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Post by codfather on Apr 26, 2009 21:18:00 GMT
mine was cooked with rosemary and lemon tyme butter mix head and tail it 1st gut it if u not done so by now mix herbs and buter stuff stomac cavity with some butter mix rub rest all over billy stab flesh a couple of time for flavour to seep in wrap i foil in onen 190 for 30 mins and boy this is the best fish ive tasted
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Post by howard on Apr 26, 2009 21:27:32 GMT
my mouth watering just reading this, ;D ;D ;D
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Post by codfather on May 14, 2009 15:41:10 GMT
Pan-Roasted Miso-Marinated Sea Bass
1/4 cup white sugar 1 tablespoon dark corn syrup 1 1/2 teaspoons soy sauce 1/2 cup sake 1/4 cup hoisin sauce 1/4 cup white miso paste 1/4 cup red miso paste 1 1/2 teaspoons minced fresh ginger root 1 clove garlic, minced 1 shallot, minced 5 tablespoons canola oil, divided 6 (6 ounce) fillets sea bass
Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.
Preheat oven to 350 degrees F (175 degrees C).
Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.
While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce. ________________
Sea Bass Barbecue
1 tablespoon lemon juice 1 teaspoon olive oil salt and pepper to taste 1 bay leaf 1 pound fresh sea bass
Preheat an outdoor grill for medium heat and lightly oil grate . In a small bowl, stir together lemon juice, olive oil, salt, pepper and bay leaf. Rub fish with mixture inside and out.
Grill the fish over medium heat for 8 to 10 minutes, flipping halfway through. Fish is done when it flakes easily with a fork.
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Post by codfather on May 14, 2009 15:44:27 GMT
This recipe comes from Chef Jim Fisher who now runs cooking holidays in the Dordogne.
If you would like to know more about Jim and how he gained his love of cooking why not have a look at his biography page <click here>
To find out more about the cooking holidays in France at Jim's cooking school in the Dordogne you will need to visit his web site <click here>
Jim said about this recipe:
This is a very expensive recipe. Someone paid me £5000 to cook it for them. That someone was Rick Stein. Well, he didn't exactly pay me, but you have to admit it sounds good. The occasion was, of course, a competition. A competition to impress Rick Stein with an original fish dish, no less.
The Final was held at Rick's Seafood Restaurant in Cornwall. At the time, I was in the desperate embrace of full-blown pneumonia. So tanked up was I by heaven knows how many drugs, potions, antibiotics and steroids that I wasn't even nervous. In fact, I don't even know if I was actually there!
I had lost all sense of taste and smell, so I could have been cooking skunk in order to impress Grisly Adams!
Incredibly, I won first prize, though more by luck than judgement. I suppose what saved me was all the practice I'd put in prior to the event.
To add insult to injury, all the contestants and journos were treated to a meal with Rick at his restaurant, but I couldn't taste any of it. Paying customers are put on a three month waiting list and hand over vast wads of dosh for a meal at the most famous seafood restaurant in the British Isles, and here I was, on a freebee, sitting next to the great man himself, eating Lobster with Lime Butter Vinaigrette and it tasted like Ready Brek!
I eventually recovered from the pneumonia, but was never quite able to adjust to the injustice of that day (the five grand helps, though).
Seabass is my favourite fish - small firm flakes of juicy flesh that tastes of the sea. Try to get your fishmonger to fillet the fish, and have it scaled really well because you can then eat the skin, if you want. Oh, and the fillets must be pin-boned, ie; all the little lateral bones need pulling out with tweezers. You will also need a good quality real fish stock for this. Packet stuff won't do, but a good chicken stock will manage at a push - it won't taste as good, though.
Ingredients
400ml (14 fl oz / 2 cups) reduced fish stock 100ml (3 fl oz / half cup) good quality dry white wine 1 tbsp Noilly Prat 2 tbsp Pernod or Pastis, plus a little extra 200ml (7 fl oz / three quarter cup) crème fraiche 2 ripe plum tomatoes 1 tbsp fresh chopped flat-leaf parsley 2 bulbs fennel a football-sized bundle fresh spinach leaves, rinsed and stalks removed eight seabass fillets, prepared as above olive oil sea salt freshly ground black pepper
Method
The Sauce:
Put the fish stock, dry white wine, Noilly Prat and Pernod in a medium saucepan. Heat over a medium flame and allow to reduce by a third. By this time, the alcohol will have been driven off, so you can now whisk in the crème fraiche. Reduce a little more. Taste the sauce - it should be deep, intense, highly aromatic and have a good aniseed flavour. Add a dash more Pernod - a mere thimble- full - to pump up the aniseed. Season with sea salt - no pepper - then turn off the heat and put a lid on to prevet a skin forming. Cut the tomato into quarters, remove the seeds and pulp, then dice. Roughly chop the parsley. The Fennel:
Trim the fennel of its base and fronds. Peel away and discard the tough outer layers, then halve lengthwise. Cut each half into eight segments, making sure each one retains a little bit of the stalk - this will help keep the layers together as the segments cook. Place into a pan of rapidly boiling salted water, then simmer for five minutes or so until tender, but still 'al dente'. Drain, then season lightly with salt and pepper. Bring a cast iron ridged grill pan to a good smoking heat. Brush with a little oil, then grill the fennel segments on each side until nicely marked. The Spinach:
Dunk the rinsed and trimmed spinach leaves into a large pan of boiling water for thirty seconds to wilt the leaves. Strain, then refresh in plenty of cold water. Strain again, this time allowing all the water to drain from the spinach. In a medium pan over a gentle heat, toss the spinach with a little oil, some salt and some pepper. The Fish:
Preheat the grill to it's maximum setting - give it a good five minutes to really get good and hot. Lightly oil a baking tray, then lay the seabass fillets in it, skin-side up. Smear the skin with a little oil, then season lightly with sea salt and freshly ground black pepper. Place the tray right up under the grill - about 5cm (2in) away - and watch as the skin begins to bubble, brown and crispen. Grill the fillets for about two minutes, watching them like a hawk. Take the tray from under the grill and test the fish for 'doneness' by pressing lighhtly with your finger. They should be perfectly cooked when the flesh is soft, but still has a little springiness. Alternatively you can cut into one and have a look inside - it should still be be slightly under-done. Set aside - it will continue to cook while you assemble the dish. To Serve:
Reheat the sauce, check the seasoning, then throw in the diced tomato and chopped parsley. Arrange the fennel and spinach on four warmed serving plates, then top each with two fillets of seabass. Spoon the sauce around and serve. To Eat:
Remember that someone, somewhere was willing to pay five thousand pounds for this dish, so enjoy it!
Serves 4
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Post by codfather on May 14, 2009 15:45:49 GMT
With its milky white flesh and superb flavour, sea bass is a real delicacy, and the perfect antidote to heavy food. It's delicious grilled simply. Try not to overcook it. When you press the skin, you should just be able to feel the moist flakes of fish sliding apart.
Isabel Sioufi's ginger garlic stuffing adds a subtle Oriental note without overpowering the fish. I've always got satsumas or clementines at this time of year and squeezing one or two over the top adds a gentle citrus note.
Related Articles Readers'recipes: French beans The simple way to avoid disaster Eco-eating goes the whole hog From fish-n-chips to fusion tips Madhur Jaffrey's favourite recipes: Salmon with mustard seed and corianderAlthough I prefer to cook sea bass whole, fillets are often more practical. Try John Golding's gorgeous method of bathing the fish in an unctuous sauce of tomatoey, garlicky olive oil. The results far exceed the effort. Serve with mashed potato to mop up the sauce.
Sea bass fillets with tomato and olive oil (serves 4)
2 large ripe tomatoes 6 tbsp extra-virgin olive oil 2 cloves garlic, crushed 2 tbsp parsley, finely chopped 1 tsp dried chilli flakes, or a chopped fresh chilli .5 glass white wine Salt and pepper 4 fillets of sea bass Place the tomatoes in a bowl of boiling water and leave for about 10 seconds. Drain, then slip off the skins, cut the tomatoes in half and scoop out the seeds. Dice the flesh neatly into pea-sized pieces.
Heat the oil in a wide, shallow pan, and add the garlic, parsley and chilli. Cook for two minutes, then add the tomato and cook for another two minutes. Add the wine, raise the heat and bubble for two minutes. Season with salt and pepper, lower the heat, and lay the sea bass fillets, skin side up, in the pan. Cover and cook for five minutes.
Serve the fillets, skin side down, with the sauce poured over them.
Whole sea bass with ginger and garlic (serves 2)
2 tbsp grated fresh ginger 3 cloves garlic, crushed Salt and pepper 2 small or one medium sea bass, gutted and scaled 1 satsuma 1 tbsp olive oil Heat the oven to 200C/400F/gas mark 6. Mix the ginger and garlic and season with salt and pepper. Stuff the fish with this mixture, and place in a baking dish. Squeeze the juice from the satsuma and mix with the oil. Pour over the fish. Bake for 10 minutes for small fish, 16 minutes for medium.
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Post by codfather on May 14, 2009 15:47:33 GMT
Shopping Sea Bass Fillets caught fresh is best Extra virgin Olive Oil Balsamic glaze Moroccan Preserved Lemons Rocket leaves Ciabatta bread
Method Rinse the sea bass in water, pat dry with kitchen towel, if necessary portion the fillets into smaller pieces.
If you are serving a salad or hot bread, now is the time to prepare them.
Heat a non stick or heavy pan, add a little olive oil and place the fillets in to the pan skin down.
Turn over both the fillets when there is a nice light brown colour showing.
Add a segment of diced preserved lemon skin (discard the flesh as it will be very salty).
Remove the pan from the heat and leave to finish cooking for a few minutes.
Pour some balsamic glaze into a spoon, layout fine lines of glaze across the plate.
Dress on to a large hot plate, placing the fillet portions on top of one another.
Drizzle a little extra virgin olive oil and the balance of any glaze left in the spoon over the fish, season with Cornish sea salt.
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Post by codfather on May 14, 2009 15:49:08 GMT
This is for two good size sea bass (about 2lb each) Ingredients: Two sea bass (one per person with a healthy appetite) One lemon Two small fennel A wine glass of Vermouth or white wine A wine glass of water Sea salt Black pepper A knob or two of butter Ask your fishmonger to prepare the sea bass. The fishmonger should gut and scale the bass as well as cutting off the fins which run along the back of the bass - watch out for those, they have really sharp points. If you want to scale the fish yourself simply hold the fish by the tail and scrape a sharp knife againt the body of the fish, against the grain of the scales. It makes a right mess. Roughly chop the fennel and sweat it gently in butter with a little salt and black pepper. Season the inside of the bass with sea salt and black pepper and fill the cavity with the softened fennel. Tie up the fish with butcher's string to stop the stuffing falling out. Place the fish upright on a fish kettle (or in a ceramic dish) and add the wine and water. Put a couple of knobs of butter on the back of the fish and squeeze the lemon over it all. Cover the kettle with the lid (or tinfoil if you are using a ceramic dish). If you have a fish kettle, put it on the heat and bring to the boil. Leave to simmer for between 5-10 minutes and then take off the heat, leaving the fish to steam through. Cooking times vary for the size of the fish. If you are using a cermaic dish put it into a pastry hot oven for around 20 minutes. Serve the bass whole (after removing the string) with some new potatoes, rocket or watercress and a wedge of lemon.
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Post by budwrx on May 14, 2009 17:44:31 GMT
some great info there
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Post by codfather on May 15, 2009 7:47:28 GMT
well i likes my cooking
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Post by sealevel on May 30, 2009 0:06:44 GMT
fresh fish on barbecue with lemon and herbs cant beat it,
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Post by howard on May 30, 2009 12:29:12 GMT
wrap the fish in wet newspaper and cook when the bbq has settled down[not too fierce],steams the fish and the skin stays on the paper when opened,lovely, ;D ;D ;D,h.
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Post by sealevel on Jun 7, 2009 16:11:14 GMT
hi h will give it ago.
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Post by howard on Jun 7, 2009 21:38:05 GMT
andy,if you get it right is the best way to cook fish, ;D ;D ;D,h.
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Post by sealevel on Jun 8, 2009 21:44:15 GMT
Will give it a go when weather turns back to summer.
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