Spring Seafood Medley
Here in the Central Valley, we may not have an ocean nearby, but that doesn’t mean we don’t have access to fresh seafood and farm-to-table ingredients. This recipe from Tazzaria is proof. Start off your spring with this seafood medley flavored with a light curried puree, and serve with a fresh salad made from locally sourced ingredients.
- 1 lb orange roughy filets
- 1 lb lobster tails, shell off
- 1 lb prawns
- Fresh sage
- 1?2 C white wine (to de-glaze)
- Salt and Pepper
Season filets, lobster tail, and prawns with salt and pepper. Meanwhile, heat butter in saute? pan. Once butter is starting to melt, add the fresh sage and toss. Once the butter begins to cook, add your seafood to the pan. Reduce to medium heat and cook until butter starts to brown, then add the white wine to the pan and cover. Reduce heat to low and cook for about five minutes or until the fish is firm to the touch.
- 4 celery root, trimmed and cleaned
- 4 red potatoes, peeled and diced
- 2-3 C milk
- 1 T curry power
- Salt and pepper
Begin by thoroughly cleaning the celery root, cutting off the skin (the skin is too rough to peel), and dice into pieces. Peel the red potatoes and dice them the same size as the celery root. Place the potatoes and the celery root in a heavy bottom pot, adding milk so that it just barley covers the contents of the pot. Incorporate the curry powder (depending in how much you like curry, start with a tablespoon). Once all ingredients are combined, turn heat to low and simmer until mushy. Let cool and add ingredients to a blender, blending until smooth. Add salt and pepper to taste. Spread a spoonful of puree on a plate and place fish medley on top.
Farmers Market Salad
You can use a variety of available fruits and vegetables from the Visalia Farmers Market to create a custom Farmers Market Salad. I prepared a basic vinaigrette for the salad with an aged balsamic vinegar, olive oil, and lemon. Top with some shaved Parmesan cheese for a nice, salty element.