Favorite Fish

Discussion in 'Social Life, Food & Drink, Travel' started by itsstillmatt, Jan 11, 2011.

  1. ama

    ama Senior member

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    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.
     
  2. mordecai

    mordecai Immoderator

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    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?
     
  3. gdl203

    gdl203 Affiliate Vendor Dubiously Honored Affiliate Vendor

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    St Pierre
    Rouget
    Rascasse
    Anchovies
    Sardines
    Branzino
    Mackerel
    Merlan
    Dover sole
    Turbot
     
  4. foodguy

    foodguy Senior member

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    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.
     
  5. kwilkinson

    kwilkinson Having a Ball

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    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.
     
  6. foodguy

    foodguy Senior member

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    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.
     
  7. kwilkinson

    kwilkinson Having a Ball

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    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.
     
  8. AndrewRogers

    AndrewRogers Senior member

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  9. Piobaire

    Piobaire Not left of center?

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    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
     
  10. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
     
  11. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
     
  12. kwilkinson

    kwilkinson Having a Ball

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    Boo.
    Boo on you. [​IMG]
     
  13. mordecai

    mordecai Immoderator

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    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?
     
  14. kwilkinson

    kwilkinson Having a Ball

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    Have you ever had mashed potatoes made with whole milk?
     
  15. foodguy

    foodguy Senior member

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    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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