VIDEO OF THE WEEK: Deliciousness - Cooking With Suzanne

Ok, this is my first attempt at a cooking video!  I had so much fun doing it.  Special thanks to my good friend Emme for helping me to film and doing all the sous chef stuff.  You rock Emme!  We have been friends forever and she's part of my Sunday Exotic Food Cooking Team!

This video has two parts.  It runs about 10 minutes for the first and 5 for the second.  I gotta work on being more brutal with my editing but its just such a riot! I really hope you enjoy it even with all the mishaps!  Below is a more sensible version of the recipe to follow, taken from (and seriously fiddled with) "French Cooking at Home"  I love this meal an eat it often!

INGREDIENTS:

Fish

• 2  filets of halibut or any firm white fish, about 4 ounces/110 g each
• Salt and pepper
• 1 tbsp butter
• 1 tbsp olive oil

Broccoli Mash 

• 1 heads broccoli, about 14 ounces/390 g
• 2 leeks, trimmed
• Salt and pepper
• 1 tbsp butter, more to taste
• Lime juice, to taste

Yellow Pepper Sauce

• 2 yellow or orange peppers
• 2 tbsp olive oil
• 2 shallots, minced
• 3 tbsp white wine or non alcoholic wine
• Half a cup of veggie or chicken stock
• Salt and pepper

DIRECTIONS:

Fish

1. Heat the oil and butter in a sauté pan. Add the shallot and cook until soft. Deglaze with white wine and cook one minute. Add the stock and the cooked red pepper. Cook 5 minutes. Cool slightly, and purée in the blender. Season with salt, pepper and lemon juice, and transfer to a small saucepan to reheat in a few minutes.
2. Cook the fish: Season the filets with salt and pepper. Heat the butter and oil in a skillet. Fry on both sides until golden and cooked through, about four minutes per side. Serve on a bed of broccoli purée with yellow pepper sauce alongside and drizzled on top.

Broccoli Mash

1. Bring a pot of water to the boil. Cut the florets off the broccoli stem in even sizes. Peel the stem and slice thinly. Slice the leek into rings and rinse well. Salt the boiling water, as for pasta, and add the broccoli and leek. Cook until very tender, about 10 minutes. Drain. Drop in the butter and purée with an immersion blender. Taste and adjust the salt. Add pepper, lime juice. Serve hot as a bed for fish.

Sauce

1. Make the sauce. Heat the oven to 450°F. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 30 minutes. Remove from the oven and put in a bowl covered with a plate or plastic wrap. Set aside 10 minutes to sweat. Remove the plate, peel and seed the pepper. Cut the flesh into pieces and set aside.

Enjoy!