Recipes On Rails: New Recipes tagged fish

Butter Sauce (Beurre Blanc)

Mon Jan 05 21:54:40 UTC 2009

Ingredients:

1.0 each Shallots Large - minced
2.0 tablespoon Tarragon minced
0.25 cup Wine, White
0.25 cup Vinegar, White Wine
0.25 pound butter

Instructions:

Finely mince the shallot (use two if they're smaller. You want about a quarter cup) and the fresh tarragon.

Place the shallots, tarragon, vinegar and wine in a sauce pan.

Reduce until the liquid is almost totally evaporated.

Remove from heat, and stir in butter, a chunk at a time. You want to cream the butter, but not truly melt the butter, so keep stirring the sauce.

Continue adding butter ...

... until you have sufficient sauce.

Strain the sauce through a fine sieve, pressing on solids to extract everything.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/600-butter-sauce-beurre-blanc-

Scallop Based Sauce

Mon Jan 05 21:39:56 UTC 2009

Ingredients:

3.0 cup Wine, White
3.0 each Shallots minced
5.0 sprig Thyme
1.0 each Bay Leaves
0.25 pound scallops, sea minced
0.25 cup Cream, Heavy
0.5 cup butter
1.0 tablespoon Vinegar, Champagne
1.0 tablespoon Lemon Juice more to taste

Instructions:

Put the wine, shallots, thyme, bay leaf, and scallops in a sauce pan and simmer over medium heat till reduced by half.

Add the cream, and reduce again till thickened.

You can prepare ahead up to this point. When ready to serve, warm sauce, and whisk in the butter a little at a time till each addition is incorporated.

Whisk in the vinegar. Add lemon juice and salt to taste. Strain and serve.

Servings: 8
Prep Time: 1 hour
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/581-scallop-based-sauce

Fish Stuffed with Wild Rice

Thu Jan 08 13:41:50 UTC 2009

Ingredients:

0.33 cup Rice, Wild
1.25 cup Stock, Chicken
1.0 tablespoon butter
2.0 each Shallots diced
1.0 clove Garlic minced
2.0 tablespoon Cognac
2.0 tablespoon Rice, White uncooked
1.0 pinch salt
0.25 cup Wine, White
2.0 ounce Stock, Chicken
1.0 pinch Pepper, White
5.0 each Fish, Fillets

Instructions:

Bring the stock to a boil. Season with salt and add the wild rice, reduce to a simmer and allow to cook for about 45 minutes or till tender.

Finely mince the shallots and garlic.

Melt butter over medium heat and add shallots and garlic. Cook till soft.

Stir in the white rice.

Carefully add the cognac and allow to flame up.

add the wine,stock and salt and pepper to taste.

Simmer until liquids are absorbed by the rice and/or evaporated. If rice isn't tender, add some more water and continue simmering till tender.

Add the reserved wild rice(with accumulated liquids) and the heavy cream. Bring to a slow boil. Allow to simmer for about 10 minutes. Adjust seasoning and remove from the heat. Allow to cool.

Layout a filet and season wth salt and pepper. Spoon some of the cooled filling onto the filet.

Compact the filling and roll up the filet, leaving the seam down. Place on a backing mat or parchment.

Baste tops of rolls with some butter, season with some paprika if desired. Bake in a preheated oven at 350F for about 20 minutes or till center of roll reads 120 on an instant read thermometer.

Serve with a cream sauce. Here, I made a tarragon cream sauce, and added some lump crab.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/573-fish-stuffed-with-wild-rice

Stuffed Mussels

Wed Jan 07 22:08:39 UTC 2009

Ingredients:

2.0 each Onion large, minced
0.25 pound butter
4.0 clove Garlic finely minced
2.0 pound Mushrooms minced
0.25 cup Cognac or brandy
4.0 pound Mussels minced
2.0 pound Imitation crabmeat coarsly chopped
1.0 pint Cream, Heavy

Instructions:

Mince the onions finely, and saute in a large pan in half the butter.

Trim and clean the mushrooms.

Chop the mushrooms finely.

Cook the onions till they soften, and start to brown. Add the finely minced garlic.

Add half the minced mushrooms and saute over medium high heat to cook off any moisture released by the mushrooms. Add the remaining butter and when melted, add the remaining mushrooms. Continue to cook till the mushrooms are done, and all the liquid has evaporated

Add the cognac (or brandy) and flame. Be careful.

Remove the mussels from their shells. Be careful to remove any broken slivers. Reserve the shells.

Mince the mussel meat.

Add the mussels to the pan, and saute till the moisture is evaporated.

Add the imitation crab.

Break up the pieces of imitation crab and stir in the heavy cream. Adjust seasoning with salt and pepper.

Use this filling to stuff the shells, and then sprinkle with bread crumbs and paprika. Bake at 350 for about 15 minutes or till hot.

Servings: 20
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/529-stuffed-mussels

Marinated Black Cod

Thu Jan 08 12:02:08 UTC 2009

Ingredients:

Fish
2.0 pound Black Cod

Instructions:

Cut fish into serving pieces

Put fish in a plastic bag and marinate for 12 hours in Saikyo Miso (see recipe below), turning every now and then.

Drain fish, reserving 3 Tablespoons of the marinade for the Dashi sauce (recipe below).

Broil fish for 2 to 3 minutes to caramelize the flesh. Turn, skin side up, and broil for another 2 to 3 minutes. Serve with Dashi sauce.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/505-marinated-black-cod

Dashi Sauce

Thu Jan 08 03:28:21 UTC 2009

Ingredients:

Sauce
1.0 cup Dashi
0.5 cup Mirin
0.25 cup Soy Sauce, white
3.0 tablespoon Saikyo Miso see recipe
1.0 teaspoon Yuzu Juice

Instructions:

Simmer the ingredients gently for about tem minutes and taste. You are looking for just the right balance (to your taste) of salt, sweet and tang from the yuzu. To adjust the sweet add some of the reserved Saikyo Miso or a bit of sugar, for salt, add salt. Be careful with the yuzu as the flavor can be very dominating. Its better to start with less and bring it up gradually to get it where you want it to be.

Servings: 10
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/504-dashi-sauce

Salmon in BGE

Thu Jan 08 11:53:55 UTC 2009

Ingredients:

Default
2.0 pound Salmon Fillet
1.0 clove Garlic
1.0 tablespoon Vinegar, Balsamic
1.0 tablespoon honey
1.0 tablespoon Mustard, Brown

Instructions:

Finely mince the garlic and add to the vinegar, honey, and mustard. Mix
well.

Put salmon on a plate and coat flesh side with the mixture. Place in the
fridge for at least an hour but up to three hours.

Bring egg to 300°F . When ready with marination and egg temp, place
salmon, skin side down, on grate and close egg. Q at 300 for about 20
minutes. Orriginal recipe calls for 30 minutes, but I think that's too
much.

Servings: 1
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/24-salmon-in-bge

Mussles ala Bocci

Wed Jan 07 09:05:17 UTC 2009

Ingredients:
Instructions:

hop up a sweet onion and saute in some olvie oil. When soft, add a finely
chopped clove of garlic. Add mussels, and toss in oil. Add some white
wine and cover

When mussles open, remove from the pan and pull meat from the shell. Pitch
the shells and save the meat. Add heavy cream to remaining broth and
season. I added some salt, black pepper and some red pepper. Reduce and
you can add a splash of cognac. When sauce is done, and reduced, add the
cooked pasta and toss. Throw in some green. I used chives... Add some of
the mussels back in and plate. Put remaining mussels on top of the pasta,
and shred some parm. cheese on top and serve.

Servings: 2
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/27-mussles-ala-bocci

Shrimp on BGE

Wed Jan 07 00:48:41 UTC 2009

Ingredients:

Default
1.5 pound Shrimp
2.0 teaspoon salt
1.0 pound Pepper, Black
1.0 some Oil, Olive

Instructions:

Pat the shrimp dry and bring egg to 300 degrees.
Once egg is up, put shrimp into a bowl and lightly coat with olive oil.
Add salt and pepper and toss to coat evenly (I added some garlic powder
too).

Immediately after adding salt, place one by one on the grill. Cover and
smoke 2 minutes. Lift lid and turn shrimp in order they were laid down.
Cover and smoke another 2 minutes.

Remove and enjoy.

9/17/03 - Did them at about 500 when the egg got away from me.... were
12/10 shrimp and did them for about 1.5 minutes per side... Really great!

Servings: 1
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/28-shrimp-on-bge

Lobster Bisque

Thu Jan 08 02:31:49 UTC 2009

Ingredients:

Default
1.5 pound Lobster
5.0 tablespoon butter
0.25 each Carrot
1.0 each Onion
0.5 each Bay Leaves
1.0 stem Thyme
2.0 sprig Parsley
3.0 tablespoon Cognac
0.33 cup Wine, White
0.5 cup Stock, Fish
0.25 cup Flour, all-purpose
3.0 pound Milk
3.0 cup Cream, Heavy

Instructions:

CRACK LOBSTER CLAWS AND CUT BODY AND TAIL INTO FOUR OR FIVE PIECES.
Saute diced carrots and onion with 2 tablespoons butter for 5 minutes.
Add bay leaf, thyme, parsley and lobster.
Cook until lobster turns red, about 5 minutes.
Add 2 tablespoons cognac and ignite.
Add white wine and broth.
Simmer 20 minutes.
Remove meat from lobster, reserving shells and broth.
Melt 3 tablespoons butter in a saucepan.
Add flour.
Cook, stirring constantly for 2 minutes.
Add 3 cups boiling milk all at once and whisk until smooth.
Crush lobster shells and add to sauce.
Add reserve broth with vegetables and simmer, covered, 1 hour.
Strain through a sieve.
Heat to boiling and add 3 tablespoons cream.
You can add a few drops of red food coloring to give it that lovely pink color, if you wish.
Add the lobster, before serving, plus remaining cognac.

For Mother's Day, 2004, this went over very well :) I made some changes though.... First, I had a live lobster, and didn't want to cut him up raw... so... I used some Minor's fish base and water to make the stock, and added the milk and brought that to a boil. I then plunged the lobster into the boiling liquid, and cooked him there.... I then broke off the claws, arms, tail, and chopped the body and proceeded as above, reserving the liquid, and added it all after the white wine.

Also, I purchased a container of lobster meat at Costco. The lobster at Wegmans was about $20, being over 1.5 lbs at $10,95/lb. The lobster meat at Costco was about $19. This was a very expensive soup to make.... but it was loved by everyone!!!! Dad said it was an appetizer, not a soup ";@)

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/60-lobster-bisque