GOLDEN VALLEY, Minn. -- Sea Change Chef Jamie Malone joined KARE in the kitchen Saturday morning to share her "Nice Fish" recipe.
The recipe is an arctic char with white bean puree and artichoke giardiniera servied alongside an Aurora Borealis drink. The drink is the signature drink for the Guthrie Theater's upcoming show "Nice Fish".
A funny and mythical tale of ice fishing, and friendship the play begins Saturday April 6 (preview show) and will run through May 18 on the McGuire Proscenium Stage.
For more information and tickets visit guthrietheater.org.
"Nice Fish" Recipe:
1 cup champagne vinegar
3 tb kosher salt
¼ cup sugar
½ cup canola oil
1 tsp celery seed
1 tsp mustard seed
1 bay leaf
4 cloves garlic, minced
1 tsp crushed red pepper flakes
1 tsp fennel seed
1 tsp dried oregano
Heat oil and garlic until aromatic. Add spices and heat until fragrant. Add remaining and heat until salt and sugar are dissolved. Cool.
½ cup canola oil
1 qt cauliflower florets
1 qt ¼" diced carrots
2 qt ¼" diced celery
2 qt ¼" diced onion
1 cup sliced piparas peppers
4 thai chilies, split
Sweat vegetables until softened. Add peppers, then chill. Combine vegetables with cooked artichokes, white beans, and pickling liquid. Season with salt.
4 quarts dried beans
2 sachets (or one doubled), each containing:
1 carrot, peeled and topped
2 ribs of celery
1 onion, halved and peeled
1 bunch leek greens, rinsed
20 sprigs of thyme
***Do NOT put peppercorns in the sachet!***
Soak beans in 20qts of water overnight.
Drain water and divide beans into two rondos, or in one large stockpot. Cover with cold water, about 20qts total. Add sachets to each pot and cook over medium-low heat until beans are tender. DO NOT BOIL!!!
Pour beans into a perforated hotel pan to drain liquid. Transfer beans to hotel pan and chill.
Place cooking liquid in a pot with:
20 slices of bacon (plus a chunk of Benton's if available)
10 heads of garlic, cut in half
100 sprigs of thyme
20 sprigs of rosemary
3 tbsp black peppercorns
Simmer and reduce, 30 minutes. Season well with salt (it should be somewhat salty) and strain over cooled beans. There should be enough liquid to cover the beans.
White Bean Puree
1 gallon cooked white beans
¼ cup roasted garlic
Heat the beans with enough water to give beans loose consistency and so they will not scorch. It helps if the beans are a bit overcooked and soft.
Mix the roasted garlic into the beans and puree until smooth. Add water as needed to make a fluid (but not soupy) puree. Season with salt.
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