POACHED COD ROE WITH PICKLED CELERIAC MAYO
A wonderful and simple seasonal recipe!
Provided by Mia Irene Kristensen
Categories Main, Lunch, Appetizer
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Rinse the cod roe in cold water. Wrap the roe in either alu-foil or baking paper.
- Bring 1 liter of water to a boil. Add salt, bay leafs, pepper, red onion and dill.
- Turn the heat down to medium, Add the cod roe and leave to simmer, lid on, for 25-30minutes.
- Drain the cod roe and leave it to cool a bit before serving.
- Whisk the egg yolks, mustard, vinegar, salt and pepper together in a bowl. Keep whisking while adding the oil droplet by droplet until the texture is thick and creamy. Cover the bowl and leave it to rest in the fridge.
- Cut celeriac and carrots into small squares (0,5x0,5cm). Mix water, vinegar, sugar, salt and a little pepper in a pot and bring to a boil. Add the vegetables and boil over medium heat for 5 minutes. Remove the pot from the heat and leave to cool.
- Drain the vegetables, transfer them to a bowl and stir in 4-6 tbsps of the mayonnaise. Add mustard, vinegar, salt and pepper to taste. Fold in the herbs and serve straight away together with the poached cod roe.
PICKLED FISH WITH ROE
The Pickled Fish with Roe recipe out of our category saltwater Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Mix together the fish, apple, egg, dill, gherkins, vinegar and oil and season to taste with salt, ground black pepper, gherkin water and a pinch of sugar.
- Transfer to glasses and serve garnished with caviar, dill and onion.
PICKLED FISH
Many of you have purchased Pickled Herring I am sure. It has been a New Years Eve Tradition in our house for over fifty years. "Noon Hour" is a good brand. You can make a very good Pickled Fish at home. I prefer the sweet vinegar and wine rather than the creamed variety. I started experimenting with the cheapest fish I could...
Provided by Gary Hancq
Categories Seafood Appetizers
Time 1h10m
Number Of Ingredients 15
Steps:
- 1. The Fish: Clean and rinse the fillets 1 1/2 to 2 pounds. If fillets are thick slice on the bias to about 1/8" to 1/4" thick, then cut to size of quarter coin. Fish remain raw for this recipe. No cooking of fish. IMPORTANT: The fish bones will dissolve don't worry about them.
- 2. The Brine: Bring 2 cups white vinegar, 1 1/2 cups water and 1 cup pickling or canning salt to a boil and stir. Allow to cool to room temperature. If using stainless steel pan don't add salt until it comes to a high simmer. Otherwise salt can pit stainless steel cookware.
- 3. Put Fish into one gallon size zip-lock bag or sealable container and add the cooled Brine. Refrigerate for 2 to 4 days. Then drain and rinse twice. Then allow to soak in fresh cold water for 5 to 10 minutes.
- 4. The Pickling Liquid: Combine 1 2/3 cups white vinegar, 2/3 cup water, 1 2/3 cups sugar and bring to high simmer-low boil. Add the 2 tablespoons of Pickling Spices and 2 teaspoons Mustard Seed and simmer for 5 to 10 minutes. Allow to cool to room temperature. Then add the 3/4 to 1 cup of Riesling White Wine (I used Black Swan Brand), or use sweet to very sweet white wine of your choice. Strain and reserve both liquid and spices.
- 5. Packing Fish and Onions: In pint jars place a couple layers of Fish, then layer of onion and a small bit of the reserved spices. Continue layering until jars are full to 1/4 inch of top, pack firmly. Then fill with Pickling Liquid to 1/4 inch of top. Seal and refrigerate for 6 to 10 days. Refrigerated will keep months.
- 6. You can use the excess Pickling Liquid and Spices to make Sweet Refrigerator Pickles with Onions. Just combine sliced Cucumbers and Onions, and refrigerate.
- 7. Note: I posted this prematurely prior to editing and checking everything for this recipe on 3/5/10. I will do that and remove this note 3/6/10. Allow me to proof soon before trying this.
PICKLED FISH
This recipe comes from my husbands aunt. We love to fish and some times I get tired of fried fish, so I tried this recipe I found in one of my many cook books. We love it, and its cheaper than the pickled fish in the stores.
Provided by michele frank
Categories Scandinavian
Time 35m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
- Put into refigerator for five days.
- Shake every day.
- Salt will not dissolve.
- After five days, rinse with cold water, drain and blot dry.
- Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.
- Take off stove and let cool.
- Add fish and onions to clean gallon jar, then add brine.
- Shake occasionally.
- Fish will be ready to eat in 2 days.
- But the longer it sets the better it is.
- If you want to double this recipe, double everything but the spices.
CAPE MALAY PICKLED FISH
This recipe is a traditional Easter time classic in Cape Town, South Africa. It is served mainly with hot cross buns or freshly baked bread.
Provided by NITSCKIE
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time P1DT1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.
- Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.
- Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 32.7 g, Cholesterol 97.4 mg, Fat 4.1 g, Fiber 2.6 g, Protein 41.9 g, SaturatedFat 0.6 g, Sodium 150.2 mg, Sugar 20.4 g
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