I got a very good price on some Pollock fillets so I decided to steam them up yesterday. I often use a bamboo steamer rack with my wk to steam fish fillets because if feel that the natural materials add to the cooking experience, even though that sounds way too ‘hippie’. To prevent the fillets from sticking, I use romaine lettuce leaves. Place the leaves over the bamboo slats and then place the fillets on the leaves, yeah its kind of ‘hippie’ sounding.
Here’s that you’ll need:
Romaine lettuce leaves
Duck Walk White wine
For the homemade tartar sauce:
1 cup mayo
2 tablespoonsIndiapickle relish
1 tablespoon minced red onion
1 tablespoon lemon juice
As mentioned above, place the fillets in the bamboo rack. Put ½ cup water ½ cup wine, and lemon slice into the wok. Then place the bamboo rack into the wok and slowly steam the fillets.
In a medium bowl, combine the mayo, relish, onion, and lemon juice. Mix this thoroughly and sever along side the fish.
Soup’s on! Its been a while since I’ve posted any soup recipes here. I suppose its all the warm weather we’ve been having lately. But, getting back to basics, here’s a Cod fish chowder that can also be made using haddock or pollack, or any light, firm-fleshed fish.
here’s what you’ll need:
1 pound cod fish cut into pieces
2 slices of thick cut bacon
1 russet potato diced
2 celery stalks chopped
2 carrots chopped
3 cups of fish stock… you do have fish stock yes?
1 cup whole milk
1 garni boquet of: thyme and parsley
melt a little butter in a large pot and start browning the bacon. Add the fish stock, garni, potato and cook a few minutes until the potato starts to soften. Then add in the celery and carrots and let them cook a few minutes. Then, add in the fish and cook until the fish just cooks through and firms up becoming opaque.
Gently stir in the milk, add a touch of salt, and remove from the heat.
Let stand until the milk heats up then ladle into nice heavy bowls and I like to garnish with oyster crackers.. and a blue point lager.