Here fishy fishy

In an effort to eat a little healthier we've been trying to eat fish about once a week. So here's a couple of recipes we've enjoyed. Disregard the fact that we ate a stick of butter because the real gem is the blender hollandaise...That's right hollandaise on a Monday night and it couldn't be easier. No clarified butter, no double boiler, no whisking until your arm is gonna fall off!! When I was younger I would never entertain this idea - touting that it was just plain lazy and there is a reason classic techniques should be left alone, blah, blah, blah. Then I got over myself because now that the time clock is always working against me I am open to any and all shortcuts without sacrificing flavor. It doesn't hurt that I saw the tutorial from Eric Ripert either...

I realized mid drizzle that this is basically a warm mayo. (but waaaaaay better!)

Oven Roasted Salmon with Blender Hollandaise and Roasted Broccolini

Lightly oil, salt, pepper, and squeeze lime/lemon juice over 2# slab of salmon

Place in 400 oven for about 20 min, until just done

I prefer to cook the salmon whole, I think it stays juicer than individual 10 oz portion

Blender Hollandaise - Just to keep things simple I say for 1 egg yolk use 4 oz or 1 stick butter. You can expand it as large as you need.

1 egg yolk -You can used pasteurized eggs if you are worried about that kind of thing

1/2 lemon juice

pinch salt

1 stick melted butter - warm

In the blender place yolk, lemon juice, and salt

Turn on high and allow to run for a minute

Then slowly add in warm melted butter - just a few drops to begin with, then slowly drizzle until everything is blended together

Voila - 5 minute hollandaise and only 1 dirty blender jar

Taste for seasoning and I like to add a couple dashes tobasco

It will be really thin at first but if you let it sit for about 5 minutes, it gets nice and thick.

If it gets too thick a few drops of warm water whisked in

Also, on a side note, if you want to make this for a group or hold it for longer than 10 minutes. Pour it into a warm metal thermos and set aside while you make everything else.

Crunchy Almond and Parmesan Topped Cod - courtesy of a sharing co-worker combined with the bits of food I had laying around for the topping

4 pieces cod

4 Tb mayo

2 Tb butter -soft

lime juice

In food processor combine to a meal

2 Tb sliced almonds

2" square parmesan nub = probably about 1/4 c. worth of grated cheese

1 clove garlic

6 saltine crackers - any breadcrumbs will work

zest of 1 lime

Heavy grind of fresh black pepper

Lay cod or any mild white fish on a sheet pan

Combine the butter, mayo, and lime juice and spread on top of each piece of fish

Heavily coat the tops with cracker crumb mixture

Bake in oven for 12-15 minutes depending on how thick the filet's are - internal temp 145

I broiled the topping just a bit more to golden brown