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Butter fish: video recipe for cooking
Butterfish, seriolella or escolar do have oily flesh that melts in your mouth. This fish is tasty, inexpensive, and low in dangerous mercury, but unfortunately it has other side effects. Therefore, you can enjoy escolar dishes without exceeding a certain portion size.
Escolar, aka Seriolella, is one of the types of mackerel. This fish is capable of assimilating wax esters, and especially oily ones. These esters are very similar to castor or mineral oil, and they are what makes the escolar meat so fat and tender. The fish owes its “oily” name to them, they are also “to blame” for the unpleasant properties of the fish.
Seriolella more than 150-200 grams (depending on your individual body) can cause gastrointestinal upset. The more weighty the portion is, the more serious and sudden the illness that befell you will be. Otherwise, Seriolella can be called not only tasty, but also useful, however, its useful properties are the same as in whitefish, salmon, whale or any other fish.
Butterfish in béarnaise sauce
For this exquisite recipe you will need: – 4 butter fish fillets, 100–120 g each; – 1 cup of olive oil; – sea salt and white pepper; – ½ glass of dry red wine; – ½ cup red wine vinegar; – 1 tablespoon of black pepper; – 1 teaspoon chopped shallots; – 4 tablespoons of butter; – 2 sprigs of thyme; – fennel greens.
You can substitute fennel greens with dill greens, although they do not have such a characteristic sweetish aroma and taste.
This dish should be prepared starting with the sauce. In a saucepan, combine wine and vinegar, add black pepper, shallots, fennel and thyme, bring to a boil and cook until no more than 2-3 tablespoons remain. Add butter and cook, whisking constantly. Strain into a gravy boat, season with salt and white pepper.
Heat olive oil in a deep skillet until lightly smoky, reduce heat to low and season the butterfish fillets with salt and pepper on both sides, fry on both sides for 2-3 minutes on each side. Place the fillets on a plate lined with kitchen paper towels and soak in the excess oil. Place fish on a serving plate and drizzle with warm sauce, serve immediately.
Argentinian marinated oil fish recipe
For this aromatic and vibrant dish, prepared like in Argentina, take: – ½ glass of freshly squeezed orange juice; – ½ cup chopped basil greens; – 4 tablespoons of olive oil; – 2 tablespoons of freshly squeezed lemon juice; – 1 tablespoon of soy sauce; – 1 tablespoon of minced garlic; – ½ teaspoon of finely ground salt; – ¼ teaspoon of ground black pepper; – 4 steaks of butterfish, 150-200 g each; – 1 red bell pepper; – 12 large olives; – ¼ cup finely diced red onions; – 1 tablespoon of wine vinegar.
In a small bowl, whisk together the orange and lemon juice with half the olive oil and soy sauce. Add half the fresh chopped basil, garlic, salt and ground black pepper, stir and pour into a tight zip-lock bag. Place fish steaks in there. Shake well several times and refrigerate for 1-2 hours.
You can simply marinate the fish in the same bowl, but make sure that it is completely covered with the marinade.
Grill the peppers over an open fire (you can bake them to burn in the oven), place them in a plastic bag for 10-15 minutes, then remove and peel them, remove the stem and seeds, and chop the flesh. Combine with chopped olives, onions, leftover herbs, season with vinegar and oil. Preheat a skillet, sauté the marinated fish and serve, garnished with a bright mixture.
In the next article, you will read about a recipe for making homemade heavy cream.