What are some good recipes and side dishes for whiting fish?!
Answers:
Here you go:)
Stuffed Baked WhitingRecipe courtesy Emeril Lagasse, 2003
Show: Emeril LiveEpisode: Pacific Fishes
RECIPE COMMENTS & REVIEWS(2) Cook Time40 min
Level
Intermediate
Yield
4 servings
CloseTimes:Prep30 min Inactive Prep-- Cook40 min Total:1 hr 10 min Recipe Tools:
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Ingredients
2 tablespoons olive oil
1/2 cup finely chopped yellow onions
2 tablespoons minced green onions
2 teaspoons minced garlic
2 cups fine dry breadcrumbs
2 tablespoons minced parsley
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne
4 (1-pound) whiting (aka silver hake), whole, cleaned, boned and head off
Essence, recipe follows
1/2 bunch parsley leaves, well rinsed
1/4 cup dry white wine or vermouth
3 tablespoons unsalted butter, cut into thin slivers
2 tablespoons capers, drained
Chopped parsley leaves, garnish
Lemon slices, garnish
Steamed broccoli, accompaniment
Minced red bell peppers, garnish
Directions
Preheat the oven to 400 degrees F!.
In a large skillet, heat the oil over medium-high heat!. Add the onions, green onions, and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes!. Add the bread crumbs and cook until golden, 2 to 3 minutes!. Add the parsley, lemon peel, salt, pepper, and cayenne, stir, and remove from the heat!. Let cool!. (Note: If the mixture seems too dry, add slightly more oil to the mixture, 1/2 teaspoon at a time!.)
Lay the whiting on a work surface and divide the stuffing among the fish!. (If necessary, secure the openings with toothpicks!.) Lightly season with Essence!. Place a layer of parsley on the bottom of a baking dish and lay the fish on top!. Pour the wine around the fish, dot the tops with the butter and sprinkle with the capers!. Cover with aluminum foil and bake until the fish is firm and opaque and the stuffing is warm, 30 to 35 minutes!.
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Stuffed Baked WhitingRecipe courtesy Emeril Lagasse, 2003
Show: Emeril LiveEpisode: Pacific Fishes
RECIPE COMMENTS & REVIEWS(2) Cook Time40 min
Level
Intermediate
Yield
4 servings
CloseTimes:Prep30 min Inactive Prep-- Cook40 min Total:1 hr 10 min Recipe Tools:
Print Recipe
Get Card
Save Recipe
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CARD3x5 card CARD4x6 card xAdd To My Recipe Box
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Ingredients
2 tablespoons olive oil
1/2 cup finely chopped yellow onions
2 tablespoons minced green onions
2 teaspoons minced garlic
2 cups fine dry breadcrumbs
2 tablespoons minced parsley
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne
4 (1-pound) whiting (aka silver hake), whole, cleaned, boned and head off
Essence, recipe follows
1/2 bunch parsley leaves, well rinsed
1/4 cup dry white wine or vermouth
3 tablespoons unsalted butter, cut into thin slivers
2 tablespoons capers, drained
Chopped parsley leaves, garnish
Lemon slices, garnish
Steamed broccoli, accompaniment
Minced red bell peppers, garnish
Directions
Preheat the oven to 400 degrees F!.
In a large skillet, heat the oil over medium-high heat!. Add the onions, green onions, and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes!. Add the bread crumbs and cook until golden, 2 to 3 minutes!. Add the parsley, lemon peel, salt, pepper, and cayenne, stir, and remove from the heat!. Let cool!. (Note: If the mixture seems too dry, add slightly more oil to the mixture, 1/2 teaspoon at a time!.)
Lay the whiting on a work surface and divide the stuffing among the fish!. (If necessary, secure the openings with toothpicks!.) Lightly season with Essence!. Place a layer of parsley on the bottom of a baking dish and lay the fish on top!. Pour the wine around the fish, dot the tops with the butter and sprinkle with the capers!. Cover with aluminum foil and bake until the fish is firm and opaque and the stuffing is warm, 30 to 35 minutes!.
Www@FoodAQ@Com
The classic fish and chips recipe gets the VIP (that's 'very important poisson') treatment here!. And if you've never had these tiny brown shrimps before, you're in for a treat!.
Serves 4
Takes 50 minutes to make, 5-8 minutes in the oven, plus chilling
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Nutritional Information
Per serving:
708kcals
34!.7g fat (15!.5g saturated) 49!.4g protein
39!.8g carbs
2!.9g sugar
3!.3g salt
Ingredients
* 4 x 200g fillets English Channel whiting or haddock with skin
* 1/2 tbsp Maldon sea salt, plus extra for sprinkling
* Sunflower oil, for deep-frying
* 750g King Edward or Maris Piper potatoes, cut into fat chips
* 25g plain flour
* 1 tbsp fresh thyme leaves
* 2 tbsp olive oil, for shallow-frying
* Zest of 1/2 lemon, finely shredded
For the shrimp butter
* 225g cooked, unpeeled brown shrimps (from your fishmonger)
* 300ml dry white wine
* 2 shallots, finely chopped
* 100g unsalted butter, cubed
* 1 tbsp lemon juice
* 2 tbsp each finely chopped fresh chives and curly parsley
Method: How to make roast whiting with fat chips
1!. Put the fish fillets on a large plate and sprinkle with the salt!. Chill, uncovered, for at least an hour – this will draw out some of the excess moisture and help firm up the fish!. Brush off the excess salt and dry with kitchen paper!. Chill!.
2!. Prepare the shrimp butter!. Peel the shrimps (you'll need 150g peeled weight) and set aside, reserving the heads and shells!. Pour the wine into a saucepan, add the shallots and the reserved shrimp shells and heads and bring to the boil!. Simmer for about 5 minutes or until reduced by three-quarters!. Strain, return to the pan and set aside!.
3!. Preheat the oven to 220°C/fan200°C/gas 7!. Partly cook the chips!. Fill a deep, heavy-based saucepan about one-third full with sunflower oil and heat to 120°C (to test the temperature, drop a piece of bread in – it should take about 1 minute to brown)!. Using a chip basket or large slotted spoon, carefully drop a generous handful of chips into the hot oil and cook for 5 minutes or until tender but not brown!. Remove from the pan and repeat, in batches, with the remaining chips!. Remove the pan from the heat!.
4!. Put the flour and thyme in a shallow dish, season and stir!. Add the fish and coat well, shaking off any excess flour!. Heat the olive oil in a frying pan over a high heat!. Add the fish, skin-side down, and cook for 1-2 minutes to crisp the skin!. Transfer to a roasting tin, skin-side down, scatter with the lemon zest and roast for 5-8 minutes or until cooked through!.
5!. Meanwhile, return the saucepan of oil to the heat!. Increase the chip oil temperature to 190°C (a piece of bread should take 30 seconds to brown)!. Return the chips to the oil, in batches, for 2 minutes, until golden and crisp!. Drain on kitchen paper, sprinkle with salt and keep warm!.
6!. To finish the shrimp butter, slowly whisk the butter into the wine reduction over a low heat!. Add the shrimps, lemon juice and herbs!.
7!. Transfer the fish to 4 plates, spoon the hot shrimp butter over the top and serve each with a bowl of chips!.
? delicious!. magazine
Wine note
Try a rich white or, better still, a fruity dry rosé, perhaps from Chile!. Cold lager would be good, too!.
Www@FoodAQ@Com
Serves 4
Takes 50 minutes to make, 5-8 minutes in the oven, plus chilling
Advertisement
Nutritional Information
Per serving:
708kcals
34!.7g fat (15!.5g saturated) 49!.4g protein
39!.8g carbs
2!.9g sugar
3!.3g salt
Ingredients
* 4 x 200g fillets English Channel whiting or haddock with skin
* 1/2 tbsp Maldon sea salt, plus extra for sprinkling
* Sunflower oil, for deep-frying
* 750g King Edward or Maris Piper potatoes, cut into fat chips
* 25g plain flour
* 1 tbsp fresh thyme leaves
* 2 tbsp olive oil, for shallow-frying
* Zest of 1/2 lemon, finely shredded
For the shrimp butter
* 225g cooked, unpeeled brown shrimps (from your fishmonger)
* 300ml dry white wine
* 2 shallots, finely chopped
* 100g unsalted butter, cubed
* 1 tbsp lemon juice
* 2 tbsp each finely chopped fresh chives and curly parsley
Method: How to make roast whiting with fat chips
1!. Put the fish fillets on a large plate and sprinkle with the salt!. Chill, uncovered, for at least an hour – this will draw out some of the excess moisture and help firm up the fish!. Brush off the excess salt and dry with kitchen paper!. Chill!.
2!. Prepare the shrimp butter!. Peel the shrimps (you'll need 150g peeled weight) and set aside, reserving the heads and shells!. Pour the wine into a saucepan, add the shallots and the reserved shrimp shells and heads and bring to the boil!. Simmer for about 5 minutes or until reduced by three-quarters!. Strain, return to the pan and set aside!.
3!. Preheat the oven to 220°C/fan200°C/gas 7!. Partly cook the chips!. Fill a deep, heavy-based saucepan about one-third full with sunflower oil and heat to 120°C (to test the temperature, drop a piece of bread in – it should take about 1 minute to brown)!. Using a chip basket or large slotted spoon, carefully drop a generous handful of chips into the hot oil and cook for 5 minutes or until tender but not brown!. Remove from the pan and repeat, in batches, with the remaining chips!. Remove the pan from the heat!.
4!. Put the flour and thyme in a shallow dish, season and stir!. Add the fish and coat well, shaking off any excess flour!. Heat the olive oil in a frying pan over a high heat!. Add the fish, skin-side down, and cook for 1-2 minutes to crisp the skin!. Transfer to a roasting tin, skin-side down, scatter with the lemon zest and roast for 5-8 minutes or until cooked through!.
5!. Meanwhile, return the saucepan of oil to the heat!. Increase the chip oil temperature to 190°C (a piece of bread should take 30 seconds to brown)!. Return the chips to the oil, in batches, for 2 minutes, until golden and crisp!. Drain on kitchen paper, sprinkle with salt and keep warm!.
6!. To finish the shrimp butter, slowly whisk the butter into the wine reduction over a low heat!. Add the shrimps, lemon juice and herbs!.
7!. Transfer the fish to 4 plates, spoon the hot shrimp butter over the top and serve each with a bowl of chips!.
? delicious!. magazine
Wine note
Try a rich white or, better still, a fruity dry rosé, perhaps from Chile!. Cold lager would be good, too!.
Www@FoodAQ@Com
I would make it in a creamy parsley sauce with leeks,green peas and mashed potatoes!.Www@FoodAQ@Com