Cod Poached in Butter with Peas

How could that be bad?
That's what I told myself when I started.

It's healthy if you don't eat
all the beurre monte. Yes I said it.
Fancy words for "butter sauce".






Beurre monté is an emulsified butter sauce.
When whole butter is melted, the butter fat tends
to separate from the milk solids and water.
By whisking lumps of cold butter into a couple of tablespoons
of extra-warm water, whisking as you go, you eliminate separation.
Keep your heat even, keep your whisking gentle.

Most recipes will tell you all that is needed is one tablespoon
of water brought to a boil, then turned down adding one cold cube
of butter at a time while whisking to emulsify.

I found 4 tablespoons to one stick of butter worked best.
Double or triple as needed to suit your needs.
Do not boil, or your liquids will separate.
180-190 degrees is recommended.
I like to call that a nice simmer.


Once the sauce is made, add the fish,
I used cod. Feel free to use just about
any delicate white fish, lobster, etc.

I also added frozen peas.

My cod pieces were fairly thick,
it only took a few minutes on each side.
I did flip. I'd have to say the slower
you poach the better, you really want that
buttery flavor to soak on in.

Feel free to add shallots, other seasonings.
This was my first time, so I kept it straight.
Next time I'll be adding saffron.
Oh yeh.


This was melt in your mouth good,
even though I read the instructions um..yeh..after.
Don't ask.

As for not eating all the sauce...

Put down your spoon. Walk away slowly. And nobody gets hurt.
especially your hips.
ha.

“Come join the fun at the My Baking Addiction and GoodLife Eats 

Holiday Recipe Swap sponsored by Kerrygold.”

One Love. One Peace. Always and all ways.

Salmon with a Balsamic Glaze for Two

I love photographing people in love.

Falling in love is a crazy thing.
It should be called rising in love you know?
When its right it lifts us to heights unimaginable.
Everything seems more colorful.
The world around us more vibrant.
Nirvana.

"I am so glad that you are excited and living in anticipation....leaning into the future.
Bring all of your powerful abilities to love to bear upon this opportunity.
All of your life experiences have prepared you for just this moment.
Do not fear to be vulnerable for you will never know his trustworthiness if you do not risk.
Do not shrink from conscious surrender for we have built so many protections
from the disappointments and harms we have known that the greater danger...

is holding someone away."

~Tom Moran

My friend Tom wrote to me today.
I think words such as these ought to be shared, and so I have.
We both are in fact each celebrating a new chapter in our lives.
Together and yet separate. I wish for him unending happiness,
or perhaps I should say I wish the two of them unending happiness... : )


Thank for this Tom. Thank you for your friendship.
A bright shining light you are indeed.



Okay okay get to the food, I hear you.
This salmon recipe is nirvana.
I've never fallen in love with anything I've ever made.
I've fallen in love.

Salmon with a Balsamic Glaze, Saffron Mashed Potatoes and Sauteed Spinach

SERVES 2

Ingredients:

1/4 cup balsamic vinegar
1/4 cup water,
1/4 cup chicken broth
1 1/2 tablespoons fresh lemon juice
2 tablespoons brown sugar, packed plus
2 salmon fillets, skin on (center cut)
salt & freshly ground black pepper
2 teaspoons olive oil






Preparation:
(I always want to type H after that)

1. Stir together balsamic vinegar, water, lemon juice,
and brown sugar in a small bowl.
2. Pat salmon dry and season with salt and pepper.
3. Heat oil in a 12-inch nonstick skillet over medium high heat,
not smoking. Increase heat to high, add salmon skin side up,
and sear until well browned, about 4 minutes. (I like my salmon fairly rare)
4. Turn fish over and sear until just cooked through,
3 to 4 minutes more.
5. Transfer salmon to plates and carefully
add vinegar mixture to skillet (liquid will bubble vigorously and steam).
6. Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes.
(I think it takes a little longer than two minutes, just keep an eye on it, you'll know)
(I also made the glaze in a separate pan, am glad I did)
7. Spoon glaze over salmon.
8. Serve, eat,and finish with an ice cream bar.

Pan Seared Halibut with a Saffron Broth

I like living in a small town.
I like knowing the cashiers at the grocery store.
I like that when I go get gas at the place up the street they know me.
One of the gals that works there came up to me
while I was filling up and gave me a four leaf clover she'd
just found while sitting on the curb by the grass smoking
a cigarette on her break.
I made a wish, but I think it's already come true.
It was the nicest thing someone could have done.
Its the little things that make a difference.


Funny how when we let go of one thing,
the universe brings us something or someone else in its place.
Letting go.
One of the hardest lessons to learn.
And yet it brings us the greatest freedom.

I could sermon this one.
But I really want to write about food,
and love, and yes well love...

Nana you asked where I've been.
Um.
Distracted.
In all the best ways.

Be open
Be ready
I always say.
This time I was on both counts.
Kinda like skipping rocks,
find the right one and it flies across the water...
perfectly.

It feels good to be in the kitchen again.
Even better to be chasing loons still.
Yes! I know right?! Just when I think
my season with them is over...!


My boat driver was new to my boat
and new to loon stalking...
My boat driver did awesome.

So that's the long and short of it.
Time for food yes? I think so.

Pan Seared Halibut with a Saffron Broth

Ingredients:

1 halibut filet
Salt
Pepper
1 teaspoon Saffron
1 cup chicken broth

Preparation:

Season both sides of halibut with salt and black pepper.

Heat oil in a large skillet over medium-high heat.
Add halibut and cook 2 minutes per side, or until golden brown.

Remove fish from pan and set aside.

To the same pan, broth and saffron.
Bring to a simmer.
Return fish to pan and simmer 2 minutes,
until fish is fork-tender.
(I prefer my fish a little undercooked)


The fish melts in your mouth.
The color of the broth is out of this world
and the flavor is heavenly.

For the heck of it, I threw a little fresh spinach
in one of the bowls, if you want a little texture, a little green,
give it a try.

One love. One Peace. Always and all ways.

Zucchini Wrapped Salmon with Dill

Welcome to a new feature here on One Tree Past The Fence.
It's all about mistakes. We all make em.
It's how we move forward and what we learn that counts.
I know right? (grinning)

I'm calling it Fix This Dish.
I'm not the best cook. I'm not.
I have a handful of recipes I do well.
I have a lot of recipes that look great in photos.
I lose something in my execution.

So...
I thought I'm going to post the not so good and ask for your help.
I'm asking you to fix this dish~!

Ingredients:

Salt
Pepper
Fresh Dill
Fresh Salmon
Zucchini

Preparation:

Salt and pepper the salmon filets.
Top with a sprig or two of dill.
Wrap the salmon with thin strips of zucchini.
Brush the zucchini wrapped salmon with olive oil
Salt and pepper also.
Bake at 425 for about 15 minutes.
If you need to brown the top a little bit,
hit broil for a couple of minutes.

It didn't taste bad. It almost tasted good.
It sure looked pretty.
I KNOW it could be great...but how?

Fix This Dish Please!

Honey Glazed Salmon

Ingredients:

3-4 salmon filets
1 stick of butter
1/4 cup honey
3/4 cup brown sugar
Lemon Zest


Preparation:

Preheat oven to 425

Ha so like I'm totally joking about the amounts here.
Seriously, I never measure. Feel free to make adjustments.

Heat butter, honey and brown sugar until it melts.
Add lemon zest to taste.
Brush the salmon with the glaze.
(I line my tray with foil, makes for quick clean up)

Put in oven on top rack.
Yeh you wanna go back and brush
a little more glaze on half way thru.

Bake it for 7 to ten minutes.
I prefer mine a little undercooked.

How's that for simple and easy?

I'll post the recipe for the risotto real soon...


: )

Tuna Tartar My Way

I'm all about simple pleasures.
The simpler the better.

Tuna Tartar

Ingredients:

Fresh Tuna
Sesame Oil
Soy Sauce
Lemon Zest



Preparation:

I don't measure.
Not unless I have to.
Mix some soy sauce with desired amount of sesame oil.
Sprinkle with desired amount of lemon zest.
Pour over Tuna.

Eat.




The Cooks Word:
Honestly,
I prefer steak tartar, use top sirloin instead of the tuna.




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