SaligoBay Posted January 27, 2006 Share Posted January 27, 2006 I haff a reffipe which fuggests firm white fish fillets.Fot vould you recommend? Link to comment Share on other sites More sharing options...
Viv Posted January 27, 2006 Share Posted January 27, 2006 I think if the taste of the fish is going to be largely masked by a sauce, herbs or strong flavours, then I would go for cheapest thick white fish on the counter. If not bass or turbot. Link to comment Share on other sites More sharing options...
Lizzie15 Posted January 27, 2006 Share Posted January 27, 2006 .that reminds me to ask- what exactly is Julienne? It seems some sort of a cross between cod and plaice? It is often cheap and it tastes OK . Link to comment Share on other sites More sharing options...
Christine Animal Posted January 27, 2006 Share Posted January 27, 2006 That's exactly what I was going to suggest until I saw your post Lizzie. I love a piece of Julienne, nice and thick, but would also be interested to know what it is in English. Link to comment Share on other sites More sharing options...
The Riff-Raff Element Posted January 27, 2006 Share Posted January 27, 2006 [quote user="Christine Animal"]That's exactly what I was going tosuggest until I saw your post Lizzie. I love a piece of Julienne,nice and thick, but would also be interested to know what it is inEnglish. [/quote]Its ling, I think - a member of the cod family. Another member of thesame group, pollock / lieu jaune is also very good value at the momentand can be used as for cod in recipes with a sauce or deep fried. Nogood poached, though. Link to comment Share on other sites More sharing options...
Patf Posted January 27, 2006 Share Posted January 27, 2006 We like perche which is quite cheap and the fillets are completely bone- free. But favourite is julienne, when it's available. Pat. Link to comment Share on other sites More sharing options...
Racerbear02 Posted January 29, 2006 Share Posted January 29, 2006 Try Lieu Noir (colley) very good and quite cheap at the moment by us. We use it to make an excellent fish pie, taste will not stand up on its own though, needs a sauce.I nearly ended by saying "Enjoy" but caught myself from using the americanism in time Link to comment Share on other sites More sharing options...
SaligoBay Posted January 29, 2006 Author Share Posted January 29, 2006 Thank you y'all, I used julienne, and it was fine.Layer of sliced potatoes, then caramelised onion, then tomato, then oregano, then cheese, then all the fish, then repeat the layers and pour in grapefruit juice and cream, then into the oven till the fish is cooked. It was good! [:O] Link to comment Share on other sites More sharing options...
Lizzie15 Posted January 29, 2006 Share Posted January 29, 2006 Wow- grapefruit juice and cream? it didn't curdle? Link to comment Share on other sites More sharing options...
SaligoBay Posted January 29, 2006 Author Share Posted January 29, 2006 [quote user="Lizzie15"]Wow- grapefruit juice and cream? it didn't curdle?[/quote]Not at all! It tasted like it was made with a strong-tasting white wine sauce, it was very nice! Link to comment Share on other sites More sharing options...
Teamedup Posted January 29, 2006 Share Posted January 29, 2006 I have a recipe with lemon juice and cream and as long as the mix is done when they are both cold and then heated up it never curdles. I must say that it sounds unusual to have grapefruit juice in a dish as I suppose like most of us I am more used to use lime or lemon. Link to comment Share on other sites More sharing options...
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