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Favorite Fish - Page 3

post #31 of 133
1/11/11 at 10:31pm
Quote:
Originally Posted by Cary Grant View Post
I should add there's nothing wrong with the local brook trout and walleye up here in d' nord' either.
Nothing at all, they are phenomenal in season. Sunnies too, I forgot to add those to my list. Fresh caught, floured and pan fried, so good.
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post #32 of 133
1/11/11 at 10:35pm
I was going to try making brandade de morue this week. anyone have recommendations as to whether to use potato or not? i know my favorite brandade nearby at Canele uses potato, but i gather that traditionally it is just cod. wanted to try this NYT recipe, but was thinking i'd mix in tomato confit at the end and heat it in a 300 degree oven for a few minutes before serving. thoughts?
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post #33 of 133
1/11/11 at 10:39pm
St Pierre
Rouget
Rascasse
Anchovies
Sardines
Branzino
Mackerel
Merlan
Dover sole
Turbot
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post #34 of 133
1/11/11 at 10:52pm
Quote:
Originally Posted by mharwitt View Post
I was going to try making brandade de morue this week. anyone have recommendations as to whether to use potato or not? i know my favorite brandade nearby at Canele uses potato, but i gather that traditionally it is just cod.

wanted to try this NYT recipe, but was thinking i'd mix in tomato confit at the end and heat it in a 300 degree oven for a few minutes before serving. thoughts?

why go to strangers? Here, though it's old.
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post #35 of 133
1/11/11 at 10:53pm
Quote:
Originally Posted by mharwitt View Post
I was going to try making brandade de morue this week. anyone have recommendations as to whether to use potato or not? i know my favorite brandade nearby at Canele uses potato, but i gather that traditionally it is just cod.

wanted to try this NYT recipe, but was thinking i'd mix in tomato confit at the end and heat it in a 300 degree oven for a few minutes before serving. thoughts?

Every resto I've ever worked at has made it with potato.
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post #36 of 133
1/11/11 at 10:58pm
Quote:
Originally Posted by kwilkinson View Post
Every resto I've ever worked at has made it with potato.

my theory: it's to hold the emulsion, so it can be prepared in advance and reheated.
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post #37 of 133
1/11/11 at 11:00pm
Quote:
Originally Posted by foodguy View Post
my theory: it's to hold the emulsion, so it can be prepared in advance and reheated.

Oh absolutely. That and the fact that potatoes cost quite a bit less than salt cod.
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post #38 of 133
1/11/11 at 11:02pm
Sardines
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post #39 of 133
1/11/11 at 11:04pm
sashimi grade tuna (ahi)
ono
pickerel/Walleye
unagi
perch

Best fish meal on Earth: pickerel you just caught done "shore lunch" fashion on the shore of some nameless island in the middle of a Canadian Shield lake
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post #40 of 133
1/11/11 at 11:08pm
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
Every resto I've ever worked at has made it with potato.
Boo. Oh I love merlan Colbert. I've never seen a whiting in a store here, though.
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post #41 of 133
1/11/11 at 11:16pm
Thread Starter 
Quote:
Originally Posted by gdl203 View Post
St Pierre
Rouget
Rascasse
Anchovies
Sardines
Branzino
Mackerel
Merlan
Dover sole
Turbot
Greg- What is a Chapon de Mer? I had one stuffed some years ago, and it was fantastic. It looked a bit like a rascasse, but I don't think it is the same.
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post #42 of 133
1/11/11 at 11:17pm
Quote:
Originally Posted by iammatt View Post
Boo.
Boo on you.
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post #43 of 133
1/11/11 at 11:21pm
Quote:
Originally Posted by foodguy View Post
why go to strangers? Here, though it's old.

thank you! i am going to use the delfina recipe, probably sans mixer and plus a little of the tomato confit. do you think whipping cream is essential or would whole milk be ok?
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post #44 of 133
1/11/11 at 11:22pm
Have you ever had mashed potatoes made with whole milk?
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post #45 of 133
1/11/11 at 11:22pm
to get the delfina effect, whipping cream. though, of course, it would work with whole milk. just as you could wear a cotton sweater instead of cashmere.
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