Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

Poached Hake with Sesame Bok Choy
Online Circular Online Circular Videos Videos
  Category  Search  

 
Poached Hake with Sesame Bok Choy
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 15 minutes
Prep Time:
 20 minutes
Cook Method:
 simmered
Cook Temp:
 low
Directions:
.................................................................................
1. In a large saucepan or wok, warm olive oil, sesame oil, salt, and pepper over medium-high heat. When pan is hot, add sliced leeks and bok choy. Cook, stirring constantly for 1 to 2 minutes, or until vegetables begin to soften. Stir in Hannaford Inspirations ginger teriyaki stir-fry sauce and continue to cook another 2 to 3 minutes, or until bok choy is tender (it will cook down significantly). Transfer cooked vegetables to a bowl; cover to keep warm.
2. Return skillet to stove, add broth, and bring to a simmer. Using a spatula, carefully slide fish into hot broth. Liquid should just cover fish; if not; add enough hot water to cover. Reduce the heat to low. Cover skillet and cook for 10 minutes (halibut needs 15 minutes), or until fish is opaque throughout.
3. Using a slotted spoon or spatula, transfer fish to individual plates. Divide reserved bok choy mixture, placing servings on plates alongside fish portions. Drizzle each fish portion evenly with remaining stir-fry sauce listed and sprinkle sesame seeds evenly over each plate to garnish.

Cook tips: Poaching fish sounds restaurant-hard, but it's really very easy and the result is moist, flavorful fish that's practically foolproof! Poaching takes only one pan and keeps fat to a minimum. Hake is a mild white fish that will hold together well during cooking; you could also use halibut. If you have a wok, use it to stir-fry the vegetables and poach the fish.

Source: Courtesy of Hannaford Fresh Magazine, November/December 2006
1 1/2 tsp Extra virgin olive oil
1 1/2 tsp Toasted sesame oil
1/4 tsp Kosher salt
1/8 tsp Black pepper, freshly ground
1 ea Leeks, trimmed and washed, white parts only, thinly sliced
1/2 ea Medium head bok choy, washed, trimmed, coarsely chopped
1 1/2 Tbs Hannaford Inspirations Ginger Teriyaki Stir Fry Sauce
2 cup Canned chicken broth, low sodium
12 oz Fresh blue hake, 6 oz prime cut loins
1/2 tsp Toasted sesame seed


© 2010 Adplex