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Posts Tagged ‘butter’

  1. Roasted Garfish with Butter Baked Asparagus

    June 19, 2016 by Varga László

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    Ingredients (6 servings):

    • 3 whole, long garfishesa2016-06-10-22.38
    • 2-3 lemons
    • salt and pepper to taste
    • 2 bunches of green asparagus
    • 50 g butter

    Preparation method:

    1. Wash and clean the garfish.a2016-06-10-22.37.47
    2. Cut them into shorter pieces in order to fit into the oven-tray. My fishes were around 3/4 meter long.
    3. Place the garfish pieces into the tray, squeeze the juice of a lemon over them and grind some pepper and salt onto them.Roasted Garfish with Butter Baked Asparagus 3
    4. Slice the second lemon on the top and lay the slices on top of the fish tray.Roasted Garfish with Butter Baked Asparagus 4
    5. Place the tray in the oven and bake at 150 C it about 1-1 1/2 hour until the fishes’ skins are golden brown.
    6. Meanwhile clean and trim the asparagus.a2016-06-10-23.14
    7. Place them in an ovenproof dish, add ontop some butter slices and salt and pepper to taste.Roasted Garfish with Butter Baked Asparagus
    8. Add the asparagus dish into the oven and bake until the fish is ready.a2016-06-11-00.22

  2. Cullen Skink – Scottish Fish Soup Recipe

    January 30, 2015 by Varga László

    Cullen Skink - Scottish Fish Soup 9

    Cullen Sink is a fish soup from North East coast of Scotland, from the fishing village of Cullen – hence its name, skink is a local word in Scots for soup.

    The recipe’s main ingredients are smoked fish (haddock) and potatoes, with addition of milk and butter for its creaminess.  Its somewhat similar to the American chowder and the French bisque.

    I came across Cullen Skink by watching Heston Blumenthal’s – In Search of Perfection – The Fish Pie Episode. He goes to Scotland in search for ingredients and tastes this wonderful creamy soup.

    Next day, on Sunday evening some friends came over and because of the cold weather from outside I wanted to cook something hearty – a soup or a stew. I had the Cullen Skink in my mind for a whole day and decided to cook it. It was a very good choice, all my friends liked it and one of them, Anca, almost literally licked the pot.

    Because she loves fish dishes and specially sops I promised her to cook soon some other fish dish, maybe Hungarian – Halászlé, maybe Italian – Acqua pazza or Brodetto, perhaps some Asian fish soup.

    Although the original recipe had smoked haddock, I had to replace it with smoked mackerel, not being to find haddock in time.

    So here is my recipe:

    Ingredients (6 servings):

    • 500 g of smoked haddock – I used smoked mackerelCullen Skink - Scottish Fish Soup 1
    • 500 g potatoes
    • butter
    • 3 small onions
    • 750 ml full fat (whole) milk
    • salt
    • freshly ground black pepper
    • 1-2 bay leaves
    • 1 green onion

    Preparation method:

    1. Peel and dice the potatoes into 1 cm cubes.Cullen Skink - Scottish Fish Soup 2
    2. Cook them until soft then mash them and set aside.
    3. Place the smoked fish in a pot, add the bay leaves and enough milk to cover the fish.Cullen Skink - Scottish Fish Soup 4
    4. Bring it to boil and poach the fish over low heat for about 8-10 minutes.
    5. Remove the fish from the milk. Carefully flake the fish removing all the bones and skins.
    6. Slice thinly the onions. Cullen Skink - Scottish Fish Soup 5
    7. Melt the butter in a pan and add the onions. Sweat the onions over medium low heat for about 10 minutes, without browning them.Cullen Skink - Scottish Fish Soup 6
    8. From time to time, add some cooking water from the potatoes to prevent the onions from caramelizing.
    9. Add the mashed potatoes and the milk from the fish pot.
    10. Bring to boil and add if needed some milk until the desired consistency/creaminess.
    11. Add the fish flakes, stir gently and season to taste with salt and plenty of freshly ground black pepper.
    12. Serve immediately while still hot, garnished with sliced green onions.Cullen Skink - Scottish Fish Soup 8 Cullen Skink - Scottish Fish Soup 7

  3. Bone Marrow with Sauteed Mushrooms and Pan-Fried Toast Recipe

    March 30, 2013 by Varga László

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    Ingredients (4 servings):

    • about 2 kg beef or pork bones with marrow
    • 1 bunch of fresh parsley leaves
    • 4 shallotsaFILE0409
    • 4 garlic cloves
    • 50 g butter
    • 250 (very) small button mushrooms
    • a half lemon’s juice
    • 100 ml white wine
    • salt and pepper to taste
    • bread, 1/4 inch slices, toasted

    Preparation method:

    1.  Wash thoroughly the bones with marrow.aFILE0405
    2. Cook the in plenty of water for about 2 hours set aside the resulting stock, you can use it for soups and gravies.
    3. Preheat oven to 200 C. Place the marrow bones into an ovenproof dish cut side up, lay it to the oven and roast for 10-15 minutes.aDSC_0162
    4. Meanwhile, chop the garlic and shallots.aFILE0410
    5. In a wok or a frying pan melt the butter an saute the chopped garlic and shallots until fragrant.aFILE0411
    6. Add the washed whole mushrooms, salt and pepper, the wine, half cup of the stock previously produces and half of the lemon juice.aFILE0412
    7. Cover the pan and cook for 10 minutes, then remove the lid and simmer until the sauce reduces. Remove it from the heat and let it cool for a few minutes.aDSC_0147aDSC_0151
    8. Chop the parsley leaves and add it to the mushroom saute, add the rest of the lemon juice and season with salt and pepper to taste. Stir them lightly.
    9. Heat 1-2 tablespoons olive oil in a large frying pan. Place the bread slices, salt them lightly and fry them golden-brown on both sides.aFILE0415
    10. Serve a pair of hot from the oven roasted marrow bones, some mushroom-parsley salad and toast slices. When eating, scoop out some marrow and spread it on toast, sprinkle some salt and top it with mushrooms-parsley salad.aFILE0417

     

     

     

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