Best Fish Fillets In Pickle Wine Sauce Recipes

Fish Fillets in Pickle Wine Sauce image

Provided by Florence Fabricant

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 10

6 dried tree ear mushrooms
1 large egg white
4 teaspoons cornstarch
1/2 pound small fillets of flounder, fluke or sole
2 tablespoons sugar
1/8 teaspoon salt
2/3 cup chicken stock
1/4 cup Chinese pickle wine sauce (sometimes known as pickle sauce; amontillado sherry with a pinch each of cinnamon and ground fennel can be substituted)
3 cups peanut or vegetable oil, for deep-frying
3 garlic cloves, sliced thin

Steps:

Soak the tree ears in warm water to cover for 20 minutes. Drain, trim off any hard parts and cut very large ones in half.
Mix the egg white and 2 teaspoons cornstarch in a medium bowl. Cut the fish into pieces about 1 1/2 inches square. Add to the bowl and coat with the egg white mixture. Let rest 5 minutes. In another bowl, combine the sugar, salt and remaining cornstarch. Whisk in the stock and pickle wine until smooth.
Heat the oil in a large wok or deep skillet to 350 degrees. Set a colander over a bowl. Drain the fish pieces well and add a third of the fish pieces to the oil. Cook just until fish is opaque but not browned, about 30 seconds. Scoop them out with a spider, a shallow strainer or a large slotted spoon and transfer to the colander. Repeat until all the fish is cooked.
Pour off all but 1 tablespoon of the oil. Return pan to a high heat. Add the garlic and cook 10 seconds, until soft. Add the tree ears and cook 15 seconds. Stir the stock and pickle wine mixture and add, stirring. Bring to a boil. Return the fish to the wok, toss to coat with the sauce, and transfer everything to a serving platter.

Pickled Herring Three Ways image

Provided by Robert Farrar Capon

Categories appetizer

Time 12h15m

Number Of Ingredients 16

1/2 cup white wine
1/2 cup vinegar
1/4 cup sugar or to taste
2 tablespoons pickling spice
1 tablespoon white peppercorns
1 small onion, sliced
3 to 4 salt herrings
1/2 cup white wine
1/2 cup vinegar
1/3 cup sugar or to taste
3 tablespoons dried dill weed (or to taste)
6 or 8 salt herring fillets, prepared as in step 1 above
6 or 8 salt herring fillets, prepared and pickled as in first recipe above
1 cup sour cream
1/3 cup strained pickling liquid (from first recipe above)
2 or more medium onions, sliced thin

Steps:

Soak whole salt herrings for 12 hours in several changes of cold water. Remove herrings from water and bone and skin them, producing 6 or 8 fillets.
Bring first 6 ingredients to boil. Remove from heat and cool completely.
Put fillets in suitable shallow dish, strain pickling liquid over them and marinate overnight in refrigerator. Cut into bite-size pieces before serving
Bring first 4 ingredients to boil. Remove from heat and cool completely.
Put herring fillets in suitable dish, pour unstrained pickling liquid over them and marinate overnight in refrigerator. Cut into bite-size pieces before serving.
Cut herring fillets into bite-size pieces, mix with sour cream, pickling liquid and onion. Refrigerate for at least several hours before serving.