Provencal Turbot over Greens with Chive-Cheese Challah

Is there anything better than fresh challah out of the oven? Because frankly, I can’t name anything that qualifies. It’s warm and fresh, fluffy and light, and in this case filled with a blend of cheese and chives that makes the bread even more tantalizing than normal. I love this braided egg bread in its plain form, but this fancier version was certainly a fun mixing up of a typical bread.

Along with the challah, I made Turbot in a Provencal style. This means relatively simply prepared with a lot of fresh herbs and olive oil. The fish is served over greens, in my case fresh arugula, to add to its presentation, flavor, and nutrition. I personally love Turbot and find that it practically melts in my mouth, but feel free to substitute any firm, white fish here.

Difficulty: medium
Time: 3.5 hours
Cost: $25.48



Chive-Cheese ChallahTime: 3.5 hours

Ingredients:
1 c 1% milk, warmed
1 tsp sugar
1 package yeast
3 tbsp butter, melted
1 tsp salt
5 large egg yolks
3 large eggs
¾ c shredded Asiago cheese
½ c fresh chives, diced
5 ¼ c flour

(topping)
1 egg
2 tbsp grated Parmesan

(this recipe is adapted from a similar recipe from Cooking Light)

Heat your milk to 100-110 degrees F. Pour it into a large bowl and add the sugar and yeast. Do not stir, but let it sit for 5 minutes. It should get a bit bubbly, and if not your yeast is bad and you probably need to start over!

After five minutes when it starts to be a little bubbly (just a little is enough), add the butter, salt, egg yolks, and egg. It’s a lot of egg, but divide it over 2 loaves and you’ll realize it’s not quite as crazy as it may seem at first. Also, while normally I use salt substitute make sure to use real salt here since it actually has rising properties and is here for more than taste!

Add the Asiago and chives as well, and stir until everything is well combined. Add about 5 cups of the flour, stirring until you get a soft, sticky dough.

Flour a counter or other surface and place the dough onto it. Use enough flour so your hands don’t stick, and knead the dough while continuing to add the rest of the flour, 1 tbsp at a time. Continue adding and kneading until smooth and elastic. It should no longer be super sticky, but don’t add too much flour either.

When the dough is ready, coat a large bowl with cooking spray, form the dough into a ball, and place it into the bowl. Turn to coat the dough completely in the spray. Cover with plastic wrap and then a towel and let rise in a warm place for 45 minutes. Make sure it is a draft free place, and ideally 85 degrees although that may be difficult.

The dough should double in size after 45 minutes. Punch it down, re-cover, and let rise for another 50 minutes. It should now be doubled in size from the punched down size. Push two fingers into it, and if the indent remains it has risen enough.

Split the dough into six equal balls. Roll each one, with your hands, into a long rope that is about 15” in length. Take three ropes and braid them together. Pinch both sets of ends and then tuck the ends under the loaf. Repeat with the other three ropes.

Line a cookie sheet with parchment paper and spray it with cooking spray. Place both braided loaves onto the cookie sheet, with enough space around them to rise.

Cover again with plastic wrap and a towel and let rise again, for 30 minutes. The bread should double in size. While it is rising, pre-heat your oven to 375 degrees.

Whisk together your remaining egg and 2 tbsp water until well blended. Use a pastry bush to paint the mixture over the tops of the two loaves after they have risen for the last time. Sprinkle the Parmesan evenly over the two loaves. Bake for 25 minutes and then cool on a rack before eating.

Provencal Turbot over GreensTime: 25 min

Ingredients:
1.5 tsp Herbes de Provence (can mix yourself as well)
2 tbsp fresh lemon juice
1 tsp black pepper
1 lb Turbot fillets
3 tbsp olive oil
½ tsp Thyme
¼ c shallots, diced
½ tsp Dijon mustard
1 tsp honey
1 package greens or Arugula

First, the fish. Mix together ½ tsp black pepper, the Herbes de Provence, and 2 tsp lemon juice. Rub evenly onto the fillets of Turbot.

Heat a pan over medium high heat. Add 2 tsp of olive oil and let that heat as well. When the oil has heated, add the fish to the pan. Cook for 4-5 minutes on each side or until the fish is fully cooked. Sprinkle the Thyme over the fish as well.

While the fish is cooking, prepare the dressing. Heat the other 7 tsp of olive oil in a pan over medium high heat. When the oil is hot, add the shallots and sauté for 2-3 minutes or until just lightly browned. Remove the pan from the heat and add in the other 4 tsp of lemon juice, remaining ½ tsp black pepper, mustard, and honey.

Place the greens in a large bowl and drizzle the dressing over them. Toss well to coat and then serve the fish atop the greens.