The Cook's Book of Intense Flavors by Robert Krause

Author:Robert Krause
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2010-03-24T16:00:00+00:00

LEEK

Although the light, white portion of the leek is most commonly used, once you remove the tough exterior leaves, you can certainly use the darker portion. Save it to add to stocks or cut into a small dice for sautéing. Know that the inner leaves are a magnet for dirt and sand, so slice lengthwise and always wash really well.

“CAPTIVATINGLY COOL” RECIPE

Braised Halibut with Warm Cucumber Broth

This recipe prepares both a delicate cucumber broth and a crunchy salad to serve with fish.

Cucumber Broth

1/2 cup (15 g) spinach leaves

1/2 cup (48 g) mint

1/2 cup (30 g) fresh parsley leaves

2 tablespoons (30 ml) vegetable oil

1 leek, darker ends diced, light-green section reserved for salad

1 small onion, diced

2 stalks celery, diced

1/2 large cucumber

1 cup (235 ml) water

1/4 cup (60 ml) semidry white wine Juice and zest from 1 lemon

1 teaspoon (5 ml) rice vinegar

Salt and pepper

Fish

4 pieces white fish, such as halibut or sea bass, 6 to 8 ounces (170 to 225 g)

Salt and pepper

2 tablespoons (28 g) unsalted butter

2 tablespoons (30 ml) semidry white wine

Salad

1 leek, light-green section

1/2 cucumber, peeled and seeded

1 Asian pear, peeled and cored

12 mint leaves

12 celery leaves

To prepare cucumber broth: In a saucepan of boiling, salted water, blanch spinach, mint, and parsley for 30 seconds. Immediately plunge into an ice bath; remove to drain on paper towels.

In a skillet over medium heat, heat oil and sauté leek, onion, and celery. Cook until tender and translucent. Place in a blender and add cucumber, water, wine, and lemon juice and zest. Add blanched spinach, mint, and parsley and blend for 2 minutes or until fully incorporated. Strain through a fine mesh strainer, add vinegar, and season with salt and pepper.

To prepare fish: Preheat oven to 350°F (180°C, or gas mark 4). Place fish on a sheet pan and season with salt and pepper. Add a large dab of butter to each piece of fish and then drizzle with wine. Cook for 12 minutes, then squeeze fish to determine whether it is cooked through. Cook for an additional 2 to 3 minutes, if necessary.

To prepare salad: While the fish cooks, slice leek, cucumber, and Asian pear into matchsticks. Combine with mint and celery leaves in a small bowl.

To serve: Warm cucumber broth and spoon into the bottom of a shallow bowl. Top with braised fish and salad. Serve immediately.

Yield: 4 servings

This combination, perfect for a sweltering summer night, has light, cool flavors that are incredibly satisfying.

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