EVOO
- ⅓ cup chopped Shallots
- 5 slices of medium thick Prosciutto chopped
- ⅓ cup chopped Sage leaves
- Salt
- Pepper
Directions: place 1 tbsp butter in pan on medium high heat, add prosciutto. Cook prosciutto for approximately 5 minutes or until crispy, remove and place on a paper towel to drain additional fat. Leave the liquid in the pan, add the 2nd tbsp of butter and oil, and add the shallots and sage. Cook until both shallots and sage are crispy. Strain them leaving liquid in the pan, and place on paper towel. Turn heat up to high and add tilapia filets, searing each side to make it crispy, approximately 3 minutes on a side. (Add more butter if liquid does not cover base of pan). Cook until fish is flakey, but do not over cook. Remove fish to a plate. Quickly warm up prosciutto, sage and shallots, approximately one minute, then place on top of fish. Serve with Arugula salad (below).
Arugula Salad ingredients
- 4 cups Arugula
- 1 ripe Anjou pear
- 5 strips of bacon chopped in ½” pieces
- ⅓ cup feta cheese
- 3 Tbsp. EVOO (oil)
- 1 Tbsp. Balsamic Vinegar
- Salt
Toss the arugula with olive oil, then add salt. Add other ingredients and toss again, add in the balsamic.
Serves 4 people
