Recipe Introduction:
This is a wonderful dish because it is so versatile. The Tomato Fricasee Sauce can go on just about any type of white fish and come out great, so don't worry about matching the fish type. Let me start by explaining that a Tomato Fricasee is a Cream Sauce derived from sautéed Tomatoes, Mushrooms, Garlic and Onion. The Grilled Eggplant is an excellent side to any dish when cooked properly. Cooking Eggplant is a big challenge even for those of us in the Restaurant Industry. But once it is explained it is a fairly easy concept. Eggplant is one of the few vegetables that you want to overcook. A tasty eggplant will be juicy and soft, there should be no crunch to it at all. To finish I want you to be sure to remember how a Fricasee sauce is made, and keep that in your pocketbook. Because like all other bases you can make any type of Fricasee unique by changing up the main ingredient and keeping the same supporting ingredients. For example, I could create a Eggplant Fricasee by making Eggplant the main ingredient, and sticking with the supporting ingredients which are the Onions, Garlic and Mushroom's.
Note: Recipe Formatted for four serving
Ingredients for Tomato Fricasee:
2 Cups of Half and Half
2 Tablespoons of Butter
5 sliced mushrooms (Any Type)
1 Cup of Cherry or Grape Tomatoes (The More colorful the tomatoes the more beauty your sauce will carry)
1/2 of a diced onion
4 cloves of minced garlic
1 Tablespoon of Chicken Stock
1/2 cup of white wine
Ingredients for Pan Seared Hake:
4 Wild Hake Loin
1 1/2 Tablespoons Butter
Salt and Pepper
Ingredients for Grilled Eggplant:
1 large eggplant or 2 small eggplants
1/2 Cup Olive Oil
Orange Zest of One Orange
Salt and Pepper
Cooking Process for Tomato Fricasee:
1. Melt Butter on high in a sauce pan
2. Saute mushrooms, cherry tomatoes, diced onion, and garlic
3. Add white wine and reduce
4. Whisk in half and half
5. Whisk in chicken stock
6. Reduce sauce until a creamy consistency is reached being sure to whisk often
Cooking Process for Hake:
1. Melt Butter on High heat
2. Saute fish skin side facing up until a golden brown crust is formed on each side
3. Plate Hake and drizzle the Fricasee sauce over and around the fish
Cooking Process for Grilled Eggplant:
1. Slice Eggplant into 2-inch long slices lengthwise
2. Coat eggplant slices with olive oil in a mixing bowl
3. Sprinkle salt, pepper, and Orange zest over the eggplant
4. Pre-Heat Grill to high heat
5. Grill Eggplants for about two minutes on each side, Being sure to enhance the grill marks for presentation
6. Once Eggplants are soft, cooked-thorough, and contain Grill marks they are finished
This is a wonderful dish because it is so versatile. The Tomato Fricasee Sauce can go on just about any type of white fish and come out great, so don't worry about matching the fish type. Let me start by explaining that a Tomato Fricasee is a Cream Sauce derived from sautéed Tomatoes, Mushrooms, Garlic and Onion. The Grilled Eggplant is an excellent side to any dish when cooked properly. Cooking Eggplant is a big challenge even for those of us in the Restaurant Industry. But once it is explained it is a fairly easy concept. Eggplant is one of the few vegetables that you want to overcook. A tasty eggplant will be juicy and soft, there should be no crunch to it at all. To finish I want you to be sure to remember how a Fricasee sauce is made, and keep that in your pocketbook. Because like all other bases you can make any type of Fricasee unique by changing up the main ingredient and keeping the same supporting ingredients. For example, I could create a Eggplant Fricasee by making Eggplant the main ingredient, and sticking with the supporting ingredients which are the Onions, Garlic and Mushroom's.
Note: Recipe Formatted for four serving
Ingredients for Tomato Fricasee:
2 Cups of Half and Half
2 Tablespoons of Butter
5 sliced mushrooms (Any Type)
1 Cup of Cherry or Grape Tomatoes (The More colorful the tomatoes the more beauty your sauce will carry)
1/2 of a diced onion
4 cloves of minced garlic
1 Tablespoon of Chicken Stock
1/2 cup of white wine
Ingredients for Pan Seared Hake:
4 Wild Hake Loin
1 1/2 Tablespoons Butter
Salt and Pepper
Ingredients for Grilled Eggplant:
1 large eggplant or 2 small eggplants
1/2 Cup Olive Oil
Orange Zest of One Orange
Salt and Pepper
Cooking Process for Tomato Fricasee:
1. Melt Butter on high in a sauce pan
2. Saute mushrooms, cherry tomatoes, diced onion, and garlic
3. Add white wine and reduce
4. Whisk in half and half
5. Whisk in chicken stock
6. Reduce sauce until a creamy consistency is reached being sure to whisk often
Cooking Process for Hake:
1. Melt Butter on High heat
2. Saute fish skin side facing up until a golden brown crust is formed on each side
3. Plate Hake and drizzle the Fricasee sauce over and around the fish
Cooking Process for Grilled Eggplant:
1. Slice Eggplant into 2-inch long slices lengthwise
2. Coat eggplant slices with olive oil in a mixing bowl
3. Sprinkle salt, pepper, and Orange zest over the eggplant
4. Pre-Heat Grill to high heat
5. Grill Eggplants for about two minutes on each side, Being sure to enhance the grill marks for presentation
6. Once Eggplants are soft, cooked-thorough, and contain Grill marks they are finished