Sunday, August 2, 2009
Here we have some Escolar from the Fish Guy. I pan-seared the fish on all five sides in a combination of Olive Oil and butter, with Garlic and Thyme resting in the fat to lend it's flavors. I paired this with a recipe I stole from the amazing Spanish chef, Jose Andres. Judias Verdes con Tomate y Cebolla or Green Beans with Tomatoes and Pearl Onions takes some great ingredients and simply brings them together for a wonderful side. Start by blanching the Green Beans for about three minutes (until tender) and then shock them in an ice bath to stop the cooking. Meanwhile saute about four pearl onions until soft and slightly browned. Remove the onions and add a slice of Jamon Serrano (tore into small pieces) as well as a couple of peeled cloves of garlic. Once the Garlic is soft and the Jamon has crisped, add a handful of halved Cherry Tomatoes and cook for another five minutes. After the Tomatoes have softened and given up some of their liquid, return the Onions and Beans to the pan, along with some Thyme and a little more Olive Oil. Bring the Green Beans back to heat, season with Salt & Pepper and serve.
We enjoyed our meal with a Sofie from Goose Island, but any Saisson or light Belgian-style beer would be awesome with this light dish.