Recipes From the Root Cellar_ 270 Fresh Ways to Enjoy Winter Vegetables - Andrea Chesman [103]
TO MAKE A PREBAKED SINGLE-CRUST PIE SHELL: Preheat the oven to 450°F. Roll out one ball of dough as directed for the single-crust pie, and set it in the pie pan as directed. Trim and crimp the edges. Prick the dough with a fork, covering the surface with tiny holes. Bake for 10 to 15 minutes, until golden. Cool on a wire rack. Fill the pie shell as directed in the recipe.
7
Main Dishes with Fish and Seafood
When thinking about the somewhat limited vegetable-seafood combinations of winter, it helps to think of coastal communities that endure harsh winters, such as the maritime provinces of canada and the New England coast. Cooks from these regions made a virtue of creamy mixtures of seafood and potatoes, both simmered in chowders and baked in pies. I restricted myself to just two recipes in this tradition (creamy Fish pie, on page 276, and clam pot pie, on page 282), but the possibilities are endless.
My favorite recipe in this chapter is seafood Boil (page 280), a traditional southern recipe that combines finfish, shellfish, potatoes, carrots, and celery and is meant to be eaten casually. It is hardly a stretch to replace the celery with celery root—and incredibly delicious. The same lemon aioli (page 181) that tastes sublime with roasted vegetables is also perfect with fish, so it makes sense to roast salmon alongside roasted vegetables—another favorite recipe.
The recipes gathered here are mostly very quick to make and offer delicious, easy one-dish meals.
RECIPE LIST FOR
MAIN DISHES WITH FISH AND SEAFOOD
Oven-Roasted Salmon and Vegetables with Lemon Aioli
Mustard-Molasses Roasted Salmon and Vegetables
Saffron Fish Stew
Pan-Seared Tuna with Potatoes and Anchovy-Shallot Vinaigrette
Winter Fish Tacos
Thai Coconut Curry with Shrimp
Creamy Fish Pie
Mediterranean Fish on a Bed of Rice and Leeks
Shrimp and Kale Sauté
Seafood Boil
Moules Marinière with Leeks
Clam Pot Pie
Shrimp Egg Rolls
Thai Sweet-Chili Shrimp Rolls
Salsify Scampi on Linguine
Vegetarian dishes are marked with this symbol:
Oven-Roasted Salmon and Vegetables with Lemon Aioli
Serves 4
Poseidon meets Persephone in this delightful combination, and the lemon aioli brings it all together harmoniously.
6 cups peeled and diced mixed root vegetables (beets, carrots, celery root, parsnips, rutabagas, salsify, and/or turnips), white or sweet potatoes, and/or winter squashes
4 shallots, halved if large
2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper
4 (1-inch-thick) salmon steaks
1 lemon, cut into large wedges Lemon Aioli (page 181)
1 teaspoon dried dill
1 Preheat the oven to 450°F. Lightly oil a half sheet pan (preferred) or large shallow roasting pan.
2 Mound the diced vegetables and shallots on the prepared pan. Drizzle the oil over them, sprinkle with salt and pepper, and toss gently to coat. Spread in a single layer in the pan.
3 Roast for 20 to 25 minutes, stirring or shaking the pan occasionally for even cooking, until the vegetables are lightly browned and tender.
4 Push the vegetables to the side of the pan to make room for the salmon. Arrange the salmon in a single layer in the pan. Roast for 10 to 12 minutes longer, until the salmon is just cooked through.
5 Arrange the fish, vegetables, and lemon wedges on serving plates. Top the fish with a dollop of aioli. Sprinkle the dill over the fish and vegetables. Pass additional aioli on the side.
Kitchen Note: Aioli is a homemade mayonnaise made bright with flavor by the addition of garlic. Homemade mayonnaise is made with raw eggs. If you wish to avoid the raw eggs, combine 1 cup mayonnaise with 6 to 8 finely minced garlic cloves, the finely grated zest and juice of 1 lemon, and 1 tablespoon extra-virgin olive oil. Add salt and white pepper