Braised Rockfish with Fumet, Vegetables and seaweed

BRAISED ROCKFISH with Fumet, Vegetables seaweed and seal oil

This recipe is based on the Southeast Traditional Foods Contemporary Chef Webisode.  If you don’t have access to some of the traditional Alaska Native ingredients, I’ve listed some substitutions you can try.  The dish should work well for any firm fleshed white fish like cod or halibut.

Photo by Dr. Gary Ferguson

Want to see the video and how I prepared it?  Watch it here  … and see the other videos in our “watch” section.

Photo by Dr. Gary Ferguson

SEAFOOD FUMET (fish broth)
 Fish bones rinsed in ice water until the water runs clear
 (also remove gill plate if cooking head)
 8 oz or 1/2 ea onion, rough chop
 3 stocks of celery, rough chop
 3 cloves of garlic, smashed
 1 gallon of water
 1/2 lemon, reserve to finish

PROCEDURE
1. Bring to a boil, drop to a simmer and cook for 45 minutes.
1. Finish with a fresh squeeze of lemon juice.
2. Strain, reserve liquid.

FINISH THE BRAISING LIQUID
 3 T oil, any good quality cooking oil
 4 oz (1/2 cup) onion, small dice
 4 oz (1/2 cup) celery, small dice
 4 oz (1/2 cup) red pepper, small dice
 1 clove, garlic, minced
 6 oz (3/4 cup) potatoes, small diced
 gallon fumet

PROCEDURE
1. In a sauce pan over medium heat sweat onion, celery.
2. When translucent add garlic and potatoes, stir to keep from sticking.
3. Add stock, bring to boil, drop to simmer for 12 to 15 minutes, or until the potatoes are tender.

FOR THE PLATE UP
 2 T oil, salad or olive
 2-6 oz portions of rockfish, Scaled, with an "X"
scored on the flesh side
 12 oz fumet with vegetables cooked
 1/2 oz yarrow (or other greens -- such as chard or spinach)
 1/2 oz wild parsley ( or other greens -- such as chard or spinach)
 1 tablespoon lemon juice
 2 tablespoons seaweed (can use Hijiki seaweed
or other seaweed from your store)
 2 oz seal oil (the oil can be any high quality oil
or extra virgin olive oil)

PROCEDURE
1. In a medium heat saute pan add oil, sear rockfish skin side down.
2. Press down lightly with spatula to make sure skin sears well.
3. When you notice a hard white line, flip in pan.
4. Add fumet with vegetables, cook for 12 to 3 minutes
5. Finish with seaweed, foraged greens-just wilted.
Plate with fish on bottom, broth and veggies over the top, seal oil drizzled over the plate.

Alaska Seafood Cake

Here’s the recipe for the Alaska Seafood Cake that I demonstrated at the Alaska Sportsman Show.

Alaska Seafood Cake

Alaska Seafood Cake

1/2 cup celery, diced 1/2 inch
1/2 cup red onion, diced 1/2 inch
1 tablespoon Alaska spice mix, Copper River (or sub with Creole Spice)
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
2 eggs
*10 to 12 oz Alaska salmon, patted dry on paper, diced small
*12-14 oz Alaska cod, patted dry on paper, diced medium
4 to 6 oz (1/2 to 3/4 cup) Panko or bread crumbs
* You can use any type of fish or shellfish

Ingredients ready to go!

Procedure

Fold in onion, celery, spice mix, Tabasco, Worcestershire sauce with both fish and eggs.

Fold in Panko, 1/4 cut at a time until it’s bound together

Portion into desired size

Sear in frying pan on medium heat, flip and cook.

Plate up!  Serve family style over salad or slaw and enjoy.

 

Cooking Seafood Cake

Salmon White Bean Spread

Salmon White Bean Spread

Finished salmon white bean spread on a cracker

The recipe is easy and fast to make for a party or event… or for your salmon lover’s snack.

1 lemon for both zest and juice, should equal 1/2 tsp zest & 1 oz juice
1 15 oz  can of white beans drained and rinsed
2 oz of the white bean “juice” reserved
4 to 6 oz salmon filet,  skin off
1 Tbl chopped fresh parsley
tt Kosher Salt, 
tt, pepper

PROCEDURE


In a bowl add the lemon zest, juice (lemon and bean) and whole beans.
Mash the beans with a stiff tined whisk or fork.
A few beans should be left whole and broken for texture.


Add the parsley and mix again


Fold in the salmon, flaked into chunks,
Make sure it is mixed well with the rest of the ingredients.
Place on pate to serve with crackers or to put into a salad.
Add the rest of the parsley as garnish

Symphony of Seafood

I was able to attend the 19th Symphony of Seafood last Friday.

The tastes were interesting..from King Crab Bisque to Salmon Frankfruters and Salmon bacon. There were three different pickled seafoods-salmon, crab and cod. This is an event highlighting value added seafoods in Alaska. I would recommend keeping an eye out for the bisque, tasty and “the people’s choice”

Eat your Fish, all your fish!!

Atlantic Article

This is an Article from Helene York. She was the keynote speaker at the Global Food Connect in Soldotna this year. She is the strategic overseer of a restaurant empire that is based in CA. I got a chance to chat with her at the end of the first day of the GFC.

My stand on corporate ventures in the service industry is the bigger they get the more soul they lack. Dictated to allure mediocrity to get butts in seats and expand. There are standouts like Mario Batali- that grow and reinvest in the business-He actually has a property in Long Island where he hand cures and ages all the restaurants cured meats. They have pasta programs in every restaurant and more. I’ve eaten at Danny Meyer’s restaurants in Manhattan, some of the better meals I’ve had. I’m sure there is a ripe rebuttal for that statement from some culinary purist, but you get the point.

During our conversation, Helene spoke about how the company mission is to provide ethical stances on all food ingredients. She keeps GMO’s, ultra processed foods and convenience foods at bay. She has appointed “foraging authorities” to meet the company standards they need to do business. She was telling me about implementing a charcuterie program for some of the higher end properties, and, God forbid there is a higher cost involved, there is justification in customer loyalty and appreciation of quality. She oversees 500 properties nationally.

As a chef this made me giddy. Along with that kind of buying power comes responsibility. Furthermore is the knowledge to maximize the product you buy. The shocking part of the article-What a fish processor buys at a dock from a fisherman is usually a gutted fish. To only sell the “prime” fillet is not maximizing the opportunity. If I were to sell a fish to a customer, and potentially make more money by selling not just the fillet, but the belly, “spoon meat”(what you scrape off the spine with a spoon-usually ends up in chowders) and more, the better profit I, the fish monger would get. Even offering to soup kitchens and getting a tax break seems to make sense- but this is from the outside looking in…

I do have to say that Copper River Seafoods is a very industrious and aggressive business. They also are not afraid to spend a little extra on premium product and infrastructure to minimize waste and maximize profit. I have bought their fish, fabricated wonderfully, fresh, handled with integrity. They do sell “burger” meat-(bellies and spoon). So thanks to them for maximizing all they buy and sell, and thanks to Helene York for visiting Alaska, and bringing this issue to light.