OK, get this:
(serves 3-4)
1 lb. fillet of hake or similar firm-fleshed white fish (thicker fish is better; haddock or pollock would work better than flounder or sole)
One medium yellow onion
One shallot
rind of one small (or half a large) lemon
two strips thick-cut bacon or 2 oz. diced pancetta. DO NOT use regular thin-cut bacon. or I will cut your face.
one stick salted butter
one pint heavy cream
sea salt
black pepper
dried tarragon
dried thyme
1/4 tsp cayenne pepper
1 cup cream sherry
1/4 cup pulp-free orange juice
parsley
rinse and dry the fish.
melt 1/2 to 2/3 stick of butter in a saucepan over very low heat. finely grate the shallot and add it to the butter, along with the grated lemon rind.
once the butter has just begun to bubble, add a pinch of tarragon and a pinch of thyme. stir and let bubble for one more minute, then remove from heat and add two pinches of black pepper and a pinch of sea salt. stir again.
spoon a couple tablespoons of the butter sauce into a glass baking pan. put the fish in the pan, then pour the rest of the butter over the fish evenly so that it is coated. cut the onion in half top to bottom, then cut into VERY thin half-slices (if they're too thick they won't brown in the oven). arrange onion slices in pan around fish, but not covering fish. put 6 or 8 dots of butter around the pan on the onions. preheat oven to 350F.
chop the bacon crosswise into thin strips. render bacon in a pan on low heat until crispy. remove from pan and place on paper towels to drain. pour most of the bacon fat into the pan with the fish. Put the fish in the oven. Should take about 20-25 minutes to cook, depending on thickness.
turn heat up to medium-high and deglaze the pan with sherry, then add the OJ. Reduce by half. Add two big pinches of black pepper.
turn heat down to medium-low and begin whisking in the cream slowly. Once all the cream is whisked in, add the cayenne pepper and turn the heat down to low. Allow to reduce while fish is cooking. Sauce should reduce by about 1/2.
once the fish is done, cut portions and plate in the center of a deep plate. arrange the pan-fried onions around the top and bottom of the portion. Spoon sauce over fish and drizzle over onions. sprinkle the bacon crisps over the fish and chopped parsley over the onions.
serve, enjoy, and expect congratulatory blowjobs from other impressed diners.
Well done! Copied and saved that for later. :D
GOD DAMMIT I NEED A NEW BOYFRIEND
The boy eats fish, but is otherwise meat-free. Same for my roomie's boyfriend.
My roomie eats meat, but refuses to eat any seafood.
OH COME THE FUCK ON PEOPLE I CAN'T COOK FOR ANY OF YOU.
I'm gonna go visit my dad and make him a delicious dinner. Thanks for the recipe, ECH, here's hoping anyone I know is willing to eat it. :cry:
That's a good one. I'll have to try that out.
can you use white wine instead of cream sherry?
That sounds awesome. Don't cook fish a lot, mostly cuz I never think of it, but I might have to try it this weekend. Got most of the ingredients already, and the ones I don't are relatively inexpensive.
Fish is one of my favorite things to cook. I can do all kinds of sexy things with tuna and/or salmon. I'm trying to expand my skillz to mollusks.
You 'n' Suu should come to Boston and we can cook, get shit-faced, and jake the city. :D
Protip: I am available as a personal chef on weekends between now and late April, and my (usually exorbitant) fee can be made very reasonable (read: free except for the cost of ingredients) for anyone who has crash space for me and the missus for a weekend in the city.
also, the OP might be the best dish I have ever invented.
ECH,
would like to have invented Osso Bucco, but didn't
Quote from: Cthulhu's Squidling on January 25, 2008, 05:08:53 PM
can you use white wine instead of cream sherry?
absolutely not.
no, no, no, no.
ECH,
definitely no
I'm sure this is a stupid question, but since I don't know a lot about wines, what's the difference between sherry and cream sherry?
Quote from: trippinprincezz13 on January 25, 2008, 08:45:25 PM
I'm sure this is a stupid question, but since I don't know a lot about wines, what's the difference between sherry and cream sherry?
I hope this helps. http://en.wikipedia.org/wiki/Sherry
You will have to scroll down a little bit to find the definition for cream sherry. I really like sherry.
Oh god that sounds delicious
Quote from: East Coast Hustle on January 25, 2008, 08:20:02 PM
Quote from: Cthulhu's Squidling on January 25, 2008, 05:08:53 PM
can you use white wine instead of cream sherry?
absolutely not.
no, no, no, no.
ECH,
definitely no
[kelso from that 70's show]
FIIIIIIIIIIIIINE!! god.
[/kelso from that 70's show]
Quote from: DarkStar on January 25, 2008, 10:55:43 PM
Quote from: trippinprincezz13 on January 25, 2008, 08:45:25 PM
I'm sure this is a stupid question, but since I don't know a lot about wines, what's the difference between sherry and cream sherry?
I hope this helps. http://en.wikipedia.org/wiki/Sherry
You will have to scroll down a little bit to find the definition for cream sherry. I really like sherry.
Thanks. If I'm gonna try this out, wanted to make sure I'm using the right ingredients. A quick search of cream sherry when I was still at work brought up mostly places to buy it, without any real description.
m'kay well,
i made your fish as per your recipe and i must say
ECH wins all teh kitchenz.
very tastey. the old man and child loved it as well.
well done sir.
:thanks:
Lacking in dictionary:
Rind
How much is in a stick of butter
Other than that, this sounds fucking good and I might have to make this weekend.
Traditionally, 1 stick=1/4lb.
Quote from: Sepia on January 31, 2008, 12:21:25 AM
Lacking in dictionary:
Rind
How much is in a stick of butter
Other than that, this sounds fucking good and I might have to make this weekend.
huh?
rind= the crap on the outside of the orange before you hit the pith.
stick of butter= comes packaged that way and i used the whole damned thing cause that's what any (i mean any) recipe calls for even if it
doesn't. i'm southern, so fuck it.
i recommend making it cause i don't even like fish and i liked it.
i force myself to eat it cause it's healthy, i've been drinking and i need the omega 3's.
yeah.
As Cthulhu's Squidling so edifyingly pontificated, the rind (pronounced "rhynde") is the outer layer of a citrus fruit, also known as the "zest". It is commonly procured with a fine grater or improvised scraping tool, such as a fork. It is used in a wide variety of culinary operations to endow a certain orange acidic dimension to the taste of the dish.
yeah, what that guy said
:D
Ta.
CS, please note that Sepia is not Amurrican.
But has Breakfast at Tiffany's avatar, and is thus forgiven that sin of not being One Of Us. :p
I'm a big fan of the american dream though.
:)
Can you get White Picket fences in Norway?
Quote from: LMNO on January 31, 2008, 01:34:51 PM
CS, please note that Sepia is not Amurrican.
my bad :)
Quote from: Rev. What's-His-Name? on January 31, 2008, 04:09:46 PM
Can you get White Picket fences in Norway?
Yeah, but we have no gated communities here yet. We have enclaves of sorts.
Also, white picket fences aren't usually seen as status in norway as almost all of the villages at the sea have a few forests worth of them.
I think it's passe now anyway. I think now it's all about rock retaining walls in Amurrica.