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Featured Recipes, First Courses, Season 4
Wild Rice Crusted Fish
Source: Andrew D'Ambrosi, Top Chef Season 4
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Wild Rice Crusted Fish with an Almond & Sundried Tomato Pesto with Honey & Olive Oil
Prep Time: 15 minutes
Serves: 4
Directions:
Almond & Sundried Tomato Pesto with Honey & Olive Oil:
Combine all ingredients in a vita prep and puree until pesto consistency is reached.
Wild Rice Crusted Fish:
Toast rice in a pan until cooked through and puree in vita prep or coffee grinder until almost dust (think couscous size). Season with salt and pepper. Coat fish and deep fry in oil.
Serve with Uncle Ben’s 90 second brown rice.
Ingredients:
Almond & Sundried Tomato Pesto with Honey & Olive Oil:
1/2 cup sundried tomatoes
1 tsp honey
1/4 cup olive oil
2T sherry vinegar
2T salt and pepper
1 oz tarragon
1/4 cup almonds
Wild Rice Crusted Fish:
2 cups wild rice
2T salt and pepper
1 lb fish
Oil for frying
Unclel Ben's 90 second brown rice
TOP CHEF
Season 4 - Chicago
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Comments
Pat wrote:
What's a vita prep?
posted on May 1, 2008 at 10:07 AM
j wrote:
it's a blender
posted on May 1, 2008 at 8:09 PM
Angela wrote:
Is that dried tarragon?
posted on May 2, 2008 at 10:22 AM
Liz wrote:
I'm pretty sure it is fresh. 1 oz. of dried would be too much. Personally, I am not fond of the flavor of dried tarragon anyway. But if you have to use it I would do so very sparingly. Like a 1/2 tsp or less. Hope that helps.
posted on June 4, 2008 at 8:31 PM
kmoney wrote:
Can you substitute the sherry vinegar and tarragon with other items? I am not familar with these ingredients. I am a college student that is always on a budget and usually only purchase ingredients that can be used regularly.
posted on June 8, 2008 at 6:54 AM