Friday, September 9, 2011

Tilipia with Saffron Risotto with Beet, Peach and Goat Cheese salad

Tilipia with Saffron Risotto
2 tilapia fillet
1 tablespoon extra virgin olive oil
1 garlic clove, crushed
2 scallion, chopped
1 tablespoon capers
1 tablespoon cilantro, chopped
2 tablespoons butter
1 cup heavy cream
1 teaspoon grated Parmesan
2 cups white rice, cooked
Salt & fresh ground black pepper to taste

Instructions: In heated pan add olive oil, garlic, scallion, capers, salt and pepper and saute on medium heat for approximately 3-4 minutes. Add tilapia and saute until cooked through. Remove tilapia and half of scallion/caper mixture from pan and set aside. In pan add heavy cream, salt and pepper to the remaining scallion/caper mixture and stir continuously over medium heat until it begins to boil. Continuing to stir add in grated Parmesan, butter and pinch of saffron until sauce thickens. Reduce heat to low and gently stir in cooked rice in a circular motion until rice has absorbed cream sauce.

3 beets, scrubbed
1-1/2 bunches mache (lamb's lettuce), rinsed and dried
1-1/2 bunches arugula, rinsed and dried fresh peaches - peeled, pitted and sliced
3 shallots, chopped
1/4 cup and 2 tablespoons pistachio nuts, chopped
1-1/2 (4 ounce) package goat cheese, crumbled
1/4 cup and 2 tablespoons walnut oil
3 tablespoons balsamic vinegar
salt and pepper to taste
You have scaled this recipe's ingredients to yield a new amount (3). The directions below still refer to the original recipe yield (2).
1. Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
2. Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.

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