Episode 165: Fish

Red Snapper Fillets in Romain with Crisp Rice Cakes
Salt Cod Turnovers
Salt Cod and Potato au Gratin
Grilled Whole Sea Bass with Breadcrumbs and Anchovies

RED SNAPPER FILLETS IN ROMAIN WITH CRISP RICE CAKES

8 large Romaine lettuces leafs
Boiling salted water for blanching
¼ cup chopped fresh parsley - (60ml)
2 tablespoons chopped fresh mint - (30ml)
2 tablespoons brown sugar - (30ml)
1 tablespoon of freshly squeezed lemon juice - (15ml)
1 tablespoons of cider vinegar - (15ml)
1 teaspoon of curry powder - (5ml)
1 teaspoon of ground cumin - (5ml)
1 teaspoon of salt - (5ml)
½ teaspoon of white pepper - (2.5ml)
6 (4 ounce) Red Snapper Fillets - (110grams)

Rice Cakes
½ cup wild rice - (125ml)
2 cups salt water - (500ml)
1 large egg
1/3 cup chopped fresh parsley - (75ml)
2 tablespoon vegetable oil - (30ml)
Salt & pepper

Preparation time 30 minutes: total cooking time 50 minutes
Preheat over to 400°F

Bring a large pot of salted water to a boil. Add the romaine lettuce leaves and boil until pliable. Remove the leaves from the boiling water and refresh under cold water. Drain and pat dry and arrange 2 leaves on the bottom of a baking dish.

Place parsley, mint, brown sugar, lemon juice, vinegar, curry powder, cumin, salt and pepper in a blender and puree until smooth.

Rinse and pat the snapper fillets dry. Season with salt and pepper. Place one fillet on each of the remaining romaine leaves. Scoop a spoonful of the puree onto each fillet. Fold the stem end of the romaine over the fish, tuck in the sides of the leaf and roll up into a fully wrapped parcel. Place the fish packages seam side down in the baking dish. Bake for approximately 30 minutes.

Meanwhile prepare the rice cakes. Rinse and drain rice under cold water. Add the wild rice to a pot of boiling salted water. Cook until rice grains for approximately 40 minutes or until the rice is tender but not open. Drain the rice and rinse with cold water to cool. Drain well and place the rice in a bowl. The rice can be made in advance and kept cool in the refrigerator. Bring the rice to room temperature before making the cakes.

Lightly beat egg and stir into rice with chives, parsley and salt and pepper.

Heat oil in a large skillet and add a large scoop of the rice mixture. Flatten into a cake with a spatula and fry for one minute on each side.

Serve baked fish with rice cakes and enjoy!

Yield: 6
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SALT COD TURNOVERS

4 ounces dried salted Cod (110grams)
1 medium yellow onion, peeled and chopped
2 small Russet potatoes, scrubbed but not peeled
1 small garlic clove, peeled and chopped
1 tablespoon olive oil - (15ml)
1 tablespoon unsalted butter - (15ml)
¼ cup milk or light cream - (60ml)
Freshly ground black pepper
1 tablespoon chives - (15ml)

Pastry
500 grams sifted all-purpose flour
1/2 teaspoon salt
150 grams of unsalted butter - chilled
200 ml of ice-cold water

1 egg - for wash
1 quart peanut or vegetable oil for deep fat frying

Preparation time is 1 hours, 24 hours refrigeration, cooking time 60 Minutes

Place salted cod into a large bowl of cold water, cover and place in fridge. Soak for 24 hours and water must be changed at least 4 times to draw out the excess salt. Drain the cod, rinse and drain well again.

Once code had soak for 24 hours, using a fork pull the cod away into small shreds and put aside. Discard of the skin and bones.

Boil the potatoes until they are tender - for 35-40 minutes - in enough water to cover.

In a skillet melt butter and oil. Add onion and garlic and sauté for 5 minutes until the onions are glassy. Cover the skillet, reduce the heat and allow the garlic and onion to continue to cook for another 10 minutes. Add cod to mixture, stir and cover. Cook over low heat for 20 minutes.

When the potatoes are tender, drain, peel and mash them with the milk and ground pepper. Stir the cod mixture into the potatoes. Add chives and salt if needed. Set aside while you make pastry.

Combine all pastry ingredients in a large bowl and knead until smooth - approximately 20 min. Wrap in plastic wrap and let rest in fridge for 1 hour.

Lightly flour your rolling surface and rolling pin. Shape pastry into a ball and roll it out into 1/8 inch thick. Cut 4 inch round circles in the pastry.

Place ¼ cup of cod/potato mixture on the lower half of each pasty circle. Use egg wash to moisten the edges of the turnover and fold them, crimping the edges with fork to seal.

Using a large deep skillet, heat oil to it reaches 375°F. Deep fry two pies at a time for about 4 to 5 minutes or until they are golden brown. Drain on paper towel season with salt and pepper.

If you prefer not to fry, these pies can be baked in a 425°F oven for 20-25 minutes.

Serve slightly warm

Yield: 10 pies
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SALT COD AND POTATO AU GRATIN

¾ pound salted Cod - (350grams)
2 large yellow onion, peeled and chopped
4 medium Russet potatoes, scrubbed but not peeled
1 stick unsalted butter
¾ cup cream - (175ml)
2 large garlic clove, peeled and minced
Freshly ground black pepper
4 tablespoons freshly grated parmesan cheese - (60ml)

Preparation time is 60 Minutes, 24 hours refrigeration, cooking time 60 Minutes

Place salted cod into a large bowl of cold water, cover and place in fridge. Soak for 24 hours and water must be changed at least 4 times to draw out the excess salt. Drain the cod, rinse and drain well again.

Remove all of the bones and skin and using a fork or your fingers, pull the cod into small shreds and put aside.

Preheat oven 375F

Place potatoes in a large pot and cover in water. Boil for 35 -40 minutes until they are tender.

Meanwhile, sauté onion and garlic in butter for 5 minutes until the onions are glassy. Lower the heat, cover and let cook slowly for another 10 minutes. Add the cod and replace cover. Let this cook for 20 minutes, stirring occasionally.

Peel and quarter the boiled potatoes and place in a bowl. Add ¼ cup cream season with pepper. Mash the potatoes and continue to add the remainder of cream until they are smooth and fluffy.

Place sautéed onion, garlic and cod mixture into food processor and puree. Fold the puree into the mashed potatoes.

Divide cod/potato mixture into well buttered ramekins. Smooth out surface and sprinkle top with grated Parmesan cheese. Bake until golden brown.

Yield: 6
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GRILLED WHOLE SEA BASS WITH BREADCRUMBS & ANCHOVIES

5 tablespoon extra virgin olive oil - (75ml)
1 small onion, minced
1 egg
1 tablespoon anchovy paste - (15ml)
3 tablespoons chopped fresh parsley - (45ml)
½ teaspoon minced fresh rosemary - (2.5ml)
½ teaspoon minced fresh thyme - (2.5ml)
½ teaspoon minced fresh cilantro - (2.5ml)
1 ½ cups coarse fresh white breadcrumbs - (375ml)
One 4 pound whole Sea Bass, cleaned - (1800grams)
4 wooden skewers soaked in water for 20-30 minutes

Preparation time is 15 minutes, cooking time 30 Minutes
Preheat Grill to Medium Heat

Heat 3 tablespoons of oil in a skillet and sauté onions until they are soft. Transfer to a large bowl and let cool. Once they have cooled to room temperature, add the egg, anchovy paste, 2 tablespoons parsley, cilantro, rosemary and thyme. Mix in ¾ of a cup of breadcrumbs and season with salt and pepper.

Slice two ½ inch-deep diagonal cuts on each side of the Sea Bass, spacing the cuts about 3 inches apart. Season the fish cavity with salt and pepper and spoon in stuffing being careful not to overstuff the fish. Using a soaked wooden skewer close the opening shut

Rub fish with oil and season with salt. Place fish on grill and cook for approximately 25 minutes, turning only once.

While fish is grilling, add remainder of breadcrumbs to a skillet in with the remainder of oil and sauté over medium heat until they are golden brown. Add the remainder of parsley.

Once fish is cooked, transfer to a platter; remove skewers and sprinkle with breadcrumb topping. Serve and enjoy!

Yield: 4
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Recipe courtesy of Chef Caroline McCann-Bizjak