Garlic & herb halibut

From Cooking Light magazine. Coat fillets with crumbs and bake at a high temperature for a crisp texture similar to fried fish. Fresh herbs and other seasonings heighten the flavor.

1 cup panko (Japanese breadcrumbs)

1 Tbsp fresh basil, chopped

1 Tbsp of fresh, flat-leaf parsley, chopped

1/2 tsp onion powder

1 large garlic clove, minced

2 large egg whites, lightly beaten

1 large egg, lightly beaten

2 Tbsp all-purpose flour

6 (6-ounce) halibut fillets

3/4 tsp salt

1/4 tsp black pepper

2 Tbsp olive oil, divided

Cooking spray

  • Preheat over to 450F.
  • Combine first 5 ingredients in a shallow dish.
  • Place egg whites and egg in a shallow dish.
  • Sprinkle fish with salt and pepper.
  • Dredge fish in flour.
  • Dig in egg mixture; dredge in panko mixture.
  • Heat 1 Tbsp oil a large non-stick skillet over medium-high heat.
  • Add 3 fish fillets; cook 2-1/2 minutes on each side or until browned.
  • Place fish on a broiler plan coated with cooking spray,
  • Repeat procedure with remaining 1 Tbsp oil and remaining fish.
  • Bake at 450F for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
  • Yield, 6 servings (1 fillet each)

Station Taproom’s thai curry

2 Tbsp vegetable oil

1 large onion, diced

2 cloves of garlic, crushed

4 oz of red curry paste

14 oz coconut milk (one 14 oz can)

2 cups of vegetable stock

4 Tbsp Thai fish sauce

1 tsp salt


Fresh cilantro (for garnish)

  • Saute onion and garlic in oil until soft.
  • Add curry paste and mix together.
  • Add coconut milk.
  • Add fish sauce, brown sugar, and salt, then add vegetable stock.
  • Bring the broth to a boil and reduce to a simmer.
  • Let the broth thicken, this should should take 15-20 minutes until it’s creamy and thick.
  • Make sure all the shrimp are clean, and add them to the stock.
  • Top with chopped cilantro and serve with crusty bread for dipping

Mimi’s meatloaf

Serves 6-8 people.

Mixture of ground beef, pork, and veal (optional)

3 slices of bread (sandwich bread size)

2 medium onions

  • Soak bread in milk and work it with fingers until milk is absorbed.
  • Saute onions in olive oil, herbes de provence, salt and pepper.
  • Add leftover tomates provencales or tomato paste.
  • Cook pork in saute pan, because it has to be cooked more than the other meats.
  • Add garlic and parsley.
  • Put all meat, onions, and bread mixture into a bowl and combine.
  • Add extra salt and pepper, herbes de provences.
  • Since pork is already cooked, it only needs 40 minutes at 400F to cook.
  • Reheat in the microwave to keep it moist.

Truite amandine

Use small trout that have been gutted and boned through the opening of the belly. The head of the fish should be left intact. Unfortunately, it is not always possible to get it that way.  Do the best you can to present the fish on the plate nicely.  Serve one trout per person.

1 trout  (generally 10 oz each, but frozen ones can come smaller)
Salt, pepper and flour
1 Tbsp of sliced almonds
Slices of lemon, parsley

  • Sprinkle each trout with salt and pepper and fold in half.
  • Push the tail through the mouth.
  • Dredge lightly in flour.
  • Melt 3 Tbsp of  butter in a non stick skillet and, when hot, place the fish skin side down and cook on medium to low heat for 5 or 6 minutes on each side (depending on the thickness of the trout).
  • The skin should be crisp and nicely browned.
  • Place the trout in a warm plate and add  1 Tbsp of sliced almonds to the drippings.
  • Cook for about 1 minute or until just gold colored.
  • Spoon almonds and dripping mixture over the trout.
  • Sprinkle with a few drops of lemon juice and decorate with slices of lemon dipped in chopped parsley.
  • Serve immediately.

Thon à l’ail

Serves 4 people.

1 lb of tuna steak, cut 1 inch thick
3 Tbsp of oil (olive or peanut oil)
Freshly ground pepper
20 large garlic cloves, thinly sliced
1 Tbsp of best quality red wine vinegar

  • Preheat the broiler.
  • Lightly brush both sides of the tuna with some oil.
  • Season generously with pepper.
  • Broil until the flesh begins to turn opaque, about 5 minutes per side.
  • The fish should still be pink in the center.
  • Meanwhile, in a large skillet, heat 2 Tbsp of the oil over medium heat.
  • Add the garlic and stir to coat with oil.
  • Sauté until light golden, about 3 to 4 minutes.
  • Add the vinegar and deglaze the pan, scraping up any bits that cling to the bottom.
  • Sprinkle the tuna with salt.
  • Transfer the fish to a warmed platter and pour the garlic sauce over all.
  • Serve immediately, with a warm bowl of pipérade alongside.

Pipérade Basquaise

6 Tbsp of olive oil
2 lb of tomatoes, peeled, cored, halved, seeded and chopped
2 medium onions, sliced
3 large green bell peppers, cored, halved, seeded & cut lengthwise into thin slices
3 garlic cloves, minced
salt and freshly ground pepper

  • In a large skillet, heat 2 Tbsp of oil over medium high heat.
  • Add the tomatoes and simmer for 10 minutes, uncovered.
  • In another skillet, heat 2 Tbsp of oil and cook the onions until lightly brown.
  • Finally, in another 2 Tbsp of oil, cook the peppers until soft and tender.
  • Add the onions and peppers to the tomato mixture.
  • Stir in the garlic and season with salt and pepper.
  • Cook, uncovered over low heat for 1 hour, stirring from time to time.
  • The pipérade can be served warm or cold.

Soles farcies sauce parisienne

Serves 6.

6 fillets of sole
1 package of frozen spinach (thawed and drained)
2 Tbsp of butter
1 large onion, chopped
1/2 cup of chopped parsley
1/2 cup of cottage cheese
1 cup of swiss cheese
Salt, pepper
1 cup of good dry white wine

Béchamel sauce

3 Tbsp of butter
3 Tbsp of flour
Stock from the cooked fish & milk/cream

  • Preheat oven to 350°F
  • In a large skillet, melt the butter and gently cook the onion. Add the spinach and the parsley. Cook for a few minutes, stirring constantly.
  • Off the heat add the cheeses, salt and pepper.
  • Roll this stuffing equally into the 6 fillets.
  • Butter the bottom of a fireproof pan and set the fillet in it. Add the wine.
  • Cover the pan with wax paper and poached in the preheated oven for 20 to 25 minutes.
  • Set the fillets in a serving dish and keep warm in the turned off oven. Reserve the juices and reduce.

Preparing the béchamel

  • In a small saucepan, melt the butter, add the flour. Cook gently for a few seconds.
  • Slowly add the juice from the sole and as much milk as necessary to have a smooth sauce.
  • Season to taste and bring to a boil.
  • Add some cream if desired.
  • Nap the sauce over the fillets and cook in the oven at 350°F for 15 minutes.

Sole Bercy

A whole sole is used for this classic Cordon Bleu recipe because the bones and head add flavors to the poaching liquid. However, small fillets can be used. This recipe serves 8.

4 lbs fillets of sole or 2 fillets per person
6 Tbsp of sweet butter (+ a bit more for buttering the wax paper)
1/2 cup of shallots
salt and pepper to taste
2 cups of mushrooms, loosely packed
1 cup of chopped fresh parsley
1-1/2 cups of dry white wine
4 Tbsp of flour
1/2 cup of heavy cream
few drops of lemon juice

  • Preheat oven 350°F.
  • Rub a gratin dish with 1 Tbsp of butter and sprinkle shallots on the bottom of the dish.
  • Cover with the mushrooms.
  • Arrange the sole fillets, rolled or folded, on top of the mushrooms (be sure the fleshy side is on the outside so that the fillets keep their shape when cooking).
  • Dot with another Tbsp of butter.
  • Add the wine and parsley (save 3 Tbsp of parsley for decoration at the end).
  • Add salt and pepper.
  • Cover the gratin dish with a buttered wax paper and place in a 350°F oven for 15 to 20 minutes.
  • Lift the soles with a large spatula and place on a serving dish.
  • Melt 4 Tbsp of butter in a saucepan, add the flour and cook for 1 minute on low heat.
  • Add the drippings of the sole along with the mushrooms and bring to a boil.
  • Add the cream if needed.
  • Simmer gently for a few more minutes.
  • Correct seasonings with salt and pepper and add drops of lemon juice.
  • Coat the soles with the sauce and sprinkle remaining parsley on top.
  • Serve immediately.

Shrimp provençal

For 8 people.

2 Tbsp of olive oil
1 leek (white part only) cut into 1/2 inch dice
1 rib of celery, thinly sliced
2 cups of court bouillon (saved from cooking the shrimps)
1 Tbsp of tomato paste
2 lbs of shrimps (quickly cooked in a court bouillon until red, then shelled)
16 black olives, pitted
1 cup slivered sun-dried tomatoes (packed in oil)
2 cloves of garlic
2 tsp of herbes de provence
Salt, pepper
Chopped fresh parsley for garnish

  • Heat the oil in a large skillet and add the leek and celery.
  • Sauté over low heat, covered, until soft (about 10 minutes).
  • Stir in the wine, the tomato sauce, court bouillon and sun-dried tomatoes, add the garlic and herbs.
  • Raise the heat to medium.
  • Add the shrimps, the olives, the salt and pepper.
  • Do not overcook.
  • Sprinkle with parsley and serve immediately.

Court bouillon

4-1/2 cups of water
1 cup of dry white wine
bouquet garni
1 small onion, sliced
1 carrot, sliced
1 tsp of salt and 4 peppercorns

  • Simmer all ingredients together for 45 minutes.
  • Parboil the shrimp.
  • Strain and reduce the court bouillon to 2 cups.

Saumon poché

For 4 people.

Court bouillon

5 cups of water
Bouquet garni
1 onion sliced
1 carrot, sliced
1 tsp salt, 4 peppercorns
1 cup of dry white wine

Simmer all the ingredients together for 45 minutes, strain and cool before using as required.

4 salmon cutlets
2-1/2 cups of court bouillon
4 shallots finely chopped
2/3 cup of dry white wine
2 Tbsp of fresh dill
Reduced court bouillon
Salt and pepper

  • Poach the salmon cutlets in Court bouillon for 10 minutes or until the flesh is opaque.
  • Keep warm in turned off oven.
  • For the sauce, place the shallots in a pan with the white wine and 2 cups of the court bouillon.
  • Add the dill.
  • Reduce this by boiling until it looks syrupy in consistency.
  • Add some cream and reduce again.
  • Season to taste.
  • Serve the salmon covered with the sauce.

Saumon braisé au porto

Serves 6.

2 or 3 lb chunk of salmon
Mirepoix of aromatic vegetables (2 cups of onions, 1 cup each of carrots and celery)
2 Tbsp of butter
salt and bouquet garni of tarragon, bay leaf and parsley
olive oil
2 cups of dry white wine
3 cups of chicken broth or fish stock

  • Preheat oven to 350°F
  • In a covered saucepan, cook the mirepoix in the melted butter until just tender.
  • Add a pinch of salt, pepper and bouquet garni.
  • Meanwhile put salt inside the salmon then brush with olive oil on the outside.
  • Put the salmon in a poaching pan with the mirepoix on top and around.
  • Add wine and broth.
  • Bring to the simmer on top of stove.
  • Cook in lower middle oven at 350°F for 45 minutes.
  • Baste from time to time.
  • Reserve the fish and keep warm in turned off oven.
  • Drain the fish stock.
  • Discard the vegetables.
  • Boil down the fish stock to 3 cups.
  • Peel the skin of the salmon just before covering with the sauce.

Sauce au porto

3 cups of the reduced cooking liquid
3 Tbsp of corn starch
1/2 cup of port wine
3 egg yolks
1/2 cup of crème fraiche (1/4 cup of sour cream and 1/2 cup of cream, mixed and left at room temperature for 6 hours)
1 cup of cooked mushrooms

  • Crème fraiche can be made the night before by mixing 1/4 cup of sour cream and 1/2 cup of cream, and leaving it at room temperature for 6 hours.
  • Mix together corn starch and port wine.
  • Add to it some of the hot reduced liquid.
  • Then pour this mixture into the remaining reduced liquid and bring to a boil for 2 for 3 minutes.
  • Mix the egg yolks with the cream and add to the sauce.
  • Add the mushrooms and the fresh parsley.
  • Bring to serving temperature before pouring 1/2 the sauce over the fish.
  • Keep the remaining sauce to cover each serving.