Pan-Fried Brusslies with Pomegranate Molasses, Mustard and Apple Cider
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Author Notes: I’ve heard that sailors have an expression, “When you don’t know what knot to tie, tie lots of them.” That’s kind of how I felt one evening last week when I had a couple of nice filets of sockeye salmon filets but no particular plans, other than to get them onto our dinner table without much delay. The sauce started out as a fairly simple mustard and pomegranate molasses duo, but then I thought it could use something sweet but with a little bite to it. So I added a touch of the newly-pressed unfiltered cider we get locally. Then I couldn’t resist adding some fish sauce, which makes just about everything taste better, and then a little soy, because the Red Boat Fish Sauce I’ve fallen in love with recently isn’t all that salty, so the sauce needed a little help. I liked the sauce so much I wasted no time in trying it with Brussels sprouts, with similar success. This recipe, which serves two, took me less than 11 minutes to prepare, including the trimming and halving of the Brussels sprouts. You can double or triple it, but make sure you use a really large skillet if you do, so the Brusslies are not crowded. (Cook in two batches, before adding the sauce, if necessary.) The total time, assuming you’re fairly adept with a paring knife, should still be less than 15 minutes. These hold well and taste great at room temperature. Enjoy! ;o) - AntoniaJames
Serves 2
- 10 ounces Brussels sprouts
- 1 tablespoon grapeseed oil (or other oil with a high smoking point)
- ½ teaspoon stoneground mustard (I use one with horseradish in it.)
- 1 ½ teaspoons pomegranate molasses
- ½ teaspoon fish sauce
- 2 teaspoons unfiltered apple cider (If using a sweeter, filtered cider, use 1 teaspoon cider and 1 teaspoon cider vinegar.)
- ½ teaspoon soy sauce (optional – only use it if your fish sauce is not salty)
- This recipe was posted by AntoniaJames, who has included this here because contributors to FOOD52 receive no attribution when their recipes are posted on other sites.
- Trim the Brussles sprouts and cut each one in half. (Halve even the smaller ones. You want the rough cut surfaces to soak up the sauce.)
- Heat a large skillet over medium high heat until very hot. Add the oil, which should thin out immediately.
- Put the Brusslies into the skillet and flip the halves over so the cut side is down.
- Put a timer on for two minutes and leave the Brusslies alone. Do not touch them. They need sustained exposure to the high heat to caramelize.
- Combine all of the remaining ingredients except the soy sauce in a small bowl.
- After two minutes, flip the Brusslies over, give them a little stir, and cook for another minute.
- Then, turn the heat off, immediately cover the skillet and put your timer on for another minute. As soon as the minute is up, turn the heat back up to medium high, give your sauce a quick stir, then dump it all into the hot pan.
- It will start to bubble up immediately and evaporate. Immediately start stirring the sauce into the Brusslies, cooking for about thirty seconds. The sauce will thicken up.
- Turn off the heat and taste a leaf or two (or a half of a Brussels sprout, if no leaves have pulled away). Does it need salt? If not salty enough, turn the heat back on and sprinkle on the soy sauce. Give it all another good stir and remove from the heat.
- Enjoy!! ;o)
- This recipe was entered in the contest for Your Best Pomegranates
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3 months ago Fig and Quince
Love Brussels sprouts. Pomegranate molasses and mustard together? Never conceived of that combo before ...and now I feel compelled to try this! Sans fish sauce, alas, as I have none. Hopefully it'll still come together somehow?
3 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Yes, it will be delicious. You should definitely add a splash of soy sauce; I'd also drizzle in a half teaspoon or so of Worcestershire, which is also made with anchovies, to give it a gentle umami boost. ;o) P.S. And when you buy fish sauce, please remember that Red Boat really is as good as Forbes magazine says it is, i.e., appreciably better than any other.
6 months ago gingerroot
Love these, AJ! I look forward to trying them soon.
6 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thank you so much, gingerroot. I would be honored if you did. ;o)
6 months ago aargersi
Abbie is a trusted source on General Cooking.
Man these sound delish - i need to get to the store and get some sprouts - have everything else on site!
6 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Thanks so much! The sauce is really good on salmon, too, though I dial back the cider, because our local unpasteurized is really apple-y. Last night I had a few extra Brusslies, one white potato and one sweet potato. I caramelized the Brusslies in hot oil, then removed them and added the diced potato and sweet potato, which I then covered/steamed until both were tender, then added back the Brusslies and proceeded with the sauce. Worked really well, especially since it took a grand total of 15 minutes, mostly hands off -- perfect for a weeknight dinner (plus I used up the veggies on hand). ;o)