Fish Cookery Part II

Time to use the fish we cut up the previous day! We had packed the fillets in the fridge and we pulled them out for recipes.

This is the setup for celeriac and potato mash, which would be one of the sides for a Striped Bass Veracruz (see later).

Slivered snow peas

One of chef's serrano peppers that he brought in from his garden. I used it in my ceviche recipe.

Just a small piece of fish that was laying on the table. Looks like a seahorse?

The class working on their recipes:

Making the potato mash:

This is my bass fillet that I will be putting on the grill; it's been dredged in flour.

Grilled! Now it's into the oven to finish for 7 minutes.

My finished striped bass Veracruz:

Here is the gravlax we made:

It had been sitting in the fridge for 2 days, weighed down. You can see all the oil that came out of the fillets in the pint container above.

Chef sliced one of the fillets for us to try on crackers.

My ceviche! If you remember on Hors D'Ouevres and Canape day, I made ceviche in cucumber cups. This time, we served it differently.

We started with bass fillets and diced them. The fish chilled in the fridge for 2 hours in lime juice so it could cold-cook.

All done! The ceviche is made with serrano peppers, salt, lime juice, tomatoes, cilantro (ew), and cumin.

Below, my set up for Salmon En Papillote (steamed salmon packets)

Brush the parchment paper with oil and top one half of the paper with fish, vegetables, and sauce or herbs if you'd like.

Since the packet is steamed, it is an extremely healthy way to cook. The packet was sealed with egg white and crimped to prevent air from escaping.

My Papillote!

This recipe for fish strudel called for phyllo dough. We unwrapped several layers of dough, piled fish, veggies, herbs, and sauce on one side and rolled the whole thing into a log. 

It was baked in the oven and then sliced. Chef made a quick fish veloute (cream sauce with fish stock) with mushrooms for plating.

Grilling up some fennel and scallions.

Teryiaki Salmon

Cedar Plank Salmon

All smoked up good!

Yum!

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Striped Bass Veracruz
1 striped bass or white fish fillet
1/2 medium onion, small dice
2 minced garlic clove
juice of half a lemon
4 oz fish stock or water
3 TB soy sauce
1/2 jalapeno
seeds and membrane removed, diced
2 canned whole tomatoes, rinsed and diced
5 stuffed green olives
1/2 tsp sugar
1 cinnamon stick
1 sprig fresh thyme
1 tsp capers
1/2 cup seasoned flour
1 TB chopped cilantro (ew)
3 sprigs fresh parsley for garnish
1/4 cup olive oil
salt and pepper to taste


Dredge the fish fillet in the seasoned flour and pat off the excess.
Heat a skillet with oil and lay the fish into the hot oil. Brown on each side and remove from pan.
Discard excess oil from pan and add the onoins, garlic, thyme, and cinnamon to the same pan. Sweat over low heat. 
Add all other ingredients except cilantro and bring to a simmer for 5 minutes.
Add the cilantro and stir.
If you made celeriac/potato mash, smear on the plate, place the fish on top of the mash, and spoon the sauce over the fish. Top with fresh parsley.

Enjoy!