HotmailThis seasonal menu says spring has sprung
Place a large grill pan on two burners over medium-high heat or preheat an outdoor gas or charcoal grill and get it very hot. Take a few paper towels and fold them several times to make a square. Blot a small amount of oil on the paper towels and then carefully and quickly wipe the hot grates of the grill (or the ridges of the grill pan) to create a nonstick surface.
Sprinkle the fish with salt. Put it on the grill and cook, turning once, until just cooked through but a little translucent in the center, 4 to 5 minutes total for thinner fillets, 8 to 12 minutes for thicker fillets.
To finish, take your bowl with the tangerine sections, add the fennel, 3 tablespoons of olive oil, the lemon juice, parsley, fennel fronds, and salt and pepper to taste, and toss. Arrange the salad on a platter, put the fish on top, and serve.
Warm Blueberry Madeleines With Lemon Curd
(Serves 6 to 8; preparation time: 1 hour plus at least 2 hours chilling time.)
Ingredients for Lemon Curd:
6 large egg yolks
1 cup sugar
Juice and zest of 4 lemons
1/2 cup (1 stick) unsalted butter, cut into chunks
Ingredients for Madeleines:
1 cup all-purpose flour
1 teaspoon baking powder
2/3 cup sugar
4 large eggs
Grated zest of 1 orange
1/2 cup (1 stick) unsalted butter, melted and cooled, plus more for greasing the molds
1/2 pint fresh blueberries
Warm blueberry madeleines dipped in creamy lemon curd make a great interactive dessert. I’ll put a big platter of madeleines on the table and it’s a free-for-all until you get to the very last, lonely one. Everyone sits there for a while, staring at it ... staring at each other ... trying to be polite, but it’s just not possible. I always end up making more.
To make the lemon curd, bring about 2 inches of water to a simmer in a medium saucepan or double boiler over medium-low heat. Combine the egg yolks, sugar, and lemon juice and zest in a metal or heat-resistant glass bowl or in the top of a double boiler and whisk until smooth.
Food Editor Phil Lempert brings you the latest news and advice about shopping and cooking.
Set the bowl over — not in — the simmering water (the bottom should not touch the water) and keep whisking. Keep working out that arm, whisking the curd vigorously for a good 10 minutes, until it has doubled in volume and is very thick and yellow. Don’t let it boil. Remove the bowl from the heat and whisk in the butter, a couple of chunks at a time, until incorporated. Refrigerate until the curd is cold and firm.
You can start right away on the madeleines. Sift the flour with the baking powder into a mixing bowl. In another bowl, whisk the sugar and the eggs together until well mixed. Whisk in the orange zest. Then fold in the flour mixture, sifting it over the egg mixture in three batches. When the last batch is almost incorporated, with just a little flour still visible, drizzle the butter over the batter and fold in very gently — you want to lose as little volume as possible. Stick that in the refrigerator until the butter begins to harden, 20 to 30 minutes.
Preheat the oven to 400F. Butter and flour two madeleine molds. When the batter is cold, spoon it into the molds, filling each about two-thirds full. Dot the top of each with 4 or 5 blueberries, pressing them gently into the batter. Bake until golden brown, 12 to 15 minutes. Let the madeleines cool for a few minutes on a wire rack, then remove. Serve these babies warm, dipping them into the curd.
Excerpted from “Eat This Book: Cooking With Global Fresh Flavors” byTyler Florence. Copyright ©2005 by Tyler Florence. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
- Discuss Story On Newsvine
-
Rate Story:
View popularLowHigh - Instant Message
MORE FROM SPRING GUIDE |
 Spring Guide Section Front |
| Add Spring Guide headlines to your news reader: |
Sponsored links
Resource guide