Salmon: 4 (6-ounce) salmon fillets
Salt and pepper
Chopped fresh parsley, as desired
2 tablespoons olive oil (if sautéing)
Martini sauce: 1 tablespoon minced shallot
1/4 cup gin
1/4 cup dry vermouth
1 teaspoon chopped whole juniper berries
1 teaspoon dried or brined green peppercorns, optional
1/4 cup heavy cream
2 teaspoons butter
6 pimiento-stuffed green olives, sliced into rings
Fresh lemon juice
Salt and pepper
Salmon: Season each piece of salmon with salt and pepper and sprinkle with a little chopped parsely. If sautéing, heat the olive oil in a wide skillet and cook the fish, about 3 minutes on the first side, then about 2 minutes on the second side to achieve a medium-rare temperature. (Increase the cooking time by about 90 seconds on each side if you want the salmon to be cooked through.) You may also grill or broil the salmon, as desired.
Spoon the Martini Sauce over the cooked salmon and serve immediately.
This salmon is delicious with boiled new potatoes or rice.
Martini Sauce: Place the shallots, gin, vermouth, juniper berries, and green peppercorns in a small saucepan and bring to a boil. Lower the heat and simmer until reduced to about 3 tablespoons liquid. Add the cream and reduce to 1/4 cup.
Strain and return the liquid to the saucepan (discard the solids).
Whisk in the butter. Add the olives and season to taste with lemon juice, salt, and a little pepper. Cover and keep warm while you prepare the salmon.
and don't forget for the cook; 5 parts Gin, 1/2 part Vermouth, Ice and shake, drop a couppla olives in the glass, Mmmmmmmmm
Thursday, November 19, 2009
Baked Sea Bass or Other Whole Fish Stuffed with Shellfish by Grizzled Adams
In this preparation, a whole bass is stuffed with shellfish, onions, olive oil, and lemon juice; it is then tightly sealed in foil or parchment paper and baked in the oven, where it braises in its own juices and those released by the stuffing. It merges from the cooking with its flesh extraordinarily moist and saturated with a medley of sea fragrances. The most agreeable way to serve the fish is whole, with the head and tail on, but completely boned.
For 6 or more serving
1 dozen clams
1 dozen mussels
6 medium raw shrimp
2 garlic cloves
1 small onion
2 tablespoons chopped parsley
Freshly squeezed juice of 1 lemon
1/2 cup extra virgin olive oil
Salt
Black pepper, ground fresh from the mill
1/2 cup fine, dry, unflavored bread crumbs
A 4-to-5 pound whole sea bass, red snapper, or small salmon, or similar fish, boned as described above
Heavy-weight cooking parchment or foil
1. Wash and scrub the clams and mussels. Discard those that stay open when handled. Put them in a pan broad enough so that they don't need to be piled up more than 3 deep, cover the pan, and turn on the heat to high. Check the mussels and clams frequently, turning them over, and promptly removing them from the pan as they open their shells.
2. When all the clams and mussels have opened up, detach their meat from the shells. Put the shellfish meat in a bowl and cover it with its own juices from the pan. To be sure, as you are doing this, that any sand is left behind, tip the pan and gently spoon off the liquid from the top.
3. Let the clam and mussel meat rest for 20 or 30 minutes, so that it may shed any sand still clinging to it, then retrieve it gently with a slotted spoon, and put it in a bowl large enough to contain later all the other ingredients except for the fish. Line a strainer with paper towels, and filter the shellfish juices through the paper into the bowl.
Ahead-of-time note: The steps above may be completed 2 or 3 hours in advance.
4. Shell the strimp and remove their dark vein. Wash in cold water and pat thoroughly dry with cloth kitchen towels. If using very large shrimp, slice them in half, lengthwise. Add them to the bowl.
5. Mash the garlic lightly with a heavy knife handle, just hard enough to split its skin and peel it. Add it to the bowl.
6. Slice the onion as fine as possible. Add it to the bowl.
7. Put all the other ingredients listed, except for the fish, into the bowl. Toss thoroughly to coat all the shellfish well.
8. Preheat oven to 475°.
9. Wash the fish in cold water inside and out, then pat thoroughly dry with paper towels.
10. Lay a double thickness of aluminum foil or cooking parchment on the bottom of a long, shallow baking dish, bearing in mind that there must be enough to close over the whole fish. Pour some of the liquid in the mixing bowl over the foil or parchment, tipping the baking dish to spread it evenly. Place the fish in the center and stuff it with all the contents of the bowl, reserving just some of the liquid. If you have opted for having the fish split into two fillets, sandwich the contents of the bowl between them. Use the liquid you just reserved to moisten the skin side of the fish. Fold the foil or parchment over the fish, crimping the edges to seal tightly throughout, and tucking the ends under the fish.
11. Bake in the upper third of the preheated oven, let the fish rest for 10 minutes in the sealed foil or parchment. If the baking dish is not presentable for the table, transfer the still-sealed fish to a platter. With scissors, cut the foil or parchment open, trimming it down to the edge of the dish. Don't attempt to lift the fish out of the wrapping, because it is boneless and will break up. Serve it directly from the foil or parchment, slicing the fish across as you might a roast, pouring over each portion some of the juices.
For 6 or more serving
1 dozen clams
1 dozen mussels
6 medium raw shrimp
2 garlic cloves
1 small onion
2 tablespoons chopped parsley
Freshly squeezed juice of 1 lemon
1/2 cup extra virgin olive oil
Salt
Black pepper, ground fresh from the mill
1/2 cup fine, dry, unflavored bread crumbs
A 4-to-5 pound whole sea bass, red snapper, or small salmon, or similar fish, boned as described above
Heavy-weight cooking parchment or foil
1. Wash and scrub the clams and mussels. Discard those that stay open when handled. Put them in a pan broad enough so that they don't need to be piled up more than 3 deep, cover the pan, and turn on the heat to high. Check the mussels and clams frequently, turning them over, and promptly removing them from the pan as they open their shells.
2. When all the clams and mussels have opened up, detach their meat from the shells. Put the shellfish meat in a bowl and cover it with its own juices from the pan. To be sure, as you are doing this, that any sand is left behind, tip the pan and gently spoon off the liquid from the top.
3. Let the clam and mussel meat rest for 20 or 30 minutes, so that it may shed any sand still clinging to it, then retrieve it gently with a slotted spoon, and put it in a bowl large enough to contain later all the other ingredients except for the fish. Line a strainer with paper towels, and filter the shellfish juices through the paper into the bowl.
Ahead-of-time note: The steps above may be completed 2 or 3 hours in advance.
4. Shell the strimp and remove their dark vein. Wash in cold water and pat thoroughly dry with cloth kitchen towels. If using very large shrimp, slice them in half, lengthwise. Add them to the bowl.
5. Mash the garlic lightly with a heavy knife handle, just hard enough to split its skin and peel it. Add it to the bowl.
6. Slice the onion as fine as possible. Add it to the bowl.
7. Put all the other ingredients listed, except for the fish, into the bowl. Toss thoroughly to coat all the shellfish well.
8. Preheat oven to 475°.
9. Wash the fish in cold water inside and out, then pat thoroughly dry with paper towels.
10. Lay a double thickness of aluminum foil or cooking parchment on the bottom of a long, shallow baking dish, bearing in mind that there must be enough to close over the whole fish. Pour some of the liquid in the mixing bowl over the foil or parchment, tipping the baking dish to spread it evenly. Place the fish in the center and stuff it with all the contents of the bowl, reserving just some of the liquid. If you have opted for having the fish split into two fillets, sandwich the contents of the bowl between them. Use the liquid you just reserved to moisten the skin side of the fish. Fold the foil or parchment over the fish, crimping the edges to seal tightly throughout, and tucking the ends under the fish.
11. Bake in the upper third of the preheated oven, let the fish rest for 10 minutes in the sealed foil or parchment. If the baking dish is not presentable for the table, transfer the still-sealed fish to a platter. With scissors, cut the foil or parchment open, trimming it down to the edge of the dish. Don't attempt to lift the fish out of the wrapping, because it is boneless and will break up. Serve it directly from the foil or parchment, slicing the fish across as you might a roast, pouring over each portion some of the juices.
Cucumber-Stuffed Trout by Grizzled Adams
Ingredients:
1/2 cup chopped cucumber, seeded and peeled
1/2 cup shredded carrot
2 tablespoons chopped onion
1/2 teaspoon lemon pepper
2 tablespoons margarine or butter
1/2 cup hot water
1 teaspoon chicken bouillon granules
2 tablespoons minced parsley
3 cups dry bread cubes
4 small trout, about 1/2 pound each
In small skillet, cook cucumber, carrot, onion and lemon pepper in margarine over medium heat until tender, about 6 minutes, stirring constantly. Blend in water and bouillon granules. Heat to boiling. Add parsley. Remove from heat.
In medium bowl, stir bread cubes and vegetable mixture until coated. Place fish in lightly oiled 13x9 inch pan. Stuff each trout with 1/4 of bread mixture.
1/2 cup chopped cucumber, seeded and peeled
1/2 cup shredded carrot
2 tablespoons chopped onion
1/2 teaspoon lemon pepper
2 tablespoons margarine or butter
1/2 cup hot water
1 teaspoon chicken bouillon granules
2 tablespoons minced parsley
3 cups dry bread cubes
4 small trout, about 1/2 pound each
In small skillet, cook cucumber, carrot, onion and lemon pepper in margarine over medium heat until tender, about 6 minutes, stirring constantly. Blend in water and bouillon granules. Heat to boiling. Add parsley. Remove from heat.
In medium bowl, stir bread cubes and vegetable mixture until coated. Place fish in lightly oiled 13x9 inch pan. Stuff each trout with 1/4 of bread mixture.
Friday, November 13, 2009
My Dad's Basic Tripe, Onion and Potato Recipe by liz isabella
Boil up the tripe in a pot of water for an hour or so. Pour away some of the water and add some chopped up onion and pototoes. Allow it to continue to boil up until soft. (Optional: Mix up some very Klassy french onion soup and add it to the pot, stirring until it thickens). Add some cornflour to thicken the sauce. It should be smooth and white.
If you're wanting to do trotters and tripe, boil them up together for that first hour or so. Then follow the recipe onwards.
My dad has on occasion curried his tripe, but that's a step too far for me.
Measurements obviously depend on the amount of offal you've gotten. The important thing is to test the thickest pieces. If they're soft and chewy, the thin stuff will be good also.
If you're wanting to do trotters and tripe, boil them up together for that first hour or so. Then follow the recipe onwards.
My dad has on occasion curried his tripe, but that's a step too far for me.
Measurements obviously depend on the amount of offal you've gotten. The important thing is to test the thickest pieces. If they're soft and chewy, the thin stuff will be good also.
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