Free Home Delivery - Fresh Seafood - Vermont Pastured Meat - Farm Fresh Eggs |
|
Greetings!
Hope you had an amazing weekend!
Fresh landings this week include fluke, salmon, swordfish, and scallop chunks. Plus, bacon wrapped scallops are back!
Use our fresh fluke and follow the recipe below for a healthy and delicious dinner!
We've also got a variety of fresh Vermont products for you to browse below.
Check out the Svenfish website for the rest of our selection.
Have a great week!
-The Svenfish Team
|
|
|
|
Bacon Wrapped Scallops, Maple Glazed
|
|
|
|
|
Swordfish - Fresh line/wild caught
|
|
|
|
|
Salmon Cakes - By The Scale House
|
|
|
|
Ground Lamb - Five Sigma Farm
|
|
|
|
|
Organic Ground Beef - North Hardwick Farm
|
|
|
|
Weekly Featured Recipe:
Poached Fluke in Lemon Brodo
|
Fragrant with lemon, this light, utterly simple fish dish is a joy to cook and eat. Serve it with some good crusty bread to dunk in the broth.
|
Ingredients
- 2 small lemons
- 1 Tbs. unsalted butter
- 2 tsp. extra-virgin olive oil; more as needed
- 1 small yellow onion, thinly sliced
- Kosher salt
- 3-1/2 to 4 cups homemade or store-bought fish stock
- 2 sprigs fresh thyme
- 1 bay leaf, preferably fresh
- 4 6-oz. fluke, flounder, or other white fish fillets
- Freshly ground black pepper
- 2 Tbs. thinly sliced chives
Instructions
- Finely zest the lemons using a rasp-style grater. Cut the top and bottom ends off the lemons, then stand each on a cut end and slice off the remaining peel to expose the flesh. (Try to remove all of the bitter white pith.) Working over a bowl, cut the lemon segments from the membranes, then cut each segment in half. Squeeze the membranes into a small bowl, and reserve the juice.
- Heat a large, straight-sided skillet over medium heat. Add the butter, oil, onion, and 1/2 tsp. salt. Cook, stirring occasionally, until the onion just starts to soften, 2 to 3 minutes. Add the lemon zest, segments, and juice. Reduce the heat to low and cook, stirring occasionally, until the onion is very tender and the lemons are breaking down, 5 to 8 minutes. Raise the heat to medium high and add the fish stock, thyme, and bay leaf; reduce the heat to low, and simmer until fragrant, 20 to 30 minutes.
- Season the fish with salt and pepper. Gently slide the fish into the poaching broth and cook over medium-low heat at a very gentle simmer, occasionally basting the top of the fish with the liquid, until cooked through, 5 to 8 minutes. Discard the thyme and bay leaf.
- Using a fish spatula, divide the fish among four shallow bowls and evenly distribute the broth around the fish. Garnish each bowl with the chives and a drizzle of oil.
|
|
Our Svenfish community is growing organically each week, due to "word of mouth" advertising!
Thank you for the referrals that you have already made. Please keep them coming!
If you have a friend or neighbor that would like to receive this newsletter, please forward this email to them and have them join the email list:
|
|
|
Covid 19 Safety Precautions |
|
Customer Coolers:
It would help us if you can leave one of your own coolers out with a note to our driver asking them to transfer the fish and ice from our cooler to yours. Thank you for the help!
Thanks again to everyone. Stay safe, healthy and distanced!
|
|
|
|
|
|
|
