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Cooking through HistoricFoodie's Fish & SeafPrimer
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gonefishin View Drop Down
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    Posted: 19 February 2013 at 18:46
  
Fabricating Fish & Seafood Primer


   Brook has started another great thread, this time on the ins and outs of Fish & Seafood.  I know that I need to up my game when cooking fish and seafood, so I decided I wanted to cook a number of his recipes and also some of my own.  I'm sure I'm not the only one that will be trying these recipes...but I just didn't want to fill up his thread with my pictures...so I thought I'd start a separate thread to post in for myself...and anyone else.

   Dan
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Very cool, Dan ~ looking forward to seeing some great fish dishes!
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Curried Halibut Loin - by HistoricFoodie

 

2 lbs halibut or other firm-fleshed white fish loin

½ cup butter

4 tsp curry powder

¼ tsp salt

¼ tsp pepper

¼ cup lemon juice

½ tsp Worcestershire + extra for sprinkling

 

Divide the fish into four equal pieces.

Okay, I am not sure how Brook intended this one to come out, but here is my interpretation .  The price for halibut was a bit high today...so I called an audible.  The flounder was just filleted from the whole fish they got in and was good and fresh.  I ended up butter poaching the flounder with the butter, lemon and spices.  I added a little fresh parsley and green onions...then topped with a couple of drops of Worcestershire.  It was actually pretty darn good...nice amount of lemon juice to balance everything out.
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Points: 4945 		Post Options Post Options   Thanks (1) Thanks(1)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 19 February 2013 at 20:24
Good looking dish, Dan.
 
I'm a big fan of twisting filets into turbans. First discovered that years ago with a Musky recipe, and it really makes for a nice visual presentation.
 
In short, ya done good!
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   Thanks Brook!
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Dan. Nice looking fish. Halibut is more a British Isles / Irish water variety. Also North American. I find it has similar texture to Hake or Merluza in Spanish. I prefer Sea Bass & Fresh Cod which are in season now. Lovely fish foto.
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Beautiful job Dan!

We have nice fresh Haddock on sale here this week for $6.99....looks like I might be doing a little fishy thing or two myself.

Actually,we also have bay scallops and rainbow trout for the same price...might turn into a very fishy week.Wink
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   Thanks for the kind words, Margi and Hoser Smile


   Both of you are so lucky to live around the worlds best fish and seafood, and Hoser I can't believe the prices!

   I do love both sea scallops and sweet little bay scallops.  While we, near Chicago, aren't lucky enough to live near the sea...we are a "hub" that imports lots of good ingredients from around the world.

  Here's a little seafood pasta from the other day (notice...no bay scallops Cry)  I had forgot...I did have some in there LOL
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I picked some of that beautiful Haddock yesterday and will play around with the "turban" deal...sure looks easy, and as mentioned previously, it is a very nice presentation.

I'll be basting and baking mine...maybe with a little French influence.
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Originally posted by gonefishin gonefishin wrote:



   Thanks for the kind words, Margi and Hoser Smile


   Both of you are so lucky to live around the worlds best fish and seafood, and Hoser I can't believe the prices!

   I do love both sea scallops and sweet little bay scallops.  While we, near Chicago, aren't lucky enough to live near the sea...we are a "hub" that imports lots of good ingredients from around the world.

  Here's a little seafood pasta from the other day (notice...no bay scallops Cry)  I had forgot...I did have some in there LOL



Dan, look at the lower right hand corner of your pic - bay scallops!

By the way, looks very tasty!
Mark R
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Dan,

 
Your seafood and shellfish pasta looks scrumptuous, delectable and like heaven on earth for a 50% Italiana !!!  Thumbs Up
 
Thanks so much posting ... Now, this is a definite recipe for the Italian Section or if you prefer the Midwest Chicago Section ! 
 
Kindest, and thanks for beautiful plating ... Has inspired me !
 
Margi.
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Hoser,
 
May I ask you, what exactly is Haddock ?  I believe it is quite common in North America and The British Isles, however, not in Iberia, Italia or Greece ?
 
What is taste profile ? Is it similar to Hake ? 
 
Kindest, Margi.
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Margi, haddock is a member of the cod family, and tastes similar. It is generally smaller than true cod, with most of the commercial catching running one to five pounds.
 
I believe it is currently being farmed as well. But don't count on that, cuz I'm depending on memory.
 
Haddock are common to the North Atlantic, and are found from the North Sea to Newfoundland, and south to as far as New Jersey. They are popular in places as diverse as Germany, Great Britain, Iceland, and North America.
 
Haddock has been popular for a long time. As far back as 1745 Hannah Glasse published a recipe using it.
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Originally posted by Margi Cintrano Margi Cintrano wrote:

Dan,

 
Your seafood and shellfish pasta looks scrumptuous, delectable and like heaven on earth for a 50% Italiana !!!  Thumbs Up
 
Thanks so much posting ... Now, this is a definite recipe for the Italian Section or if you prefer the Midwest Chicago Section ! 
 
Kindest, and thanks for beautiful plating ... Has inspired me !
 
Margi.


Lol, thanks Margi!  The 50% of me came in handy Wink  I don't really follow a recipe so much as just put it together. 



MarkR, I noticed that after I posted LOL  I guess I did have them little things in there, lol!


Originally posted by Hoser Hoser wrote:

I picked some of that beautiful Haddock yesterday and will play around with the "turban" deal...sure looks easy, and as mentioned previously, it is a very nice presentation.

I'll be basting and baking mine...maybe with a little French influence.


   Hoser, I can't wait to hear what you come up with.  The turban method was terribly easy...I ended up using the aid of a toothpick in each one is all.  The texture was actually quite pleasing as well, having been cooked wrapped up like that.

    This was actually the first time I tried the turban method, for some reason I had recalled Brook posting about this method quite some time ago.  Love to see yours when it's done!
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Great stuff here, guys ~ and me, land-locked here in Montana with only a limited choice of frozen fillets to choose from....Cry
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You want some cheese with that whine? Wink
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Originally posted by HistoricFoodie HistoricFoodie wrote:

You want some cheese with that whine? Wink

Darn it, ya beat me to it!
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Originally posted by Margi Cintrano Margi Cintrano wrote:

Hoser,
 
May I ask you, what exactly is Haddock ?  I believe it is quite common in North America and The British Isles, however, not in Iberia, Italia or Greece ?
 
What is taste profile ? Is it similar to Hake ? 
 
Kindest, Margi.

Yes Margi, as stated by Brook Haddock is closely related to cod, pollock and is often sold as Scrod in the Boston and RI markets. Scrod actually just refers to a smaller size fillet, and is almost always whitefish.
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And here is what I decided to do with the nice Haddock this week.

I had four fillets which I seasoned lightly with S&P. and then spread a bit of creamed spinach over them.
The spinach was followed by some gorgonzola cheese, and topped off with slivered almonds...then rolled into pinwheels while I made a basting sauce.


[IMG]http://i694.photobucket.com/albums/vv309/Hoser997/Haddock/haddock003_zpsb79fdd4d.jpg[/IMG]


The sauce just consisted of the zest and juice of one lemon, about 6 Tbsp butter, S&P and a good healthy pinch of herbs de provence...it was heated up, spooned over the fish and they were baked at 350° until done (about 25 minutes)

These fillets were quite a bit thicker than flounder, so getting them rolled was a bit touchier I would imagine.
Still quite easy though....nest time I would secure them with a short skewer to eliminate the obvious difficulties I had in plating.




Sorry I didn't get a few better pics of the plated fish, but we were hungry, and it was perfectly done and falling apart a bit as I served, as is obvious in the photo above.

Over all, a fun recipe that was very well received...and I quote "write it down right now so you don't forget it!" lol

thanks for looking
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Good Morning Hoser,

 
Looks very delicious ... And I love Gorgonzola and spinach cream ... On my list ...
 
Yes it does look a bit like cod or more like plaice, which also has that  slightly pale pinkish hint to it ... 
 
Hake resembles Halibut, very very white ... and the texture is unlike cod ... which contains alot of body omega ...
 
Thank you  for the key note on Haddock ...
 
Have lovely Sunday,
Margi.
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