karohemd: (Chef)
[personal profile] karohemd
Pan-fried, simply seasoned (salt, pepper), with spicy couscous (hot smoked paprika, salt, pepper, blanched cabbage for crunch).

Pan-fried fillet of pollock on spicy couscous

Date: 1/6/11 10:15 pm (UTC)
From: [identity profile] thedinster.livejournal.com
NOM!!!!! Could you send me the recipe please? I want to cook this for my man!

Date: 1/6/11 10:24 pm (UTC)
From: [identity profile] karohemd.livejournal.com
Er, there isn't really a recipe. Fry the fillet (not more than 2 minutes on the presentation side, remove from the heat, flip over and leave in the pan for another minute or so to cook the underside), season with salt and pepper as you go along. Melt a knob of butter in the pan and baste the fish with it.
For the couscous, measure as much water as you need according to package instructions, season it with hot smoked paprika, bring it up to a boil, blanche the finely sliced cabbage for a few minutes, stir in the couscous, cover and remove from the heat. Leave for 5 minutes and then fluff with a fork.
Put a heap of couscous on the plate, fillet on top and drizzle the butter from the pan over it all.

I can't give you measurements for spices as I do this by eye/taste.

Next time I would marinade the fillet in paprika first as it can take quite a bit of spice.

Date: 1/6/11 11:35 pm (UTC)
From: [identity profile] karohemd.livejournal.com
*mümmel*

Date: 2/6/11 07:24 am (UTC)
From: [identity profile] mazzarc.livejournal.com
That looks wonderful!

I've never tried to cook fish except salmon en croute, I have a nasty feeling I'd overcook it if I fried it.

Last night we had a caprese salad starter with a twist.... used edam instead of mozerella! (Italians will be angry!) Then we had rosemary & cider marinated lamb gently fried and a gravy made from the marinade. And becuase I was lazy, oven chips with it - couldn't face the hassle of pressure cooker & mashing the usual cheesey mash we have with it.

Date: 2/6/11 08:57 am (UTC)
From: [identity profile] karohemd.livejournal.com
With pan-frying you have the best control, though and especially with a white fish you can see how it cooks (turns opaque). This sort of fish takes no time at all (depending on thickness, of course), I probably had it two minutes on the presentation side, flipped it, removed the pan from the heat and let the residual heat cook the underside (while basting with butter).

I actually usually cook/steam potatoes in the microwave when making mash. Cut into chunks, into bowl/food preserver with a bit of water, lid half on. Depending on amount, 12-15 minutes. Bing.

Date: 2/6/11 02:58 pm (UTC)
From: [identity profile] bateleur.livejournal.com
Looks delicious!

Could I ask how you got the very black background to the shot? I assume it isn't 'shopped?

Date: 2/6/11 03:17 pm (UTC)
From: [identity profile] karohemd.livejournal.com
It was! However, pollock really needs a bit of spice as it's quite bland, next time I'll marinade it. The spicy couscous really helped here.

That's my awesome black plate. ;) I turned up the Blacks and contrast a bit but not much or the food would drown. I guess the diffuse light helps (diffused flash bounced off a white wall).

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