Differences

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--- seafood [2017/06/02 14:06]
Leslie Cambias [Crayfish Etouffé]
+++ seafood [2017/06/03 21:13] (current)
Leslie Cambias [Fish Aspic]
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 ====Seafood Cocktail Sauce====
-This one is easy:  mix ketchup,  prepared horseradish (not the “horseradish cream sauce”or whatever it’s called) and Louisiana hot sauce with a little lemon juice and Worcestershire sauce until it tastes right to you.  Use with any shellfish.  Maylie’s Restaurant served it with hot boiled beef brisket,  yum.
+This one is easy:  mix 1/2 cup ketchup, 1 teaspoon prepared horseradish (not the “horseradish cream sauce”or whatever it’s called) and 1/2 teaspoon Louisiana hot sauce with a little lemon juice and 1 teaspoon Worcestershire sauce. Adjusting until it tastes right to you.  Use with any shellfish.  Maylie’s Restaurant served it with hot boiled beef brisket,  yum.
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-We never deep fried anything.  Do not fry with cornmeal,  it is corn flour for this job.   The boxed “fish fry” lists corn flour,  not meal.  Also deep fry at 350°.  If you want to try deep frying,  by all means get a proper thermometer.  It can be done in a deep saucepan,  a little at a time,  instead of the electric deep fry gadget.
+We never deep fried anything.  Do not fry with cornmeal,  it is corn flour for this job.   The boxed “fish fry” lists corn flour,  not meal.  Also deep fry at 350°.  If you want to try deep frying,  by all means get a proper thermometer.  The frying  can be done in a deep saucepan,  a little at a time,  instead of the electric deep fry gadget.
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 ====Fish Aspic====
+This is made with a mild tasting fish, poached in chicken stock along with onion and a little dill and bayleaf.
+See the recipe for [[Chicken#Aspic of Chicken Stock]] .  Put some capers and chopped parsley in it. Serve with a green mayonnaise.
-See the recipe for [[Chicken#Aspic of Chicken Stock]] and use fish stock instead of chicken, or add some chicken stock to the fish stock.  Dill makes a good addition to the fish.  Put some capers in it.