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fish with mustard sauce
Baked Snapper with
Lemon-Mustard Sauce

creamy polenta
Creamy Polenta

Brussels Sprouts with Prosciutto and Shallots

Menu Plan for the week of Feb. 15, 2013: Day 1 Recipes

Baked Snapper with Lemon Mustard Sauce
Creamy Polenta
Brussels Sprouts with Prosciutto and Shallots

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

   Use any fish you like for the main course. 

Baked Snapper with Lemon-Mustard Sauce   Preparation and cooking time:  15 minutes
Walleye would be my first choice but that's isn't available here.  Any nice filet will work, small cod, tilapia, catfish...

2 nice fish fillets, snapper, walleye,   4 if they are small 12oz (350gr) total weight 
1 tbs butter
2 tbs lemon juice
1/2 tsp tarragon
1/2 tsp thyme
2 tbs chicken stock
1 tbs whole grain mustard
1/3 cup (3oz, 90ml) Greek yogurt, crème fraiche or sour cream

Rinse fish, pat dry.  Melt butter.  Add 1 tbs lemon juice, tarragon and thyme to butter.  Brush on fish fillets.  Bake, 400F (200C), for 15 - 20 minutes, until fish is done.  It should be opaque and flake easily with a fork 
Or grill the fish in a grill basket, over indirect heat on the barbecue grill for about the same amount of time.
Spoon Lemon-Mustard Sauce on top and serve.

Lemon-Mustard Sauce

Combine remaining 1 tbs lemon juice, stock, mustard and yogurt.  Mix well.

Creamy Polenta                    Preparation and cooking time: 15 minutes if using quick-cooking polenta
    Check the package directions for quantity proportion - you may have to add more (or less) liquid to get a soft consistency.  It can be adjusted at the end, before serving.   This should be like mashed potatoes.

7/8 cup (7oz, 210ml) chicken stock
1/4 cup polenta
1/4 cup (2oz, 60ml) milk or cream   or crème fraiche or more stock
1/4 cup (1oz, 30gr) shredded cheese
2 tsp dried chives
pinch of nutmeg

Heat stock and herbs in a small sauce pan over medium heat.  When stock is simmering slowly pour in polenta, whisking constantly.  Cook, stirring, about 5 minutes or until done.  Add milk (or stock) to thin, a pinch of nutmeg and cheese.  Cover and let sit 5 minutes.  Serve.  Can be kept warm over very low heat.

Brussels Sprouts with Prosciutto and Shallots   Preparation and cooking time:   20 minutes
    A bit of Prosciutto can liven up any vegetable but works particularly well with the cruciferous family.  Brussels sprouts are not bitter if not overcooked.  Allow these to stay just on the crispy side - cooked but not overcooked!

12 - 15 medium Brussels sprouts
2 shallots
1 - 2 slices Prosciutto
1 tsp olive oil
1/4 cup chicken stock

Peel and slice shallots.   Roughly chop Prosciutto.  Slice off stem end of sprouts and remove any wilted or damaged leaves. 
Heat oil in small nonstick skillet over medium heat.  Add shallots, Prosciutto and sauté until shallots are transparent and Prosciutto is starting to crisp.  Add sprouts, chicken stock, cover and simmer over medium heat until sprouts are just barely tender, 10 - 15 minutes, depending on size.  Check by piercing with a knife - it should go in fairly easily but with a little resistance.   Try not to overcook or they tend to get bitter.  Remove cover and cook off any remaining liquid.  Serve. 

Cooking Schedule: 0 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small saucepan with lid, small skillet with lid, baking
sheet, whisk, small bowl

Turn oven on 400F (200C)
Trim sprouts
Slice shallots
Chop Prosciutto
Sauté shallots, Prosciutto
Shred cheese if needed
Prepare fish

Melt butter
Mix lemon, herbs, brush on fish, bake
Add sprouts, stock to shallots, cover, simmer
Heat stock, chives for polenta
Make Lemon Mustard sauce, set aside
Add polenta to stock, whisk
Add milk, nutmeg, cheese, to polenta, cover, keep warm
     Pause while it all cooks
Stir polenta, add stock / milk if needed
Uncover sprouts, cook off liquid
Remove fish, spoon sauce over
Serve all

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