2008/11/14
A couple friends went fishing and brought us a nice red snapper. It was beautiful and fresh, and I decided to play around a bit more with the transglutaminase. I decided to bond the two skin-on filets together. That way I would get the skin on both sides super crispy, but still keep the inside moist and barely warmed.
First I scaled, then fileted the fish, reserving the carcass and scraps for fish stock. Then I seasoned the two filets with salt and sprinkled on the Activa. Finally, I pressed the two filets together and wrapped them up in plastic wrap. I let them bond overnight. Next day, I unwrapped them, trimmed them, and then cooked 'em up.
I served the fish over sauteed matsutake mushrooms with red bell peppers and a butternut squash puree. The accompaniments went very well together, but they weren't optimal for the fish. It was about as earthy an accompaniment as one could get. Too much so. But hey, it was imromptu, so I used what I had on hand.
Posted by Barzelay on 2008/11/14 @ 11:30 | Comments (2) | Science, Technology, Seafood
Comments
Post a new commentLooks good! Glad to see something other than the "cupcakes" on the screen :-)
Posted by: Mrs. T at November 15, 2008 6:08 AM
Hey is this the place to say to an old friend ha ha.. So I was just wondering how you are and what your life is like now. I read the blog on barzelay.net and it sounds like you are doing great. Please let me know if this is how I can contact you and I will tell you more of how I am. I am well and can't complain but I do feel it is very intersting to see how people ended up.
Lauren Ottmer Chunn
Posted by: Lauren Ottmer Chunn at November 20, 2008 1:07 PM
