From Episode 138: Nicole N.'s Menu

Steamed Orange Roughy with Buckwheat Noodles and a Stir-Fry of Morels and Asparagus

Serves 4

Ingredients:
3 cups/680 ml chicken stock
1 lemon, quartered
¼ bunch fresh flat leaf parsley, leaves separated from stalks
2 sprigs fresh thyme
4 filets orange roughy
Salt and freshly ground black pepper
6 ounces/170 g buckwheat noodles
4 tablespoons/50 ml extra virgin olive oil
One 1-pound/460-g bunch asparagus, trimmed, halved lengthwise
8 ounces/225 g fresh morel mushrooms, quartered lengthwise
1 garlic clove, finely chopped
1 lemon, zested and juiced

Method:

In a wok, combine the chicken stock, quartered lemon, parsley stalks and thyme. Place the wok over medium-high heat and bring the stock to a boil. Place the filets of orange roughy in the bamboo steamer. Sprinkle the filets with salt and pepper.

Place the bamboo steamer over the boiling liquid in the wok. Cover the steamer and steam the fish for 4 to 6 minutes depending on thickness of filets, or until the fish is opaque and just cooked through. Once the fish is cooked, remove the steamer from the wok.  In a large saucepan, bring 2 cups/475 ml of water to a boil over high heat.

Strain the stock from the wok into the saucepan of boiling water. Return the liquid to a boil. Add the noodles to the boiling liquid and cook for 4 to 5 minutes or until al dente, stirring often. Heat 2 tablespoons/25 ml of olive oil in the wok over medium-high heat. Swirl the wok to coat with the oil.

Add the asparagus and morels and stir-fry for 2 to 3 minutes. Add the garlic to the wok and sauté for 1 minute. Sprinkle the lemon zest and lemon juice over the vegetables and season with salt and pepper.

Toss the stir-fried vegetables with 3 tablespoons/40 ml of the noodle cooking liquid. Remove from heat. Strain the noodles from the cooking liquid, then season the noodles to taste with salt and pepper. Toss the noodles with 1 tablespoon/15 ml of olive oil.

Using a two-pronged carving fork, twist the noodles around the fork and divide them among 4 plates. Place 1 orange roughy filet over each plate of noodles. Divide the stir-fried vegetable among the 4 plates. Drizzling the remaining 1 tablespoon/15 ml of olive oil over and around the fish. Finely chop the parsley leaves and sprinkle over the fish, and serve.

Baked Pears with Maple Syrup and Dried Fruit

Serves 4

Ingredients:

For the Pears:

2 Bosc pears
3 1/2 ounces/100 g dates, pitted, chopped
2 1/2 ounces/75 g golden raisins
1/4 cup/75 ml pure maple syrup
2 ounces/50 g dried apricots (Turkish), thinly sliced
1 orange, zested and juiced
3 ounces/55 g pecan halves, toasted
1 ounce/35 g sliced almonds, toasted

For the Drizzle:

3 tablespoons/50 ml pure maple syrup
1 orange, juiced

Method:

To make the Pears:

Preheat the oven to 400°F/205°C.  Cut the pears in half lengthwise and remove the core with a melon baller. Scoop out some of the flesh from the center of the pears to form an indentation for the filling.

In a heavy medium saucepan, combine the dates, raisins, maple syrup and apricots. Stir in the orange peel and orange juice. Cook the fruit over medium heat for about 5 minutes or until the sauce thickens and the fruits become tender, stirring occasionally.

Using about 2 tablespoons/55 g of the fruit mixture for each pear half, spoon the fruit mixture into the indentations of the pears. Reserve any remaining fruit mixture in the pan.

Wrap the pears with foil, leaving the tops slightly open. Place the pear packages on a heavy baking sheet and bake in the oven for about 15 minutes or until the pears are crisp-tender.

To make the Drizzle:

Meanwhile, add the maple syrup and orange juice to any remaining fruit mixture in the pan. Simmer over medium-high heat until the sauce thickens slightly, about 5 minutes. Set aside and keep warm.

To Serve:

Transfer the pears to plates. Sprinkle the pecans and almonds over the pears. Drizzle the sauce over and around the pears, and serve.