prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1 tablespoon olive oil
1 small onion - chopped
1 garlic clove - peeled and chopped
1 medium tomato - chopped
2 cups fish broth
a few fresh parsley stems
pinch of fennel seeds
salt
pepper
4 - 5 small clams
12 mussels
4 ounces cooked fish
steps:
1. heat the oil in a medium pot. saute the onion and garlic gently until softened. add the tomato, saute another minute, then pour in the fish stock and add the parsley stems and fennel seeds. salt and pepper to taste. simmer for about 20 minutes.
2. add the clams. allow to simmer for a few minutes and then add the mussels and the fish. allow to simmer until the clams and mussels open.
- goop, february 2013
Showing posts with label fish fillets. Show all posts
Showing posts with label fish fillets. Show all posts
2.25.2013
10.15.2012
classic fish and chips
prep time: 20 minutes
cook time: 40 minutes
servings: 4 - 6
ingredients:
2 pounds skinless, boneless fish
salt
oil for frying
2 pounds yukon gold potatoes - sliced into 1/8-inch thick rounds
1/2 cup self-rising flour
2 tablespoons vegetable oil
1 teaspoon salt
1/2 bottle beer
steps:
1. salt the fish and set aside at room temperature. begin heating the oil to 350 - 360 degrees. turn the oven to warm. place a wire rack on a cookie sheet and place on the oven.
2. mix the flour, vegetable oil, salt and beer together, continually stirring. place in the fridge for 20 minutes.
3. meanwhile, slice the potatoes and put them into a large bowl of cold water. when done slicing all of the potatoes, remove them from the water and pat them dry with a paper towel.
4. begin frying the potatoes, a few at a time, for 3 - 5 minutes, or until they start to brown at the edges. don't cook them until they are uniformly brown or they will be overcooked. salt each batch the moment it comes out of the fryer. store each batch on the wire rack in the oven.
5. when the potatoes are done, take the batter out of the fridge. dredge the fish in the batter and let the excess drip off for a second or two. lay each piece gently into the hot oil. do this by letting the bottom end of the piece of the fish fry for a second or so in the oil before you let the whole piece into the oil.
6. fry in batches until golden brown, about 5 - 8 minutes depending on how large the pieces are. keep each batch in the warm oven while you finish the rest. serve with malt vinegar.
- unknown
cook time: 40 minutes
servings: 4 - 6
ingredients:
2 pounds skinless, boneless fish
salt
oil for frying
2 pounds yukon gold potatoes - sliced into 1/8-inch thick rounds
1/2 cup self-rising flour
2 tablespoons vegetable oil
1 teaspoon salt
1/2 bottle beer
steps:
1. salt the fish and set aside at room temperature. begin heating the oil to 350 - 360 degrees. turn the oven to warm. place a wire rack on a cookie sheet and place on the oven.
2. mix the flour, vegetable oil, salt and beer together, continually stirring. place in the fridge for 20 minutes.
3. meanwhile, slice the potatoes and put them into a large bowl of cold water. when done slicing all of the potatoes, remove them from the water and pat them dry with a paper towel.
4. begin frying the potatoes, a few at a time, for 3 - 5 minutes, or until they start to brown at the edges. don't cook them until they are uniformly brown or they will be overcooked. salt each batch the moment it comes out of the fryer. store each batch on the wire rack in the oven.
5. when the potatoes are done, take the batter out of the fridge. dredge the fish in the batter and let the excess drip off for a second or two. lay each piece gently into the hot oil. do this by letting the bottom end of the piece of the fish fry for a second or so in the oil before you let the whole piece into the oil.
6. fry in batches until golden brown, about 5 - 8 minutes depending on how large the pieces are. keep each batch in the warm oven while you finish the rest. serve with malt vinegar.
- unknown
9.26.2012
sauteed mackerel with peas, garlic & egg
prep time: tbd
cook time: tbd
servings: 4
ingredients:
4 4-ounce mackerel fillets
salt
1 orange - zested
1 lemon- zested and juiced
1 head green garlic, thinly sliced
6 - 7 tablespoons olive oil
2 eggs
2 cups shucked peas
3 - 4 garlic cloves - thinly sliced
1 cup cilantro sprigs - washed and dried
steps:
1. season fillets with alt, orange zest, lemon zest, green garlic, and 2 tablespoons oil. let rest 15 - 20 minutes. fill a small pot and a kettle with water and bring both to a boil.
2. place eggs, taken straight from the refrigerator, in pot of boiling water. cook 8 minutes. transfer eggs to an ice bath. once cool enough to handle, peel and halve eggs. set aside.
3. in a medium saute pan, heat 2 - 3 tablespoon oil with sliced garlic over medium-low heat. once garlic begins to turn golden, add peas and a good splash of hot water from the kettle. about half the peas should be submerged in cooking liquid. cook over medium heat, while stirring, until peas are heated through and plump, 2 - 3 minutes. season with salt and lemon juice, to taste. transfer to a bowl and keep warm.
4. set a large pan with 2 tablespoons oil over medium heat. cook marinated mackerel in hot pan, skin side down, until cooked through, about 2 minutes a side.
5. serve fillets over peas. garnish with cilantro sprigs and top each plate with half an egg. season with extra salt and lemon juice, to taste.
- wall street journal, may 2012
cook time: tbd
servings: 4
ingredients:
4 4-ounce mackerel fillets
salt
1 orange - zested
1 lemon- zested and juiced
1 head green garlic, thinly sliced
6 - 7 tablespoons olive oil
2 eggs
2 cups shucked peas
3 - 4 garlic cloves - thinly sliced
1 cup cilantro sprigs - washed and dried
steps:
1. season fillets with alt, orange zest, lemon zest, green garlic, and 2 tablespoons oil. let rest 15 - 20 minutes. fill a small pot and a kettle with water and bring both to a boil.
2. place eggs, taken straight from the refrigerator, in pot of boiling water. cook 8 minutes. transfer eggs to an ice bath. once cool enough to handle, peel and halve eggs. set aside.
3. in a medium saute pan, heat 2 - 3 tablespoon oil with sliced garlic over medium-low heat. once garlic begins to turn golden, add peas and a good splash of hot water from the kettle. about half the peas should be submerged in cooking liquid. cook over medium heat, while stirring, until peas are heated through and plump, 2 - 3 minutes. season with salt and lemon juice, to taste. transfer to a bowl and keep warm.
4. set a large pan with 2 tablespoons oil over medium heat. cook marinated mackerel in hot pan, skin side down, until cooked through, about 2 minutes a side.
5. serve fillets over peas. garnish with cilantro sprigs and top each plate with half an egg. season with extra salt and lemon juice, to taste.
- wall street journal, may 2012
9.24.2012
egg batter pan-fried flounder with gren garlic
prep time: tbd
cook time: 20 minutes
servings: 4
ingredients:
4 6-ounce pieces boneless flounder or sole fillets
salt
pepper
2 large eggs
1/2 cup milk
1/2 cup flour
olive oil or vegetable oil for frying
4 tablespoons unsalted butter
1/3 cup finely chopped green garlic, both white part and tender green stalks
juice of 1/2 lemon + lemon wedges
3 tablespoons chopped flat-leaf parsley
steps:
1. season the fish fillets with slat and pepper. make the egg batter by whisking together the eggs and milk in a shallow bowl, along with a pinch of salt.
2. put the flour on a plate. coat each fillet lightly on both sides, then submerge and fish in the egg batter.
3. pour about 1/4 inch oil in a wide skillet over medium-high heat. when the oil looks wavy, lift the fish from the egg batter one piece at a time, allowing excess batter to drip off. carefully lay each fillet in the pat and let fry gently until golden, about 2 minutes per side. remove and blot briefly on paper towels, then transfer to a warmed serving platter.
4. pour off any remaining oil and return the pan to the heat. melt the butter in the pan and add the green garlic, and a little salt and pepper. let cook without browning for about 1 minute, then add the lemon juice.
5. spoon the green garlic butter over the fish. sprinkle with parsley, garnish with lemon wedges and serve.
- new york times, may 2012
cook time: 20 minutes
servings: 4
ingredients:
4 6-ounce pieces boneless flounder or sole fillets
salt
pepper
2 large eggs
1/2 cup milk
1/2 cup flour
olive oil or vegetable oil for frying
4 tablespoons unsalted butter
1/3 cup finely chopped green garlic, both white part and tender green stalks
juice of 1/2 lemon + lemon wedges
3 tablespoons chopped flat-leaf parsley
steps:
1. season the fish fillets with slat and pepper. make the egg batter by whisking together the eggs and milk in a shallow bowl, along with a pinch of salt.
2. put the flour on a plate. coat each fillet lightly on both sides, then submerge and fish in the egg batter.
3. pour about 1/4 inch oil in a wide skillet over medium-high heat. when the oil looks wavy, lift the fish from the egg batter one piece at a time, allowing excess batter to drip off. carefully lay each fillet in the pat and let fry gently until golden, about 2 minutes per side. remove and blot briefly on paper towels, then transfer to a warmed serving platter.
4. pour off any remaining oil and return the pan to the heat. melt the butter in the pan and add the green garlic, and a little salt and pepper. let cook without browning for about 1 minute, then add the lemon juice.
5. spoon the green garlic butter over the fish. sprinkle with parsley, garnish with lemon wedges and serve.
- new york times, may 2012
4.13.2011
sauteed fish fillets with fresh italian bread crumbs
prep time: tbd
cook time: 15 minutes
servings: 4
ingredients:
1/4 cup packed fresh parsley
2 garlic cloves - minced
1 slice hearty white sandwich bread - torn into 1-inch pieces
4 tablespoons olive oil
1 teaspoon grated zest and 3 tablespoons juice from 2 lemons
1/2 cup flour
4 boneless, skinless thick white fish fillets - 1-inch thick pieces weighing about 6-ounces
1/4 cup water
3 tablespoons unsalted butter
steps:
1. process parsley and garlic in food processor until minced. add bread and pulse into fine crumbs. cook crumbs with 1 tablespoon oil in large nonstick skillet over medium-high heat until browned, about 5 minutes. stir in zest and season with salt and pepper to taste. transfer mixture to small bowl and wipe out skillet.
2. place flour in shallow dish. pat fish dry with paper towels, season with salt and pepper to taste, dredge in flour and shake to remove excess. heat remaining 3 tablespoons oil in skillet over medium-high heat until shimmering. cook fish, without moving, until golden brown, 3 - 4 minutes. flip and cook until thickest part of fillets flake easily, 2- 3 minutes.
3. transfer fillets to serving plate and tent with foil. reduce heat to medium, add lemon juice and water, and use wooden spoon to scrap browned bits from bottom of pan. simmer until thick and syrupy, about 4 minutes. pour in accumulated juices from fish, whisk in butter and adjust seasoning. pour sauce over fish and sprinkle tops with seasoned crumbs. serve.
- cook's country, august/september 2006
cook time: 15 minutes
servings: 4
ingredients:
1/4 cup packed fresh parsley
2 garlic cloves - minced
1 slice hearty white sandwich bread - torn into 1-inch pieces
4 tablespoons olive oil
1 teaspoon grated zest and 3 tablespoons juice from 2 lemons
1/2 cup flour
4 boneless, skinless thick white fish fillets - 1-inch thick pieces weighing about 6-ounces
1/4 cup water
3 tablespoons unsalted butter
steps:
1. process parsley and garlic in food processor until minced. add bread and pulse into fine crumbs. cook crumbs with 1 tablespoon oil in large nonstick skillet over medium-high heat until browned, about 5 minutes. stir in zest and season with salt and pepper to taste. transfer mixture to small bowl and wipe out skillet.
2. place flour in shallow dish. pat fish dry with paper towels, season with salt and pepper to taste, dredge in flour and shake to remove excess. heat remaining 3 tablespoons oil in skillet over medium-high heat until shimmering. cook fish, without moving, until golden brown, 3 - 4 minutes. flip and cook until thickest part of fillets flake easily, 2- 3 minutes.
3. transfer fillets to serving plate and tent with foil. reduce heat to medium, add lemon juice and water, and use wooden spoon to scrap browned bits from bottom of pan. simmer until thick and syrupy, about 4 minutes. pour in accumulated juices from fish, whisk in butter and adjust seasoning. pour sauce over fish and sprinkle tops with seasoned crumbs. serve.
- cook's country, august/september 2006
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