Red Mullet Sauce Ravioli

Bass fish is sautéed in shallots and simmered in white wine and stuffed in freshly made ravioli. Red mullet sauce is spread over the dish to give it a rich and savory flavor. This simple gourmet pasta recipe makes a refreshing appetizer or a light and nutritious meal. Bass and red mullet fish make an ideal combination for a memorable meal. You can also use readymade ravioli pasta, which can be bought in Italian markets or specialty gourmet stores. Make sure to buy the ravioli dough without the stuffing. To make fresh homemade ravioli, it is best if you have a pasta machine so that the dough can be spread very thinly without too much difficulty.

If you don’t have a pasta maker, you can still use a rolling pin to spread the dough. This will take more time and effort to make however, as the pasta need to be very thin before it is cut into disc for stuffing. Thick ravioli dough will be unpleasant and you won’t get to enjoy the delicate flavor of the bass stuffing. If you are using fresh ravioli dough or pasta in the grocery, this will take more time to cook than homemade pasta. You can always check out free video recipes just click on the link.

For better texture and flavor, use semolina flour instead of regular flour. If you can’t find this special flour that is specifically used for making pasta, you can try unbleached all-purpose flour although you will get a more doughy result. Use a wooden table or board for mixing and kneading the flour and eggs. Make a mound out of the floor and place the eggs in the middle. Use fork to gently beat the eggs and then gently fold in the ingredients together. Start with the inner rim and work your way outwards to incorporate the wet and the dry ingredients. Use your hands and your palms to knead the dough until smooth. This recipe is made possible by Gourmandia.ca.

Ingredients
For the dough (pate):
2/3 lb. flour
3 eggs

For the stuffing:
½ shallot
2/3 lb. bass meat
3.5 oz. dry white wine
3.5 oz. cream cheese
0.2 oz. fennel

For the sauce:
1 garlic clove
2/3 lb. fresh red mullet fillets
0.7 oz. olive oil
red mullet fumet (stock)

1. In a saucepan, heat olive oil and sauté the shallots in a saucepan. Sauté the bass pieces until it turns brown on both sides, flipping once. Sprinkle with white wine and boil down until the liquid evaporates. Season with salt and pepper. Add the chopped fennel and allow to cool. Add cream cheese and stir gently.

2. Mix the flour and eggs to make the ravioli and knead until smooth. Spread the dough very thinly with the aid of a pasta machine. Cut the dough into discs of 2 inches each.

3. Place the bass stuffing in the middle of the ravioli and seal. Cook in boiling salt water for about 5 minutes.

4. To make the sauce, boil down the garlic with white wine and some red mullet fumet. Add red mullet cut in small pieces and cook until the sauce is reduced.

5. Place bass ravioli in a dish and pour red mullet sauce over it.

Blueberry Sauce and Salmon

The word salmon, any variety of fish of the genera Salmo and Oncorhynchus, comes from the Latin salmo, which later became samoun in Middle English. Many Native American tribes depended heavily upon salmon in their diet. Early European settlers quickly got tired of a salmon-rich diet, with many indentured servants actually having a clause written into their contracts restricting salmon meals to only once a week.

Salmon was abundant on both the East and West coasts of America. The waters of the Northwest are particularly abundant with salmon, where it is known as "Alaskan turkey." In Hawaii, it is lomi-lomi, a food which is -highlyprized.

New England first began canning salmon in 1840, shipping it all the way across the country to California. By 1864, the tables were turned, with California supplying the east with canned salmon. The waters of the East became fished out, so that today all Atlantic salmon comes from Canada or Europe. You can check out great recipes for your fish or meat, just visit Gourmandia.ca

Ingredients

For the Blueberry Butter:

4 oz. butter (room temperature)

½ lemon rind, grated

2 oz. fresh blueberries (chopped)

1/8 teaspoon fresh thyme leaves

1 green onion (chopped)

Pepper (freshly ground)

For the Salmon:

2 tablespoons butter

½ teaspoon chopped shallots

¼ cup fresh thyme leaves

4 salmon fillets (about 6 oz. each)

All purpose flour

4 oz. dry Vermouth

Blueberry butter (see recipe above)

4 oz. walnuts

1 tablespoon chopped fresh parsley

1. Make the blueberry butter a day ahead by beating the butter until creamy. Add the rind, blueberries, thyme, onion, and a little pepper and stir until blended. Chill.

2. Melt butter in a large skillet over medium high heat. Add the shallots and thyme and sauté for 2 minutes.

3. Lightly dust the salmon with flour. Add the fish to the skillet, flesh side facing up. Cook until colored then turn.

4. Add the Vermouth. Top each fish fillet with about ½ oz. of the blueberry butter. Cover, reduce heat, and simmer gently until fish is cooked through. Sprinkle the salmon with walnuts and parsley just before serving.

White Wine Bass Recipe

Bass filets are seared and cooked in the oven flavored with white wine and seasoned with pine nuts and black olives. The cooked filets are served with a rich and sumptuous sauce made from the resulting liquid where the fish was cooked in, enhanced with lemon, white wine, butter, Worcestershire sauce, and a mix of herbs including rosemary, thyme, sage, and marjoram. A light and refreshing dish for any occasion, bass fish with pine nuts and black olives is perfect paired with a bottle of Cinque Terre di Manarola.

You can also use other aromatic herbs for this recipe, depending on what you have in your pantry or garden or what is available in the grocery. Fresh green herbs are best and a mixture of different herbs will give the dish a refreshing bite. You can use sage, fennel, dill, basil, tarragon, parsley, and chervil, all of which go well with fish and the white wine sauce. You can also use cilantro for an intense bite that will give the dish an Oriental flavor. The firm and succulent meat of sea bass lends well to the aromatic herbs, absorbing the flavors easily while remaining delicate and fresh. The herbs highlight the natural sweetness of the bass meat. The pine nuts add moisture to the fish since it contains a high amount of oil while the black olives complete this Mediterranean-inspired gourmet dish which you can find in Gourmandia.ca

For superior flavor, get freshly caught bass whole and filet them yourself or let your fishmonger filet it for you the moment you buy it. Prepackaged or frozen bass filets have diminished flavor that will be overpowered by the pungent herbs and white wine sauce. The fish in this recipe is seared until brown before cooking in the oven. This seals in their moisture and keeps them from drying up. Overcooking the sea bass will cause it to become tough and dry. It should be tender and moist when cooked.

Ingredients

1 1/3 lbs. bass fillet
3 spoons pure cold-pressed olive oil
1/2 lemon
1.8 oz. pine nuts
3 ½ oz. (about ½ cup) black olives
1/2 glass dry white wine
salt
flour
1 oz. butter
2 or 3 drops of Worcestershire sauce
minced spices (rosemary, sage, marjoram, thyme)

1. Slice the bass fillet into four portions. Season with salt and sprinkle with flour.

2. Heat olive oil in a pan. Sear bass filets in the pan and brown each side, turning once. Place filets in a 356 to 392 degree F. oven for about 6 minutes to cook through.

3. Remove the excess oil from the pan and moisten with white wine. Place the filets on the hot stove and allow the liquid to evaporate. Add the black olives and pine nuts.

4. Place the fish on a dish. To the sauce, add some minced herbs and bouillon. Squeeze half a lemon over the sauce and add a bit of butter, 2 or 3 drops of Worcestershire sauce, and salt. Cook on low heat, stirring with a spoon until the sauce is thick. Serve sauce alongside the dish.

Zesty Oysters

Oysters are best savored fresh with just vinaigrette for seasoning and a bit of chopped chives for garnishing such as this gourmet recipe for Zeeland oysters a la rose. Paired with a bottle of Chateau d'Estanger, Faugeres de 96, this makes an unforgettable appetizer or super light and healthy meal.

The vinaigrette is made with rose vinegar, ginger syrup, olive oil paprika, and minced red pepper. Oyster juice is also added to flavor the vinaigrette. The warmed oysters are served on a bed of salt and algae or seaweed and seasoned with the rose vinaigrette dressing.

Buy oysters as fresh as possible, still alive. Oysters that are tightly closed means they are alive. For best results, shuck the oysters yourself so that you can collect the flavorful juices inside the shell, which is added to the vinaigrette in this recipe. If you find it tedious to shuck the oysters yourself, let your fishmonger do it for you but make sure to collect the clear oyster juice and serve the oysters on the very day they are shucked, just a few hours from the market. This will ensure a succulent and delicately flavored flesh. Ask your fishmonger about the harvest date of the oysters, and make sure that they are not more than four days old. Oysters should be stored on or in ice.

To shuck oysters, use an oyster knife or a thin, short and dull knife. A sharp kitchen knife is not necessary and should be avoided. Prepare a bowl to catch the liquid from the shell when opening it. You can use a tea towel or a heavy work glove to protect your hands while shucking the oysters.

Scrub closed oysters under cool running water using a stiff kitchen brush. Over the bowl, hold the oysters firmly and insert the small knife between the top and the bottom shell. Twist the knife to pry the shell apart. Slice through the hinge muscle to cut through the oyster shell. Open the shell and detach the oyster making sure the clear juices drip onto the bowl.

Ingredients

24 Zeelande oysters
4 tablespoons rose vinegar
6 tablespoons ginger syrup
8 teaspoons olive oil, paprika
1 teaspoon red pepper (minced)
algae (blanched)
salt
16 tablespoons chives

1. Shuck then rinse the oysters and reserve the oyster juice. Keep the shells.

2. Filter the oyster juice to get rid of any bits of oyster shuck. Mix in the rose vinegar, ginger juice, olive oil, and the paprika to make vinaigrette. Warm up the oysters and the vinaigrette.

3. Spread the seaweed on a wide plate. Drop a spoonful of salt around the edges of the seaweeds then arrange the shucks over the salt.

4. Mince the chives. When the oysters are done warming, immediately place them back on the laid out shucks. Cover them with the vinaigrette. Finally, dust them lightly with the chives.

A Days' Catch of Fine Sea Bass

This sea bass recipe is a gourmet dish that can make weekend dinners extra special. In this refreshing and delectable, sautéed sweet red peppers are flavored with fennel and onions and seasoned with Xeres vinegar. Then it is garnished over lightly seasoned sea bass fried in the pan until golden brown and crispy on the outside while tender, flaky and moist inside.

The tangy flavor of the Xeres vinegar enhances the sweetness of the red bell peppers. Xeres vinegar has a rich and nutty flavor similar to fortified wine. It is also known as sherry vinegar often used for marinades and salad dressings. The fennel contributes brightness and a lovely fragrance to the dish and its sweetish taste also complements the sweet peppers. Together, these ingredients add a complex dimension to the fish without being obtrusive. The natural and delicate flavor of the fish remains intact and can be fully savored since they are garnished on top of the sea bass after both have been cooked. Lots of food recipe videos in just a click away.

Score the fish by cutting three shallow slashes through the skin and just a little bit of the flesh to get a crispy golden skin on the outside without drying the inside. Make sure that the fish is dry before cooking it. Pat it dry with a towel or absorbent paper to get any moisture out. The fish will stew in its own juices and steam, preventing it from browning nicely if it is wet when you fry it. Use a nonstick pan to fry the fish in and pour enough oil just to cover the base. Get the pan hot then turn the heat down to medium. Then lay the fish in the pan with the scored side down and cook for 4 minutes until the skin is golden and crisp, forming a crust. Turn the bass over and cook for additional two minutes.

Ingredients

2 sea bass (each cut into 3 pieces)
5 oz. mixed greens
10 oz. sweet red pepper, finely chopped
10 oz. fennel, cut en julienne
7 oz. onions, finely chopped
1/4 cup Xeres vinegar
1/2 cup olive oil
Sea salt
Freshly ground pepper

1. Into a large skillet pour some olive oil placed over medium heat. Add the onions and fennel and sauté for 5 minutes. Add the red pepper then season with salt and pepper. Sauté until the vegetables are tender. Add ¼ tablespoon Xeres vinegar. Keep the vegetables warm.

2. Pour some olive oil in another skillet, and heat over medium high. Season the fish with salt and pepper and then add to the skillet. Cook until fish flakes with a fork.

3. Combine the remaining vinegar and oil in a small bowl. Serve the fish on a bed of mixed greens. Spoon the vinaigrette over the whole and garnish with some pepper on top.