Perfect Grilled Fish @ The Fisherman's Wharf #Shorts #Pomfret #Bangalore #ChetanaFoods
Location: The Fisherman's Wharf, Bangalore
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Seafood & Brie Pizza recipe | French-Inspired Pêcheur (Fisherman) Pizza | Woodfired | #frenchfood
This is a French Pêcheur (fisherman) inspired seafood pizza. Homemade pizza dough, coated with tangy homemade mayonnaise. Topped with fresh mussels, shrimp, and a medley of fresh seafood. Covered with mozzarella and creamy brie. Drizzled with a lemon and garlic butter sauce. Baked in our woodfired oven, Bon appétit!
Recipe
Homemade pizza dough:
∙
Toppings
∙Homemade mayonnaise: Recipe coming soon
∙ 800g Seafood mix (Shrimp, squid, fish, mussels, calamari)
∙ fresh mussels
∙ Scallions ( green onions)
∙ Mozzarella cheese
∙ Brie cheese
Lemon & Garlic butter
∙ 100g butter
∙ 2 tablespoons lemon juice
∙ 3 garlic cloves
∙ 2 tablespoons fresh parsley
∙ ½ tablespoon oregano
Enjoy! ☺
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Sheldon Simeon’s Sardine Pupu Will Change Your Mind About Canned Fish | Chefs At Home
Sheldon Simeon—two-time Top Chef finalist and author of “Cook Real Hawai’i”—will change the way you think about canned fish with his Sardine Pupu recipe! Sardines may get a bad rap, but they’re packed with protein and omega-3 fatty acids. Enhanced with the flavors of garlic, shoyu and vinegar, splashed with lemon olive oil and homemade chili water, and topped with sweet, raw onions, these sardines are a snack that’s packed with flavor. Hungry for more? Just add two scoops of rice and you’ve got a quick, cheap, and delicious meal! (Recipe below!)
#Fish #Recipe #ChefsatHome #FoodandWine
00:00 Introduction
00:58 Lemon Olive Oil
01:40 Chili pepper Water
02:47 Sardine Pupu
06:24 Final Result
Sardine Pupu
For the lemon oil:
4 lemons, scrubbed in hot water
2 cups extra-virgin olive oil
For the chile pepper water:
1/4 cup white vinegar
4 garlic cloves, smashed and peeled
8 Hawaiian or 4 bird’s eye chilies, thinly sliced
2 teaspoons coarse Hawaiian sea salt or Diamond Crystal kosher salt
For the sardines:
4 (3.75-to 4.2-ounce) tins sardines in extra-virgin olive oil
1/4 medium sweet white onion, halved and thinly sliced (1/2 cup)
2 garlic cloves, thinly sliced
Gochugaru (Korean chile flakes), to taste
1 tablespoon shoyu (soy sauce)
1 tablespoon apple-cider vinegar
Freshly ground black pepper
1. Make the lemon oil: Peel the lemon zest in long strips with a vegetable peeler, making sure to avoid the bitter white pith. (Reserve the lemon flesh and juice for another use.) Combine the zest strips and olive oil in a saucepan and simmer over very low heat for a few minutes, stirring occasionally. If any bubbles appear, even on the side of the pan, reduce the heat or briefly remove the pan from the heat. Let the oil cool to room temperature while the zest strips are left in to steep, about an hour. Discard the zest and transfer the lemon oil to a clean jar or sealable container. Store in a cool, dark place. The oil will keep for about 1 month on the shelf, or for several months in the fridge (just be sure to bring it up to room temperature before using).
2. Make the chile pepper water: In a clean heat-proof jar or sealable container, combine the vinegar, garlic, and chiles. In a small saucepan, bring the salt and 2 cups of water to a boil over high heat. Pour over the ingredients and let the jar cool to room temperature. Taste and adjust the salt if needed. Chill in the fridge for at least a day before serving. The chile pepper water keeps in the fridge indefinitely.
3. Make the sardines: Place the onion in a bowl and cover with cold water. Let soak until slightly translucent, 3 to 5 minutes. Drain the onion and place on paper towels to drain.
4. Carefully remove the sardines from the can, reserving the oil. Heat a medium skillet over medium high. Pour in the oil from 2 cans of sardines (or use a bit of neutral oil), add the garlic and gochugaru to taste, and sauté until lightly browned and fragrant, 30 to 60 seconds. Add the sardines in a single layer, keeping them as intact as possible. Deglaze with the shoyu and vinegar.
5. Once the sardines are heated through, 1 to 2 minutes, transfer the sardines to a serving platter and top with the onion and 1/4 cup of the chile pepper water.
Season to taste with black pepper and drizzle with 2 teaspoons of the lemon oil. Serve immediately
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Sheldon Simeon’s Sardine Pupu Will Change Your Mind About Canned Fish | Chefs At Home
Fisherman's Market Recipes: Halibut Cheeks with Creamed Leeks
HALIBUT CHEEKS WITH CREAMED LEEKS
Ingredients
4 halibut cheeks, rinsed and patted dry
3c. leeks, sliced
1T. butter
1/4c. white wine
1/2c. heavy cream
1T. lemon juice, freshly squeezed
salt & pepper
4 slices of fresh tomato
Method
Creamed Leeks
Preheat a non-stick skillet over medium heat and saute the leeks in butter until they begin to soften, approximately 5 minutes, stirring frequently to avoid browning. Season with salt and pepper, then add the white wine and reduce almost completely before adding the heavy cream. Simmer until the cream has thickened and reduced almost completely. Check the seasoning again, and add salt and pepper if desired. Add the lemon juice, stir until no 'loose' liquid remains, then remove from the heat.
Halibut Cheeks
Preheat a non-stick skillet over medium heat. Ensure the halibut cheeks are patted dry to remove excess moisture, then season with salt and pepper. Add 1-2 tsp. of olive oil to the pan, then gently place the halibut cheeks down. Depending on the size of the cheeks, cook 2-10 min. per side. For the extra large cheeks, cook for 2-3 min. on one side in the pan, then turn them over and place in a 350*F oven to finish cooking.
Place some of the creamed leeks on a plate to create a 'bed', then add a slice of fresh tomato and place the halibut cheek on top. This delightfully rich dish is best served as an appetizer paired with a fruity, full bodied white wine. Enjoy!
Yield: 4 servings
How to Cook Fish Pie | Rick Stein Recipe
This week, Rick shows us how to make a classic fish pie, one of his favourite dishes. Using hake, prawns, smoked haddock, and monkfish, with a special addition of boiled eggs for a tasty surprise.
Find more recipes and cookery tips at rickstein.com