Added: 11/16/2005 |
The most interesting fillet recipesSome of us consider that filleting fish is much more time consuming than only cutting fish into steaks or that we are not skillful enough to do it properly. In fact, the process is very simple and demands to follow strict recommendations for fish filleting, described in any seafood-cooking book. Then, the process of filleting fish will take you at least fifteen minutes and you will be able to prepare numerous fillet recipes.
Fillet recipes are actually diverse, as you can bake, fry, sauté or grill fillets. Consider one of very interesting fillet recipes, sited below:
Baked Salmon Fillets with Goat Cheese and Coriander
Ingredients: 4 tbsp. olive oil, 1/2 c. onion, chopped, 1 tbsp. garlic, finely chopped, 1/2 c. dry red wine, 4 tbsp. capers, 1 tbsp. fresh rosemary, chopped (or 1 tsp. dried), 1 tsp. fresh oregano, chopped (or 1/2 tsp. dried), 1/8 tsp. hot red pepper flakes, 1/2 c. canned tomatoes, crushed, salt to and pepper to taste, freshly ground, 12 pitted black olives, 4 (6 oz. ea.) boneless salmon fillets, 1/3 lb. goat cheese, crumbled, 2 tbsp. anise-flavored liquor (like Ricard), 4 tbsp. fresh coriander, chopped.
Preparation: Heat two tablespoons of olive oil in a saucepan. Add onion and garlic. Cook briefly while stirring. Add wine, capers, rosemary, oregano, pepper flakes, tomatoes, salt, pepper and olives. Bring to a boil and simmer for five minutes. Pour one tablespoon of oil in a baking dish, large enough to hold the fish in one layer. Arrange the fish skin side down. Sprinkle with salt and pepper. Pour the tomato sauce around the fish fillets. Brush the top of the fillets with the remaining one tablespoon of oil and cheese. Bake in a preheated 475F-degree oven for five minutes. Sprinkle with the Ricard. Switch to the broiler and broil for five minutes. Do not overcook. Sprinkle with the coriander and serve immediately. This recipe serves four.
Some fillet recipes demand a finger fillet that is a fillet mostly of white fish flesh, cut into horizontal strips of 1/2-inch thick. Fillet fingers or fish fingers are also available frozen for sale and very popular as children's food. You can well prepare fillet fingers at home.
Fried Fish Fingers with Tartar Sauce - Recipe courtesy of Emeril Lagasse, 1999
Ingredients: vegetable oil for frying, 1 pound white fillets, salt, freshly ground black pepper, 1 cup corn flour, 1 cup all-purpose flour, 2 eggs, beaten with 2 tablespoons milk, 2 lemons, halved.
Preparation: Preheat oil in a large cast iron or heavy bottom pot, over medium heat. Cut the fillets, horizontally into strips, 1/2-inch thick. Season the fish with salt and pepper. Combine two types of flour and season with salt and pepper. Dredge each piece of fish in the flour, coating completely. Dip each piece in the egg wash, letting the excess drip off. Dredge the fish for a second time in the flour, coating completely. Fry the fish in batches until crispy for about three to four minutes. Remove and drain on paper towels. Season with salt and pepper. Serve the fish with lemon halves and tartar sauce. Garnish with parsley.
Tartar Sauce: 1 egg, 1 tablespoon minced garlic, 2 tablespoons fresh lemon juice, 1 tablespoon chopped parsley, 2 tablespoons minced onions, 2 tablespoons pickle relish, 1 tablespoon Dijon mustard, 1 cup vegetable oil, salt, freshly ground black pepper.
Put the egg, garlic, lemon juice, parsley, onions, relish and mustard in a food processor and puree for fifteen seconds. With the processor running, pour the oil through the feed tube in a steady stream, the mixture should be thick. Season with salt and pepper. Remove from the processor, cover and let sit for one hour in the refrigerator before using. Best if used within twenty four hours. Yield: 1 1/3 cups.
When you prepare fillet fingers for children, lessen the quantity of spices so that the dish would not be too "hot".
There you have it and remember that it is your greatest sin if you do not feed your children with fish, only because you find it impossible to fillet fish. Fish is the richest source of vital microelements, especially necessary in the early age.
Article comments:
No comments for this article yet. Post your comment now!
