MENU AND RECIPES FROM “CLASSIC SEAFOOD TASTING” AT STELLINA 4/13/16

 

STELLINA presents

CLASSIC SEAFOOD TASTING

Retro Recipes and Old Favorites

Virginia Curcio, owner

Marc Bouchard, chef

Watertown Adult and Community Education

WEDNESDAY APRIL 13, 2016

MENU

SALMON CAKE

Faroe Islands Salmon

CHAUDIERE

Gulf of Maine Hake

Countneck Clams

FINNAN HADDIE

Smoked Haddock

ANGEL HAIR

with TOMATOES AND BLACK OLIVES

Yellowfin Tuna

STUFFED SOLE WITH CRABMEAT

LOBSTER NEWBURG SAUCE

Gulf of Maine Yellow Tail Flounder

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RECIPES

SALMON CAKE

1+ LB FAROE ISLANDS SALMON, SKINLESS, BONELESS

1 SLICE BREAD, CRUST-LESS, FINELY CHOPPED

2 TB MAYONNAISE

¼ CUP GRATED ONION

2 TB CHOPPED PARSLEY

PINCH SALT

PINCH GROUND BLACK PEPPER

1-2 TB LEMON JUICE

 

CHOP THE SALMON INTO A ¼ INCH DICE. COMBINE THE SALMON WITH THE OTHER INGREDIENTS, MIXING THOROUGHLY SO THAT IT BINDS TOGETHER.

SHAPE THE MIXTURE INTO YOUR PREFERRED SIZE. PLACE THE CAKES ON A COOKIE SHEET AND REFRIGERATE FOR 30 TO 60 MINUTES TILL THEY ARE FIRM.

 

TO COAT:

½ CUP FLOUR

2 LARGE EGGS

1 TB OIL

2 TB WATER

1 CUP PLAIN BREADCRUMBS (PANKO PREFERRED)

 

PLACE THE FLOUR AND BREADCRUMBS IN SEPARATE BOWLS. IN A BOWL WHISK TOGETHER THE EGGS, OIL AND WATER IN A THIRD BOWL. DIP EACH CAKE INTO THE FLOUR, COAT AND SHAKE OFF THE EXCESS. DO THE SAME WITH THE EGG MIXTURE AND THEN THE BREADCRUMBS. KEEP THE BREADED CAKES IN THE REFRIGERATOR UNTIL YOU ARE READY TO FRY.

 

TO FRY:

HEAT ONE CUP OF OIL IN A SKILLET OVER MEDIUM TO MEDIUM-HIGH HEAT. TEST THE OIL BY DROPPING IN A CUBE OF BREAD. IT SHOULD FRY STEADILY WITHOUT BURNING.  CAREFULLY SLIDE 2 CAKES INTO THE OIL AND FRY ON BOTH SIDES UNTIL A DARK GOLDEN BROWN. DO NOT CROWD THE PAN. WHEN THEY ARE DONE DRAIN ON PAPER TOWELS. SERVE WHILE HOT.

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NEW BEDFORD CHAUDIERE

THE STOCK:

3 LBS WHITE FISH BONES

1 ONION, QUARTERED

1 CARROT, CHOPPED

2 RIBS CELERY, CHOPPED

1 BAY LEAF

1 TSP THYME LEAVES

3 GALLONS WATER

RINSE THE FISH BONES. PLACE THEM IN A STOCK POT ALONG WITH THE OTHER INGREDIENTS. BRING TO A BOIL AND SIMMER FOR 30 MINUTES. TURN OFF THE HEAT AND LET THE POT SIT FOR ANOTHER 30 MINUTES. STRAIN THE LIQUID INTO A CLEAN POT AND DISCARD ALL SOLIDS.

P.S. EXTRA FISH STOCK FREEZES VERY NICELY.

 

CHAUDIERE

1 LB SALT PORK, DICED

1 TB OIL

1 LARGE ONION, DICED

1 ½ LBS WHITE POTATOES, PEELED AND DICED

1 TSP THYME LEAVES

1 TB PARSLEY, CHOPPED

1 ½ GALLON FISH STOCK (ABOVE)

 

 

PLACE THE SALT PORK AND OIL IN A LARGE DUTCH OVEN AND SAUTE OVER MEDIUM HEAT UNTIL MOST OF THE FAT IS RENDERED. REMOVE THE PORK WITH A SLOTTED SPOON. ADD THE ONION AND SAUTE UNTIL TRANSLUCENT. ADD THE POTATOES AND SAUTE 3-4 MINUTES. ADD THE HERBS, AND THE FISH STOCK AND BRING TO A SIMMER. COOK JUST UNTIL THE POTATOES ARE TENDER.

 

THE FISH:

2 LBS HAKE SKINLESS, CUT INTO A LARGE DICE

18 SMALL CLAMS (COUNTNECKS), SCRUBBED

SALT

PEPPER

BUTTER

ADD THE POLLOCK AND CLAMS AND SIMMER JUST UNTIL THE CLAMS HAVE  OPENED. ADD SALT, PEPPER AND BUTTER TO TASTE. SERVE.

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FINNAN HADDIE

1 LB SMOKED HADDOCK, CUT INTO 2 INCH PIECES

WATER

2 CUPS MILK

1 MEDIUM ONION OR SMALL LEEK, DICED

4 OZ BUTTER

2-3 TB FLOUR

½ TSP GROUND TURMERIC

1 TSP COLEMAN’S ENGLISH MUSTARD POWDER

SALT

PEPPER

1-2 TB CHOPPED PARSLEY

 

COVER THE SMOKED HADDOCK WITH WARM WATER FOR 30 MINUTES. DRAIN THE WATER.

COMBINE THE HADDOCK AND THE MILK IN A SKILLET AND BRING TO A GENTLE SIMMER FOR 4 MINUTES. SHUT OFF THE HEAT AND ALLOW THE HADDOCK TO SIT ANOTHER 5 MINUTES. STRAIN THE MILK INTO A SAUCEPAN AND PLACE ON A LOW BURNER. LIGHTLY FLAKE THE HADDOCK.

 

IN A SMALL SAUTE PAN COMBINE ONE TABLESPOON OF BUTTER WITH THE ONION OR LEEK. SAUTE OVER MEDIUM HEAT UNTIL TRANSLUCENT. SET ASIDE.

 

IN A THICK-BOTTOMED POT MELT 3 TABLESPOONS OF BUTTER OVER MEDIUM HEART. STIR THE FLOUR INTO IT TO MAKE A PASTE, OR ROUX, AND COOK THIS ROUX FOR 4 MINUTES, STIRRING. SLOWLY POUR THE WARM MILK INTO THE ROUX, WHISKING CONSTANTLY. USE ONLY ENOUGH MILK TO MAKE A SAUCE WITH THE CONSISTENCY OF HEAVY CREAM. SIMMER THIS SAUCE FOR 5 MINUTES. ADD THE SPICES, HERBS AND SALT AND PEPPER TO TASTE. (REMEMBER THAT THE MILK ALREADY IS SALTED!)

 

ADD THE FLAKED HADDOCK TO THE SAUCE TO WARM. SERVE WITH MASHED POTATOES.

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ANGEL HAIR WITH TUNA AND OLIVES

1 LB ANGEL HAIR PASTA

1 ½ PINTS OF CHERRY TOMATOES, SPLIT

4 CLOVES GARLIC, PEELED AND CHOPPED

½ CUP EXTRA VIRGIN OLIVE OIL

½ CUP OLIVES, PITTED, CHOPPED

2 CANS OIL-PACKED TUNA

2 TB CAPERS

2-3 TB CHOPPED PARSLEY

SALT

PEPPER

 

BRING A LARGE POT OF SALTED WATER TO A BOIL AND ADD THE ANGEL HAIR.

 

WHILE THE PASTA IS COOKING, PREPARE THE SAUCE.

IN A VERY LARGE SKILLET (14 TO 16 INCHES)  ADD THE TOMATOES, GARLIC AND OLIVE OIL. SAUTE OVER HIGH HEAT UNTIL TOMATOES ARE SIZZLING. ADD THE OLIVES, TUNA AND CAPERS AND TOSS TOGETHER. SET THE PAN ASIDE UNTIL THE PASTA IS READY.

 

DRAIN THE ANGEL HAIR, RESERVING A CUP OF THE PASTA WATER. ADD THE STILL HOT PASTA AND THE RESERVED WATER TO THE PAN AND OVER HIGH HEAT. TOSS THE INGREDIENTS AS THEY COOK UNTIL THE LIQUID IS REDUCED TO A THIN COATING. SEASON WITH SALT, PEPPER AND PARSLEY TO TASTE. SERVE.

 

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BAKED SOLE WITH CRABMEAT STUFFING

 

STOCK:

3 LBS LOBSTER SHELLS

1 TB OIL

1 CARROT, CHOPPED

1 ONION, CHOPPED

1 RIB CELERY, CHOPPED

1 TB TOMATO PASTE

1 TSP PAPRIKA

 1 BAY LEAF

1 TSP THYME LEAVES

 

IN A STOCK POT ADD THE LOBSTER SHELLS AND OIL AND SAUTE OVER MEDIUM HEAT FOR 10 MINUTES, UNTIL THE SHELLS CHANGE COLOR. ADD THE VEGETABLES AND TOMATO PASTE AND COOK FOR 5 MINUTES, ADD THE SEASONINGS AND ENOUGH WATER TO COVER THE SHELLS BY 2 INCHES, BRING TO A SIMMER AND COOK FOR 1 TO 1 ½ HOUR. STRAIN LIQUID AND DISCARD SOLIDS.

 

NEWBURG SAUCE

¼ CUP MELTED BUTTER

2-3 TB FLOUR

1 CUP LOBSTER STOCK

1 CUP MILK

PINCH PAPRIKA

PINCH NUTMEG

2 TB DRY SHERRY

SALT

PEPPER

 

IN A THICK-BOTTOMED SAUCEPAN COMBINE THE BUTTER AND FLOUR OVER MEDIUM HEAT. WHISK TO FORM A ROUX AND COOK FOR 5 MINUTES. WHISK IN A 50/50 MIXTURE OF STOCK AND MILK TO FORM A SAUCE WITH THE CONSISTENCY OF HEAVY CREAM. SIMMER FOR 5 MINUTES. ADD THE PAPRIKA, NUTMEG AND SHERRY AND SIMMER FOR ANOTHER 5 MINUTES. SEASON WITH SALT AND PEPPER TO TASTE. KEEP WARM

 

STUFFING:

 ¼ CUP MELTED BUTTER

¼ CUP PLAIN BREADCRUMBS

½ LB CRABMEAT

1 TSP CHOPPED PARSLEY

SALT

PEPPER

IN A BOWL COMBINE THE FIRST FOUR INGREDIENTS. SEASON WITH SALT AND PEPPER TO TASTE.

 

THE FISH:

2 LB SOLE FILETS, SEPARATED INTO 4 PORTIONS.

OIL

1 TB CHOPPED PARSLEY

 

PREHEAT THE OVEN TO 400 DEGREES.

 

PLACE THE HADDOCK ONTO A RIMMED COOKING SHEET LIGHTLY RUBBED WITH OIL. TOP EACH PORTION WITH AN EQUAL  AMOUNT OF STUFFING. PLACE IN THE OVEN AND COOK JUST UNTIL THE BEADCRUMBS START TO BROWN. REMOVE IMMEDIATELY.

SPOON SOME OF THE NEWBURG SAUCE ONTO A WARMED DINNER PLATE. WITH A SPATULA PLACE A PORTION OF HADDOCK ON TOP OF THE SAUCE. SPRINKLE WITH PARSLEY AND SERVE WHILE HOT.

 

 

 

 

 

 

 

 

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