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Cooking
Grilled Fish
River Road Ribeye
This recipe also works well if you add exotic mushrooms and/or foie
gras butter to the reduction!
Preheat the oven to 400 degrees. Prepare the pork
by trimming the fat to leave just a thin layer. The bone and fat keeps the
pork moist. Heat the olive oil in a large roasting tin on top of the
stove. Add the pork and brown the meat on all sides. Remove the pork and
pour away the fat from the roasting tin. Add the garlic and sage to the tin and place the pork on top of them.
Season with salt and pepper and pour the milk over the pork. Return to the
heat and bring just to the boil. Remove the tin from the heat again, add
the lemon zest and drizzle with the lemon juice. Transfer to the oven and roast for about 20 minutes. Reduce the temperature to 300 degrees and cook for a further 1 to 1 ¼ hours, depending on the thickness of the meat. If necessary, add a little more milk every so often, to keep the meat roasting in liquid. Baste the meat with the juices every 30 minutes. Do not cover so that the juices reduce and the fat on the pork becomes crisp. To test if the pork is cooked, poke a skewer into the middle of the meat, count to ten and pull it out. Touch it on the inside of your wrist and, if it feels hot, the meat is cooked through. Leave the meat to rest for 10 minutes before carving. Strain the sauce if you like (you don’t need to, but it may look curdled) and serve with the meat. Delicious with braised fennel or roasted vegetables. Tuna & Turnips For the turnips, chop 1 turnip in eights. Sautee in about 2 tablespoons of unsalted butter on medium. Add a little bit of Kosher salt (or Fleur de Sel if you have it). Turn turnips until browned on all sides. We cooked them for about 30 minutes on the back burner, letting them brown and turning them as need be. For the Tuna, it only took about 10 minutes. In a skillet, add a generous amount of butter, turn the burner to medium-high. Once the butter melts, skim the bubbles off the top of the melted butter (an easy way to make quick clarified butter). Add the tuna and sear about 5 minutes on each side. The butter should turn slightly brown which will give it a nutty flavor and make the perfect sauce for the fish.To plate, start with the turnips and serve alongside the Tuna. Drizzle the brown butter over the dish, finish with good salt. I hope you enjoy!
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2913 River Road West - Courthouse Village
Shopping Center - Goochland, VA - (804) 467-2263 | ||||
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