RSSfish

Nage Courte of Striped Bass

Nage Courte of Striped Bass

| September 19, 2011 | 1 Comment

If you can’t find striped bass where you live, replace it with a fish of approximately the same size — anything from red snapper to porgy to black sea bass.

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Sea Bass in Shredded Potato Skin

Sea Bass in Shredded Potato Skin

| September 19, 2011 | 10 Comments

These fillets are cooked in a shredded potato crust. The crisp crust keeps the fish juicy and provides a nice balance to the tender flesh.

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Brandade De Morue au Gratin

Brandade De Morue au Gratin

| September 19, 2011 | 8 Comments

Brandade is a puree of salt cod, garlic, and potato emulsified with olive oil. You can prepare the brandade ahead and reheat it in a gratin dish at serving time until hot, bubbly, and brown on top.

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Poached Trout In Vegetable Broth

Poached Trout In Vegetable Broth

| September 19, 2011 | 1 Comment

Trout are poached with onions, carrots, scallions, and herbs. Their skin is then removed, the meat slid off the bone, and the fillets finished with a sauce made from the broth a little butter and oil.

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Baked Mackerel With Potatoes And Onions

Baked Mackerel With Potatoes And Onions

| September 19, 2011 | 0 Comments

Fresh mackerel is nutty, fleshy, and moist — but it has to be fresh to be good. It’s excellent broiled to release its fat.

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Grilled Swordfish With Spicy Yogurt Sauce

Grilled Swordfish With Spicy Yogurt Sauce

| September 19, 2011 | 1 Comment

Before grilling the swordfish steaks, I rub them lightly with oil and coat them with herbes de Provence.

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Monkfish Roulade

Monkfish Roulade

| September 17, 2011 | 2 Comments

A large monkfish fillet is butterflied, rolled up around a stuffing of broccoli rabe that has been sautéed with mushrooms and garlic, and cooked on top of the stove.

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Escoffier Quenelles

Escoffier Quenelles

| September 17, 2011 | 2 Comments

A quenelle is an oval-shaped dumpling and can be made with fish, meat, liver, or poultry.

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Poached Salmon in Ravigote Sauce

Poached Salmon in Ravigote Sauce

| September 11, 2011 | 4 Comments

Ravigote means “to invigorate” in French, and this sauce, containing tomatoes, scallions, garlic, parsley, lemon juice, and olive oil, awakens the taste buds and complements the salmon.

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Ray Meunière with Mushrooms

Ray Meunière with Mushrooms

| September 11, 2011 | 0 Comments

Skate, or ray, is a mild fish that is soft-fleshed, tender, and moist. It is excellent poached, sautéed, or grilled.

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