Parker House Schrod Fresh Catch Of The Day Recipes

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PULL-APART PARKER HOUSE ROLLS WITH BUTTER POOLS



Pull-Apart Parker House Rolls with Butter Pools image

These are classic parker house rolls but with a twist: they're served with a trio of flavored melted butters for dipping.

Provided by Food Network Kitchen

Categories     side-dish

Time 4h

Yield 17 rolls

Number Of Ingredients 15

1 1/3 cups whole milk, heated to 110 degrees F
1/3 cup sugar
1 1/2 teaspoons dry active yeast
2 sticks (16 tablespoons) unsalted butter, at room temperature
5 1/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons kosher salt
1 large egg, lightly beaten
1 teaspoon flaky sea salt, for sprinkling
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup flat-leaf parsley leaves, chopped
4 cloves garlic, grated
3 tablespoons grated Parmesan
1/2 teaspoon crushed red pepper flakes
1/3 cup mixed olives, finely chopped
1/2 teaspoon picked thyme leaves

Steps:

  • For the rolls: Combine 1/2 cup of the milk, the sugar and yeast in the bowl of a stand mixer fitted with a dough hook. Let stand until foamy, about 5 minutes. Add 9 tablespoons of the butter, half of the flour, half of the remaining milk and the kosher salt. Mix on medium speed until combined, about 1 minute. Add the egg and mix until combined. Add the remaining flour and milk. Knead on medium-high speed until the dough is smooth and pulls away from the bowl, about 6 minutes.
  • Melt the remaining 7 tablespoons of butter. Transfer 2 tablespoons to a small bowl and set aside to brush on the rolls after they are baked.
  • Brush a large bowl with some of the remaining melted butter and add the dough. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours.
  • Brush a 9-by-13-inch baking dish and the outside of three 4-ounce ramekins with melted butter. Place the ramekins so they are evenly spaced in the baking dish. Divide the dough into 17 equal pieces (about 2 1/2 ounces each). Gently roll each piece into balls. Arrange them in the baking dish around the ramekins. Generously brush each roll with some of the remaining melted butter and sprinkle with the flaky sea salt. Cover with plastic wrap and set aside in a warm place until about 50 percent bigger, about 45 minutes.
  • Meanwhile, arrange a rack on the lower third of the oven and preheat to 375 degrees F.
  • Bake until the rolls are golden and the internal temperature reaches 200 degrees F, 20 to 25 minutes, rotating the pans halfway through. Remove from the oven and brush the rolls with the reserved 2 tablespoons butter.
  • For the flavored butters: While the baking dish is still hot, place 4 tablespoons of the butter in each ramekin. Add the parsley and garlic to one ramekin. Add the Parmesan and red pepper flakes to another ramekin. Add the olives and thyme to the last ramekin. Gently stir the butter and flavorings to combine.

PARKER HOUSE SCROD



Parker House Scrod image

This recipe was from the Omni Parker Hotel in Boston. I believe it was published in our local newspaper. I've made it for several dinner parties and its very tasty. Prep time is marinating time.

Provided by Kozmic Blues

Categories     Canadian

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 (8 ounce) cod fish fillets or 6 (8 ounce) haddock fillets
1 cup milk
1 teaspoon fresh lemon juice
2 teaspoons Worcestershire sauce
salt
pepper
1/2 cup olive oil
2 teaspoons paprika
1/4 lb buttery cracker, finely crushed
1/2 lb melted butter
1/2 cup white wine

Steps:

  • Marinate fish fillets in milk, lemon juice, Worcestershire sauce, salt, pepper, olive oil, and paprika for at least two hours (the longer the better).
  • Preheat oven to 400°F.
  • Remove fillets from marinade and roll in cracker crumbs, covering completely.
  • Place in baking pan, (I usually spray with non stick spray) and drizzle with melted butter.
  • Pour white wine into pan, but not directly over the coated fish.
  • Bake until flaky, approx 10-15 minutes.
  • If necessary, place pan under broiler for a few minutes to give top of fish a little color.

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