You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Food

  • Comforting tsimmes with a twist
    Though tsimmes – a traditional part of the Rosh Hashana meal – generally is considered a sweet stew of carrots and other root vegetables, we decided to take our version in a slightly different direction.
  • Comforting tsimmes with a twist
    Though tsimmes – a traditional part of the Rosh Hashana meal – generally is considered a sweet stew of carrots and other root vegetables, we decided to take our version in a slightly different direction.
  • Dash ... we tried it
    The recipe reviewed here appears on Page 8 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.
Advertisement

recipes

Recipes courtesy of Chef Philippe Parola, who says they will work with any firm, white-fleshed fish.

Silverfin/Carp Amandine

4 silverfin/carp fish steaks, 4 to 6 ounces each

2 tablespoons olive oil

2 ounces unsalted butter

3 ounces white wine

1 tablespoon lemon juice

1/2 cup sliced toasted almonds

Seasoning to taste

Preheat oven to 350 degrees. Season fish to taste. In a skillet, preheat olive oil and butter until hot; place seasoned fish steaks and brown both sides. Add white wine and lemon juice, then place fish with sauce into a baking pan. Bake for 10 minutes or until done. Top fish with sauce and almonds. Serves 4.

Silverfin/Carp Steaks With Fresh Berries

4 silverfin/carp fish steaks

1 or 2 ounces each raspberries, blueberries and seedless grapes or your choice

2 tablespoons pecan oil

2 ounces unsalted butter

2 tablespoons heavy cream

3 ounces white wine

1 lemon and 2 oranges, for juice

Seasoning to taste

Preheat oven to 325 degrees. In a skillet, preheat oil and butter until hot. Brown seasoned fish steaks on both sides. Add white wine, juice from lemon and orange. Bring to a quick boil, then add fresh berries and bake for 12 minutes. When serving, top with sauce and berries. Serves 4.

Silverfin/Carp Cakes

4 silverfin/carp fish steaks

4 ounces melted unsalted butter

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 whole egg

1 ounce bread crumbs

Flour, for dredging

Cooking oil or butter for frying

Seasoning and hot sauce, to taste

Poach or steam fish steaks until fully cooked, then break them up in pieces and remove bones. Place fish into a mixing bowl. Add butter, mustard, egg and lemon juice and mix well. Add bread crumbs, seasoned to taste. Make small cakes, roll in egg wash and flour seasoned with salt and pepper to taste, and fry for 4 to 5 minutes until golden brown. Serve with melted butter or lemon butter sauce.

Advertisement