Best Andreas Viestads Vodka Marinated Sirloin Recipes

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ANDREAS VIESTAD'S NORWEGIAN BAKED HALIBUT WITH HERBS AND ROSEMAR



Andreas Viestad's Norwegian Baked Halibut With Herbs and Rosemar image

From a recipe by Andreas Viestad, the effort and all the herbs are worth it. The result is a wonderful sauce that complements but doesn't overwhelm the fresh halibut taste. You can do the rub ahead of time (even the night before). You can also simplify and just use rosemary, parsley and bay leaves. Prep time does not include marinating time.

Provided by Chef Kate

Categories     Halibut

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 15

4 halibut steaks, about a third of a pound each
2 teaspoons fine sea salt
1 cup fresh parsley, chopped
1 cup mixed fresh herbs, chopped (thyme, tarragon, mint and or rosemary)
2 -3 garlic cloves, chopped
4 bay leaves (preferably fresh)
1/2 cup white wine (enough to cover the bottom of the pan)
8 tablespoons one stick sweet butter
1 tablespoon fresh rosemary, finely chopped
2 teaspoons fresh parsley, finely chopped
1 teaspoon fresh thyme, finely chopped
1 bay leaf (preferably fresh)
1 teaspoon lemon zest, finely grated
2 -3 tablespoons fresh lemon juice
salt and pepper

Steps:

  • Rinse fish in cold water; pat dry.
  • Rub steaks on both sides with sea salt.
  • Combine parsely, mixed herbs, bay leaves and garlic and rub onto both sides of the fish.
  • Place fish in a deep baking dish, cover and refrigerate for at least thirty minutes or up to twenty four hours.
  • Preheat oven to 400°F.
  • Pour wine over the fish and cover baking dish with foil.
  • Bake for 15 to 20 minutes until fish is cooked through and the meat comes easily away from the bone.
  • Transfer fish steaks to a platter and keep warm.
  • Pour pan juices into a small saucepan and reduce over medium heat to about one quarter cup of liquid.
  • Meanwhile, in another saucepan, heat one tablespoon of butter until foamy.
  • Add rosemary, thyme and bay leaf and saute gently for about two minutes.
  • Add remaining butter.
  • When butter is melted, add parsley and lemon zest and cook over medium to low heat for about three to four minutes.
  • Do not allow sauce to boil.
  • Finally, add the lemon juice, the reduced pan juices and salt and pepper to taste.
  • Strain sauce and discard herbs.
  • Brush the herbs off the fish steaks and plate, pouring a little of the butter sauce over the each portion of fish.
  • Serve the remaining sauce on the side.

Nutrition Facts : Calories 239, Fat 23.2, SaturatedFat 14.6, Cholesterol 61.1, Sodium 1176.6, Carbohydrate 3.2, Fiber 0.7, Sugar 0.6, Protein 0.9

BEST STEAK MARINADE IN EXISTENCE



Best Steak Marinade in Existence image

This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone.

Provided by Kookie

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 15m

Yield 8

Number Of Ingredients 10

⅓ cup soy sauce
½ cup olive oil
⅓ cup fresh lemon juice
¼ cup Worcestershire sauce
1 ½ tablespoons garlic powder
3 tablespoons dried basil
1 ½ tablespoons dried parsley flakes
1 teaspoon ground white pepper
¼ teaspoon hot pepper sauce
1 teaspoon dried minced garlic

Steps:

  • Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
  • Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Nutrition Facts : Calories 145.2 calories, Carbohydrate 5.6 g, Fat 13.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 688 mg, Sugar 1.7 g

ANDREAS VIESTAD'S HONEY-AND-MUSTARD-MARINATED SALMON WITH ROSEMA



Andreas Viestad's Honey-And-Mustard-Marinated Salmon With Rosema image

I love salmon! I became involved in the Zaard World Tour 2005 and this recipe was found on a Scandinavian Cooking site. It is easy to prepare and makes an elegant dinner for 2.

Provided by PaulaG

Categories     Scandinavian

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 12

1 lb salmon fillet, skin on, any pinbones removed
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons Dijon mustard
1 garlic clove, minced
1 tablespoon fresh lemon juice
1 teaspoon chili powder
salt, to taste
4 sweet apples, Golden Delicious works well
2 tablespoons unsalted butter
1 sprig fresh rosemary
fresh mint leaves (to garnish) (optional)

Steps:

  • Rinse the salmon under cold running water; pat dry with paper towels and place in a shallow dish.
  • In a measuring cup, mix the olive oil, honey, mustard, garlic, lemon juice, and chili powder; pour mixture over the salmon, turning to coat.
  • Cover, place in the refrigerator and marinade for 2 to 3 hours or, quick marinade, for 30 minutes at room temperature.
  • Preheat the oven to 375°F.
  • Transfer the salmon to a baking dish, reserving the marinade,.
  • Place the dish in the preheated oven and bake 8 minutes; pour the marinade over the salmon.
  • Continue to cook and additional 4 to 5 minutes, or until the salmon flakes easily with a fork; season with salt to taste.
  • While the salmon cooks, core the apples and cut each into 8 wedges.
  • In a large heavy skillet, heat the butter over medium-high heat.
  • Add the apples and rosemary reduce the heat to medium, and cook for 5 minutes, until tender.
  • Remove from the heat and discard the rosemary.
  • Serve the cooked salmon with pan drippings spooned over and topped with the apples, garnish with fresh mint, if desired.
  • Please Note: The quick marinade time is included in the cooking time.

Nutrition Facts : Calories 748.8, Fat 36.5, SaturatedFat 11.2, Cholesterol 135.1, Sodium 369.1, Carbohydrate 61.4, Fiber 9.8, Sugar 46.9, Protein 48.7

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