Best Hazelnut Crusted Menemsha Sole With Marsala Wine Sauce Shallot Mashed Potatoes And Baby Vegetables Recipes

Marsala Sauce image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

Steps:

Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

Hazelnut Vinaigrette image

Provided by Martha Stewart

Yield Makes about 3/4 cup

Number Of Ingredients 8

1/3 cup hazelnuts (about 1 ounce)
1/4 cup extra-virgin olive oil
1 shallot, finely chopped
1 tablespoon plus 1 teaspoon sherry vinegar
2 teaspoons fresh lemon juice
Coarse salt
1/4 cup hazelnut oil or light vegetable oil, such as canola
Freshly ground pepper

Steps:

Preheat oven to 375 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet. Toast in oven until skins split and flesh turns deep golden brown, 10 to 12 minutes. While still hot, rub hazelnuts in a clean kitchen towel to remove skins (some will remain). Coarsely chop.
Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until shallot softens, about 2 minutes. Let cool slightly.
Stir together vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl. Whisking constantly, pour in hazelnut oil and then hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.