Lemon-Miso-Labneh-Baked Fish With Turmeric-Parsley Vinaigrette

Lemon-Miso-Labneh-Baked Fish 

                             With Turmeric-Parsley Vinaigrette 
A medley of offbeat flavors comes together seamlessly in this fish dish. Taking inspiration from Persian cuisine, this way of cooking fish in yogurt yields tender-moist results. The flavour factor is amped up with the addition of salty, umami-tasting miso and a drizzle of a zippy herbaceous vinaigrette. It’s excellent served over sturdy salad greens like arugula or enjoy it with aromatic rice. Serves.
Ingredients

Sauce:
14 oz (400 g) labneh
1/4 cup (60 mL) white miso
1 lemon
1-lb (455-g) side wild salmon

Turmeric-Parsley Vinaigrette  
1/4 cup (60 mL) finely chopped shallots
1/4 cup (60 mL) sliced parsley
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) white wine vinegar
1 tbsp (15 mL) liquid honey
1 tsp (5 mL) ground turmeric
1/2 cup (125 mL) olive oil
Salt and pepper to taste
Directions:
Preheat oven to 375°F (191°C).

Stir labneh with miso in a medium-size bowl until evenly mixed.
Cut five thin slices from lemon. Add fish to a 9 × 13–inch (3-L)
baking dish. Pour and spread labneh mixture around (not over) the fish

Top fish with lemon slices. Bake in centre of preheated oven until a
knife inserted into thickest part of fish and held for 10 seconds comes
out warm, 15 to 20 minutes.

Meanwhile, stir shallots with parsley, lemon juice, vinegar, honey
and turmeric in a small bowl. Slowly whisk in oil until evenly mixed.
Stir in salt and pepper to taste.

When salmon is ready, spread labneh on serving plates or a platter.
Cut fish into four pieces and set over labneh. Serve drizzled with
vinaigrette.  Serves 4

Roast Cornish Hen With Pomegranate Glaze

  Roast Cornish Hens With Pomegranate Glaze        

If fresh hens are available, they are juicier and have a better texture than frozen ones. Four small hens will feed 4 people; larger ones may be cut in half, serving half per person. However, make an extra in case people want seconds. Use low-sodium or homemade chicken broth in the sauce, for the best taste.

Herb Butter
¼ cup (50 mL) butter, softened
2 tbsp (25 mL) chopped parsley
2 tbsp (25 mL) chopped fresh chervil or tarragon
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) olive oil
Salt and freshly ground pepper

Glaze
2 tbsp (25 mL) chopped shallots
½ cup (125 mL) red wine
½ cup (125 mL) pomegranate juice
2 cups (500 mL) chicken broth
3 tbsp (45 mL) chilled unsalted butter, cut in squares
¼ tsp (1 mL) truffle oil or more to taste

Directions:

Remove backbones from hens by cutting along either side with kitchen shears. Take a knife and cut through the small piece of cartilage just above the breastbone. Bend the hen backward to expose breastbone, and gently remove. Remove wing tips and first joint. Reserve bones for stock or discard (or have the butcher do it).

Preheat oven to 400°F (200°C).

Beat together butter, parsley, chervil and lemon rind and reserve. 

Heat olive oil in a skillet over medium-high heat. Season hens with salt and pepper and place, 1 at a time, skin-side down in skillet. Cook for 3 minutes or until golden, then turn over and cook another minute. Remove hens to rack over a roasting pan, skin-side up and reserve skillet for making glaze. Brush hens with seasoned butter.

Bake hens for 35 to 40 minutes or until juices are clear.

Remove fat from skillet while hens are roasting and wipe with paper towel. Add shallots, red wine and pomegranate juice over high heat. Bring to boil and reduce until syrupy, about 3 to 5 minutes. Add broth and continue to cook until reduced by half, about 5 to 7 minutes. Beat in butter. If sauce is too thin boil until slightly thickened. Season with salt and pepper. Stir in truffle oil to taste. Re-warm when needed.

Cut hens in half and coat with a little glaze. Drizzle the plate with any remaining glaze.

Serves 4