Best 5 Hazelnut Crusted Menemsha Sole With Marsala Wine Sauce Shallot Mashed Potatoes And Baby Vegetables Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to a culinary journey that will tantalize your taste buds and leave you craving more. In this article, we embark on a quest to discover the best recipe for a dish that combines the delicate flavors of the sea, the nutty aroma of hazelnuts, and the rich, velvety texture of Marsala wine sauce. We'll explore the secrets behind creating perfectly cooked hazelnut crusted Menemsha sole, complemented by creamy shallot mashed potatoes and a medley of baby vegetables. Get ready to embark on a culinary adventure that will elevate your home cooking skills and impress your dinner guests with a dish that combines elegance, sophistication, and mouthwatering flavors.

Let's cook with our recipes!

LEMONY SOLE WITH GREEN OLIVES, BACON, AND CAPERS



Lemony Sole with Green Olives, Bacon, and Capers image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

Four 6-ounce grey sole fillets
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/4 cup chopped green olives
3 tablespoons drained capers
4 strips cooked bacon, crumbled
Beurre Blanc, recipe follows
1 tablespoon chopped flat-leaf parsley
Serving Suggestion: Jasmine rice
1/4 cup white wine
1 shallot, finely chopped
1 tablespoon heavy cream
1/2 cup unsalted butter, cut into cubes and chilled
1 teaspoon fresh lemon juice
Kosher salt and freshly ground pepper

Steps:

  • Dredge the fillets in the flour and season with salt and pepper. Preheat a large skillet over medium heat. Add the oil and butter and heat until hot. Add the fillets and cook, turning once, until just cooked through, about 4 minutes. Divide the fillets among warm plates.
  • Remove the skillet from the heat, add the olives, capers, and bacon, and stir, scraping up the browned bits from the bottom, until the mixture has warmed through. Add the Beurre Blanc and parsley and stir to combine. Spoon the sauce over the fillets and serve immediately with rice.
  • Combine the wine and shallot in a medium saucepan, bring to a boil, and cook until reduced by half. Add the cream and continue reducing until just thickened. Reduce the heat to low. While whisking constantly, add the butter, little by little, waiting for each addition to be incorporated before adding more, to make a smooth sauce. Whisk in the lemon juice and season with salt and pepper. Set aside in a warm area. (The sauce may break if it's too hot or too cold.)

MARSALA SAUCE



Marsala sauce image

Make a classic marsala sauce as the perfect partner for steak or chicken. It's full of the rich flavours of shallots, mushrooms, garlic and marsala wine

Provided by Sophie Godwin - Cookery writer

Time 25m

Number Of Ingredients 8

1 tbsp olive oil
1 tbsp butter
1 banana shallot
2 garlic cloves , finely chopped
150g button mushrooms , quartered
1 tbsp flour
150ml marsala
500ml beef (or vegetable) stock

Steps:

  • Heat the oil and butter in a frying pan. Once sizzling, tip in the shallot, garlic, mushrooms and a pinch of salt. Cook over a low heat until the mushrooms are softened then stir in the flour. Cook for 1 min to get rid of the raw flour taste then pour in the marsala and stock. Simmer away until reduced by two thirds. Taste for seasoning then serve, traditionally with steak.

Nutrition Facts : Calories 284 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium

HAZELNUT CRUSTED HALIBUT WITH GARLIC MASHED POTATOES



Hazelnut Crusted Halibut with Garlic Mashed Potatoes image

This is a lovely meal of pan roasted halibut with rich and creamy garlic mashed potatoes. A true romantic meal for 2!

Provided by JasLak

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 45m

Yield 2

Number Of Ingredients 13

1 pound red potatoes, cut into chunks
5 cloves garlic, minced
½ teaspoon salt
3 tablespoons butter
¼ teaspoon ground black pepper
¼ cup hazelnuts
¼ cup seasoned bread crumbs
2 halibut fillets
¼ teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
5 tablespoons butter
3 tablespoons vegetable broth

Steps:

  • Place the potatoes into a large pot, and cover with water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. While the potatoes are boiling, mash the garlic with 1/2 teaspoon of salt into a smooth paste. Drain potatoes, then mash together with the garlic paste, butter, and pepper. Keep warm.
  • Preheat an oven to 500 degrees F (260 degrees C).
  • While the potatoes are cooking, Preheat an oven to 500 degrees F (260 degrees C). Pulse the hazelnuts and bread crumbs in a food processor until finely ground, but not ground into a paste. Pour onto a shallow dish. Season the halibut fillets on both sides with 1/4 teaspoon of salt. Gently press one side of the halibut fillets into the nut mixture, and set aside.
  • Heat the olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat. Place the halibut fillets nut-side-up into the skillet; cook until the halibut begins to brown, 3 to 4 minutes. Turn the fillets over, and place into the preheated oven. Bake, nut-side-down until the fish flakes easily with a fork, about 5 minutes.
  • Melt the remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown. Stir in the vegetable broth, and bring to a simmer.
  • To serve, mound the potatoes onto the center of each dinner plate. Place a halibut fillet on top of the mashed potatoes nut-side-up, then drizzle with the browned butter sauce.

Nutrition Facts : Calories 1038.4 calories, Carbohydrate 52.4 g, Cholesterol 191.2 mg, Fat 73.9 g, Fiber 6.6 g, Protein 45 g, SaturatedFat 35.4 g, Sodium 1652.6 mg, Sugar 4.3 g

HAZELNUT CRUSTED SALMON



Hazelnut Crusted Salmon image

This is a german recipe from Horst Mager from the Rheinlander, Portland, Oregon. There are quite a few old german recipes that list salmon as an ingredient because salmon used to be plentiful on the Rhine River before it became polluted.

Provided by Lavender Lynn

Categories     German

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 salmon fillets, about 7 oz each
1 cup hazelnuts
3 tablespoons flour
1 tablespoon lemon juice
1/2 cup canola oil
salt & pepper, to taste

Steps:

  • Season salmon filets with salt, pepper, and lemon juice.
  • Put hazelnuts and flour into food processor.
  • Puree with on/of motion until you get a mealy consistency.
  • Pour canola oil into a skillet and heat.
  • Roll Salmon filets in hazelnut flour mixture, pressing flour onto salmon.
  • Place salmon in skillet and saute both sides for approximately 2 to 3 minutes.
  • Remove and place on cookie sheet.
  • Place in 375 F oven and bake for another 2 to 3 minutes.
  • Keep warm.

Nutrition Facts : Calories 878.9, Fat 61.8, SaturatedFat 6.1, Cholesterol 146.3, Sodium 238.7, Carbohydrate 10.4, Fiber 3.4, Sugar 1.6, Protein 70.8

MARSALA SAUCE



Marsala Sauce image

Make and share this Marsala Sauce recipe from Food.com.

Provided by Maine-iac

Categories     Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil
1 small onion, diced
3 -4 cloves garlic, chopped
1/2 lb fresh mushrooms, sliced
2 tablespoons flour
1/2 cup marsala wine
1 1/2 cups beef stock
salt & pepper

Steps:

  • Add olive oil to hot saucepan.
  • Add onions, garlic and cook 2 or 3 minutes.
  • Add mushrooms and sauté until tender.
  • Add flour and cook 1 minute, then deglaze pan with wine.
  • Add beef stock, blend, and cook until sauce thickens.
  • Serve over chicken or pork.

Nutrition Facts : Calories 257.6, Fat 10.6, SaturatedFat 1.5, Sodium 304.8, Carbohydrate 11.4, Fiber 1, Sugar 2.9, Protein 3.6

Tips:

  • To achieve a crispy crust on the sole, ensure the fish is patted dry before coating it in the hazelnut mixture.
  • For a richer Marsala wine sauce, use a good quality Marsala wine and reduce it until it thickens and becomes syrupy.
  • To prevent the mashed potatoes from becoming gluey, do not overmix them. Mash them until they are just combined and still have a bit of texture.
  • For a flavorful shallot mashed potato, use a generous amount of shallots and sauté them until they are soft and caramelized.
  • To ensure the baby vegetables are cooked evenly, cut them into similar-sized pieces.
  • For a vibrant color, blanch the baby vegetables in boiling water for a few seconds before sautéing them.
  • To add an extra layer of flavor to the dish, garnish it with fresh herbs such as parsley, chives, or dill.

Conclusion:

This hazelnut-crusted Menemsha sole with Marsala wine sauce, shallot mashed potatoes, and baby vegetables is a delicious and elegant dish that is perfect for a special occasion. The crispy hazelnut crust on the sole pairs perfectly with the rich and flavorful Marsala wine sauce. The creamy shallot mashed potatoes and tender baby vegetables add a touch of comfort and earthiness to the dish. This dish is sure to impress your guests and leave them wanting more.

Related Topics