![]() Still blows my mind to this day.Preheat oven to 400 degrees and butter a baking dish just big enough for two filets. One thing I don't think I'll ever try is the sheephead sushi/sashimi the norcal guys do. I have to think that whatever I made would've been better with just about anything else, but it does the job fine. ![]() It's funny, for how crappy a fish sheephead is to eat, I've never had a particularly bad meal of it. I was like what am I gonna do with this shit now? Turned it into a chowder and was like, damn, nice save. It was actually pretty lights out, which was funny because it started with a pretty bogus attempt at smoked fish. The smoke flavor from the fish permeated the whole thing, giving the broth a delicious smokey, creamy taste. The end result was actually pretty amazing. Then I turned off the heat and added cream until it was right and seasoned it with salt. Then I made a roux in a separate pan, added cajun spices, and slowly added the broth to the roux until it got to point where I could just dump the roux into the main soup. I did it mine by sauteeing a mirepoix, then adding chicken broth, simmering potatoes in that until they were about done, then I added the fish and simmered it for a while until it regained a bit of moisture. Smoke it until there isn't much moisture left in the fish at all. If you do this recipe, make sure you smoke it past the point where it just gets flaky. Then I smoked it around 160*F I think? I smoked it for a long time, until it was pretty dry. First obviously I cured it in a water/salt/sugar mix, then let it dry thoroughly on makeshift racks until the pellicle formed. I smoked the sheephead over fruitwood chips in my little weber grill. Oh I forgot one other thing I did once, this one was crazy. Otherwise, if you add some crunchy vegies like onions or jalapenos (if that's considered a vegetable), that contrast in texture would perhaps make up for the softness of the sheephead. I'd assume the lime / lemon and acidity would firm up the meat a little bit, but it's been a while since I made sheephead ceviche, so I can't really recall. OP, I forgot to mention this, but sheephead ceviche is an option as well. That velveting recipe sounds damn good I'm going to have to try it some time. With sheephead, you're mostly stuck with what you get, texture wise. LookPointShoot wrote:Yu's recipe is very popular with sheephead, but it won't really do much to firm up the fish. Once you have everything mixed up, make little cakes and fry them. Oh yeah and the most important ingredient in anything you cook: salt. Add whatever you want at that point, curry powder/paste, onions, bay seasoning, whatever. Using a blender/food processor/knife, chop the fish until it's basically a mush, then mix in egg and breadcrumbs until you can pack it into patties that will stay together well. If you're not stuck on keeping the fish in fillet form, I think sheephead is good for making fish cakes. Once it's blanched, remove it from the oil or water, dry it thoroughly and stir fry it with the usual suspects, soy sauce, sambal, ginger, garlic, chinese veggies, sichuan peppers, etc. Using oil might produce a firmer product. You basically marinade the fish in eggwhite, cornstarch, Chinese cooking wine and salt, then softly poach in oil or water until it turns white. Try this technique, called "velveting" which is designed to produce fish with a pleasingly soft texture. Otherwise, you should just embrace the softness. The fish will still be soft, but the batter should produce a crisp shell that might offset the softness of the fish. If you really want to fight it, I would go with a heavy English style batter and fry them. ![]() Yu's recipe is very popular with sheephead, but it won't really do much to firm up the fish.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |