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Fish stewed in milk. Video recipe
The combination of milk and fish seems unusual and exotic to some, but there are a number of recipes, from soups to stews, where these ingredients are perfectly combined. If you want to try juicy fish stewed in milk, there is a very wide choice for you. It can be a gourmet French meal or a spicy Jamaican meal.
Delicate cod stewed in milk with wine
For the preparation of tender meat, French cuisine often uses such a culinary technique as pooping, short-term stewing of the product in a liquid with aromatic spices. So you can cook stewed fish in milk. You will need: – 4 cod fillets weighing about 200 grams each; – 1 tablespoon of vegetable oil; – 1 lemon zest; – 1 dried chili pepper; – 1 clove of garlic; – 500 ml of milk; – 125 ml of dry white wine; – 2 tablespoons of mascarpone; – 4 tablespoons of chopped basil greens; – salt and ground black pepper.
Heat the oil in a deep skillet wide enough to place all the fish fillets in one layer. Rinse the cod under running water and pat dry, season with salt and pepper and place in a frying pan. Fry over medium heat on both sides until the fish flesh is whitened and firm, not golden brown.
Add lemon zest, chopped garlic and dried peppers, and fry for no more than 1 minute, just so that the aromas of the seasoning have time to be extracted. Pour in wine and milk, turn up the heat and simmer for 5-8 minutes, until the meat begins to flake off the bones. Remove the fish and place on a plate, remove the spices from the sauce with a slotted spoon, add the mascarpone to the milk mixture, whisk lightly, add the basil, pour over the cod and serve.
Don’t be confused by the fact that the milk curdles and the sauce looks a bit like curdled milk, when you add soft cheese and beat it, the gravy will become smooth.
Jamaican milk stew recipe
This vibrant and aromatic Jamaican dish is prepared with coconut milk. You will need: – 2 limes; – 1 kilogram of skinless salmon fillet; – 400 ml of coconut milk; – 1 head of onion; – 2 cloves of garlic; – 1 fresh chili; – ¼ teaspoon of ground red pepper; – 500 ml of canned diced tomatoes – ¼ teaspoon finely ground salt – ¼ teaspoon ground black pepper – 1 teaspoon dried thyme leaves – 1 tablespoon white wine vinegar
You can also add peeled large raw shrimps to this dish, shortly before cooking.
Cut the salmon fillet into large pieces, put in a bowl, squeeze the lime juice into it. Turn the fish slices over several times and make sure they are all covered in juice, set aside.
Heat the coke milk in a wide, deep skillet with a heavy bottom. Peel the onion and cut into small cubes, extract the seeds from the pepper, cut off the stalk, peel the garlic. Chop the garlic and pepper. Add onions, garlic, hot and black peppers, thyme, tomatoes, salt and vinegar. Simmer at low boil for 2-3 minutes, add fish and simmer for 10 minutes. Taste the dish and add salt, pepper, or lime juice to taste as needed.