James Beard's New Fish Cookery - James Beard [52]
NOTE: Recipes for striped bass (pages 266–272) may be used in preparing mullet.
Ocean Perch
The term “ocean perch” appearing on frozen fillets is the official trade name for rosefish, redfish, red perch, and sea perch. The fillets are apt to be any of these. Together, these fish account for a large proportion of the fish eaten in this country. The flesh is firm and rather coarse and the flavor is delicate. Ocean perch is ideal for those who do not like a strong fish flavor but who enjoy the texture of fish. Since it is so bland, it adapts well to all sorts of cookery and sauces and different combinations of foods.
The fillets run about 6 to a pound and are practically boneless. They will thaw overnight in the refrigerator or in 3 or 4 hours if left out. They may be cooked frozen if you allow additional cooking time.
Some ocean perch fillets will have the skin on. Refer to page 6 if you wish to remove the skin before cooking.
BROILED OCEAN PERCH FILLETS
Butter the fillets well and follow directions for broiling fish on pages 9–10. Serve wtih lemon wedges, lemon butter (page 31), parsley butter (page 33), or Hollandaise sauce (pages 25–26).
OCEAN PERCH SAUTé MEUNIÈRE
Flour the fillets and follow the directions for sauté meunière on page 10. Serve with chopped parsley and lemon wedges.
OCEAN PERCH AMANDINE
8 to 12 ocean perch fillets
Lemon juice
Flour
6 tablespoons butter or oil
2/3 cup slivered blanched almonds
Salt
Freshly ground black pepper
Chopped parsley
Thaw the fillets. Dip them in lemon juice and then in flour. Sauté in butter or oil according to the Canadian cooking theory (page 10). Remove to a hot platter. Add the slivered blanched almonds to the pan and let them brown very quickly. Salt and pepper to taste; add a dash of lemon juice and the chopped parsley. Pour this over the fillets.
FRIED OCEAN PERCH FILLETS
Follow the directions for deep frying fish on page 11. Serve with a very highly seasoned tartar sauce (pages 35–36).
VARIATION
Marinate the fillets in lemon juice for 2 hours before frying them.
BAKED PERCH ESPAGNOLE
1 large or 2 medium onions, chopped
5 tablespoons butter or oil
1 clove garlic, chopped
1/2 cup chopped celery
1/4 cup chopped green pepper
11/2 cups tomato paste
2 cloves
1 bay leaf
2 carrots, grated
1/2 cup white wine
Salt
Freshly ground black pepper
12 ocean perch fillets
Grated Parmesan cheese
Sauté the onions in the butter or oil. Add the garlic, celery, and green pepper and cook until tender. Add the tomato puree, cloves, bay leaf, carrots, wine, and salt and pepper to taste. Simmer for3/4hour.
Oil a large baking dish and arrange the fillets on the bottom. Season with salt and pepper, top with the sauce, and bake at 425° according to the Canadian cooking theory (page 8). Sprinkle with grated cheese and serve with noodles or rice.
OCEAN PERCH FILLETS POLONAISE
Crumbs
Flour
Salt
Freshly ground black pepper
8 ocean perch fillets
3 medium onions, sliced
Fresh dill or dill pickles
Sour cream
Chopped parsley
Line a well-oiled loaf pan with crumbs. Dredge the fillets in flour and season them with salt and pepper. Place a fillet or two in the bottom of the pan, top with onion slices, then chopped fresh dill (or thinly sliced dill pickle), and cover with sour cream. Repeat these layers until all the fillets are used. Mask the top thoroughly with sour cream and bake at 375° for 25 to 30 minutes, or until the cream is a golden color. Unmold the loaf and sprinkle with chopped parsley and fresh dill, if available.
Serve with boiled potatoes topped with parsley, and cole slaw.
DEVILED FILLETS
1/2 cup Worcestershire sauce
Juice of 3 lemons
1/4 cup beefsteak sauce
1/2 cup chili sauce
1/4 teaspoon cayenne pepper
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
12 ocean perch fillets