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Ingredients:
PICKEREL
4 filets of Pickerel, skinned, boned and trimmed of all fatty tissue, allow about 6-7 ounces each paprika (hot or mild to your taste) ground coriander seed |
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COUSCOUS
1/2 pound fresh cranberries
1/4 cup sugar
2 cups water
2 cups cooked couscous
salt and freshly ground black pepper |
SAUCE
1 cup diced shallots
1 cup Champagne (substitute with Chardonnay wine)
1 - 11/2 cups heavy cream
1/2 cup snipped fresh cream |
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VEGETABLES
8 large shallots, peeled
1 medium butternut squash, cut in half and seeded
Olive oil
2 tablespoons unsalted butter |
Methods:
- Pre-heat the over to 400 degrees F.
- In a medium saucepan combine the cranberries, sugar and water. Bring to a boil over medium high heat, cooking until the cranberries become tender and thickened about 15 minutes. Remove from the heat. Transfer to a bowl with the couscous, folding to roughly combine.
- Adjust the seasoning with salt and pepper to taste. Reserve at room temperature.
- Meanwhile, in an oven proof dish lay the whole shallots and butternut squash. Drizzle with olive oil and season with salt and pepper. Place on the lower rack of the oven and cook until tender, about 40 minutes depending on size. Remove from the oven and reserve for assembly.
- In a large saucepan, heat the butter over medium high heat. Add shallots cooking until slightly browned. Add all but 2 ounces of the Champagne cooking until reduced by half, about 6 minutes. Add the heavy cream cooking until reduced to coat the back of a spoon, about 10 minutes. Season with salt and pepper. Transfer to a sieve and strain into another clean saucepan. Keep warm. Turn up the temperature to 450 degrees F.
To assemble the Pickerel:
- Lay four 12" x 16" sheets of parchment on the counter top. Fold each as directed to form the triangular package. Reopen flat on the counter. Divide the couscous mixture in the center of each of the lower triangles.
- Place on pickerel fillet on a slight angle over the couscous. Frame the pickerel with the roasted shallots and chunks of butternut squash. Season generously with paprika, coriander, pepper and salt. Fold the sections of the parchment over the ingredients and continue to form the triangular package again.
- Turn the parchment package over so that the weight of the fish seals the package. Place on a sheet pan and bake on the lower rack of the oven until the parchment is puffed and the fish is done, about 15 minutes.
To Serve:
- Reheat the sauce to a simmer. Transfer to a blender. Add the chives and remaining Champagne. Puree until smooth. Transfer to a sauceboat.
- Remove the pickerel from the oven and place the parchment package in the center of your warm serving plates. Serve to your guests and allows them to cut or tear open the parchment. Spoon the sauce over the fish.
- Enjoy with your favorite Champagne or Sparkling wine.
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