Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos : Smoked Fish Recipes Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos

Wednesday 17 September 2014

Smoked Fish Recipes Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos

Smoked Fish Recipes Biography

Source:- Google.com.pk

This is a great recipe, a) because it's the most wonderful combination of flavours, and b) because it takes only 12 minutes from start to finish. Serve it with spinach cooked in its own juices with a little butter, then drained well, and you'll have a sublime meal in no time at all.

Smoking is one of the oldest methods of preserving fish. Long before there were refrigerators and freezers, our fishing ancestors learned to use a combination of salt and smoke to keep fish from spoiling. Today, smoking is no longer necessary, but it remains a popular method of preparation to add flavor to fish such as salmon, tuna, trout, sturgeon and catfish.

In pre-refrigeration days, smoked fish were heavily cured and smoked fairly dry for storage at room temperature or in a cellar. Today's cures are lighter, so most forms of fish smoked at home need to be refrigerated until use. You can freeze smoked fish for even longer storage. -

Smoked amberjack, kingfish and mackerel make excellent base for smoked fish dip.

It's time to fire up the smoker and make some Florida Keys Smoked Fish Dip to enjoy with family and friends!Amberjack, kingfish, Spanish and cero mackerel are plentiful right now. Catch 'em up and get smokin'!

Ingredients:

12-14 oz (350-400 g) smoked haddock or smoked cod, skinned, or same weight golden haddock cutlets, skinned

2 rounded tablespoons crème fraîche

1 heaped tablespoon snipped fresh chives

½ oz (10 g) butter, diced

5 fl oz (150 ml) whole milk

freshly milled black pepper

Method:

First place the fish in the frying pan and add a little freshly milled black pepper but no salt.
Then pour in the milk (it won't cover the fish, but that doesn't matter), bring it up to simmering point and simmer gently, uncovered, for 8-12 minutes if you're using pieces of smoked haddock or cod, or 8 minutes for golden haddock cutlets.
You will be able to see quite clearly when they are cooked, as the whole thing will become pale and opaque.

Now carefully remove the fish to a plate using a fish slice, increase the heat and add the crème fraîche to the pan. Continue to simmer, uncovered, for 2-3 minutes, until the sauce reduces and thickens slightly, then whisk in the butter and return the fish to the sauce briefly.
Scatter in the chives, let it bubble for about 30 seconds and it's ready to serve.

Smoked Fish Recipes Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos