Best Porgy Fillets With Pickled Jalapeño Herb Sauce Recipes

WOLFGANG PUCK'S GEFILTE FISH

Wolfgang Puck's Gefilte Fish image

Provided by Florence Fabricant

Time 1h30m

Yield 15 servings

Number Of Ingredients 16

Ingredients

1/2 cup matzoh meal
5 cups fish stock
2 heads cabbage
1 tablespoon vegetable oil
1 medium-size onion, finely chopped
1 pound whitefish fillets
1/2 pound pike fillets
1/2 pound carp fillets
Salt and freshly ground black pepper
1/2 cup fresh parsley, minced
2 tablespoons minced fresh tarragon
3 eggs, separated
1 1/2 tablespoons white vinegar
2 carrots, peeled and cut in julienne style
1 leek, cut in julienne style
Freshly grated horseradish mixed with a little vinegar

Steps:

Place matzoh meal in a bowl, mix with 1 cup fish stock and set aside.
Place cabbages in a large pot of simmering water and as leaves soften, carefully remove them. You will need about 15 large unbroken leaves or twice that many smaller leaves, which can be put together overlapping to make a large leaf. Rinse softened leaves under cold running water, dry and cut away any large central ribs.
Heat oil in a small skillet and saute onion until translucent.
Cube fish, season with salt and pepper and process, using a pulse mechanism, in a food processor. Fish should have some texture. Alternatively, fish can be ground in a meat grinder or ordered ground from fish market.
Mix fish with onion, parsley and tarragon. Season with pepper. Lightly beat egg yolks and mix in, then add matzoh meal.
Beat egg whites until frothy, then fold in. Taste mixture for seasoning by poaching a small amount in water, then allowing to cool briefly.
Place 2 heaping tablespoons of fish mixture in a cabbage leaf or leaves and roll to enclose fish mixture completely, making a package. Repeat until all fish mixture is used.
Heat remaining stock in large saucepan and add vinegar. Place cabbage rolls, seam side down, in the saucepan and scatter the carrots and leeks over them. Cover and simmer 10 minutes. Let cool completely in the stock. Remove fish rolls from stock and refrigerate until a half-hour before serving. Serve with fresh horseradish.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 704 milligrams, Sugar 5 grams, TransFat 0 grams

PICKLED HERRING THREE WAYS

Pickled Herring Three Ways image

Provided by Robert Farrar Capon

Categories appetizer

Time 12h15m

Number Of Ingredients 16

Ingredients

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.

PORGY FILLETS WITH PICKLED JALAPEñO-HERB SAUCE

Porgy Fillets With Pickled Jalapeño-Herb Sauce image

Dane Sayles, the chef of East Hampton Point in New York, believes porgies can take strong flavorings, so he adds spicy pickled peppers and their pickling liquid to his herb marinade. He also whizzes in some tahini, which smooths the emulsified mixture. At his restaurant, he blanches the herbs (drops them in boiling water for 10 seconds, then plunges them into ice water before draining) to help fix their color. It's something you can do as well and should remember the next time you make pesto.

Provided by Florence Fabricant

Categories dinner, weeknight, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup packed mint leaves
1/2 cup packed basil leaves
1/2 cup packed flat-leaf parsley leaves
1 tablespoon sliced pickled jalapeños plus 3 tablespoons pickling liquid
1/2 tablespoon tahini
1/2 cup grapeseed oil, plus more for cooking
Salt and black pepper
4 skin-on porgy fillets (about 8 ounces each; see Tip)
2 lemons, 1 juiced, 1 cut into wedges

Steps:

Place the mint, basil, parsley, jalapeños with their pickling liquid and the tahini in a food processor. Process until the herbs are finely minced. With the machine running, slowly add the oil. Season with salt.
Place fish fillets in a single layer in a shallow dish. Season all over with salt and pepper. Spread the herb mixture on both sides. Cover and refrigerate for at least 30 minutes and up to 2 hours.
Heat a large skillet over medium-high. Add enough oil to lightly and evenly coat the bottom. Wipe the marinade off the fish back into the dish and place the fillets skin side down in a single layer. Cook until the skin releases easily from the pan, about 5 minutes. Turn the fillets and cook until starting to brown along the edges, 3 to 5 minutes. Transfer to a serving platter. Pour out and discard the liquid in the skillet and set the pan over low heat (no need to wash). Add lemon juice and marinade left in the marinating dish. Stir well until heated through. Spoon pan juices over fish and serve with lemon wedges.