5 Lb. cod fillets -- (thawed)
1 C. sour cream
1 C. mayonnaise
1 C. Parmesan cheese
3 Tbsp. lemon juice
1/2 Clove
How Chef Ed Szymanski Perfected Fish & Chips at NYC’s Dame — Eater New Guard
Chef Ed Szymanski and his partner Patricia Howard’s pop-up, Dame, was supposed to sell fish and chips to New Yorkers for a few weeks in summer 2020. Still in operation 10 months later due to an explosive response to their battered hake fried to crispy perfection, we follow the duo as they begin recipe testing for their permanent space planned for NYC’s West Village, which is now open.
Read more about Ed and Patricia, Eater 2021 New Guard winners, on Eater:
Credits:
Director/Producer: Pelin Keskin
Camera: Carla Francescutti, Connor Reid
Editor: Lucy Morales
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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Curtis Stone 14count 6 oz. Salmon and Cod Fish Filet Com...
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Curtis Stone 14count 6 oz. Salmon and Cod Fish Filet Combo 7count Salmon, 7count Cod
Looking for some great fish options for family meals? Look no further than Faroe Island farmed salmon and Icelandic cod filets from Chef Curtis Stone. Includes recipe booklet.
What You Get
(7) 6 oz. Faroe Island salmon filets
(7) 6 oz. Icelandic cod filets
Good To Know
Contans fish.
Arrives within two days of shipment.
Packaged with dry ice, but may arrive with little to none remaining.
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Red Wine Poached Halibut: Gourmet's Bold Choice!
I gonna teach you how to poach fish in red wine at home. Very healthy and tasty recipe. Poaching is a very healthy option of how to cook fish. If you never did that, you should do it. You will love it. And if you are a wine lover you will be amazed by the taste of the red wine sauce. You can learn to cook at home fine dining dishes and with your Michelin star plating amaze everyone in your house.
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#howtopoachfish #halibutrecipe #finediningplating
FISH NUGGETS Recipe & Tartar Sauce | Bart's Fish Tales
Home made crispy FISH NUGGETS with tartar sauce! Your kids will go absolutely crazy for them, and I guarantee you will love them too! Easy as that!
I made these incredible fish nuggets with the freshest sustainable Atlantic cod from Iceland. Thanks to Icelandair for providing a flight to Iceland for David Loftus and me.
If you like this video, please give it a thumbs up and leave your comments or questions in the box below. Don’t forget to subscribe!
See you next Fishy Friday!
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Video by Bart van Olphen
Chef Mary Recipe: Cod Fish served with asparagus and bechamel sauce
The happiness to share with you healthy, tasting and easy recipes. For the other recipes and the list of ingredients visit our site:
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Aggi Sverrisson Cornish Ling SaturdayKitchenRecipeSearch.co.uk
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Born in Reykjavik, Agnar Sverrisson trained and worked in Iceland, before moving to the UK in 2001 to work at Pétrus under Marcus Wareing. He then became head chef at Raymond Blanc's Le Manoir Aux Quat' Saisons before setting up Texture with top sommelier Xavier Rousset - the youngest Master Sommelier in the world at 23.
Aggi remains loyal to his heritage, combining Icelandic and Scandinavian ingredients with locally sourced British produce.
Texture is an elegant restaurant with its calming decor enriched by the purple hues of Icelandic landscapes and Aggi's menu [see video] is skillfully cooked, inventively assembled, and graciously served. Experience an inspired menu of Icelandic cod, Icelandic lamb and skyr, a traditional dairy dessert...delicious. Aggi's technical brilliance and sense of fun is reminiscent of Heston Blumenthal - Moscatel sabayon with strawberries served with liquid nitrogen, witches brew-style, are amusing touches that add to Texture's charm.
See Aggi's Cornish Ling Saturday Kitchen Recipe
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