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Old 05-06-2009, 12:44 PM   #11
Senior Cook
Join Date: Oct 2008
Location: Portland, Oregon
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How about...


Peel 4 large shallots, thinly slice and seperate into rings.
Toss with 2 TB. flour and 1/4 tsp. salt.
Heat one cup vegetable oil on medium to 360 degrees F.
Drop 1/3 of the shallots into hot oil and fry 3 to 4 minutes until golden. Stir frequently.
Drain on paper towels.
Bring oil back up to 360 and repeat each time with remaining shallots.

"First we eat, then we do everything else." M.F.K. Fisher
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Old 05-06-2009, 01:33 PM   #12
Join Date: Jan 2006
Location: Central Pennsylvania
Posts: 97
How about serving the sea bass with some of those french fried onion rings you buy in a re-sealable bag? Simple no fuss. Serve over or on top and great flavor.

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Old 05-09-2009, 06:05 PM   #13
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Location: Western, MA
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Originally Posted by kitchenelf View Post
My first thought was fried leeks. Cut them long and thin, fry, and place a mound right on top.
leeks, perfect. why didnt i think of that!
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Old 05-10-2009, 07:48 PM   #14
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Originally Posted by jerseyjay14 View Post
Im making a fish dish... poached seabass with parsnip puree and safron sauce. its a popular recipe in many cookbooks. and the flavors are great. only issue, it needs texture... some crunch or some crisp...

id rather not sear or fry the fish to get a crust, i think its perfect poached....

any suggestions? broccoli and aspargus kinda get old. and crispy potatoes didnt mesh well with the other flavors.
What about parsnip crisps instead of potato crisps or deep fried parsley?
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Old 06-02-2009, 12:44 PM   #15
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Join Date: May 2009
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toast panko in butter with herb or spice - serve on top, as a base for the fish or as a side accompaniment. adds texture and serves as a vehicle for other flavors.

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