CarlRak Posted March 7, 2012 Share Posted March 7, 2012 From Chief Foodie Dave, "Sunday’s flathead was done as follows: The fish itself should be soaked in 5% saline (50g per L water) for at least 15 mins prior to cooking, then dried out briefly on paper towel and dusted with seasoned (salt and pepper) flour. Always shake off excess flour when doing this, and try to do it just prior to cooking. Never let your fish touch fresh water. I cooked it on low heat in oil and butter, with some capers thrown in well before the fish to flavour the oil. The capers can be left there cooking until the end (and actually taste great when slightly burnt), but get them to the sides of the pan to avoid ruining your nice coating of golden friedness around the fish. Beurre Blanc – ‘white butter’ Basically, the full version calls for a couple tablespoons finely chopped shallots, a half glass of wine and a half glass of white wine vinegar and a good half teaspoon or more of fresh cracked pepper (no need to be too finicky with quantities, just taste as you go), all of which you simmer slowly (lowest setting) in a pan until pretty much reduced to a tablespoon or two of liquid swirling around the now very soft shallots. Take care not to burn it. You could also use tarragon vinegar. Once this is done, take off the heat and mix in a healthy dose of soft (room temperature) butter with a whisk. I always use unsalted butter and put my own salt in, easier to control. So add some salt to taste, a bit at a time. Also some snipped tarragon or chervil is nice for seafood. And that’s it, easy. Simply dollop over hot seafood and it will melt right in. Another good sauce for white ocean fish is to just take a glass of really punchy red wine vinegar like Banyuls vinegar, and just reduce it until it’s a syrup. Nothing else to do, and tastes very sophisticated and deep. Next episode I’ll give you Dave’s tartare sauce, which is so delicious that you’ll make and eat it once a week even if you don’t catch anything. It’s got white anchovies and cornichons in it, amongst other things." Cheers Carl Link to comment Share on other sites More sharing options...
redpump Posted March 8, 2012 Share Posted March 8, 2012 nice recipe I will give that a go if I hook up a good fish Link to comment Share on other sites More sharing options...
joel.pringle Posted March 8, 2012 Share Posted March 8, 2012 Mmmm. This is why i fish. Hrgh From Chief Foodie Dave, "Sunday’s flathead was done as follows: The fish itself should be soaked in 5% saline (50g per L water) for at least 15 mins prior to cooking, then dried out briefly on paper towel and dusted with seasoned (salt and pepper) flour. Always shake off excess flour when doing this, and try to do it just prior to cooking. Never let your fish touch fresh water. I cooked it on low heat in oil and butter, with some capers thrown in well before the fish to flavour the oil. The capers can be left there cooking until the end (and actually taste great when slightly burnt), but get them to the sides of the pan to avoid ruining your nice coating of golden friedness around the fish. Beurre Blanc – ‘white butter’ Basically, the full version calls for a couple tablespoons finely chopped shallots, a half glass of wine and a half glass of white wine vinegar and a good half teaspoon or more of fresh cracked pepper (no need to be too finicky with quantities, just taste as you go), all of which you simmer slowly (lowest setting) in a pan until pretty much reduced to a tablespoon or two of liquid swirling around the now very soft shallots. Take care not to burn it. You could also use tarragon vinegar. Once this is done, take off the heat and mix in a healthy dose of soft (room temperature) butter with a whisk. I always use unsalted butter and put my own salt in, easier to control. So add some salt to taste, a bit at a time. Also some snipped tarragon or chervil is nice for seafood. And that’s it, easy. Simply dollop over hot seafood and it will melt right in. Another good sauce for white ocean fish is to just take a glass of really punchy red wine vinegar like Banyuls vinegar, and just reduce it until it’s a syrup. Nothing else to do, and tastes very sophisticated and deep. Next episode I’ll give you Dave’s tartare sauce, which is so delicious that you’ll make and eat it once a week even if you don’t catch anything. It’s got white anchovies and cornichons in it, amongst other things." Cheers Carl Link to comment Share on other sites More sharing options...
Plumb Posted March 8, 2012 Share Posted March 8, 2012 Sounds and looks awesome. Sure beats my oil, garlic and chilli... Link to comment Share on other sites More sharing options...
Fisherman36 Posted March 8, 2012 Share Posted March 8, 2012 hmm.. Don't be too long with the tartare sauce recipe.. I'm hungry! Link to comment Share on other sites More sharing options...
Devil Ray Posted February 5, 2014 Share Posted February 5, 2014 Awesome!!!! Sounds delicious, i think i have read too many yummy recipes today and now i have a few decisions to make Link to comment Share on other sites More sharing options...
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