Legal Seafood Mustard Sauce for Blue Fish (Microlot) 4 tablespoons mayonnaise 4 teaspoons mustard 1 tablespoon bottled horseradish 1 tablespoon chopped onion 1 tablespoon chopped parsley Worcestershire sauce hot paprika sauce My wife was surprised at how well the sauce pairs with blue fish. I was a little worried that the fish was being overdone, but the spicy creamy sauce did its job to keep the fish from drying out and add a lot of flavor. I think the next time I make this dish I will grill the fish for about 5 minutes, add the sauce and cook for another 6 minutes. My wife thought that increasing the amount of red onions chopped in the sauce would further enhance the resulting dish. In a bowl, whisk together the lime juice, mustard, garlic, salt, pepper and oil. Place the fish on a deep plate and pour the marinade over it. Rotate the fish to coat it everywhere. Store in the refrigerator for 20 minutes. Prepare a charcoal or gas barbecue. Sprinkle the grill with oil.
If the coals are gray or the gas grill is hot, place the fish on the skin side of the grill down. Cover with the lid and cook the fish for 8 to 10 minutes or until it peels off slightly when you test the thickest spot with the tip of a knife. There is no need to turn the fish over. Place on a plate, garnish with lime and serve immediately. This recipe is not correct. The “New Legal Seafood Cookbook” (page 99) lists the following ingredients: – mayonnaise – mustard – horseradish bottled – chopped onions – parsley – Worcestershire sauce – pepperoni sauce One fish, two fish, goldfish, blue fish (grilled). A tangy mustard marinade gives these blue fish fillets a zipper before grilling. Fillets covered with 4 or 5 tablespoons of creamy-spicy red onion sauce.
I then added 10 tablespoons + 3/8 teaspoon mayonnaise 2 teaspoons + 1/4 teaspoon garlic chili sauce 3 tablespoons finely chopped red onions Nobus correspondence Preference for red onions I decided to use finely diced red onions for the “dynamite” variant. Based on the two microbatch recipes above, I estimated that I would need about 1 tablespoon of the finely chopped onion for the microbatch version. So, as in the description of broccoli with a creamy-spicy sauce, I decided to triple to get – about 14 tablespoons of sauce – 7 tablespoons per fillet of blue fish. (Nobu West, p.246 points out that store-bought mayonnaise can be used in the production of creamy-spicy sauce) The combination of mayonnaise and mustard, heated, reminded me of Nobu`s spicy creamy sauce on scallops. 29. In December 2007, I had the opportunity to speak to Matsuhisa-sama at an omakase dinner. Since he has restaurants in NYC, I asked him how he would handle a highly flavored local fish like blue fish. Matsuhisa-sama suggested either a steamed preparation with soy and new oil, or a grilled/grilled preparation with a creamy, spicy sauce. Based on Legal Seafood mustard sauce, I thought I`d follow Nobu: The Cookbook`s Chef Matsuhisa: The Cookbook`s comment about adding finely chopped onions that would add bulk to a creamy spicy sauce with dynamite. Matsuhisa`s online quote on this topic can be found here – Bluefish, Creamy Hot Sauce, Legal Seafood, Matsuhisa, Nobu, Nobu West, Nobu: The Cookbook I recently had dinner at Legal Seafoods, Chestnut Hill (October 14, 2011). For my main course, I chose the blue fish with its characteristic mustard sauce.
It was a good meal, but my main course seemed to lack the bold flavor I expected (this taste expectation came from the “mustard” in the sauce description). Since I had The New Legal Seafood Cookbook in my library, I decided to look for the sauce recipe (p.99). A microbatch version of the sauce consists of – 1/2 lime, squeezed2 teaspoons Dijon mustard1 clove garlic, finely chopped salt and pepper, to taste2 tablespoons olive oil2 pounds boneless blue fish, intact skin, cut into even pieces Olive oil, for brushing1 lime, sliced, to serve Add the red onion to the mixed creamy-spicy sauce and grill for another 5 minutes. As Matsuhisa-sama had commented, the sauce on the fish increased in volume when grilled. The New Legal Sea Foods Cookbook suggests grilling the fish for 6 minutes, applying the sauce and then continuing to grill for 2 or 3 minutes. Legal`s recipe for Bluefish with Almond Tomato Sauce (p. 99) suggests roasting fish at 400 degrees for 15 minutes (or until cooked). Nobu`s Scallops Recipe with Creamy Spicy Sauce cooks its scallops for 3 to 4 minutes at 475 degrees F, applies the creamy-spicy sauce, and then cooks until the filling is golden brown. So I decided to cook the blue fish slices for about 6 minutes and then remove them, 3 tablespoons + 1 teaspoon + 1/8 teaspoon mayonnaise 3/4 teaspoon garlic chili sauce mayonnaise and garlic chili sauce for a creamy spicy sauce In a previous article, I had found that a microbatch of creamy Nobus spicy sauce made of.. books.google.com/books?id=Ch2kiePz4M4C&pg=PA23&lpg=PA23&dq=nobu+creamy+spicy+sauce+explosive&source=bl&ots=ssCd5DHqYE&sig=B7Q7Wj2XJpBtEM6t510_Ycox7CE&hl=en&ei=wDyTTuKtOuX00gGDlJU5&sa=X&oi=book_result&ct=result&resnum=9&ved=0CFwQ6AEwCA#v=onepage&q&f=false While the fish cooked, I blanched about 12 baby carrots, then placed them on serving plates as a “bed” for the blue fish. As soon as the fish was ready, I transferred it from the grill to the plate.
Enter your details below or click on an icon to log in: you are commenting with your WordPress.com account. (Logout/Change). This website uses Akismet to reduce spam. Find out how your comment data is handled. If the recipe is available online – click on the “View full recipe” link – otherwise, you must own the cookbook or magazine. We helped you find this recipe, but for full instructions, you need to go to its original source. At Eat Your Books, we love good recipes – and the best ones come from chefs, writers, and bloggers who have spent time developing and testing them. Always check the publication for a complete list of ingredients. An Eat Your Books index lists the main ingredients and does not include “pantry ingredients” (salt, pepper, oil, flour, etc.) – unless required in significant quantities.
Where is the complete recipe – why can I only see the ingredients? This entry was posted on October 19, 2011, 12:50 pm and is filed under Nobu At Home. You can track all responses to this entry via RSS 2.0. You can leave a reply or trackback from your own website.
