fishfest-blog

[fishfest-blog]

Romesco Sauce         variations

ROMESCOs

          au Pepin:

Ancho chile                 1 small

Olive Oil (good)           1 cup (good)

onion                           1/2 cup diced

almonds (whole)          3 T

Jalapeno                      1 - halved, seeds removed (or not)

tomato                         1 C, diced

red wine vinegar          1 T

water

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           au Bobby:

1/4 cup canola oil

6 cloves garlic, peeled

1 yellow pepper, roasted, peeled and seeded

2 yellow tomatoes, halved

1 ancho chile, soaked in boiling water until soft, seeded and coarsely chopped

1 New Mexican chile, soaked in boiling water until soft, seeded and coarsely chopped

1 slice white bread, crust removed, cut into small cubes

1/2 cup white wine vinegar

1/4 cup toasted whole almonds

1 tablespoon honey

Salt and freshly ground black

          BLENDED SMOOTH

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            a la Bon Appétit:

Sauce

3 large plum tomatoes

2 large red bell peppers

1 medium onion (unpeeled)

4 tablespoons olive oil, divided

1 dried ancho chile*

1/2 cup sliced almonds

1/4 cup extra-virgin olive oil

3 garlic cloves

2 tablespoons Sherry wine vinegar

1 slice wheat bread, toasted, cut into 1/2-inch cubes (about 1/2 cup)

1 teaspoon pimentón or other imported sweet paprika (see note below)

[fishfest-blog]

Miso Marinated Fillets

Miso Glazed Fish (good)

¼ c mirin

¼ c sake

3 Tbl white miso

1 tsp sugar

2 tsp sesame oil

4 pc fish fillets (blue fish or salmon)

Combine the mirin and sake in the smallest saucepan you have and bring to boil over high heat. Boil 20 seconds, taking care not to boil much of the liquid, then turn heat to low and stir in the miso and sugar. Whisk over medium heat without letting mixture boil until the sugar has dissolved.  Remove from heat and whisk in the sesame oil. Allow to cool. Transfer to a side glass or stainless steel bowl or baking dish.

Pat the fish dry a brush or rub on both sides with the marinade then place them in the baking dish and turn them over a few times in the marinade remaining in the dish.  Cover and marinate the fillets in the refrigerator for a few days.  (I marinate for 4 days.)

When ready to cook, tap the fillets on the side of a dish to remove excess marinade.  Place fish skin side up under broiler about 6” from the heat Broil for 2-3 minutes on each side until the surface browns and blackens in spots.

If necessary (this depends on the thickness of the fish) finish in the oven for about 5 min until the fish is opaque and can be pulled apart easily with a fork.

Good luck.  Let me know how you make out.

[fishfest-blog]

Tartar Sauces

 THE COMPLEX GOOD VERSION:

1   small shallot, finely chopped

1   garlic clove, finely grated

1   cup mayonnaise

2   tablespoons finely chopped caper berries or capers

2   tablespoons finely chopped pickles

1   tablespoon finely chopped chives

1   tablespoon finely chopped parsley

1   tablespoon fresh lemon juice

1   teaspoon Dijon mustard

1   teaspoon whole grain mustard

Kosher salt, freshly ground pepper

Whisk shallot, garlic, mayonnaise, caper berries, pickles, chives, parsley, lemon juice, Dijon mustard, and whole grain mustard in a small bowl until combined. Season with salt and pepper.

Do Ahead: Tartar sauce needs to meld, and can sit.

~this sauce is excellent.

~a slight headache, and I might add tarragon?

~Below versions are less work and ingredient fuss.

LESS AWESOME VERSIONS:

1 cup mayonnaise                  for a Yield of 1 1/4 Cups

3 tablespoons sweet relish

1 tablespoon fresh lemon juice

3 tablespoons drained capers, rinsed

1 tablespoon chopped fresh tarragon

1 teaspoon coarse salt

1/8 teaspoon freshly ground pepper

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                        YIELD of 2 Cups

1 1/2 cups mayonnaise

3 shallots, minced

4 cornichons (French sour gherkins,  minced

18 green olives (preferably brine-cured), pitted and chopped

1 1/2 tablespoons minced fresh tarragon leaves

1 tablespoon cider vinegar, or to taste

Tabasco to taste

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1 cup real Mayonnaise 1 cup finely chopped dill pickles 1 Tbsp dill (fresh or frozen), OR 1 Tbsp finely chopped fresh parsley 1 tsp lemon juice 1 tsp sugar 1/4 tsp freshly ground black pepper 2 Tbsp finely chopped onion is good too, but optional

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1 cup mayonnaise

1/4 cup finely chopped dill pickle

3 tablespoons chopped green onion

1 tablespoon drained capers

1 tablespoon chopped fresh parsley

2 teaspoons fresh lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon dried tarragon

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot pepper sauce

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1/2 cup mayonnaise

1 1/2 tablespoon pickle (sour, finely chopped or cornichons)

1 tablespoon lemon juice

1 teaspoon capers (chopped)

2 teaspoons mustard (grainy or a good gourmet mustard)

1 pinch salt

1 pinch black pepper (freshly ground)

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BBC goodfood Mackerel BLT Club Sandwich version:

For the tartare sauce

½ small pack dill , chopped

2 tsp capers , chopped

2 tsp gherkins , finely chopped

1 lemon , zested

4 tbsp mayonnaise

1 tsp horseradish sauce

etc, etc.

[fishfest-blog]

Horseradish Sauces

Horseradish Crème Fraîche Sauce

1 cup crème fraîche

2 tablespoons white horseradish

1 tablespoon minced chives

1 teaspoon mustard

Kosher salt, to taste

Freshly ground black pepper, to taste

HORSERADISH LEMON SAUCE in SOUR CREAM

1/2 cup sour cream

1 teaspoon grated lemon zest, plus 1 tablespoon fresh juice

2 tablespoons prepared horseradish, such as Gold's

Kosher salt

[fishfest-blog]

Things I love: This incredibly handy infographic about storing produce from Lemonly. (I really admire how visually engaging their work is, especially as a marketer and ex-vision science researcher.)

[fishfest-blog]

Ed’s Bluefish Salad

        Ed’s Bluefish Salad

  Celery 4 ribs, diced

Scallions 6   diced

Blue fillets 2 -cooked and flaked

Alfalfa Sprouts 2 cups

Tomato-Yogurt Sauce

Salt

Pepper

  -Serve in a scooped out tomato on a bed of lettuce or as a sandwich on dark bread.

        Tomato Yogurt Sauce

  Yogurt 2 cups

Onion 1 T, finely minced

Tomato Sauce 3 T

Ketchup 3 T

Sugar ½ t

Curry Powder ½ t

Salt

Pepper

[fishfest-blog]

Korea Juice

Korea Juice:

2     T     Soy Sauce

1     T     Rice Vinegar

1/2  T     Gochugaru

1/2  T     Sesame Seeds crushed

2             Minced Garlic cloves

1     T     Ginger Juice

               Pepper (black,      white?, green?)

1/3    t     Sugar (brown-)

[fishfest-blog]

Ponzu Sauce

Ponzu Sauce

Yield 2 1/2 cups

Time 15 minutes, plus 2 hours

Homemade ponzu will keep for several days with no loss in quality.

Ingredients

2/3 cup fresh lemon juice, more to taste

1/3 cup fresh lime juice, more to taste

1/4 cup rice vinegar

1 cup good-quality soy sauce

1/4 cup mirin (or 1/4 cup sake and 1 tablespoon sugar)

1 3-inch piece kelp (konbu)

1/2 cup (about 1/4 ounce) dried bonito flakes

Pinch cayenne

Method

In a bowl, combine all ingredients. Let sit for at least 2 hours or overnight. Strain. Just before using, you might add a small squeeze of fresh lemon or lime juice. Covered and refrigerated, ponzu will keep for at least several days.

[fishfest-blog]

Pickled/Marinated Mussels

2-3 lb of mussels (steamed open then drained and chilled in fridge)

-Brine/Vinaigrette volume is rough estimate, enough required to cover.

-Guy at the mussel farm brined/pickled mussels WITH the shells, which likely contributes marine flavor.  If you removed shells, you could certainly pickle a hell of a lot more mussels in less brine/vinaigrette.  It present differently though, mussels are none too attractive without the shell. 3 C rice wine vinegar 1 C sugar                                         (whisked these together to dissolve sugar) 3 T red bell pepper, or other color               diced small (rinse pepper after diced to limit color bleed in brine) 2 T scallion                                                  chopped/minced 2 T daikon (?other radish?)                            peeled and shredded 1 T parsley or cilantro by preference           minced 1 t ginger root                                             microplaned or grated 1 T toasted sesame oil 1 Combine vinaigrette/brine. 2 Submerge steamed/cooled mussels in brine. 3 Recool in fridge before serving.  (I wonder how cold you really want to eat them?  I don't like very cold food.) Will keep up to a week. Fey would eat it after a month.