Fish Drop Soup.
This dish may be made using any white fish, such as pollack, flounder, pike, or bass, or a mixture of them. This soup has a garlicky flavor and a rich, sun-yellow hue thanks to the turmeric and eggs. Quenelles are an optional addition, but if you have the time for that little “extra” that people notice, I encourage it.
1 tablespoon extra virgin olive oil
12 cup 1 small onion, coarsely chopped 6–8 minced garlic cloves (or to taste)
1 tbsp. Shrimp Paste (see page 229)
1 teaspoon black pepper, freshly ground
1 teaspoon turmeric powder
2 quarts of fish stock (see page 141)
2 cups white wine, dry
1 tablespoon soy sauce
1 pound fillets of fish, chopped into small pieces Optional: Quenelles (see page 24).
2 eggs, gently beaten
2–3 finely chopped onions or chives
In a 4-quart saucepan, heat the oil over medium-high heat. 3 to 4 minutes, or until softened, sauté the onion and garlic in the oil; add the shrimp paste, pepper, and turmeric.
Remove from the heat and whisk for 1 minute.
Add the stock and wine to the pot and bring to a boil over high heat.
Reduce the heat to low and cook for 5 minutes, stirring occasionally.
Add the fish pieces to the pan, cover, and simmer for 10 minutes, or until the fish is firm. If using, add the Quenelles after the fish has been cooked for 6 to 7 minutes.
Remove the cover and, while whisking with the other hand, softly trickle the eggs into the soup.
Scatter the scallions over the soup and serve immediately in heated bowls.
SERVES 4–6
Bluefish Fennel was smoked.
This is the ideal summer pairing if you enjoy bluefish and fennel. On the terrace of your Block Island cottage, where the blues run wild in early September, serve with Ratatouille (see page 221) or Basic Salsa (see page 233).
Bluefish fillets, 2–212 pound
2 teaspoons of salt
2 teaspoons of sugar
1 teaspoon chili powder
¼ cup milk
14 fennel bulb, cut in half lengthwise
METHOD:
Grilling with smoke
PREPARE IN ADVANCE:
30 to 45 minutes to marinate the fish
Fill a container halfway with the fillets. Rub the salt, sugar, and cayenne pepper on both sides of the fillets. Refrigerate the fillets for 30 to 45 minutes after pouring the milk over them.
Prepare a grill for smoke grilling by placing the fennel in the bottom of a smoke pan and topping it with roughly 2 cups dried corn kernels and/or wood chips.
Drain the fillets from the refrigerator.
Close the lid on the smoke pan and place the fillets on an oiled grate. After 20 minutes, turn the fillets and shut the cover. Keep an eye on the flames; they may need to be quenched from time to time. Cook the fillets for 45 minutes, or until firm to the touch. Serve right away.
SERVES 4
Herring with Rosemary.
The rosemary scent pervades the herring fillets, giving them a strong taste.
If you like, fresh chub or whitefish fillets may be used instead.
2 pound fillets of herring
2 teaspoons of salt
2 teaspoons of sugar
6 rosemary sprigs, big
Mustard Sauce with Dill (see page 231) slices of lemon
METHOD: Grilling with smoke
PREPARE IN ADVANCE:
1 to 2 hours of marinating
Season the fillets with salt and sugar and place them in a container. Refrigerate the fillets for 1 to 2 hours, surrounded by two rosemary sprigs. After 1 hour, stir again.
Prepare a grill for smoke grilling by placing two rosemary sprigs in the smoke pan, which should be coated with dried corn or wood chips. Above it, on the grate where the fillets will be placed, make a bed of the remaining rosemary sprigs.
Remove the fillets from the fridge, wipe off any extra salt and sugar, massage, and place on the grill’s rosemary bed. Replace the cover.
After around 20 minutes, turn the fillets. Keep an eye on the flames; they may need to be put out. Cook for 45 minutes, or until the fillets are firm when pressed.
Serve with lemon slices and Dill Mustard Sauce.
8–10 SERVINGS TO DRINK
Riesling from Germany or chilled champagne
Green Sauce with Smoked Bonito
I like bonito raw, but if that’s not an option, try smoking it and dipping a bit in Green Sauce.
2 pound fillets of bonito
2 teaspoons of salt
2 teaspoons of sugar
1 tablespoon black peppercorns, coarse
2 teaspoons freshly chopped fresh parsley
12 lemon juice
Green Sauce Pumpernickel Squares (see page 230)
METHOD: Grilling with smoke
PREPARE IN ADVANCE:
30 to 45 minutes to marinate the fish
Fill a container halfway with the fillets. Combine the salt, sugar, peppercorns, and parsley in a mixing bowl. Refrigerate the fillets for 30 to 45 minutes after rubbing both sides with the mixture.
Prepare a grill for smoke grilling by preheating it.
Take the fillets out of the fridge, brush off most of the rub, and sprinkle with lemon juice.
Close the lid on the smoke pan and place the fillets on an oiled grate. After around 20 minutes, turn the fillets and shut the cover. Keep an eye on the flames; they may need to be quenched from time to time. Cook for 45 minutes, or until the fillets are firm when pressed.
Serve with the Green Sauce over warm pumpernickel squares.
SERVES 4–6
Smoked Salmon Pâté
If it weren’t for the few minutes of moderate smoking, this would be tartare. Mirin is a sweet rice wine that may be found in Japanese shops and marketplaces.
1 pound fillet of salmon
1 cup mirin or white wine with fruit
212 lemon juice (about 12 cup)
12 cup pitted and sliced green olives
1/3 cup extra virgin olive oil
2 tablespoons fresh dill, coarsely chopped
2 tablespoons red onion, finely chopped
2 tablespoons fresh thyme, finely chopped
Croutons or toast
slices of lemon
METHOD: Grilling with smoke
PREPARE IN ADVANCE:
1 hour of marinating the fish
Cover and chill the salmon for 1 hour after soaking it in mirin and 1/4 cup lemon juice.
Preheat the grill for smoking.
Drain the fish from the refrigerator.
Place the salmon over the smoke pan on the hot side of the grill. Cook for 8 to 10 minutes, or until the fillets have become a light pink color.
Place the salmon on a chopping board to cool. Place the salmon in a large mixing basin, chopped or flaked into tiny pieces.
Toss the salmon pieces with the remaining lemon juice, olives, oil, dill, onion, and thyme until completely mixed. Serve with lemon wedges on bread or croutons.
