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Old 05-19-2016, 09:45 AM   #1
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Join Date: Mar 2015
Location: Key largo
Age: 29
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Cannellini Beans with Tomatoes and Basil & Fried Fish in Pearly Meal with Remoulade

been getting into culinary and fine dining lately. Recently made this dish with some snapper and it came out very nice. the bean salad complements the fish nicely.

Cannellini Beans with Tomatoes and Basil

1 cup Dried cannellini beans, soaked overnight
1 Bay leaf
2 each Fresh thyme, marjoram, sage, and parsley sprigs
cup Red onion, in -inch (1.2 cm) dice
teaspoon Champagne vinegar
2 tablespoons Red wine vinegar
2 teaspoons Lemon zest
2 Garlic cloves, minced
Salt and black pepper
1∕3 cup Olive oil
1 cups Tomatoes, peeled, in -inch (1.2 cm) dice
cup Fresh basil, chopped

1. Drain and rinse the beans. Cover generously with cold water. Add the bay leaf and herb sprigs. Bring to a boil, reduce to a simmer, and cook 20 to 25 minutes or until beans are tender and beginning to open.
2. Blanch the onion in boiling water for 15 seconds. Remove and toss with the Champagne vinegar.
3. Combine the red wine vinegar, lemon zest, garlic, teaspoon salt, and teaspoon pepper; whisk in the oil.
4. Drain the beans and toss immediately with the vinaigrette. The hot beans will soak up the flavors. Let cool.
5. Add the tomatoes, onion, and basil to the beans. Marinate for 1 to 2 hours.
6. Correct seasoning and serve at room temperature.
Fried Fish in Pearly Meal with Remoulade Sauce
4 Whitefish fillet
1 cup Milk, cold
As needed Vegetable oil, for deep-frying
1 cup Yellow corn flour
1 cup Yellow cornmeal
1 teaspoons Salt
teaspoon Black pepper
Pinch Cayenne pepper
1 cup Romaine lettuce, coarsely chopped

Yall know how to cook fish

Remoulade Sauce
For the Puree
1 cup Green onions, coarsely chopped
cup Celery, coarsely chopped
1 tablespoon Fresh parsley, coarsely chopped
To Finish the Sauce
3 tablespoons Creole mustard
1 tablespoon Paprika
1 teaspoon Salt
teaspoon Black pepper
teaspoon Cayenne pepper
1∕3 cup White wine vinegar
1 tablespoons Lemon juice
1 teaspoon Fresh basil, chopped
cup Olive oil
cup Green onion, in -inch (.6 cm) dice
2 tablespoons Celery, in -inch (.6 cm) dice
1 tablespoon Fresh parsley, finely diced

1. Make the puree. In a mortar and pestle, or with a blender or food processor, grind the green onions, celery, and parsley to a puree.
2. Finish the sauce. Combine the puree with the mustard, paprika, salt, pepper, and cayenne. Blend well. Add the vinegar, lemon juice, and basil. Blend well again.
3. Gradually add the olive oil, blending constantly to make an emulsion (mayonnaise).
4. Add the diced green onion, celery, and parsley and combine well. Refrigerate for at least 1 hour to combine flavors.

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