MINNEAPOLIS — Crop-sharing programs are growing in popularity as a way for consumers to get the freshest food from the producer straight to their table. It goes far beyond just farm-grown fruits and vegetables. Cooks | Bellecour has a series of crop shares and right now, it's focused on fish.
Co-owner, Karl Benson, joined KARE 11 Saturday to discuss their crop-sharing program and cook up a dish.
RECIPE: Lake Superior Whitefish, with Lemon, Caper Butter
(This is our favorite Friday supper. Serve with mashed potatoes and a peppery arugula salad.)
Ingredients:
- 2 8oz Whitefish filets
- Kosher salt
- Fresh ground black pepper
- Flour, for dredging
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 4 scallions, chopped. White parts separated from green
- ½ cup white wine
- 3 Tablespoons lemon juice
- 3 Tablespoons capers
- 1 Tablespoon chopped Italian parsley
Assembly:
Sprinkle filets with salt and pepper; dredge in flour, shaking off excess.
Heat butter and oil in a large skillet over medium heat; add filets and cook until halfway done and lightly browned, about 3 minutes; turn and cook until filets are cooked through about 3 minutes; remove to a platter and keep warm.
To the same pan, add the white parts of the scallion and cook and stir just to soften, but not brown. Add wine and bring to a simmer, scraping the bottom of the pan to remove browned bits; add lemon juice, capers and parsley and briefly heat through.
Immediately pour sauce over filets… maybe a few spoons over the potatoes… just sayin'!