While those are cooking, Wash your greens.
Finish washing and then blanch for about 4-5 minutes.
Pull these out and put them into the skillet after the bacon is finished. I then slice the bacon into lardons and sprinkle over the top. Sautee over medium heat using tongs to turn frequently.
The liquid will cook out eventually. When this happens just add a little chicken stock to keep moist.
I decided to go with some Quinoa as my "starch". Just rinse thoroughly and allow to drain in mesh strainer.
After about 35-40 minutes of working on your greens, add in some finely chopped garlic and shallots. Let all the liquid cook out and carefully allow some of the greens to crisp. Season with fresh cracked pepper. No salt because the stock has lots and should be plenty after cooking out.
Here is the finished quinoa. It is simply cooked with 1 cup quinoa to 2 cups of chicken stock. Cook over low heat for about 15 minutes. Seasoned at the end with salt, pepper, a little butter, and some fresh parsely.
Now for the fish. Black Rockfish are definitely in my top 5 of favorite fish to eat. They are a whitefish with scales that are a great empty canvas for the flavors you want to add. Mine were caught by my cousin Greg on a trip he took out of Seward Alaska.
These filets were trimmed up and cut into 2 pieces. Season with salt and pepper and then dredge in flour.
These took about 17 minutes to fully cook. Never commit the sin of overcooking fish. Don't be afraid to pull out your pan and check with a fork for doneness.
Here you go. A very health delicious meal from super fresh ingredients that you won't be able to find at any restaurant.
I was impressed with the mix of flavors on this. I have rarely cooked with capers in the past but that will change. They add something very new to a normal tomato sauce. The slow cooked greens had picked up a smokiness from the bacon and from the browning. A real treat for anyone.
I served with an Italian White.
7 comments:
Your meals leave me speechless Robert. Everything always looks so beautiful, fresh and delicious. a talented man, you are.
Haha! Yeah I get it!
Your post looks yummy to say the least. I second tjdabney, you are very talented.
It sounds really delicious!
where you live is fish heaven and i can't even imagine how well you can eat up there... but question... what about produce? is most everything shipped in? i always wonder what it must be like to live there.
oh - so like, is that palin woman sane? creationist that she is....?
We do have a short but light filled growing season. Carrots, broccoli, cauliflower, cabbages, some other greens, and potatoes all do really well up here. Other than that it is either greenhouses or imported. So the good produce is expensive but almost everything is available.
I am so happy to have followed you here. You are an inspiration for me, with your oh so detaied photos to the extra care you take when fixing your meals and posting for us.
Oh, the meal looks fantastic as always, i would love to try ANYTHING you prepeare..
looks divine! i see the kale, i did a soup with kale the other day on my myspace ... ~RED~
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