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Kid's Meals Home | Andrew Wilkinson's Summer Celebration recipes on Starchefs
From Andrew Wilkinson: Skipjack's Boston, Brookline & Newton, MA
Hattie's Bass and Chive Beurre Blanc
The summer fishing derby in our hometown of Medfield, Massachusetts is open to kids 16 and under. My six year old daughter, Hattie, reeled in a small mouth bass to win the event for each of the past two years. Needless to say, one of her favorite things to cook is what she catches. This also pleases my son Ryan, aged 9, who adores anything whole, particularly if it has the head attached.
Hattie's last fish was 16" long and weighed 18 ounces
Heat the oil in a large skillet over medium heat, sweat shallots and
garlic un-til soft but not browned. Add the vermouth, turn heat to
high, reduce until it bubbles, add cream cook until reduced by half. The
mixture should coat the back of a spoon. Lower heat to medium. Add
spinach and one bunch of chives. Cook until spinach and chives are
done, three to four minutes. Transfer mixture to a blender and purČe.
While it's purČeing add the butter pieces. Continue blending until
smooth. Remove to bowl. Add remaining chopped chives. Season with
salt and pepper.
Preheat oven to 450. Adjust rack to center of oven.
Salt and pepper fish. Add 1/4 cup of water to the bottom of an
ovenproof pan. Place the fillets on an oiled rack and set in the pan.
Bake in the preheated oven until fish is cooked through, approximately
18 minutes. Serve immediately with chive beurre blanc.
Serves 4
....
Serves 4-6
Chive Beurre Blanc
Fish
Kid's Meals Home | Andrew Wilkinson's Summer Celebration recipes on Starchefs |
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