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Old 07-24-2017, 02:29 PM   #11
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Quote:
Originally Posted by Steve Kroll View Post
I've done this a number of times with trout, but that's been the extent of my experience. We don't see a lot of whole fish in the markets around here.
Sadly true. Steve is absolutely right. I love fresh fish. No such luck in MN. Trout happens to be a very good fish. But I want something more adventurous. Of course my wife might kick me out of the house, she hates fish.
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Old 07-24-2017, 10:19 PM   #12
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Speaking of fish. I'm thinking it would be nice to serve with some sauce. Not tartar. Something nice, original. Any ideas? Suggestion?
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Old 07-27-2017, 12:01 PM   #13
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@ Charlie D,


Off the top of my thinking Cap, there are thousands of sauces that would be lovely and sublime for fish, however, it depends on the type of fish too ..



1) Mornay ( Butter Sauce )
2) White Wine
3) Apple Cider (Sparkling) or a Cava ..
4) With Trout: Alsacian Choucroute with saukerkraut ..
5) Salmon: Perhaps a Citrus & Balsamic Vinegar ..
6) Salmon with a Teriyaki ..
7 ) Cod or Grouper ( Thick Firm ) Chunks: you may wish to dredge in almond, hazelnut or pistachio crumbs and sauté in some Extra virgin olive oil .. ( A dish in Napoli, called Frecole ).
8 ) Another wonderful dish is a fish stew: 3 Different types of fish, tomato, White wine, fresh parsley, fish stock / broth, garlic, extra virgin olive oil
(Called: Cacciucco) ..

I have the Paul Bocuse Institute Book on the classic Mother Sauces ..

Le Cordón Bleu book series are wonderful too there is one on sauces ..

Hope this has helped ..

Have a wonderful day ..
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Old 07-27-2017, 07:39 PM   #14
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Thank you. Will have to read this again. So tired today can't comprehend what I'm reading
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Old 07-27-2017, 09:15 PM   #15
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Originally Posted by CharlieD View Post
Thank you. Will have to read this again. So tired today can't comprehend what I'm reading
Get some rest Charlie. I can't have my favorite Russian Cossack wearing himself to exhausting.
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Old 07-28-2017, 06:28 AM   #16
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For a large white fish you may like the sound of the following suggestions:

1 tsp melted butter
1/2 tsp flour
1/2 pint sour cream
a little fish stock
s&p and 1/2 lemon squozen


Sauce 2:

1dessert spoon of flour
1 oz butter
1/2 pint fish stock
1 dessertspoonful capers
chopped parsley to taste
grated nutmeg
1 egg yolk
Juice of 1/2 lemon.

sauce 3:

2 onions
2 carrots
oli for frying
2 tbsp tomato puree
1/4 wine vinegar
fish stock
2 peppercorns
1 clove
1 bayleaf

From a rather interesting handwritten cookery book written around 1914
I bought at a jumble sale years and years ago.


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Old 07-28-2017, 06:33 AM   #17
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Re my post: the original recipe n. 3 says 'sieved tomatoes', but I find puree easier.

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Old 07-31-2017, 07:45 PM   #18
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Quote:
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Get some rest Charlie. I can't have my favorite Russian Cossack wearing himself to exhausting.
Thank you. You know, I was so tired, I barely made it home that night. Summers are crazy for me.


Thank you for the recipes all who posted.
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Old 08-01-2017, 06:25 PM   #19
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One of my favorite things to do with trout is to stuff the body cavity with very thinly sliced fennel and sweet onion, a bunch of fresh thyme, and a drizzle of balsamic vinegar and evoo.

I tie them off as best as possible (with some of the stuffing protruding out, put them on an aluminum foiled tray and "bake" them on the grill, covered in a piece of foil at first, then finished open.

Trout have small bones, so cooking it this was enables you to pick the meat from the bones as it falls away.
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Old 12-22-2017, 01:05 PM   #20
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Since I can’t start new thread for some reason, I’m posting here. Similar question.
Bought couple of small sea bass, about 12 inches each. Whole. What would be a good, but simple way to cook it? Running pretty late today, but need for dinner. Thank you.
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