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Favorite Fish

ama

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Originally Posted by Cary Grant
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.
 

mordecai

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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?
 

gdl203

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

foodguy

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Originally Posted by mharwitt
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.
 

kwilkinson

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Originally Posted by mharwitt
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.
 

foodguy

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Originally Posted by kwilkinson
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.
 

kwilkinson

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Originally Posted by foodguy
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.
 

Piobaire

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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
 

itsstillmatt

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Originally Posted by kwilkinson
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.
 

itsstillmatt

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Originally Posted by gdl203
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.
 

kwilkinson

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Originally Posted by iammatt
Boo.
Boo on you.
frown.gif
 

mordecai

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Originally Posted by foodguy
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?
 

foodguy

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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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