Poached Wild Striped Bass Cauliflower Puree Caldin Curry Recipes

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OVEN POACHED STUFFED STRIPED BASS



Oven Poached Stuffed Striped Bass image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 10 to 12 servings

Number Of Ingredients 24

1/2 cup olive oil
1 red pepper, roasted and finely chopped
8 shallots chopped and lightly Sauteed
1 bunch parsley, stems removed, finely chopped
1/2 bunch basil, stems removed, finely chopped
1 bunch dill, stems removed, finely chopped
1 bunch chives, finely chopped
1/4 cup fresh lemon juice
4 cups fresh bread crumbs
1 teaspoon salt
Pepper
1 large (10 pound) striped bass, head removed, thoroughly cleaned, boned, and scaled
3 cups fish fumet, recipe follows
4 onions, roughly chopped
6 carrots, roughly chopped
3 celery stalks, roughly chopped
3 shallots, roughly chopped
1 bunch parsley
1 tablespoon dry thyme
3 to 4 bay leaves
1 bottle (750 cc) white wine
5 cups water
5 pounds white-fleshed fish heads and bones
Salt and pepper

Steps:

  • Combine all stuffing ingredients and correct seasoning. The stuffing must taste delicious by itself. This stuffing should be made at time of final preparation or the bread stuffing will have a heavier consistency than desired.
  • Preheat oven to 400 degrees F. Keep fumet hot in a pot on the stove.
  • Check the entire fish for scales or bones. This is done by running your fingers over all surfaces of the fish. Remove any bones with a pair of needle-nosed pliers.
  • Place fish on a lightly oiled sheet of aluminum foil in large pan. Salt with kosher salt inside and out.
  • Since there are crevices within the fish, use your hands to place the salt throughout. Pepper the inside and outside of the fish. Lightly place a coat of olive oil on outside of fish. Stuff fish with bread mixture. If the mixture does not adequately remain in the fish cavity, gently tie the fish around with butchers twine every few inches. Place fish in oven and pour 3 cups of the hot fumet over fish. Cover and cook for about 80 to 90 minutes, basting with hot fumet every 15 minutes.
  • To check for doneness use a fork in the thickest part of the flesh and determine that the meat is opaque, signifying doneness. The fish will have an internal temperature of 130 degrees when it is done.
  • Remove fish from the pan with foil. Gently peel back foil and place fish on a platter. Slice and serve.
  • Simmer first 9 ingredients for 25 to 30 minutes. Add fish parts. Simmer for 1 hour, covered. Salt and pepper, to taste.
  • Strain through chinois. Strain again, using cheesecloth. Place liquid in tightly covered container and refrigerate until needed.

STRIPED BASS POACHED IN SPICY SOY SAUCE



Striped Bass Poached In Spicy Soy Sauce image

Poaching fish in a mixture of soy sauce and water is a simple, fast method that adds gorgeous flavor to fillets, which emerge moist and succulent. It is also flexible and forgiving, with a cooking liquid that can accommodate a host of seasonings. Here those seasonings are sugar (to cut the saltiness of the soy sauce), scallions and an optional fresh or dried chile pepper (either minced or put in whole), but you could experiment with ginger, garlic, lime juice or other flavors. Combine all the ingredients, except the bass, in a skillet. Bring to a boil, add the fish flesh-side-down, and adjust the heat so that the mixture does not bubble too aggressively. The fish cooks in 8 to 10 minutes, until its flesh is mahogany-colored and doesn't resist when you slice in with a thin-bladed knife. Serve on top of rice, garnished with the cooking liquid and the scallions, which are now limp and tender. Other fish, like cod, halibut, monkfish and salmon, also work, but keep an eye on it as it poaches - you will likely need to adjust the cooking time slightly.

Provided by Mark Bittman

Categories     dinner, quick, project, main course

Time 20m

Yield 4 servings

Number Of Ingredients 5

1/3 to 1/2 cup good soy sauce
2 teaspoons sugar
About 15 scallions, trimmed and cut into 2-inch lengths, or 2 or 3 spring onions or 1 large onion, peeled and sliced
1 dried or fresh chile pepper (optional)
About 1 1/2 pounds striped bass fillet, about 1 inch thick

Steps:

  • Combine the soy sauce, water, sugar, scallions, chile (if using) and 1/2 to 2/3 cup water in a skillet just large enough to hold the fish. Turn the heat to medium high, and bring to a boil.
  • Add the fish, and adjust the heat so the mixture bubbles but not furiously. Cook 8 to 10 minutes, turning once or twice, until the fish is coated with a brown glaze and cooked through. Serve with white rice, spooning the sauce over all and garnishing with the scallions.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1585 milligrams, Sugar 4 grams

PURéE OF CAULIFLOWER WITH CURRY



Purée of Cauliflower With Curry image

Provided by Julia Reed

Categories     weekday, side dish

Time 20m

Yield 6 side-dish servings

Number Of Ingredients 6

12-pound head cauliflower (untrimmed)
2 tablespoons unsalted butter, softened, plus more to taste
2 teaspoons hot curry powder (like Madras)
1/2 teaspoon salt
1/8 teaspoon ground white pepper
Heavy cream (optional)

Steps:

  • Trim off leaves and cut out central core of cauliflower; break into florets. Peel the core and slice. Halve the florets lengthwise.
  • Bring 1/2 cup water to a boil in a 2-quart saucepan over medium heat, add the core and florets and cook, covered, until tender, about 5 minutes.
  • Drain the cauliflower pieces, reserving cooking water, and place in food processor. Add 1/4 cup cooking water, butter, curry powder, salt and pepper and purée to desired consistency, adding more cooking liquid or more butter, if desired. (I like this purée a bit rough, but you can purée until smooth and add a bit of heavy cream for a richer and more elegant looking purée.) Check for seasonings and serve immediately or turn purée into a gratin dish and reheat in a 250-degree oven when ready to serve.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 6 grams, Fiber 19 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 467 milligrams, Sugar 17 grams, TransFat 0 grams

CAULIFLOWER & CURRY PUREE



Cauliflower & Curry Puree image

This recipe was designed to show how salt can affect the finished item more than imagined, "how salt can reduce bitterness and enhance sweetness." Salt is added in increments, and again at the end until perfection is reached.

Provided by jane dough

Categories     Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 medium cauliflower
2 tablespoons unsalted butter
1/2 teaspoon curry powder
1/2 cup milk
salt and pepper

Steps:

  • Chop the cauliflower fairly small.
  • Discard core.
  • Cook the cauliflower in 1 Tablespoon of the butter over medium heat until golden brown.
  • Add the curry powder.
  • Saute for five minutes, stirring regularly.
  • Add the milk and bring to the boil, stir regularly.
  • Add pinch of salt and generous pepper.
  • Drop the heat, and simmer for six minutes.
  • Remove from the heat.
  • Taste.
  • Add a pinch of salt, and retaste.
  • When cool enough, process in a blender or food processor until smooth.
  • Strain.
  • Stir in the remaining butter.
  • Taste.
  • Continuing tasting and salting until all traces of bitterness are gone, and the puree tastes flavorful and sweet.
  • Thin with milk, if necessary.

ROAST COD WITH CURRIED CAULIFLOWER PURéE & ONION BHAJI



Roast cod with curried cauliflower purée & onion bhaji image

One of Phil Howard's menu highlights, this dish is a mix of spices, flavours and textures. Try this delicate cod with crispy bhajis and creamy cauliflower

Provided by Elystan Street

Time 1h40m

Number Of Ingredients 23

200g spinach , washed
olive oil , for frying
4 x 150g portions skinless cod fillet (from the head end if possible)
½ onion , finely chopped
vegetable oil , for frying
1 tbsp golden raisins
2 tsp nonpareilles capers
50ml apple juice
½ lime zested and juiced
1 tsp chopped coriander
pinch of golden caster sugar
125g gram flour
1 egg
125ml milk
1 red onion , very finely sliced
½ red chilli , finely chopped
1 tsp chopped coriander
vegetable oil , for frying
25g unsalted butter
½ onion , finely sliced
1 tsp mild curry powder
150g cauliflower , chopped
100ml double cream

Steps:

  • To make the dressing, fry the onion in a small, non-stick pan with a splash of oil for 5 mins. Transfer to a bowl and add the rest of the dressing ingredients with a pinch of salt, and leave to macerate for 2 hrs.
  • To make the bhaji, whisk the flour, egg and milk into a light batter. Add the onion, chilli and coriander with a pinch of salt and set aside for 30 mins.
  • For the purée, melt the butter over a medium heat in a heavy-based saucepan. Add the onion, a generous pinch of salt and fry for 5 mins until soft and translucent. Add the curry powder and cook for another 5 mins, then stir in the cauliflower and cook for a few mins more. Pour in the cream, bring to the boil, then turn the heat right down. Cover with a lid and cook gently for 25-30 mins. Transfer to a blender and blend to a smooth purée. Check the seasoning.
  • Half an hour before you want to serve, heat oven to 160C/140C fan/ gas 3. To fry the bhaji, heat enough oil to half-fill a large pan to 160C. Using a slotted metal spoon, lift the onion mix from the batter and let the excess liquid drain away. Lower into the oil and fry until the slices are crisp and golden. Drain on kitchen paper, then spread out on a baking tray and keep warm in the oven while you prepare the other elements.
  • Wilt the spinach in a splash of olive oil, seasoning as you do so, and warm your purée through. Keep both on a low heat while you cook the cod.
  • Put a non-stick ovenproof pan over a high heat. Season the top of the cod with salt. Add a splash of oil to the pan and put the seasoned side of the cod into the oil. Fry until golden brown, turn down the heat, turn the fish over and roast in the oven for 2-3 mins until just cooked.
  • To serve, spoon some purée onto four heated plates. Put the spinach alongside and top with a piece of cod. Spoon a generous amount of the dressing onto the cod and garnish the fish with a bhaji.

Nutrition Facts : Calories 606 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 0.6 milligram of sodium

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