Iron Chef WAYCT - What Are You Cooking Today
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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
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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
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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
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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.
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Nah not a cook, but I used to work an italian restaurant kitchen and more or less applied the skillset to my satisfaction in cooking for m'self. I'll try and contribute some flicks when I get the chance, but it's tax season, which means the oven/range falls into disuse. Eventually!
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TODAY: Crepes filled with beef, cheese and broccoli gratinated with cheese
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^
That is looking very tasty… -
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Wow!! You guys are making my hungry…von olzons meaty crepes...yum on a cold day like today...only thing that could beat it is maybe gulasch
how long do you put them in the oven?and the chicken salad is also looking mighty tasty injunjack...I eat lots of salads and this one looks beautiful...
ok I gotta go eat!!
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gonna keep it simple…
needs some onions, peppers, and mixed beef and pork meat
fry meat with onions / butter / until meat gets a brown crust
spices added / chili, pepper (loads) salt, some rose pepper if you have it...
add water and chopped green, red or yellow pepper
let simmer on low for about 3- 4 hours (so the meat gets really tender)
next day - heat up, add a little bit of flower for texture and a couple of spoons of fresh yogurt (plain, haha) , let cook for another hour and serve with Sauerkraut..and Kloesse - if you feel like it..
pics in a minute
We can do anything
http://bybeatle.com
