"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 09-17-2006, 11:44 AM   #11
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
I do one that has a garlicky, lemony bechamel base, scattered with shrimp and scallops, and thinly sliced shallots, then topped with grated parm.
that sounds quite tasty, but I'd sub the cheese for some bread crumbs... Like the Italians, I don't like cheese with my fish...
__________________

__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 09-17-2006, 12:47 PM   #12
Sous Chef
 
Harborwitch's Avatar
 
Join Date: Aug 2006
Location: landlocked
Posts: 516
That does sound good. Mind just wondering here - a Newberg or Thermador sauce???? Crab, shrimp, lobster???????? Just wondering, here while trying to figure out what's for breakfast.
__________________

__________________
Harborwitch is offline   Reply With Quote
Old 09-17-2006, 01:13 PM   #13
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
That sounds good, too, Harborwitch. I think the idea is to keep it thick enough to not saturate the crust.


June, I love the breadcrumb idea. In fact, the next time I do this, I'm going to toast breadcrumbs, add a sprinkling of locatelli and fresh chopped parsley and then spread that on top of the fish, instead of the mozzarella.
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 09-17-2006, 04:42 PM   #14
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Quote:
Originally Posted by VeraBlue
That sounds good, too, Harborwitch. I think the idea is to keep it thick enough to not saturate the crust.


June, I love the breadcrumb idea. In fact, the next time I do this, I'm going to toast breadcrumbs, add a sprinkling of locatelli and fresh chopped parsley and then spread that on top of the fish, instead of the mozzarella.
Yes, you do need to be sure the sauce is thick - almost so thick it won't fall off a spoon. Any thinner, and you're asking for goop!

June, I'm usually with you on the no cheese w/seafood. But I first had this at one of my catering gigs - one of the other chefs came up with it - and it was sooooo good! Oh- and the cheese is parm, not mozz!
__________________
marmalady is offline   Reply With Quote
Old 09-21-2006, 06:22 AM   #15
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Wink

Quote:
Originally Posted by VeraBlue
Hi Barb, this is for you

Dough

5 c bread flour
6T olive oil
2 t instant yeast
2 c warm water
1/2 t salt

Method

Place the flour, salt and yeast into the bowl of a heavy duty mixer with the paddle attachment. Blend for one minute. Slowly add the water and oil, mixing for 2 minutes.

Switch to the hook and knead for 5 minutes.

This makes enough for 2 14" pizzas. At this point, I seperate the dough into two balls, and place them on a greased baking sheet, covered, to rise for an hour. After the hour, remove a dough ball, and shape it to your pizza pan. Let it rise again, 1/2 an hour. Repeat with other dough ball.

I usually use my own pomodoro sauce for homemade pizza, but any good quality premade sauce from the grocer will be fine. (or use your own!)

Ladle sauce over the dough, almost to the edge. Don't go too heavy, it will make the crust soggy.

Sprinkle about 2T freshly grated parmigiano cheese over the sauce.

For the fish I used 3/4 c small shrimp (raw) [don't use canned, but frozen is fine as long as it's defrosted] 1/2 fresh or canned chopped clams, and 1/2 c crab claw meat. Scatter this all over the sauce.

3T fresh chopped basil sprinkled over the fish

12 oz grated mozzarella sprinkled over everything.

Bake in a 500 oven for about 15 minutes, but check it often.

Remove it to your pizza pan and let it set one minute before slicing.

Barb, you can use almost any fish you like. Anchovies or mussles or scallops or even lobster is fine. Use whatever you like. Just remember not to go too heavy or the dough won't cook.

Hope you enjoy it.
Thank you so very much ! Sounds awesome!
__________________
Barb L. is offline   Reply With Quote
Old 09-21-2006, 06:46 AM   #16
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Wink

I've really never made anything like this before (seafood pizza) , could you just brush the crust with garlic butter before adding seafood ? I like very little sauce- but love garlic butter on my crust. Thanks !
__________________
Barb L. is offline   Reply With Quote
Old 09-21-2006, 07:39 AM   #17
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Barb, Sure you could - might be more of a 'seafood focaccia', tho, lol! I'd also prebake the crust to maybe 3/4 of the way through, so the seafood won't get overcooked.
__________________
marmalady is offline   Reply With Quote
Old 09-21-2006, 03:31 PM   #18
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Wink

Thank you so very much for all the help and ideas- you all are great !
__________________
Barb L. is offline   Reply With Quote
Old 09-21-2006, 04:10 PM   #19
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
only dish where I like cheese with seafood is my spinach, crab legs and bocconcini salad....... otherwise, nonononononono
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 09-21-2006, 06:25 PM   #20
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Quote:
Originally Posted by Barb L
I've really never made anything like this before (seafood pizza) , could you just brush the crust with garlic butter before adding seafood ? I like very little sauce- but love garlic butter on my crust. Thanks !
absolutely...but rather than garlic butter, how about olive oil and garlic?
__________________

__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:04 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.