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NJFishing.com Recipes Use this board to post your favorite recipes |
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#1
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Blackfish Marsala Video
Tog really stands up to heavy flavors, very versatile fish!
https://www.youtube.com/watch?v=AmlmABR7DQM |
#2
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Re: Blackfish Marsala Video
Another great Catch n Cook vid - thanks Roger. I've always used Chicken stock for Marsala but I'm curious if a Seafood stock would work ? And thanks for pointing out that Mushrooms have Gills
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Once in a while you can get shown the light In the strangest of places if you look at it right |
#3
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Re: Blackfish Marsala Video
Dayyyum. Earthy. Hearty. Rich. But I'm assuming there's a lightness to it once consumed?
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"There's no losing in fishing. You either catch or you learn." |
#4
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Re: Blackfish Marsala Video
Quote:
I generally avoid reducing fish stock if I can, and if I have to reduce it down to a sauce consistency...I'd strain it through a fine chinois then cheesecloth first. For this sauce, I don't think there would be any benefit to using fish stock. If you taste any kind of stock through the marsala...it's probably a bad thing. Chicken (and veal) stock is considered "neutral," fish stock definitely not. |
#5
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Re: Blackfish Marsala Video
It turned out pretty clean, I got lucky with that bottle of marsala. For veal marsala I might go with a heavier chicken stock, or brown veal stock. But for fish...that marsala + a very light chix stock was a winning combo.
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