Thursday, October 24, 2013

Roasted cauliflower, wilted kale, sauteed hake, and a browned butter white wine dijon sauce

Hake loin on kale and cauliflower


In case you haven't figured it out yet, my favorite way to put together dinner without much thought is:
Protein
Bulk Veggie
Wilted Greens
Lemon white wine sauce
It's easy, simple, satisfying, and usually fairly healthy.  Most of the photos are for just 2 servings, but the sauce I made was at least 4 servings worth, so just pretend that this is a 4- serving recipe.

Plus, I have this inexplicable ability to destroy seafood when I cook it, so on the rare occasion that I do, I opt for a very simple approach, so I don't screw it up.

roasting cauliflower

Ingredients
2 small heads cauliflower
4-8 cups kale, cleaned, stems removed, and torn into manageable pieces
4ish tablespoons avocado oil(or other high-temp oil - coconut would be fine here if you don't mind the flavor)
1.5-2 cups dry white wine (I keep a box of it around for cooking with, doesn't go bad as quickly)
1 cup chicken stock
1 tablespoon dijon mustard
1/4 cup grass-fed butter
4-6 cloves garlic
4 Hake or other white fish fillets.  (We get frozen, individually wrapped wild-caught hake "loins" at costco)

white wine and chicken stock reducing


Instructions
*Heat oven to 450, spread/smear your oil onto a couple sheet pans.
*Chop your cauliflower into large florets with some flat surfaces (this allows them to caramelize on the pan a little better), place the cauliflower on the sheet pans and roast in the oven for 20-40 minutes on each side (depending on level of caramelization  you want.  I experienced much better browning on the pan set onto my pizza stone fwiw)
*Clean and prep your kale
*Start reducing down your white wine and chicken stock.  When the combination has reduced down to about 1/2-3/4 cup, whisk in your dijon mustard, and grate or press 2 cloves of garlic into the mixture.  Turn heat to low and just keep warm
*Meanwhile, in another small pan, brown your butter.  This involves putting a piece of butter in a pan, and heating it on medium until it foams, and then the milk solids begin browning.  Turn off the heat when it starts to brown, as it will continue to darken off of the heat.

wilting kale

*In a nonstick pan, over medium-low heat, and in a little butter or neutral oil, gently saute your fish until it's cooked through.  Remove to a warm plate.
*Toss kale into nonstick pan and allow to wilt.  This may involve dumping a few tablespoons of water, wine, chicken stock, or whatever other liquid you have floating around into the pan to facilitate the wilting process.  While the kale wilts, grate or press a few cloves of garlic into the kale, and stir around, but try to avoid allowing it to brown (that makes the garlic taste bitter).
*Whisk the browned butter into your reduced white wine mixture.
*To plate, cauliflower, kale, fish, sauce, finishing salt, and fresh ground black pepper.

white wine browned butter dijon sauce

Roasted cauliflower, wilted kale, sauteed hake, and a browned butter white wine dijon sauce