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Baked Bluefish Fillets In Heavy Cream Sauce Tasty Recipe.
Bluefish should be eaten very fresh. Look for flesh with a deep, rich color with a firm texture. Bluefish soft-textured, moist flesh is dark and has a high oil content, making it quick to spoil. When concentrated, fish oils can create a strong fishy flavor. Bring the kosher salt, water, and herbs to a boil, simmer five minutes, then let cool. Pour brining mixture over the fish in a glass or stainless steel container, and refrigerate for one hour. Drain and pat dry with a paper towel before cooking. This will improve the texture of bluefish and will lighten the flavor as well as retain the oils that confer the full health benefits associated with eating fish.
Baked Bluefish Recipe - Recipe for Bluefish fillets baked with shallots, parsley in dry wine served with a stirred sauce made of heavy cream, lemon juice and egg yolks.
Ingredients:
- 4 fresh Bluefish fillets
- 1 pint dry wine
- 1 cup shallots, finely chopped
- 1/2 cup parsley, finely chopped
- 1/2 pint heavy cream
- 1 tsp lemon juice
- 2 egg yolks, beaten
- Salt and white pepper
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Serves/Makes: 4
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How to cook Baked Bluefish Fillets In Heavy Cream Sauce:
- Place fillets in a buttered baking dish, sprinkle with shallots and parsley.
- Pour on the wine, dust with salt and pepper and bring to a boil.
- Preheat oven to 350 degree
- Cover the dish with oiled, waxed paper (or foil) and Cook for 15 minutes in oven.
- Drain the juice from the baking dish into a saucepan, add the cream, the lemon juice, the beaten egg yolks and continue to stir this over the flame until it has reduced to thick consistency.
- Pour this over the fillets, which you have kept hot in a baking dish, and serve very hot.
Notes:
The quality of the flesh, and thus its flavor, is the best if the bluefish is gutted and iced as soon as possible after capture. Remove the dark, oily strip that runs down its center before cooking to avoid a fishy taste.
This recipe for Baked Bluefish Fillets In Heavy Cream Sauce serves/makes: 4. It is delicious, simple, and very affordable dish.
Main Ingredient: Bluefish
Preparation Method: Baked
Cuisine: American
How to clean Bluefish:
Scale the fish by placing it in the sink under cold running water. Grasp the fish firmly by the gills and scrape off scales with a fish scaler or small, dull knife. Using short strokes, work from the tail to the head.
How to fillet Bluefish:
Blues have small scales and soft flesh, making them easy to fillet. With the bluefish lying on its side, insert the sharp knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail and remove the fillet. To skin the fillet, place it on a board, skin side down. Run a thin, sharp knife along the fillet between the flesh and the skin. Using fish pliers, pull out the pin bones.
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