How To make Braised Trout with Green Sauce
2 teaspoons butter
2 medium shallots
peeled and sliced
2 branches fresh thyme
1/3 cup white wine
2/3 cups fish stock
4 trout :
boned and gutted
3 tablespoons cream
3 tablespoons green butter recipe follows
2 teaspoons lemon juice
finely chopped tomatoes and chervil :
for garnish -- sprigs
Preheat oven to 400 degrees.
In a large deep skillet over medium heat melt butter. Add shallots and thyme and cook without coloring for 4 to 5 minutes or until the onions are tender. Add the wine and stock and bring to a simmer. Add the whole trout and cover with foil. Place in oven for 5 minutes turning the trout after 2 1/2 minutes.
Remove the trout from the pan, peel back the skin from the top fillet and place on plate, keep warm.
Return cooking liquid to pan over high heat. Reduce until the pan is almost dry and then add the cream and reduce until thick. Swirl in the green butter off the direct flame, add lemon juice and season with salt and pepper. Strain through a fine mess str ainer and ladle over trout.
Garnish with chopped tomato and chevil sprigs.
Green Butter:
1/2 bunch flat leaf parsley 1 bunch scallions, green only 1/4 pound unsalted butter 1 teaspoon fresh lemon juice
In a food processor combine all ingredients until smooth, set aside or freeze for later use.
How To make Braised Trout with Green Sauce's Videos
This Steamed Fish is EASY to make - Chinese Steamed Fish with Ginger & Onion
Prepare a homestyle whole steamed fish for any day of the week.
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** CHAPTERS **
0:00 - Introduction
0:33 - Prepare fish
3:19 - Prepare aromatics
4:27 - Prepare sauce
5:45 - Add sauce to fish
6:07 - Set up wok for steaming
6:36 - Place fish in wok
6:54 - Prepare garnish
7:54 - Remove fish
8:36 - Saute aromatics
9:40 - Add aromatics to fish
9:59 - thetaste
11:32 - Flo's thoughts
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#simpleordinaryjoyful #flolum #steamedfish
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Steamed Soy & Ginger Fish - Marion's Kitchen
This is my easy technique for Chinese-style steamed fish with soy and ginger. No need for any special equipment...you don't even need a bamboo steamer. I'll show you how to create this steamed fish recipe with equipment anyone should have at home.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Squash and Fish: Squash Fish Mousse and Cod Wrapped in Zucchini, Stuffed Squash Blossoms
Today, I made squash and fish with squash blossoms! I had wild caught cod that my sister gave me! The vermouth sauce gave the cod the richness it needs and I really enjoyed it :)
I referred to chef Thomas Keller's recipe in his The French Laundry and Per Se cookbook for the squash fish puree.
I've recently been more into simple and elegant dishes like this, so I will be trying to do more dishes in this style in the future!
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Next Time You Cook Salmon, Use This Recipe #SHORTS
Tilapia Fillet Recipe
Tilapia recipes | Tilapia fillet recipe
Today I’m sharing my easy pan seared tilapia recipe! This recipe will give you fish that is crispy on the outside and perfectly flaky and delicious on the inside! Cook my tilapia recipe on a weeknight for a quick, delicious and easy dinner!
________________________________
INGREDIENTS:
2 large tilapia fillets
1 tbsp olive oil
2 tbsp butter
2 garlic cloves
1/4 lemon
Parsley for garnish
Dry Batter:
2 tbsp all purpose flour
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp red chilli flakes
1/2 tsp dried oregano
1/4 tsp dried thyme
METHOD:
1. Clean and pat dry 2 large tilapia fillets. Sprinkle with a pinch of salt and set aside for 5 mins
2. In a plate, mix all the ingredients mentioned under dry batter. Coat the fish on both sides with the dry batter and gently shake off excess
3. On low flame, heat 1 tbsp olive oil in a skillet/wide pan and infuse it with 2 crushed garlic cloves. Once the garlic starts to brown, remove it from the pan. This way we get a subtle garlic flavor in the dish
4. Next melt 2 tbsp butter in the oil. If using salted, don't add salt to the dry batter or it might end up too salty
5. Set flame to medium and gently place the fish. Fry for 3-4 mins per side. Be careful while flipping as it can break easily
6. Once the fish is done, squeeze the juice of 1/4 lemon all over and garnish with fresh parsley
7. Serve these delicious pan fried Tilapia fillets with sautéed veggies or a salad
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SUBSTITUTES:
• What other fish can be used?
Bass, cod, snapper, halibut
• Can prawns be used?
Yes
• No parsley?
Coriander/cilantro can also be used
• No dried oregano/thyme?
Use 1 tsp mixed herbs/Italian seasoning
• No red chilli flakes
Use red chilli powder
________________________________
TIPS:
• Be careful while flipping the fish as it can break
• Adding lemon juice at the end helps cut the richness of the butter
• Store leftover dry batter in an airtight container in the freezer and use it the next time you make this recipe
Chinese Steamed Fish (Easy & Authentic)
Steamed Fish is a must-have during Lunar New Year; it brings an abundance of wealth in the new year. A famous saying 年年有鱼 in Chinese is a play on words that means by having fish; you will have surplus overflowing every year! For extra luck, make sure always to have the head of the fish facing the eldest person in the room.
FULL RECIPE: