I love Markets. Farmer’s Markets are my favorite and I’ve always loved Chelsea Market. I like walking into a place having no idea what I’ll cook and selecting my dinner based on what looks the best that day. The only problem I have with NYC markets is that they’re crowded and it can sometimes be very annoying to have to push through everyone. Nothing in Union Square Market was calling out to me, especially not enough to go through the crowd any more, so Mike and I made our way to Chelsea Market for the fish at The Lobster Place.
I felt overwhelmed at the fish counter, however, I wound up selecting the Turbot. Why? I have no idea. It just called out to me (and perhaps had the word “buttery” on the description) and was something I had never tried. The sign also mentioned that it resembled halibut, so when struggling to find a yummy sounding turbot recipe, we looked into how to cook halibut and found an easy butter/shallot sauce that sounded good (so much for eating healthy with fish)! We added the homemade pasta bought from the Italian market and made our favorite brussel sprouts recipe once again. The scallops also looked great, and are always a favorite, so we cooked some of those up for an app (just a touch of egg, then flour, then pan seared). It was a hearty and rich meal that we thoroughly enjoyed. We also picked up some of my favorite Fat Witch brownies for dessert. YUM!
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Shallot Butter Sauce
· Pound Butter — softened
· 2 Shallots — chopped
· 1 Cup White Wine
· 1/2 Cup White Wine Vinegar
· 1 Tablespoon Lemon Juice (we went without)
· Salt And Pepper — to taste
Directions
Saute shallots with the wine & vinegar. Reduce the liquid for 10 minutes until the pan is dry, and only shallots remain. Whisk in butter. After butter is totally melted, add remaining ingredients, bring to boil. Remove from heat, keep warm.
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