Horseradish-crusted Rockfish
Bobby Armiger from The French Kitchen shows how to make a horseradish-crusted rockfish. Subscribe to WBAL on YouTube now for more:
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Béarnaise Sauce
Bearnaise Sauce is one of the 5 French mother sauces, and is considered by many to be one of the most magnificent sauces for steaks. Notoriously difficult to make by hand, this recipe uses an easy method that yields exactly the same result in 2 minutes flat!
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Gordon Ramsay Herb Crusted Fish Fillet Recipe
Herb Crusted Fish Fillet is a signature Gordon Ramsay recipe. This dish features perfectly cooked fish fillets with a crispy, herbaceous crust. The crust is a blend of fresh basil and parsley combined with finely grated Parmesan cheese, breadcrumbs, and a hint of balsamic vinegar, creating a burst of flavors that complements the fish beautifully. Cherry tomatoes add a pop of color and freshness to the dish.
Ingredients:
2 fish fillets
3.5 oz cherry tomatoes
Half of an onion, peeled and chopped
0.18 oz fresh basil
Half a cup of bread
1/2 oz fresh parsley, chopped finely
1.0 oz finely grated Parmesan cheese
1 tbsp of balsamic vinegar
Salt, to taste
Pepper, to taste
Directions:
00:02 Prepare herb-crusted fillets of Cornish brill, season with salt and pepper, and sear in olive oil.
00:17 Sear the fish for one minute on each side, then remove to a tray.
00:38 Make a salsa with roasting tomatoes flavored with the fish pan juices.
00:56 Create a crust mixture with bread, parsley, and parmesan, which helps bind the crust and adds color.
01:14 Generously pack the breadcrumb mixture on the fish and bake for six minutes.
01:30 Serve the herb-crusted fillets with the tomato salsa, finishing with olive oil and balsamic vinegar.
Actual Recipe:
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How to Nut Crust a Fish
Learn how to make nut crusted fish like restaurants do, using the dry, wet, dry method.
S04E06: THE BAHAMAS: Stew Fish and Johnnycake with Seafood Fritters and Slaw Experiment
Hannah and Shay cook Bahamian food.
The Bahamas is made up of over 700 islands and is a prime destination for tourism. Given its magnificent beaches, lush green forests, and tropical savannah climate, it’s no wonder people decide to honeymoon here. Nestled in the Atlantic Ocean between the United States, Cuba, and South America, it is no secret that seafood is a main source of nutrition here. Rock lobster, grouper, and conch are only some of the widely enjoyed staples here and this assortment of seafood is often served with potatoes, grits, and fresh fruit.
Today we prepared a hearty Bahamian stew fish, saturated with flavor from the Caribbean thyme and garlic and served alongside johnnycake, a simple flour biscuit with just the right amount of sweetness. We also made the famous conch fritters, but without the conch. Instead, we used a medley of seafood in an artfully spiced batter and fried the little marine balls until they were light and crispy. Though these would have been great on their own, we dipped these in a spicy horseradish sauce and served a crisp and fresh slaw on the side.
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Sea Bass with Parsley Cream Sauce | SAM THE COOKING GUY
Sea Bass with Parsley Cream Sauce....and horseradish - did I mention that?
00:00 Intro
00:25 Making the sauce
4:46 Seasoning & cooking fish
7:33 Plating
8:12 First Bite
9:20 Outro
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