Lynfred Meals and Wines

Roasted Snapper w/ Polenta, served with a 2009 Lynfred Chardonnay!

We actually used salmon here because, even though the recipe calls for it, there’s no way I was going to get my wife to eat fish that still had the head and tail on it.   Because this dish is in the oven with all the ingredients for so long, EVERYTHING really soaks into the fish, so don’t scrimp on anything.  Also no knife is needed.  It comes out so tender that a fork will do.

Anyways, the fish was fantastic but I really don’t know about the polenta.  Not sure if we made it incorrectly (ie., didn’t let it sit enough, used too many sun-dried tomatoes or didn’t cut them fine enough), but it tasted too differently for my tastes.  Not necessarily bad but I’ve really got to reserve judgement until I eat someone’s that knows that what they’re doing.

No items! today. Please recommend us if you like and maybe one day I’ll post more…probably not.

Coming up: the March recipes and wines!

Recipe from the Private Kitchen of Lynfred Chef Joe Hetman

INGREDIENTS

*for the fish*
12 large garlic cloves, peeled
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
2 (2-pound) whole red snappers, cleaned, leaving head and tail intact
2 beefsteak tomatoes cut into 1/3-inch thick slices
1 bunch fresh thyme
1 bunch rosemary

*For the polenta*
2 cups chicken stock
2 cups water
1 cup stone-ground cornmeal
1 teaspoon salt
1/2 cup freshly grated Parmesan cheese
3 tablespoons unsalted butter
1/2 cup sun-dried tomatoes, finely chopped

DIRECTIONS

*for the fish*

1 - Preheat oven to 400.

2 - In small saucepan over medium high heat, combine garlic and 3 cups water and bring to boil. Drain and repeat process two more times. Set garlic aside.

3 - Whisk together olive oil, lemon juice, salt, and pepper.

4 - Lay 1 fish on its side. Holding sharp paring knife at 30-degree angle from fish cut 3 vertical slits through skin and partially into flesh. Turn fish over and repeat. Repeat with other fish.

5 - Pat fish dry, then rub with seasoning mixture, being sure to tuck some into slits.

6 - Arrange tomato slices so they cover bottom of roasting pan. Lay fish on top and surround with thyme and rosemary.

7 - Roast, uncovered, 15 minutes. When fish has roasted 15 minutes, scatter garlic cloves across pan and continue to roast until fish is just cooked through, about 15 more minutes. Keep warm.

*for the polenta*

1 - In a medium saucepan over high heat, bring the chicken stock and the water to a boil.

2 - While whisking constantly, slowly pour the cornmeal into the hot liquid. Add the sun-dried tomatoes next. Then stir in the salt.

3 - Lower the heat to cook the mixture at a gentle simmer.

4 - Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes.

5 - Remove the polenta from the heat and stir in the cheese and the butter. Serve alongside a portion of the whole roasted snapper.