Beets: Can't Beat Betteraves Cuites from the French Markets.
Seared Tilapia with Beet Risotto and Citrus Beurre Blanc
5-6 small beets, trimmed (reserve greens of another use)
3 large pieces of orange zest
3-4 fresh bay leaves (or 1 dried)
salt and pepper
2 tablespoons olive oil
1 shallot, peeled and minced
1 1/2 cups arborio rice
1 cup plus 2 tablespoons slightly sweet white wine
6 cups light chicken broth, low sodium
grated zest from 2 lemons (reserve zested lemons for lemon juice)
2 tablespoons goat cheese
minced parsley for garnish
Preheat oven to 400°F.
Rinse beets and remove the leaves and cut the tails. Place them on a large piece of heavy duty aluminum foil, add orange zest and bay leaves; season with salt and pepper. Wrap tightly and roast until beets are tender – about 1 hour.
Let cool until you can handle them, then slip beets from skins, cut in half and put into the bowl of a food processor. Add 2 tablespoons of the wine and purée; season with salt and pepper to taste. Set aside.
Place chicken broth in a saucepan and bring to a simmer.
Sauté shallot in oil until clear. Add the rice and stir to coat – continue to cook for several minutes until rice is opaque. Add the remaining cup of wine and cook, stirring, until mostly absorbed. Add the chicken stock one ladleful (1/2 cup) at a time, constantly stirring, and cook until each ladleful is is almost absorbed. (While you are stirring the risotto, it is a good time to reduce the shallots and citrus juices for the beurre blanc.) Continue adding broth until only 1 ladleful remains in the pot - about 20 minutes. Add beet purée and lemon zest and mix well. Add the goat cheese and stir until fully incorporated. Season with salt and pepper.
At this point, take the risotto off the heat and finish the beurre blanc and sauté the tilapia. When the tilapia and beurre blanc are just about finished, bring the risotto back to a simmer and add the remaining broth. Divide among 4 shallow bowls and top with tilapia filets and spoon lemon beurre blanc over fish. Garnish with minced parsley. Serves 4.
4 tilapia filets
1/2 cup flour
salt & pepper
2 tablespoons unsalted butter
Mix flour, salt and pepper on a dinner plate. Dredge filets in flour and sauté in butter until golden. Keep warm on a platter until ready to plate.
Citrus Beurre Blanc
1/4 cup white wine
1/2 cup mixture of strained lemon and orange juice (about 1 orange and 1 lemon)
1 tablespoon finely minced shallot
salt & white pepper
4-6 tablespoons unsalted butter, chilled
Boil the wine, juice and shallots salt & pepper until reduced to 1 1/2 tablespoons. Strain reduction into a clean saucepan and put over medium heat. Whisk in 1 tablespoon chilled butter at a time over low heat until creamy and ivory-colored. Season again with salt and pepper.