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seafood [2017/05/03 17:31] Leslie Cambias [Redfish Courtbouillion] |
seafood [2017/06/03 21:13] (current) Leslie Cambias [Fish Aspic] |
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| - | Chop 2 onions, 2 stalks of celery, 6 or 8 scallions, 1 bell pepper (peel it) and saute it all in ½ stick of butter until soft. In a separate pan make a tan [[Sauces#roux*]] with 1/4 cup of flour and 1/2 stick of butter and mix it into the cooked mirepoix. Add another 1/2 stick of butter and two toes of garlic, pureed; thyme, bay leaf, pinches of black and cayenne pepper (it should not be hot with pepper) and one half of an 8 oz. can of tomato sauce or a small ripe tomato, peeled, seeded and chopped. Taste for salt level. Cook on a low fire for 30 minutes or so, stirring now and then to meld the flavors. | + | Chop 2 onions, 2 stalks of celery, 6 or 8 scallions, 1 bell pepper (peel it) and saute it all in ½ stick of butter until soft. In a separate pan make a tan [[Sauces#roux*]] with 1/4 cup of flour and 1/2 stick of butter and mix it into the cooked mirepoix. Add another 1/2 stick of butter and two toes of garlic, pureed; thyme, bay leaf, pinches of black and cayenne pepper (it should not be hot with pepper) Add one half of an 8 oz. can of tomato sauce or a small ripe tomato, peeled, seeded and chopped. Taste for salt level. Cook on a low fire for 30 minutes or so, stirring now and then to meld the flavors. |
| Shell about 5 lbs. of cooked crayfish, which should result in about 1 lb. of meat; or use the one pound package of frozen meat - thawed slowly in the refrigerator. Pick out the “sand vein” along the back of the tail and discard. Save the yellow “fat” found in the heads and add it to the crayfish meat. Simmer the shells in 2 qts. of chicken stock to extract oils from the shells and to make the stock for the etouffé, this is more than needed, but it freezes well. | Shell about 5 lbs. of cooked crayfish, which should result in about 1 lb. of meat; or use the one pound package of frozen meat - thawed slowly in the refrigerator. Pick out the “sand vein” along the back of the tail and discard. Save the yellow “fat” found in the heads and add it to the crayfish meat. Simmer the shells in 2 qts. of chicken stock to extract oils from the shells and to make the stock for the etouffé, this is more than needed, but it freezes well. | ||
| - | Strain the shell stock through cheesecloth and add enough to the mirepoix and roux to make a thick liquid to your liking. Lacking shells, just use the chicken stock. Add one lemon, sliced and seeded, and a generous amount of chopped parsley and a tablespoon of Worcestershire sauce. Cover and simmer slowly for 15 minutes or so to meld then add the crayfish meat and simmer 2 or 3 minutes, just to heat. Taste and adjust the salt, etc. Serve with steamed rice. It should not be thin and soupy, but more of the stew school. | + | Strain the shell stock through cheesecloth and add enough to the mirepoix and roux to make a thick liquid to your liking. Lacking shells, just use the chicken stock. Add one lemon, sliced and seeded, and a generous amount of chopped parsley and a tablespoon of Worcestershire sauce. Cover and simmer slowly for 15 minutes or so to meld then add the crayfish meat and simmer 2 or 3 minutes, just to heat. Taste and adjust the salt, etc. Serve with steamed rice. It should not be thin and soupy, but more of the stew school. It can also be thickened with breadcrumbs, which makes it a bisque. |
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| - | Off the fire, add 1 beaten egg and about 1/2 cup of breadcrumbs. Reheat for about 2 minutes and fill the shells. Cover the tops with a thin layer of breadcrumbs and dot with butter. Bake in a 375° oven for about 20 minutes, until the crumbs brown and the egg in the mix cooks. | + | Off the fire, add 1 beaten egg and about 1/2 cup of breadcrumbs to the stuffing mix and stir well. Reheat for about 2 minutes and fill the shells. Cover the tops with a thin layer of breadcrumbs and dot with butter. Bake in a 375° oven for about 20 minutes, until the crumbs brown and the egg in the mix cooks. Taste to see if the shrimp are cooked. |
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| - | Dry filets, lightly dredge in flour seasoned with salt and pepper. Heat 3 tablespoons of olive oil and 2 tablespoons of butter until the butter begins to color. Sauté the fish, put it on a platter and into a warming oven. Deglaze the pan with 1/4 cup of white wine, 2 tablespoons of rinsed capers and some chopped parsley. Cook a few minutes to reduce the wine. Off the fire, add 1 tablespoon of cold butter and let it melt to finish the sauce. Pour over the fish and serve with lemon. Simple, but delicious. | + | Dry filets, lightly dredge in flour seasoned with salt and pepper. Heat 3 tablespoons of olive oil and 2 tablespoons of butter until the butter begins to color. Sauté the fish in the hot oil mix, remove the fish and put it on a platter and into a warming oven. Deglaze the pan with 1/4 cup of white wine, 2 tablespoons of rinsed capers and some chopped parsley. Cook a few minutes to reduce the wine. Off the fire, add 1 tablespoon of cold butter and let it melt to finish the sauce. Pour over the fish and serve with lemon. Simple, but delicious. |
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| When you decide that it is done, remove the fish to a platter with 2 spatulas. Arrange the shellfish around it. Put the sauce in a serving bowl or boat. Sprinkle the fish liberally with minced parsley, and add some to the sauce. Garnish with thin lemon slices. Accompany with steamed rice and crusty bread. | When you decide that it is done, remove the fish to a platter with 2 spatulas. Arrange the shellfish around it. Put the sauce in a serving bowl or boat. Sprinkle the fish liberally with minced parsley, and add some to the sauce. Garnish with thin lemon slices. Accompany with steamed rice and crusty bread. | ||
| - | This is one of those dishes that is cooked by feel and instinct. Looking on the underside of the fish for doneness is important, and not easy to do. Try poking at it through the cavity. Do not cook it until the fish becomes shreds - that is overdone. Courtbouillon can be made with thick slices of bone-in fish. Reduce cooking times accordingly. | + | This is one of those dishes that is cooked by feel and instinct. Looking on the underside of the fish for doneness is important, and not easy to do. Try poking at it through the cavity. Do not cook it until the fish becomes shreds - or is flaky -that is overdone. Courtbouillon can be made with thick slices of bone-in fish. Reduce cooking times accordingly. |
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| - | Arrange ½ dozen large patty shells on a baking sheet and carefully fill them, using a spoon. Bake at 350° for about 10 minutes, or until very hot. | + | Arrange ½ dozen large patty shells on a baking sheet and carefully fill them, using a spoon. Bake at 350° for about 5 minutes, or until very hot. |
| - | Frozen patty shells should be cooked beforehand in a 400° oven for about 20 minutes. When they look done, cut the lid out and reserve it, remove some of the uncooked layers of pastry, pushing the remainder down to the bottom to form a cup. Return the shells to the hot, turned-off oven to dry them out and cook the insides and lids. | + | Frozen patty shells should be cooked beforehand in a 400° oven for about 20 minutes. When they look done, cut the lid out and reserve it, remove some of the uncooked layers of pastry, pushing the remainder down to the bottom to form a cup. Return the shells to the still hot, turned-off oven to dry them out and cook the insides and lids. |
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| ====Seafood Cocktail Sauce==== | ====Seafood Cocktail Sauce==== | ||
| - | This one is easy: mix ketchup, prepared horseradish (not the “horseradish cream sauce”or whatever it’s called) and Louisiana hot sauce with a little lemon juice and Worcestershire sauce until it tastes right to you. Use with any shellfish. Maylie’s Restaurant served it with hot boiled beef brisket, yum. | + | This one is easy: mix 1/2 cup ketchup, 1 teaspoon prepared horseradish (not the “horseradish cream sauce”or whatever it’s called) and 1/2 teaspoon Louisiana hot sauce with a little lemon juice and 1 teaspoon Worcestershire sauce. Adjusting until it tastes right to you. Use with any shellfish. Maylie’s Restaurant served it with hot boiled beef brisket, yum. |
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| - | We never deep fried anything. Do not fry with cornmeal, it is corn flour for this job. The boxed “fish fry” lists corn flour, not meal. Also deep fry at 350°. If you want to try deep frying, by all means get a proper thermometer. It can be done in a deep saucepan, a little at a time, instead of the electric deep fry gadget. | + | We never deep fried anything. Do not fry with cornmeal, it is corn flour for this job. The boxed “fish fry” lists corn flour, not meal. Also deep fry at 350°. If you want to try deep frying, by all means get a proper thermometer. The frying can be done in a deep saucepan, a little at a time, instead of the electric deep fry gadget. |
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| ====Fish Aspic==== | ====Fish Aspic==== | ||
| + | This is made with a mild tasting fish, poached in chicken stock along with onion and a little dill and bayleaf. | ||
| - | + | See the recipe for [[Chicken#Aspic of Chicken Stock]] . Put some capers and chopped parsley in it. Serve with a green mayonnaise. | |
| - | See the recipe for [[Chicken#Aspic of Chicken Stock]] and use fish stock instead of chicken, or add some chicken stock to the fish stock. Dill makes a good addition to the fish. Put some capers in it. | + | |