Yum! Try Ed Brown’s simple seafood recipes for spring
As spring flowers bloom and the sun begins to warm, it can be fun and easy to whip up a satisfying seafood dinner at home. Here, Ed Brown, owner and chef of Ed's Chowder House in New York, shares three simple and delicious recipes — including a recipe for fluke crudo from the Rittenhouse Tavern, a new restaurant Brown is opening later this month in Philadelphia.
- 1 pound sashimi quality fluke fillets, skin off
- 4 tablespoons extra virgin olive oil
- 2 teaspoons crushed pink peppercorns
- 6 each thinly shaved radishes (assorted OK; breakfast, candy cane, etc.)
- 1/2 bunch chives, cut into 2-inch sticks
- 1/4 bunch dill, pick small sprigs
- Zest of 1 lemon, scraped on microplane
- Maldon salt or fleur de sel
Cut fish into thin slices on the bias, approximately 20 pieces. Arrange equally on 4 plates.Dress with the oil and equally distribute remaining ingredients. Scrape all ingredients into plate.Season well with the salt at the end.
- 3 each 2 1/2 to 3 pounds bluefish, gutted, filleted, skin off (6)
- 1 tablespoon olive oil
- 2 each fresh shallots, peeled, diced
- 1 cup white wine or water
- 1/3 cup fresh lemon juice
- 2/3 pounds green beans (Snap root end, split centrally in quarters)
- 1/2 pound yellow beans (Snap root end, split centrally in quarters)
- 2 tablespoons butter
- 1/2 bunch fresh chives, cut to 1-inch length
- 1/2 bunch fresh tarragon, picked leaves, rough chopped
- 1/2 bunch fresh chervil, rough chopped
- Sea salt and freshly ground black pepper to taste
In a large non-reactive skillet on medium heat, cook shallots in the oil.Add the wine and lemon, bring to a simmer.Place fish into liquid flesh-side down, keep a very gentle simmer, cook 1 1/2 minutes, flip carefully.Cook approximately 3 minutes second side, remove to serving platter.Add beans and butter to liquid and increase heat to medium high. Cook 1 minute.Remove pan from the fire. Add herbs, sea salt and pepper. Adjust lemon juice if needed.Equally distribute beans and sauce over the fish.
Makes 4 appetizers.
- 20 each medium-sized oysters, shucked (Reserve juice separately)
- 1 teaspoon olive oil
- 2 each strips bacon, minced
- 2 each small clove garlic, peeled, minced
- 2 each fresh shallots, peeled, minced
- 1 tablespoon vermouth
- 1 1/2 cup heavy cream
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 teaspoon good brandy
- 1 teaspoon fresh lemon juice
- 1 teaspoon rough chopped tarragon
- 2 teaspoons rough chopped flat parsley
- Salt and freshly ground black pepper
- 4 each 1-inch-thick baguette croutons (toasted crisp)
In a medium sauce pan, heat oil on medium heat.Add bacon and render fat, do not color.Add shallots and garlic, sweat without color until translucent.Add reserved oyster juice and vermouth, bring to a boil.Add cream, Worcestershire and Tabasco, bring to boil, then simmer 1 minute.Add oysters back, warm until edges curl.Remove from fire. Add brandy, lemon, herbs and season.In a soup bowl, place crouton on bottom, ladle oysters and sauce equally over the bread, serve.