Sweetfish Fried with River Algae

Ingredients

4 ayu (sweetfish), air-cured overnight, substitute with small trout
8 sheets kawa nori (dried river algae), substitute with ao nori (green nori), minced
vegetable oil
1 cup all-purpose (plain) flour
1/3 cup (40 g) katakuri starch (from Japanese dog’s tooth violet), substitute with potato or cornstarch
4 sudachi (small acidic citrus fruit), halved, substitute with lemon wedges

Method

  1. Wash sweetfish thoroughly under running water to remove any sliminess and grit. Wipe gently with a paper towel.
  2. Place on your cutting board lengthwise with the head away from you. Insert the tip of your knife, keeping the blade flat, from the tip of its head and cut along the dorsal fin making a shallow incision.
  3. Continue to make the incision deeper until you can feel the backbone against your knife.
  4. Continue the incision through the head to butterfly cut the head. Remove the gills and entrails by running your blade lightly.
  5. Wash the butterfly filleted fish in lightly salted water.
  6. Dissolve 2 tablespoons natural sea salt in 4 cups water. Soak the filleted fish in the salt water for about 1 hour. Drain and place the filleted sweetfish, skin side down on a flat basket and air-cure overnight in a dry, cool place, preferably with some wind.
  7. Press minced kawa nori evenly on the sweetfish before air-curing.
  8. Pour vegetable oil in a pan until it reaches 6 inches in depth. Heat to 325°F (160°C).
  9. Sift the flour and katakuri (or other) starch together. Coat the sweetfish in the flour mixture, then deep-fry the fish until nicely browned.
  10. Remove with a slotted spoon and drain on paper towel. Cut into three pieces and serve with sudachi halves (or lemon wedges).

Makes 4 servings.

Source: Shunju New Japanese Cuisine


Today’s Comic

Snapper with Citrus and Fennel Salad

Ingredients

4 small radishes, sliced paper-thin
1/2 small fennel bulb—halved, cored and shaved paper-thin
1/2 small red or yellow bell pepper, thinly sliced
1 jalapeno, seeded and finely diced
1/4 cup coarsely chopped cilantro
1 tablespoon snipped chives
1 tablespoon finely shredded mint
1 grapefruit
1 navel orange
2 tablespoons extra-virgin olive
oil, plus more for brushing
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
4 (6-ounce) skinless red snapper fillets

Method

  1. Preheat the broiler.
  2. In a large bowl, toss the radishes, fennel, bell pepper, jalapeno, cilantro, chives and mint.
  3. Using a sharp knife, peel the grapefruit and orange, removing all of the bitter white pith.
  4. Working over the bowl, cut between the membranes and release the sections into the bowl. Squeeze the membranes over the bowl.
  5. Add the 2 tablespoons of olive oil and the lemon juice to the bowl and season the salad with salt and pepper.
  6. Set the fish on a well-oiled, sturdy baking sheet and brush with olive oil. Season with salt and pepper.
  7. Broil 6 inches from the heat for 4 minutes, on one side only, just until white throughout.
  8. Using a spatula, transfer the fish to plates and serve with the salad.

Makes 4 servings.

Source: Chef Daniel Boulud


Today’s Comic

Crepes Suzette

Ingredients

1 cup sifted all-purpose flour
3 tbsp sugar
4 eggs
1 cup milk
1/2 cup water
Brandy

Orange Sauce

12 sugar cubes
2 oranges
1/2 cup butter
2/3 cup sifted confectioners’ sugar
2 tsp. grated orange rind
1 cup orange juice
2 tsp lemon juice
1/4 cup Grand Marnier or orange Curacao liqueur

Method

  1. Make the sauce. Rub the sugar cubes over the orange skins until each cube is yellow. Set aside.
  2. Melt the butter in a small saucepan over low heat and stir in the confectioners’ sugar until blended, using a wooden spoon.
  3. Stir in the rind, orange juice and lemon juice. Add the sugar cubes, then cook over very low heat, pressing with the back of the spoon until dissolved.
  4. Add the Grand Marnier liqueur and cook until syrupy, stirring constantly. This makes 2 cups of sauce.
  5. Sift the flour and sugar together.
  6. Beat the eggs in a medium-sized mixing bowl with an electric mixer at medium speed for 5 minutes or until thick.
  7. Add the flour mixture gradually, beating constantly until smooth.
  8. Add the milk, water and 2 tablespoons of brandy gradually and stir until the batter is smooth. Let stand for 30 minutes before using.
  9. Place a crepe or omelet pan over medium heat, then brush with oil.
  10. Lift pan from heat and pour the batter on the side in a very thin layer.
  11. Swirl the pan so the batter completely covers the bottom thinly. Return to heat and cook until set and edge is dry.
  12. Slide a spatula under the edge of crepe to loosen.
  13. Lift carefully with a spatula and turn over gently, then cook just for several seconds.
  14. Remove from heat, then shake pan to loosen and slide out onto oiled paper. Continue to cook crepes until all the batter is used.
  15. Use butter to grease the pan. Turn very carefully as the crepes are delicate. Grease the pan with additional butter as needed. Crepes may be kept warm in a 250°F oven until ready to serve.
  16. Fold crepes into quarters and place in hot Orange Sauce in a chafing dish or heated serving dish. Drizzle with 1/2 cup of heated brandy and ignite. Serve the crepes flaming.

Makes 24 crepes.

Source: The Creative Cooking Course


Today’s Comic

Caramelized Pears with Brandy

Ingredients

2 tablespoons lemon juice
6 under-ripe pears, peeled
finely grated rind of 1 lemon
a blade of mace or 1/2 teaspoon nutmeg
1 teaspoon ground cinnamon
5 oz granulated sugar
1-2 tablespoons brandy or few drops of brandy flavouring
1 tablespoon arrowroot
2 tablespoons water
whipping cream, to serve

Method

  1. Sprinkle the lemon juice over the peeled pears, then stand them in a large saucepan.
  2. Pour in sufficient water to make a depth of 1 inch in the pan. Add the grated lemon rind, mace and ground cinnamon.
  3. Cover and bring to the boil, then reduce the heat and simmer for 20 minutes.
  4. Put the sugar in a heavy-based saucepan and allow to caramelize to a light golden colour over a low heat. Remove the saucepan from the heat and cool slightly.
  5. Remove the pears carefully with a perforated spoon and reserve them. Pour the cooking liquid from the pears on to the caramel in the saucepan. Using a wooden spoon, loosen the caramel and dissolve it over a gentle heat.
  6. Place the pears in the caramel liquid and add the brandy. Bring to the boil, then reduce the heat. Cover the pan and cook for a further 10 minutes.
  7. Remove the pears with a perforated spoon and place them on a serving dish.
  8. Blend the arrowroot with the water, then add to the caramel liquid. Bring to the boil, stirring all the time. Simmer for 2 minutes, then pour over the pears and serve at once with whipped cream.

Makes 6 servings.

Source: The Encyclopedia if Creative Cooking


Today’s Comic

Chicken with Mustard Greens, Quinoa, and Oranges

Ingredients

1 tablespoon mustard seeds
2 cups orange segments, drained, with juices reserved
2 cups water
1/4 cup quinoa, rinsed
olive oil cooking spray
4 (4-ounce each) boneless, skinless chicken cutlets
salt
freshly ground black pepper
8 cups mustard greens, chopped
2 teaspoons Dijon mustard
1 tablespoon gluten-free, reduced-sodium soy sauce

Method

  1. Place the mustard seeds and reserved orange juice in a small dish and set aside.
  2. Bring the water to a boil in a saucepan. Add the quinoa and simmer until cooked, about 12 minutes. Set aside.
  3. Lightly coat a large nonstick skillet with cooking spray and place over medium-high heat. Season the chicken and add to the skillet. Cook until browned, about 2 minutes per side. Transfer the chicken to a plate.
  4. Add the mustard greens to the skillet and cook until wilted, 3 to 4 minutes.
  5. Add the orange segments and quinoa and cook until warmed through. Season with salt.
  6. Spoon the greens onto four plates.
  7. Add the orange-mustard seed mix, Dijon mustard, and soy sauce to the skillet and bring to a simmer. Add the chicken and warm through. Serve the glazed chicken over the greens.

Makes 4 servings.

Source: The Negative Calorie Diet


Today’s Comic