Chef Govind Armstrong of Table 8 at The Cooper Square Hotel in New York shares healthy and hearty recipes that are full of flavor and fresh ingredients.
Recipe: Salt-roasted sea bass (on this page)Recipe: Spinach with grilled watermelon (on this page)
Recipe: Celery heart salad with Moroccan olives and cherry tomatoes (on this page)
Recipe: Succotash (on this page)
Combine all dry ingredients. Whisk egg whites to medium peaks. Fold salt mixture into egg whites and add the water.
In the cavity of the fish, place 3 slices of lemon, fennel fronds and 2 thyme sprigs. Brush fish with extra-virgin olive oil. Place half inch of salt mixture on baking pan as base of the fish and pack the remaining on top, leaving the only the tail and head exposed.
Bake in a 450° preheated oven for 17 minutes. Allow the fish to rest for 5 minutes before removing the salt crust.
Season the watermelon slices with salt, pepper and olive oil and grill over high heat. To achieve the proper grilling, weigh down with a heavy pan. Mark on one side, then flip and continue until the watermelon is compressed and cooked all the way through. For the red onions, boil the vinegar with sugar, black pepper and salt and pour over onion and allow to cool. To assemble, dice the grilled watermelon and toss with the spinach, season with salt and pepper and a drizzle of olive oil.
4 servings
Slice the celery hearts thinly on a bias, then toss with the cherry tomatoes, Moroccan olives and yellow celery heart leaves. Dress with the sherry vinaigrette and season with salt and pepper to taste.
4 servings
Begin by sauteing the potato in the blended oil until golden. Add the garlic and shallot and sweat out before adding the thyme and quickly frying the parsley before deglazing with vermouth. Reduce the vermouth, then add the vegetable stock and reduce a little as the potato cooks through. Next add the black eyed peas, fava beans, sugar snap peas and English peas. Add a little lemon juice and butter and taste for seasoning and adjust with salt and pepper as needed. Finish with tossing in the piquillo peppers at the end, toss together and serve.
4 servings
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