Welcome to the Torch Lake Cafe Blog!

We’ll use this space to give you a deeper look into upcoming events, a peek behind-the-scenes here at the restaurant and to share recipes and ideas from the bar and kitchen. Come by often and stay as long as you like. 

To start things off, we’re sharing a recipe for our Pan Seared White Fish with White Balsamic Vinaigrette. If you love eating fish out, but seldom cook it at home, you will love this recipe. Our simple, light and flavorful Pan Seared Whitefish comes together in just a few minutes and the farro and vinaigrette can be made in advance for an easy and delicious fish meal you can savor at home.

Pan Seared White Fish with White Balsamic Vinaigrette

White Balsamic Vinaigrette

1/2 cup white balsamic vinegar 

1/4 cup honey 

2 tablespoons dijon 

1 t salt 

1/2 t white pepper 

1/2 small shallot, chopped

1 small garlic clove 

1 cup blended oil

Place all ingredients in blender except oil. On highest speed, drizzle enough oil in blender until desired consistency. Adjust seasoning if needed. Cover, label and date.

Pan Seared White Fish

1/2 cup white balsamic vinegar 

2, 4-ounce pieces of whitefish

salt and pepper to season

2 tablespoons blended oil 

1/2 teaspoon minced shallots

1 ounce mixed mushrooms

2 ounces blanched, shocked kale

1/2 teaspoon minced garlic

4 ounces cooked farro

1/4 cup chicken stock

1/2 cup lemon juice

1/2 pound melted butter

In a non-stick sauté pan, heat 2 tablespoons of blended oil. Season both sides of whitefish with salt and pepper. Add whitefish in pan and cook fish, only flipping once until cooked.

In a separate sauté pan, heat 2 tablespoons of oil. Add shallots, kale and mushrooms. Saute for 2-3 minutes. Add garlic and farro. Saute for 1 minute and add chicken stock. Heat ingredients until liquid has evaporated. Season with salt and pepper. 

In a small saucepan, add lemon juice and reduce by half. Slowly add 1 tablespoon of butter at a time and whisk quickly until emulsified. Season with salt and pepper. Keep sauce off of flame and away from cold or it will break.

Place farro in the center of a bowl. Gently place whitefish on top. Generously add lemon butter sauce and enjoy!

No Comments

Post a Comment