Those looking for a great new fish recipe to try didn't want to miss Tuesday's Great Day, when Chef Justin Shannon from Bentley's Bistro was live in Studio B.
Shannon made his famous pan seared Atlantic salmon with roasted fennel-pine nut couscous and a orange fennel broth.
You can catch Shannon daily at Bentley's which is located at 9447 N Fort Washington Rd in Fresno. You can contact him at (559) 892-4220.
Here are Shannon's recipe's for those who wish to try them at home:
Salmon
- cloves garlic, roughly chopped, plus 2 cloves, minced
- 4 piece salmon fillet
- 4 tablespoon canola oil
- Salt and pepper to taste
Couscous
- 1 package couscous
- 2 cups small dice fennel (balanced)
- 1/2 cup roasted pine nuts
- 3 tabs olive oil
- 2 tablespoon shallot
- 2 tablespoon chopped parsley
Cook couscous according to the directions on the box, set aside. Add olive oil into a skillet on medium head and slowly caramelize fennel in the olive oil. Add shallots and sweat, take off heat and add pignuts. Fold fennel mixture into couscous and add chopped parsley and season.
Citrus-Tomato Broth:
- Two bulbs fennel or two cups fennel trim
- 1 yellow onion(julienned)
- 4 cloves garlic, peeled and smashed
- 2 cups pernod
- 1 tablespoon honey
- 2 cups orange, juiced
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 6 cups fish, seafood or vegetable stock
- White pepper to taste
Citrus-fennel Broth: In a large stock pot sweat onions, onions, garlic, and fennel until translucent and sweet. Add honey and Pernod and reduce until dry. Add orange juice and reduce by half. Add stock and slowly simmer until reduced by half. Season with white pepper and salt then strain through a fine mesh strainer.
To serve heat oil in large skillet. Season fish on both sides . When oil in skillet is hot ad salmon. Cook salmon on both sides for four minutes. Spoon couscous in center of bowl, place salmon on top of couscous, pour broth around couscous and garnish with orange segments
Chefs Shannon's Sous Vide Beef Short Rib Stroganoff
- cloves garlic, roughly chopped, plus 2 cloves, minced
- Kosher salt and freshly ground black pepper
- 4 tablespoon canola oil
- 3 large sprig fresh thyme, leaves removed
- 2 whole sprigs thyme
- 1 bay leaf
- 2 carrots
- 1 onion
- 2 qts beef stock
- 4 pounds boneless beef short ribs
- 3 # mixed mushrooms,(cremini shemiji ,king trumpet,button
- 1/2 cup chopped shallots
- 1/4 cup cognac
- 2 cups heavy whipping cream
- 1 tablespoon Dijon mustard
- 1/2 cup crème fraise
- 1 pound egg noodles
- 3 tablespoons unsalted butter
- 2 tablespoons freshly chopped flat-leaf parsley
- 2 tablespoons freshly chopped green onions
Directions
Preheat oven to 320 degrees F.
Sear short ribs in braising pan or Dutch oven. Add whole herbs onion, carrot, beef stock. Make sure that liquid comes at least half way up the meat. Season with salt and pepper cover. Place in the oven for 2 ½ to 3 hours
.Heat a large sauté pan over high heat and add a 3-count of olive oil. Add mushrooms and cook for 3 minutes until brown. Add shallots thyme and minced garlic and toss to combine. Season with salt and pepper. Cook for a further 2 minutes until garlic and onion become fragrant. Remove pan from heat and carefully add cognac to deglaze the pan and reduce. Return to heat and add heavy cream. Reduce heat and simmer until reduced by half. Turn off heat and stir in Dijon mustard, crème fraiech and two tablespoons butter... Season with salt and plenty of freshly ground black pepper Cook egg noodles in salted boiling water according to directions on package. Drain and toss with butter while still hot.
For cooking short ribs sous vide- season short ribs heavily with salt and pepper. Sear on all sides, place in vacuum seal bag with whole herbs and and beef stock. Seal and cook at 59.5 for 48 hours
To serve: Pile the noodles high on a plate, top with stroganoff sauce and finish with rib slices. Garnish with fresh parsley and green onions
