• I'm happy to introduce the Styleforum Happy Hour, our brand new podcast featuring lively discussion about menswear and the fashion industry. In the inaugural edition, a discussion of what's going on in retail today. Please check it out on the Journal. All episodes will be also be available soon on your favorite podcast platform.

  • STYLE. COMMUNITY. GREAT CLOTHING.

    Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

    Click Here to join Styleforum's thousands of style enthusiasts today!

I need a luxurious fish recipe for Christmas

mm84321

Distinguished Member
Joined
Aug 2, 2009
Messages
3,040
Reaction score
7
Looking to make a festive seafood dinner for christmas eve and haven't been able to find any really nice recipes. I'm doing some roasted shrimp with feta for an appetizer and some lobster pasta on the side, but I need a solid recipe for fish, such as salmon, char, sea bass, etc.

Any help would be greatly appreciated.
 

SField

Distinguished Member
Joined
Oct 19, 2008
Messages
6,278
Reaction score
24
Abalone.

Since it's christmas, I'd definitely say you need to do some soft shell crab.
 

Baron

Distinguished Member
Dubiously Honored
Joined
Oct 5, 2004
Messages
7,681
Reaction score
2,254
oysters were traditional for christmas 100 years ago.
 

Wallcloud

Distinguished Member
Joined
Dec 4, 2008
Messages
2,398
Reaction score
385
I would say do a whole fish, already descaled and gutted, baked in a salt crust. The fish comes out really tender and delicious plus it makes for a pretty spectacular presentation at the table. Just be sure to have a hammer nearby.
 

philosophe

Distinguished Member
Joined
Oct 20, 2004
Messages
4,951
Reaction score
200
Roasting in a salt crust is a good idea. If you'd like something that takes a lot less work, why not roast some thick fillets of sea bass or grouper? I like to set the fish on a bed of "scales" made from mandolined potatoes and artichokes. Season with rosemary, lemon, salt and pepper, and you're good to go. Preserved lemons are a good variation, and olives are a nice addition.

You might also check out David Pasternak's books for ideas. Esca is a terrific restaurant, and Pasternak does a good job of translating recipes for home cooks.
 

tattersall

Distinguished Member
Joined
Oct 23, 2003
Messages
1,236
Reaction score
22
Originally Posted by Wallcloud
I would say do a whole fish, already descaled and gutted, baked in a salt crust. The fish comes out really tender and delicious plus it makes for a pretty spectacular presentation at the table. Just be sure to have a hammer nearby.

This is very nice and isn't hard at all.

One of my favorites is a koulibiac of salmon, sturgeon or ocean trout. The poached whole filets are arranged with a layer of rice, spinach and even some hard cooked eggs, if you like, along with lots of dill and wrapped in puff pastry. Glaze the pastry with an egg wash and bake until done, slice at the table.

whole:


sliced:
 

djblisk

Distinguished Member
Joined
Nov 25, 2006
Messages
1,573
Reaction score
121
I don't know how to make it but the Steamed Chinese style whole fish with ginger and scallions are awesome.
 

foodguy

Distinguished Member
Joined
Mar 31, 2009
Messages
8,831
Reaction score
1,070
Originally Posted by djblisk
I don't know how to make it but the Steamed Chinese style whole fish with ginger and scallions are awesome.

DOH! this is one of the things that makes me crazy about cooking (no offense intended). here's how you make chinese-style whole fish: Clean fish (they'll do this for you at the market). Put fish on plate. Steam until it's done (best way to tell, a fin will pull out easily). Sizzle garlic, ginger and soy in a small pan and our over. Scatter over green onions. That's it! it's so easy but people get so intimidated. here's a piece i did several years ago about cooking whole fish. try it, really, it's easy.
 

mm84321

Distinguished Member
Joined
Aug 2, 2009
Messages
3,040
Reaction score
7
So I was able to get some really nice Florida Red snapper from my fishmonger that I want to bake in a salt crust. Any suggestions on what herbs or spices I should use to stuff it with and do you think a sauce would be necessary?
 

foodguy

Distinguished Member
Joined
Mar 31, 2009
Messages
8,831
Reaction score
1,070
I give and i give and i give.
 

philosophe

Distinguished Member
Joined
Oct 20, 2004
Messages
4,951
Reaction score
200
Originally Posted by foodguy
I give and i give and i give.

Follow these directions to the letter.
 

foodguy

Distinguished Member
Joined
Mar 31, 2009
Messages
8,831
Reaction score
1,070
Originally Posted by philosophe
Follow these directions to the letter.

all i ask is complete obedience. go along and everything will be just fine.
 

djblisk

Distinguished Member
Joined
Nov 25, 2006
Messages
1,573
Reaction score
121
Originally Posted by foodguy
DOH! this is one of the things that makes me crazy about cooking (no offense intended). here's how you make chinese-style whole fish: Clean fish (they'll do this for you at the market). Put fish on plate. Steam until it's done (best way to tell, a fin will pull out easily). Sizzle garlic, ginger and soy in a small pan and our over. Scatter over green onions. That's it! it's so easy but people get so intimidated. here's a piece i did several years ago about cooking whole fish. try it, really, it's easy.

thank you sir!
 

Featured Sponsor

How many pairs of shoes do you own?

  • 1 - 4

    Votes: 2 2.4%
  • 5 - 10

    Votes: 11 13.1%
  • 11 - 20

    Votes: 26 31.0%
  • 21 - 30

    Votes: 20 23.8%
  • 31 - 40

    Votes: 8 9.5%
  • 41 - 50

    Votes: 4 4.8%
  • 51 - 60

    Votes: 2 2.4%
  • 61 - 70

    Votes: 0 0.0%
  • 71 - 80

    Votes: 5 6.0%
  • 81 - 90

    Votes: 0 0.0%
  • 91 - 100

    Votes: 0 0.0%
  • 100+

    Votes: 6 7.1%

Related Threads

Forum statistics

Threads
427,297
Messages
9,196,383
Members
193,134
Latest member
lucillemast330

Styleforum is proudly sponsored by

Top