🌸 Friday dinner # 7 A Pirate Dinner The Captain's Table.

[nani90]

Sea bass with mashed potatoes and creamy sauce with pink peppercorn
Assorted fruits
Black Pearl Salad
Lisboa Velha Branco / Um Vinho branco de Lisboa, Portugal.

Comments

[colonela]

A sensory celebration! This plate is a kaleidoscope of gastronomic brilliance

[colonela]

I spent a long time choosing my words))
Can I use other fruits?

[colonela]

Okay, I've come to my senses a bit)) Where's the recipe?))

[bambr1]

Your a fuckin sweet pea. You angelic temptress!

[bambr1]

Where is the recipe for fish and sauce?

[colonela]

That's what I'm asking!

[gunscupcakes]

Ahoy!))

[colonela]

Ahoy! )) Do you know the recipe?

[gunscupcakes]

No, but I'll find out soon!!

[smoothbores]

Ahoy!))

[colonela]

Pilot, mercenary, and now also the Captain of the Ship
Either role! Let's work something out!)
Me: skilled in combat and happy to be the hero to rescue you from supernatural nasties.
You An extremely reluctant and pouty damsel. His usual cannon is set in a ... universe.

[smoothbores]

I love pirates)) They love life, but too much))

[colonela]

And for the third time the colonel asked Captain: Where is the recipe?)))

[smoothbores]

I'll post it now or write and send it. Anyway, you'll have the recipe.

[colonela]

Thank you.

[hotspace]

Tell me, please, what are those red berries in the plate? I recognized tomatoes)) The perch looks great, very juicy!

Can I use other fruits?

[smoothbores]

It's Your Ship so You Might as Well Be the Captain of It !

[bambr1]

Daring to breathe life into the sea.

[smoothbores]

This is a radish.

[smoothbores]

Don't rush me, darling, I still have half a glass of wine and I don't feel like writing recipes.
Sorry.

[bambr1]

Agree to become my second wife. I will cherish you)
And cherish like a tender Rose.

[smoothbores]

Right on target!

[hotspace]

How interesting, but I saw a rose hip)

For now I'll only give you the recipe.)

[smoothbores]

Pink Sea Bass for a Pirate Dinner
Wash the fish and remove the black membrane from the belly.
Season with fine sea salt and white pepper.
Stir the paprika into a small amount of olive oil. Brush the fish with this oil to enhance the pink hue (fish usually loses its pink color when fried).
Bright paprika - Pakistani and Hungarian. If the paprika is pale and doesn't have a bright, pure red color, avoid it.
The fish cooks quickly, so prepare the fruit and side dish for a dish first.
Next, the cream sauce.
Sauce: heavy cream or sour cream, a little fresh lime or red grapefruit zest, and a drop of vanilla. Be sure to add vanilla! Before serving, pour in the oil from the fish and stir. Drizzle the sauce over the fish sprinkle the sauce with lime/red grapefruit zest and crushed pink peppercorns.
Fry the fish in a mixture of olive oil and refined vegetable oil. No onions! Fry on one side, basting occasionally with oil. Fry over low heat, covered.
Serve immediately.

I served it with mashed potatoes, giant grapes, lettuce, grapefruit, very ripe kiwi, radishes, pineapple, yellow cherry tomatoes and blood orange.

[smoothbores]

Pink Sea Bass for a Pirate Dinner
Wash the fish and remove the black membrane from the belly.
Season with fine sea salt and white pepper.
Stir the paprika into a small amount of olive oil. Brush the fish with this oil to enhance the pink hue (fish usually loses its pink color when fried).
Bright paprika - Pakistani and Hungarian. If the paprika is pale and doesn't have a bright, pure red color, avoid it.
The fish cooks quickly, so prepare the fruit and side dish for a dish first.
Next, the cream sauce.
Sauce: heavy cream or sour cream, a little fresh lime or red grapefruit zest, and a drop of vanilla. Be sure to add vanilla! Before serving, pour in the oil from the fish and stir. Drizzle the sauce over the fish sprinkle the sauce with lime/red grapefruit zest and crushed pink peppercorns.
Fry the fish in a mixture of olive oil and refined vegetable oil. No onions! Fry on one side, basting occasionally with oil. Fry over low heat, covered.
Serve immediately.

I served it with mashed potatoes, giant grapes, lettuce, grapefruit, very ripe kiwi, radishes, pineapple, yellow cherry tomatoes and blood orange.

Re: For now I'll only give you the recipe.)

[bambr1]

Not a bad start!

And a great recipe!
Include me as grateful.

[colonela]

Short to the point, and Great recipe.

Re: For now I'll only give you the recipe.)

[smoothbores]

Glad you had fun with this!

[smoothbores]

Glad it met your expectations)

[colonela]

Thank you so much for the Black Pearl Salad recipe. It's easy and delicious! I'm off to the fish market to buy some fish. I'm going to fry the fish and eat the salad.

[colonela]

I walked around the entire market, thinking I wouldn't find perch like this today.
Local fish was everywhere.

But I was lucky!

[colonela]

What did your fish look like before frying?

[smoothbores]

What vibrant and alive photos! I'd love to see more of yours!
Thank you!
The marinated fish looked like this:

[colonela]

The magnificent!

I'm glad you liked the photos. Of course, I'd be happy to share more. Sometimes I just want to share my world.

[smoothbores]

Thank you very much! It's very nice!

[hotspace]

What beautiful tails!))

[hotspace]

Thanks for the amazing photos. Please write down the names. Perhaps one of the fish is cutlassfish ?

[colonela]

Soon you'll be able to easily write a research paper on fish. I remember I already gave you other fish species. What do you do with this information? I'm very curious.
I'm a very curious person and would ask anyone, not just you. Are you a fisherman?
1 Ribbonfish or Afɔfome & Red fish or Epa kɔkɔɔ
2 Cassava fish or Mohmohneh

[colonela]

We made it and already ate it. It tastes amazing. It goes perfectly with mashed potatoes and sauce; some of us even groaned with delight)
Thanks so much for the recipes! And, as our Iranian friend says, put me on the list of those grateful.

[smoothbores]

Thank you for allowing these recipes into your kitchen and for your continued support!

[hotspace]

I just love fish markets. And your photos from these markets are always amazing, I like it, thank you, And I guessed-Class:Ray-finned fish (ribbonfish, cuttlefish)

[colonela]

That explains a lot. Thank you!
But it's unlikely to be cuttlefish, more likely cutlassfish.

[hotspace]

I think you're right, again!)) My dad was a fisherman, and when they gave me a fishing rod to watch, I fell asleep sitting on a small chair))

[colonela]

Normal for a child.

[colonela]

Even Helga didn't respond? They're probably as surprised as I was.
Marishka is very skilled with a knife/knives and could have easily chopped off the tail. But the fish is very beautiful. She served it the Japanese way, with the tail playfully undulating.
And by the way, that's why the fish is only fried on one side. I figured that out while I was writing all this.

[hotspace]

The ponytail is very beautiful! Roasting on one side? Thanks for telling me.

[colonela]

It's in the recipe.