Relish Caterers creates one-of-a-kind events, designed to reflect your individual style with warmth & professionalism.
Courtney, Lunch was lovely. Thank you for such a nice buffet. You were delightful to work with and we all thank you. We will contact you again next time we're in NYC for a meeting. Best regards, Margie
Pan Seared Cod with Sweet Pea Puree, Orange and Fennel Salad
6-six ounce portion of cod skin on
2 cups of blanched sweet peas
2 cups of milk
2 sprigs of thyme
2 orange peeled and segmented
2 bulb of fennel shaved thin and soak in ice water
¼ cup of red wine vinegar
½ cup of extra virgin olive oil
Method
Place pea in pot with thyme and cover with milk
Bring to simmer and cook for 5 min do not boil
Remove pea and add to blender with motor running carefully add milk until mixture reaches mashed potato consistency
Season and keep warm
Dry fish thoroughly and season with salt and pepper
Heat sauté pan on medium heat and add 4 tbl of oil
Place fish skin side down, do not over crowd pan, and cook in batches if necessary
Gently press fish with spatula to avoid curling
Do not flip for this will make skin crispy, place pan in oven to finish cooking about 7 mins
Dry fennel by removing and place on paper towel
In mixing bowl add orange segments and fennel
Add olive oil and vinegar and season with salt and pepper to taste
On plate add a dollop of pea puree and smooth with the back of a spoon
Place fish directly on top of puree skin side up
Place about 4oz of orange and fennel salad on top of fish
Spoon some of the of the residual dressing around plate
Spring Pea Salad with Asparagus and Poach Eggs with Champagne Vinaigrette
2 cups of fresh Peas blanched
2 cups of fresh snow pea cleaned, blanch and cut into ½’s
1 bunch of green asparagus ½ blanched and cut into 1 inch pieces and ½ shaved using a peeler
1 cup of cleaned and blanch fava bean
6 whole eggs
Vinaigrette
1/2 cup olive oil
1/2 cup champagne vinegar
3 egg yolks (can substitute 4 tbl Dijon mustard)
Salt and pepper to taste
Method
Combine all ingredients in bowl and whisk well until dressing is creamy
Poached Eggs
In large pot add 3 qt of water with splash of white vinegar
Bring water to a gentle simmer (do not boil)
Crack eggs and place in individual small bowls
Gently place eggs in water
Cook for 3 mins or until the white completely covers the yolk
Gentle remove using a slotted spoon and place on kitchen towel
For salad
Place all beans and asparagus in bowl and tossed with dressing
Portion into six servings and gently place one poach eggs on each
Shaved Parmesan Cheese can be added here
Hi Courtney, Thank you so much for providing such wonderful customer service and helping make our event successful. The food was delicious and the display was beautiful. People really enjoyed themselves. Please also send my gratitude to Oscar â?" he was great! Best, Patrick
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