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Old 05-05-2009, 06:28 PM   #1
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Need to add texture to fish dish... HELP

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.

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Old 05-05-2009, 07:01 PM   #2
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How about a salad? or maybe fried wonton skins as chips?
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Old 05-06-2009, 01:23 AM   #3
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What about some nuts? Chopped walnuts, hazlenuts, or almond slivers.
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Old 05-06-2009, 05:16 AM   #4
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Needing to add...

You might also want to add color, since the poached fish, parsnip puree and saffron sauce are all in the white-yellow zone. Definitely a green vegetable. Fresh green beans are a good choice. I stopped steaming green veggies long ago -- yes I know there are more vitamins retained in steamed veggies, but if those lost nutrients make a difference in my overall health, well you get the point. And boiling green beans for 5 or so minutes in salted water, makes them even greener than when they started out. Steaming dulls their color.
Also, think about adding a broiled tomato for additional color and flavor.
Bon appétit !
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Old 05-06-2009, 08:08 AM   #5
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How about some finely julienned red, yellow and green bell peppers. Either raw or barely blanch them in a saute pan. They won't overpower the sauces and can be scattered across the top of the finished fish dish for both crunch and color.
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Old 05-06-2009, 08:17 AM   #6
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How about not making the parsnip purée but julienning the parsnips and frying them in a wok really fast and hot so you get a seared brown colour and a crispy texture?
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Old 05-06-2009, 10:49 AM   #7
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My first thought was fried leeks. Cut them long and thin, fry, and place a mound right on top.
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Old 05-06-2009, 11:44 AM   #8
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Quote:
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My first thought was fried leeks. Cut them long and thin, fry, and place a mound right on top.
What are you doing in my head????? That is exactly what I was going to say. Man you are smart
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Old 05-06-2009, 12:02 PM   #9
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Quote:
Originally Posted by Snoop Puss View Post
How about not making the parsnip purée but julienning the parsnips and frying them in a wok really fast and hot so you get a seared brown colour and a crispy texture?
That was going to be my suggestion. You don't need a wok, however, to saute the parsnips. I would add some carrots for color to the mix, as well. Parsnips and carrots are similar in texture and cook well together.

The poached fish really doesn't need a silky companion. It is silky on its own.

I also like the suggestion of topping the fish with some frizzled leeks. Easy, tasty and attractive.
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Old 05-06-2009, 01:17 PM   #10
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Quote:
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What are you doing in my head????? That is exactly what I was going to say. Man you are smart
Well, apparently you have a big head or I'm shorter than I thought
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