|
|
11-13-2004, 01:25 PM
|
#1 | |
|
|
Favorite Fish?
What is your favorite fish to eat (can be more than one), and how do you like to prepare it? I'm not talking shellfish. My ultimate fave is salmon.. and I love it broiled with alittle butter and lemon....I also love salmon patties...with some good red pepper dressing.
|
|
|
|
|
11-13-2004, 01:31 PM
|
#2 | |
|
Sous Chef
 |
I love to cook fish...but not a huge fan of eating it. Sauteed Pretzel Crusted Orange Roughy, with a Honey Mustard White Wine Sauce...is very bearable to me.
|
|
|
|
|
|
11-13-2004, 01:34 PM
|
#3 | |
|
Senior Cook
|
I love salmon and halibut, but I work with grouper and flounder the most. Flounder is very easy to prep but very delicate as well. I poach the fillets off in parchment with lemon, butter, seasonings and white wine.
RJ |
|
|
|
|
|
11-13-2004, 01:37 PM
|
#4 | |
|
Senior Cook
|
WHATS UP ERIK?
|
|
|
|
|
|
11-13-2004, 01:39 PM
|
#5 | |
|
Sous Chef
|
Dude, I'm just hangin' out in my new favorite place. Gotta go to work in a couple hours!!!
|
|
|
|
|
|
11-13-2004, 01:44 PM
|
#6 | |
|
|
lol.. I take it you two know eachother..
 |
|
|
|
|
|
11-13-2004, 01:55 PM
|
#7 | |
|
Executive Chef
|
I love fish, but unfortunately to get it really fresh up here I have to travel accross Manhattan to go to the fish markets which I normally don't have time to do. I can sometimes get Salmon somewhat fresh from my local grocery store. I have a favorite recipe called Soy Salmon, but saw a recipe on the food channel yesterday that looked good it was pan seared salmon with at citris vinegar glaze. I think I will try that one next time I cook salmon.
|
|
|
|
|
|
11-13-2004, 01:55 PM
|
#8 | |
|
Senior Cook
|
Erik, WickedAnnabella, and Mree are friends of mine from a Chicago based DJ's message board. There's a recipe section on that board that we kinda live on.
When I found this place, I told them about it and the rest is history. I love this place!!!! RJ |
|
|
|
|
|
11-13-2004, 01:55 PM
|
#9 | |
|
Certified Executive Chef
|
Brook trout, about 10 inches long, dredged in flour, pan fried in a couple inches of oil, removed from pan and salted. must be from streams emptying into Lake Superior.
It's that cold, nutrient rich, pure water that makes the flesh so orange and flavorful. I like my walleye, but I'd eat fresh brook trout over a good steak any day of the week. Seeeeya; Goodweed of the North
__________________
"There is no success outside the home that justifies failure within the home." |
|
|
|
|
11-13-2004, 01:57 PM
|
#10 | |
|
Senior Cook
|
...and Mree is my future business partner. Personel Cheffing is the game.
RJ |
|
|
|
|
 |
| Thread Tools | |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Russian Fish Pie | Ishbel | Fish & Seafood | 0 | 01-11-2005 05:16 AM |
| Fish soup recipe please | velochic | Fish & Seafood | 3 | 10-11-2004 06:39 PM |
| Cece's Grilled Fish and Tartar Sauce | kitchenelf | Fish & Seafood | 0 | 06-10-2004 06:07 PM |
|
Other
Social Knowledge
forum communities: Cooking Forum - Sailing Forum - Early Retirement - Airstream Trailer - Aquarium Forum - Royal Forum - Book Forum - Volkswagen Touareg Forum - Jeep Wrangler Forum - Whitewater Kayaking & Rafting Forum - Fiberglass RV Forum - RV Forum - Truck Conversion - U2 Music Forum |
|
Powered by vBulletin® Version 3.7.4
Copyright ©2000 - 2009, Jelsoft Enterprises Ltd. Content Relevant URLs by vBSEO 3.2.0 |
Linear Mode
