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How To make Fish In Hot Fanny Sauce
4 T Butter, unsalted
1 t Cayenne pepper
1 T Tabasco sauce
1 t Black pepper, ground
1 t White pepper, ground
1 t Paprika
1 t Oregano
1/4 c Onion, minced
3 Garlic cloves,
-in thin slices 1 T Pecans, chopped fine
1/4 c Pecans, sliced
2 t Lemon juice
2 Fish steaks or
-tournedos, cut about -1 inch thick) Melt butter in a cast-iron skillet, add onions, garlic, peppers, paprika and diced pecans. Cook over medium heat until onions are clear. Add Tabasco sauce. Turn heat to high, add sliced pecans and fish pieces cut about 1 inch thick. Cook on high 4-5 minutes per side. Smear uncooked side with sauce before turning. Add lemon juice and oregano after turning. NOTES: * Fish in a hot garlic/pecan sauce -- The Cajun Cafe in Portland Oregon serves a sauce whose recipe they got under license from K-Paul's in New Orleans. They devoutly refused to answer all of my questions about the sauce or its ingredients, so I've tried to formulate it on my own, at home. This stuff doesn't taste exactly like what the restaurant serves, but it's delicious in its own right. Maybe it's best to title the recipe "fish with something not entirely unlike hot fanny sauce." This sauce is best served with a moderately strong fish: I would recommend sturgeon, swordfish, or tuna. * If you are cooking more pieces of fish than will fit in the skillet at once, make the sauce ahead, put it aside (keep warm) and add it before cooking each piece of fish. * Serve with a simple rice or pasta dish. I use saffron rice with snow peas, or linguine with shrimp meat and pesto. : Difficulty: moderate. : Time: 45 minutes. : Precision: no need to measure. : Steven McGeady : Intel Corp., Hillsboro, Oregon, USA : mcg@omepd.intel.com : Copyright (C) 1986 USENET Community Trust
How To make Fish In Hot Fanny Sauce's Videos
Prawn Cocktail | Easy Mayonnaise | The Prawn Cocktail Years
Prawn cocktail - often ridiculed, reviled or just ignored. But a well-made prawn or shrimp cocktail is a wonderful snack, starter or light lunch. It's a strange thing, but prawn cocktail was almost the height of culinary creation in the 60s/70s/80s, and then it disappeared from view. This recipe is from The Prawn Cocktail Years by Simon Hopkinson and Lindsay Bareham - the book is a loving celebration of recipes that were once all the rage and I think I'll be cooking more from it. A key component of a great prawn cocktail is the Marie Rose Sauce, which really should be made with home-made mayonnaise. In this video I show you a really simple and quick way to make luxurious homemade mayonnaise. This mayo recipe needs a stick blender or immersion blender, but you won't believe how easy it is to make.
The written recipe for prawn cocktail is here:
NOTE: At 5:30 in this video I say 5 tbsps ketchup to 1 tbsp mayo. It should be the other way round, 5 mayo, 1 ketchup. Doh!
#keefcooks
CHAPTERS
00:00 Intro
00:21 Shoutouts
00:35 Background information
1:03 The Prawn Cocktail Years
1:45 Call to action
2:00 Mayonnaise ingredients
3:26 Make mayonnaise
5:21 Marie Rose sauce ingredients / Fanny Cradock
5:58 Assemble Marie Rose sauce
7:40 Prep salad veg
8:40 Build the prawn cocktails
9:30 Taste Test Time
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Turbot or Sole Véronique with Chef Ludo Lefebvre
Create a classic French seafood dish at home with this recipe from Chef Ludo Lefebvre! Follow along and learn how to make a beurre blanc sauce (add the butter slowly so it doesn't break!), which pan to use for cooking your fish (go for a Le Creuset Toughened Nonstick Fry Pan over low heat), and the secret to crispy, caramelized mushrooms (use clarified butter over medium-high heat).
Turbot or Sole Véronique:
Toughened Nonstick Fry Pan:
Signature Skillet in Nectar:
Stainless Steel Saucepan:
???? by Chloe Crespi for Ludo à la Maison and Food & Wine Magazine