Poached Cusk Recipes

CLASSIC FISH CAKES

Steps:

• Place all ingredients, except for the breadcrumbs, in a large bowl and mash until thoroughly combined.Form the mixture into 8 equal patties and roll them in the panko breadcrumbs. (You can make smaller patties if you prefer.) Refrigerate the patties for at least 30 minutes or until they've firmed up.
• Heat some oil in a non-stick pan and fry the patties on each side for 3-4 minutes until lightly browned, being careful not to overcrowd the pan.
• Serve immediately with our BEST homemade tartar sauce!

POACHED CUSK

Steps:

• Heat water in a shallow saucepan.
• Add S& P.
• Add cusk pieces.
• Poach until fork tender and cooked through about 3-5 minutes.
• Serve with drawn butter.

SPANISH-STYLE CUSK

Steps:

• Heat the oil until hot, but not smoking, in one or two skillets with lids. Add the scallions and garlic, and saute them for 1 minute. Then add the peppers and zucchini and saute for 1 minute.
• Add the salt, pepper and tomato to the skillets, and mix well. Add the pieces of fish into the mixture, completely embedding them in the vegetables. Cover, reduce the heat to low, and cook the fish for about 10 minutes (more or less, depending on the thickness of the fillets). The cusk should be just cooked through; overcooking tends to dry it out.
• Serve immediately with the rice and cumin.

PERFECT POACHED EGG

Steps:

• Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low--the water is ready when you see bubbles at the bottom of the pot, but there should be no bubbles breaking the surface of the water.
• Crack egg into a small-mesh sieve, allow it to drain, and then transfer the egg to a small bowl or ramekin in order to avoid a runny egg white. This step will give you a better-shaped poached egg with tighter whites.
• When water is at the right temperature, stir in about 1 tablespoon white vinegar which helps the egg white coagulate. Using a spoon, swirl the water in the center of the pot into a vortex or whirlpool, and carefully add egg to the center. Cook until egg white is set, but the yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
• Transfer the egg to a paper towel to remove excess water using a slotted spoon. Serve immediately.

BAKED FISH FILLETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan with vegetable oil.
• Place mackerel fillets in the baking pan; season with salt and pepper.
• Mix butter, lemon juice, and paprika together in a bowl. Pour over mackerel fillets.
• Bake in the preheated oven until mackerel flakes easily with a fork, 20 to 25 minutes.