Lidia Matticchio Bastianich is the
author of the recently published Lidia’s
Italy in America. She has written six
other books, ;ve of which have been
accompanied by nationally syndicated
public television series. She owns
several award-winning restaurants
and gives lectures on Italian cuisine
throughout the country. For more, see
Salmon with Mustard Sauce
Recipes developed by Lidia Matticchio Bastianich
4 pieces SeaMazz frozen skinless
salmon ;llets, thawed
Flour for dredging
2 tablespoons vegetable oil
3 tablespoons unsalted butter
½ cup dry white wine
Salt and freshly ground pepper,
2 tablespoons Dijon mustard
½ cup ;sh stock (see tips)
Juice of ½ lemon
¼ cup heavy cream
Lightly ;our the salmon. In a large, non-reactive skillet, heat the oil, add
the salmon and sauté over moderate heat until golden, turning once, about
3 minutes per side. Set the salmon aside and discard the oil from the pan.
Add the butter, wine and salt and pepper to the pan, and bring to a simmer.
Add the mustard, ;sh stock and lemon juice. Simmer over moderately high
heat for 5 minutes.
Gradually add the cream, stirring constantly, and simmer until slightly thickened, about 5 minutes. Add the salmon to the sauce and simmer until the ;sh
is well coated and the sauce is reduced to ;⁄; cup, about 3 minutes longer.
With a spatula, carefully transfer the ;llets to serving plates. Strain the
sauce, spoon a little over each ;llet and serve the remainder in a sauceboat.
Makes 4 servings.
Tips: If you don’t make your own ;sh stock, you can ;nd a packaged brand
in some stores; or, a vegetable stock can be substituted in most ;sh recipes.
This is a dish that could stand up to a light red wine. Otherwise, a lightly
acidic white such as Pinot Grigio would be my choice.
Recipe adapted from La Cucina di Lidia, by Lidia Matticchio Bastianich
and Jay Jacobs (Doubleday, 1990).
Roast Lobster with
Bread Crumb Topping
6 SeaMazz frozen lobster tails, thawed
1 cup dry bread crumbs
2 tablespoons chopped fresh
¾ teaspoon kosher salt
Arrange a rack in the center of the oven, and heat it to 400°F. Cut the shells of
the lobster tails lengthwise, pry the shells slightly open and loosen the meat.
Arrange the lobster tails on a rimmed baking sheet, cut sides up.
Toss together the bread crumbs, chopped parsley and ¼ teaspoon of the salt
in a bowl; drizzle in ¼ cup of olive oil, and toss well, until the crumbs are evenly
moistened. Sprinkle the crumbs over the cut surfaces of the lobster halves,
covering all the meaty parts. Pour the wine and the remaining 3 tablespoons
olive oil into the pan around the lobsters (not on the crumbs); sprinkle the
remaining salt into the wine and oil, and stir.
Tent the pan of lobsters loosely with a sheet of heavy aluminum foil (don’t let it
touch the topping), and carefully set the pan in the oven. Roast for 10 minutes,
remove the foil, and roast another 10-12 minutes, until the lobster tails are
cooked through and the crumbs are crisp and golden.
Serve the lobster tails immediately, placing one on each dinner plate, or all on a
big platter to share family-style. Spoon any juices in the pan over the tails; place
lemon wedges on the plates or platter. Makes 6 servings.
Recipe adapted from Lidia Cooks from the Heart of Italy, by Lidia
Matticchio Bastianich and Tanya Bastianich Manuali (Alfred A. Knopf, 2009).
¼ cup plus 3 tablespoons
extra-virgin olive oil
2 cups dry white wine
Lemon wedges for garnishing
Chef’s Choice 101