Marinated Fish (Cooking Role Reversal from Central Europe) |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This recipe from *Stroganov to Strudel* (Great Traditional Cooking From Germany, Austria, Hungary & the Czech Republic) fascinated me, mostly because it does something I've never done before. It uses a tart-flavored, strong & zesty marinade & then applies it to tuna or pike steaks *AFTER* they're cooked. Fascination became affection when I also saw it's an easy-to-fix & make-the-day-before dish that's served cold from your fridge, so plan ahead. How cool is that for a luncheon entree or even a cold starter for a dinner party? It will admittedly have greater appeal to an adventurous palate, but I happen to have such a palate! (Pls need note at end of prep Re times shown). *Enjoy* ! Ingredients:
4 lbs tuna steaks (8 oz ea & may use pike) |
6 tablespoons butter (melted) |
1/4 cup dry sherry |
salt & freshly ground black pepper |
1 2/3 cups water |
2/3 cup white wine vinegar |
2/3 cup fish stock |
1 onion (thinly sliced) |
1/2 teaspoon allspice |
2 cloves |
1 bay leaf |
1 1/2 teaspoons capers (bottled, drained & chopped) |
2 dill pickles (diced) |
1/2 cup olive oil |
Directions:
1. FOR FISH STEAKS: Preheat oven to Gas Mark 4 (180C or 350F). Put fish steaks in a baking dish in a single layer.
2. Brush tops of steaks w/butter, turn over & brush all surfaces liberally w/the remainder of the butter. Drizzle fish steaks w/dry sherry & season well w/salt & pepper.
3. Bake for 20-25 min, or till just tender. Remove from oven & set aside to cool.
4. FOR MARINADE: While fish is baking, combine water, vinegar, fish stock, onion, spices & bay leaf in a saucepan. Bring to a gentle boil, reduce heat & simmer for 20 minutes. Remove from heat & allow to cool b4 adding capers, dill pickle & olive oil.
5. When all is cool (should be about the same time), pour marinade over fish steaks, cover w/plastic wrap & refrigerate for 24 hrs, basting w/marinade 2-3 times.
6. TO SERVE: Serve cold topped w/marinade ingredients & accompanied by a green salad, dill pickles, slices of pumpernickel or rye bread & butter.
7. NOTE RE TIMES: Time DOES NOT include time for fish steaks & marinade to cool & then marinate under refrigeration. Cooking time for fish steaks & marinade has been combined as they are done at the same time. :-).
|
|