Tag Archives: lemon

Chef Stephanie’s Cod Zucchini Salad in a Sweet Lemon Sauce

holding plate.jpg

Chef Stephanie‘s Cod Zucchini Salad in a Sweet Lemon Sauce is a light and healthy dish that is easy-to-make, delicious and perfect for summer! Additionally, Chef Stephanie provides great tips on plating that are sure to impress. Get the yummy recipe below!

Ingredients (Serves 4) 

  • 4 Cod filets
  • Salt
  • Pepper
  • 2 Large Zucchinis (one green/one yellow)
  • 1 pint – black berries
  • 4 Meyer lemons
  • 1/4 cup honey
  • 1/4 teaspoon salt

Directions

1. Peel the skin off the Meyer lemons with a vegetable peeler. Scrape away any white pith from the peels with a paring knife. Juice the lemons and strain.

2. Place the Meyer lemon peels, honey and 1 cup of water in a sauce pot.  Bring to boil and reduce heat to simmer until peels are tender, (about 30 mins).

3. Transfer the mixture from the pot to a blender. Add lemon juice and salt, purée it until it is smooth. Keep warm for serving.

4. Season the fish on both sides with salt, pepper and lemon zest.

5. Heat a skillet on high heat until just smoking. Add a tablespoon of olive oil on the pan. Add the fish fillet- presentation side down first, and cook until golden brown, about 2 to 3 minutes on each side. When done, remove the fish from the pan and blot on a paper towel.

6. Shave ribbons off zucchini with a mandolin . Dress with olive oil, salt-pepper and lemon juice. Roll the zucchini strips into small cylindrical shapes.

7. For plating:  Lemon sauce at the bottom, place fish in the middle, arrange zucchini rolls along the sides of the fish, and add blackberries.

Connect with our June Chef of the Month: 

Instagram: @ferociously_fresh

Chef Dakota Soifer’s Preserved Lemons

Preserved Lemons – Just what your pantry needs!

lemons


Chef Dakota Soifer has shared with us some of his favorite recipes.  See what special ingredient he always has on hand at his restaurant, Cafe Aion!

We love preserved lemons at Cafe Aion.  It is one of the most important ingredients that help make our identity.  The only tricky thing about them is that they take a long time (4-60 days) to properly cure. We usually make a 20lb batches every couple weeks!  For (most) home use a small amount will go a long way and if you get into the habit of making a batch every month or so, you won’t run the risk of being out.

You’ll need:

4 lemons

3/4c sugar

1 1/2c salt

1T coriander seeds

1 cinnamon stick

3 chili de arbol

1 Qt Ball jar

Directions:

Mix all the salt, sugar and spices together.  Cut the lemons almost into quarters, top to bottom, so that the four pieces are just connected at the tip.  Stuff each lemon with a big pinch of the salt mix and then put into the clean jar. After jamming all the lemons into the container pour any extra salt & seasonings in as well.  Then, with your hand or a wooden spoon press the lemons to begin releasing some of their juice.  Screw the top on and keep in a cool dark place for 2 months, turning the jar over every week or so.  Eventually the salt will pull out more and more of the lemon’s natural juices turning the packed salt into an intense brine, softening the lemons’ skins & introducing some of the spice’s flavors.  After 2 months, or as long as you can wait, take a lemon out, rinse it under cold water & discard the pulp.  Pull one of the quarters off and lay it skin side down.  With a sharp paring knife slice away as much of the white pith as you can.  The yellow peel is the good stuff, use it as bigger pieces in braises and roasts or chop it finely and sprinkle into grain-salads or atop a paella!

Enjoy!

%d bloggers like this: