Iron Chef WAYCT - What Are You Cooking Today
-
that's all really cool info jegz - thanx
wasn't too sure the difference between the different dumplings - I think it's Knödel I've had . . . they were served with meat stews - delicious
funny thing is the last time I ate the dumplings was in a German bar in Abu Dhabi a few months ago!!
need to try the Kloesse now
-
ahh..good food….jegz - I have a feeling you should give the Gulasch & Knoedel a go...
We can do anything
http://bybeatle.com -
Glad I didnt give to much info Geo
Love it that the dumplings were in a German restaurant in Abu Dhabi.. cool!
and yes Kloesse should be next on your list…normally with meat and rotkraut or sauerkraut and gravy....not a bad combo
hmmmm beats....gulasch? thought that was your specialty
-
-
-
Okay, since a good Gulasch takes about 12 hours, started cooking tonight..will be ready tomorrow…
We can do anything
http://bybeatle.com -
Geo - so looking forward to the Iron kitchen slam ….u sure are a master...
We can do anything
http://bybeatle.com -
very kind - but you haven't tried it yet
looking forward to ur offering - and can I get some dumplings in there too?
anyways, here's the detail:
What you need
About 250g halibut fillets – 2 pieces (depends on how hungry you are); about 500g Mussels, cleaned, with beards removed; some sprigs of thyme; couple of bay leaves; 150ml dry white wine (Riesling is good); 1 small carrot – diced; 1 small stick celery – diced; 1 tspn mild curry powder; 2 pinch saffron strands; 150ml double cream; butter
What you do
_Heat a pan until hot, add the mussels, a sprig of thyme, bay leaves and wine. Cover the pan and cook for 1-2 mins until all the mussels have opened.
Strain off and reserve the juices. Remove the mussels from their shells and set aside.
Sauté the vegetables until soft, together with curry powder, the saffron and another sprig or two of thyme. Add the strained mussel stock and allow to reduce.
Dust the Halibut on both sides with some curry powder. Fry in butter for 2-3 minutes until golden brown (depends very much on thickness of fish and heat of pan – don’t overdo it though)
Meanwhile add the mussels to the vegetables. Allow to warm through then add the cream and bring back to the boil. Taste and season if you think it needs it - I didn't need to add any . . . but it's up to you
Serve into bowls and place fish on top._
Eat
-
the slight glaze of the fish, the fresh herbs and the richness of the sauce / judging by color I would think we´re talking a curry flavor - I am pretty sure that this is one hell of a meal…
gotta stir the gulasch..hehe
We can do anything
http://bybeatle.com -
This is a serious recipie. I must try this soon.
@Geo:
very kind - but you haven't tried it yet
looking forward to ur offering - and can I get some dumplings in there too?
anyways, here's the detail:
What you need
About 250g halibut fillets – 2 pieces (depends on how hungry you are); about 500g Mussels, cleaned, with beards removed; some sprigs of thyme; couple of bay leaves; 150ml dry white wine (Riesling is good); 1 small carrot – diced; 1 small stick celery – diced; 1 tspn mild curry powder; 2 pinch saffron strands; 150ml double cream; butter
What you do
_Heat a pan until hot, add the mussels, a sprig of thyme, bay leaves and wine. Cover the pan and cook for 1-2 mins until all the mussels have opened.
Strain off and reserve the juices. Remove the mussels from their shells and set aside.
Sauté the vegetables until soft, together with curry powder, the saffron and another sprig or two of thyme. Add the strained mussel stock and allow to reduce.
Dust the Halibut on both sides with some curry powder. Fry in butter for 2-3 minutes until golden brown (depends very much on thickness of fish and heat of pan – don’t overdo it though)
Meanwhile add the mussels to the vegetables. Allow to warm through then add the cream and bring back to the boil. Taste and season if you think it needs it - I didn't need to add any . . . but it's up to you
Serve into bowls and place fish on top._
Eat
-
the slight glaze of the fish, the fresh herbs and the richness of the sauce / judging by color I would think we´re talking a curry flavor - I am pretty sure that this is one hell of a meal…
gotta stir the gulasch..hehe
go to it girl! a woman's work and all that!
and yip - mild curry, saffron comes tho' . . . and fish still translucent . . . the broth keeps cooking it anyway
-
This is a serious recipie. I must try this soon.
TWE - it's easy! Takes half an hour or so - the longest bit is cleaning mussels and chopping veg
-
Preping seafood was my main task as a line cook. Mostly, I'm just a huge curry fan, but have never cooked with it, for shame. Been thinking of picking up a curry cook book, but it looks like I'll be making my first attempt with your disk.
I just ate lunch and I'm STILL salivating over that fish.
