Serves 1

1 cup Shrimp Stock
1 cup White Wine
1/2 cup Worcestershire Sauce
1 tbl. Fresh Thyme Leaves
1 tbl. Chopped Shallots
2 Bay Leaves
2 tsp. Creole Seasoning
2 Lemons, sliced
1/4 cup Heavy Cream
1 lb. Butter, cubed
2 tsp. Black Pepper, cracked
Salt to taste
Seasoned Flour
8 oz. Fillet of Redfish
3 Jumbo Shrimp, peeled leaving only tail on

Method:
Bring all ingredients except butter and cream to a boil in saucepan. Reduce by 3/4 and add heavy cream and reduce by 1/2. Slowly stir in cold cubes of butter over low heat, stirring constantly. Dredge fillet of redfish in seasoned flour and sauté for 3 minutes on each side. Remove redfish and sauté shrimp.

Presentation:
While sauteing shrimp, place sauce on bottom of plate, place redfish in middle of plate and top with shrimp. Arrange citrus seasoned rice and fresh snap beans around edge of plate.

Posted by InfoMedia at 11:25 AM | Permalink

INGREDIENTS:

600 g boneless and skinless cod or halibut fish
5 dl (2 cups) fish stock
1 ½ tablespoon butter
2 ½ tablespoons flour
1 egg yolk
1 dl 1/3) whipping cream
salt
about 1 tablespoon lemon juice or sherry
1 ¼ dl (1/2 cup) peeled cooked shrimp or lobster
8 asparagus spears, cooked
1 tablespoon chopped parsley

Continue reading "Norwegian Fish For A Prince or Prinsfisk" »

Posted by InfoMedia at 04:57 PM | Permalink

Ingredients:

4 x 150g /5 oz Tartan Quality Mark salmon fillets
175g / 6oz cous cous
2 medium courgettes, sliced
1 large red onion, peeled and sliced
125g / 4oz mushrooms, sliced
1 large red pepper, sliced
2tbsp sunflower oil
salt and pepper
handful of fresh chopped chives and basil
2 tbsp ready made French dressing
few sprigs fresh basil for garnishing

Method:

1. Prepare cous cous by following instructions on packet.

2. Pre-heat the griddle pan until slightly smoking.

3. Toss the vegetables in half the oil. Season and griddle for 8 - 10 minutes, turning once. Put the vegetables to one side.

4. Brush the salmon with the remaining oil, season and griddle for 6-8 minutes, turning once. The salmon is cooked when the flesh is opaque & flakes easily when tested with a fork.

5. Add the chives and basil and dressing and griddle vegetable to the cous cous and toss well.

6. Serve the vegetable cous cous topped with the salmon. Garnish with a few basil leaves.

Posted by InfoMedia at 11:08 AM | Permalink

INGREDIENTS:
6 catfish
1/2 cup evaporated milk
1 tablespoon salt
dash pepper
1 cup flour
1/2 cup yellow cornmeal
2 teaspoons paprika
10 to 12 slices bacon

PREPARATION:
Clean, wash and dry fish. Combine milk, salt and pepper in a bowl. In a pie plate or shallow dish, combine flour, cornmeal and paprika. Dip fish in milk mixture then roll in flour and cornmeal mixture.

Fry bacon in a heavy skillet until crisp. Remove bacon, leaving bacon drippings in skillet. Drain bacon on paper towels. Fry fish in hot drippings for about 4 minutes. Turn carefully with a spatula and fry for 4 to 6 minutes longer, or until fish flakes easily with a fork and is browned. Drain on paper towels. Serve with bacon or save bacon for another use. Serve with hush puppies and coleslaw, if desired.
Serves 6.

Posted by InfoMedia at 10:21 AM | Permalink

INGREDIENTS:
4 tablespoons butter
1 small clove garlic, finely minced
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoon capers, drained and rinsed, chopped
1 teaspoon fresh chopped parsley
olive oil
4 tuna steaks
salt and pepper

PREPARATION:
Heat broiler. Oil the rack of a broiler pan and place in the oven.
In a small skillet over low heat, melt butter; add garlic, lemon juice, zest, and capers. Simmer for 30 seconds. Stir in parsley. Remove from heat. Rub olive oil over the tuna steaks; sprinkle with salt and pepper. Arrange tuna on the hot prepared pan. Broil about 6 inches from heat for 8 to 10 minutes, turning carefully about halfway through the cooking time. The tuna steaks should still be somewhat pink in the middle, depending on how you like your fresh tuna done. Drizzle warmed lemon caper sauce over the tuna steaks before serving.
Serves 4.

Posted by InfoMedia at 09:00 AM | Permalink

Home > Recipes

Bluefin Tuna Tartar Recipe courtesy Kerry Simon, 2003
Show: Food Network Specials
Episode: After Midnight...Las Vegas

Great dinner ideas:

Chicken
Beef

Shrimp
Pasta

Pork




Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 1 minute
Yield: 4 servings

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Tuna:
16 ounces sushi grade tuna
2 tablespoons lemongrass oil
Salt and pepper
Peanut oil, for frying
1 (12-ounce) kennabeck potato, sliced thinly on a mandoline

1/4 cup tobiko wasabi caviar
Chive sticks, for garnish
1 1/2 tablespoons chive oil, recipe follows

Tuna:
Cut tuna into 1/4-inch dice and mix with oil, salt and pepper. Refrigerate until ready to plate.
Potatoes:
Heat oil to 350 degrees F in a large, deep pot that is no more than halfway filled with oil. Add the potato slices and fry until just golden brown, about 30 seconds. Drain on paper towels and season with salt.

Assembly:
Make a small free form pile of tuna on 1 end of each plate. Garnish the plates with caviar, chives, chive oil, and a pile of chips.

Chive oil:
1/2 cup chopped chives
1 cup canola oil

Puree chives and oil in a food processor or blender until well blended. Strain through cheesecloth.

Posted by InfoMedia at 01:55 PM | Permalink