Thursday, June 10, 2010
Fishy, fishy, fishy
I used to think I liked seafood. Being from the prairies it was always a rare, expensive treat (save for the bottom feeders of the muddy Waskihigan river) but Korea has turned this all on its head. The fish here is so....fishy. Go figure, I know, but there's no other word, it's just...so fishy. Consequently I was hesitant to cook fish myself but I found something that looked like salmon the other day so I decided to give it a go. Whoop, here it is:
Salmon in Lemon Butter Sauce with Zuchinni and Eggplant Ribbons
1 medium zuchinni, ribboned
2 smallish eggplants, ribboned
large chunck of fish, possibly salmon, probably not
5 tbsp butter,
garlic, finely chopped
onion, finely chopped
1 cup chicken stock
zest and juice of a lemon
cherry tomaotes, halved
- Cut the fish into even sized pieces. Season with salt and pepper and marinate in some olive oil.
- Scrub the veggies real good then get your peeler and use it to shave off thin ribbons. This is a little trickier than I thought, but you'll get it. Have faith. Throw some salt on the eggplant and let it sweat a little. It'll talk eventually.
- I cooked the veggies first and then put them aside because I only have two pans. Heat a tbsp of oil in a pan and give the veggies a quick saute. We're talking quite quick if your veggies were as thin as mine. Pull them off before they've fully cooked and put them aside for now, they'll finish cooking when you reheat them later.
- Another tbsp of oil in the pan and then slap your fish down, skin side first. If you've got some pieces smaller than others give the big ones a head start. When the colour starts to creep up to the middle of the meat give it a flip.
- Melt two tbsps of butter in another pan and saute some finely chopped onions and garlic until translucent. Add the zest of half a lemon and a cup of chicken broth. Bring to a simmer and let it reduce by one third. Then add most of the juice of a lemon and about 3 more tbsps of butter, one at a time, whisking between each. Taste, add salt and pepper, taste again, good. If you have a sieve you can strain the onion bits out at this point, or just use as is. Toss in a bunch of halved cherry tomatoes and let them warm up for minute.
- Toss the veggies back in the pan for a quick sec to warm up. Throw it all on a plate. Voila!