Pernod sauce for fish

pernod sauce for fish - recipes - Tasty Quer

Keto Lemon Butter Sauce Fish, Seafood The post Keto Lemon Butter Sauce Fish appeared first on Keto for India. in turmeric powder, sugar, salt and vinegar. Turn to low heat, stir to mix seasoning sauce and add in water. Bring to a boil. Taste and adjust seasoning if necessary DIRECTIONS Melt the butter in a skillet, add the peppercorns and sauté for about 1 minute. Add the shrimp and cook 1 to 1 1/2 minutes on each side or until they are just pink. Pour over the Pernod and flame Sauce - heat olive oil in a pan. Saute the tarragon with the shallots until they are soft and starting to carmelize. Add the wine and lemon juice and reduce until thick. Add the cream and Pernod and turn down the heat to keep it warm, but be sure not to let it bubble white wine vinegar, fresh cilantro, garlic cloves, salt, Spice Islands Crushed Red Pepper and 4 more. Adobo Sauce La Cocina Mexicana de Pily. Ancho chilies, clove, allspice, garlic, sugar, salt, chilies and 4 more. Orange Sauce Sobre Dulce y Salado. cheese, ground black pepper, sugar, orange, salt, orange juice and 1 more

Uncover skillet and sauté until fennel begins to brown, about 2 minutes. Transfer fennel to plate. Sprinkle salmon with salt and pepper. Add 1 tablespoon butter mixture to same skillet and melt. Step 3. Sprinkle salmon with salt and pepper. Add 1 tablespoon butter mixture to same skillet and melt over medium heat. Add salmon; cover and cook 5 minutes. Turn salmon over; add 1/4 cup water. Shrimp, like many fish soups of France, are totally complemented with the addition of a spoonful or so of the anise-flavored liqueur known as Pernod, Ricard or Pastis. It gives a curious and compelling flavor that is almost exotic and certainly welcome

Cream Sauce For Fish Cooking Come herbs, Dijon mustard, honey, mustard, white pepper, cream, lime and 2 more Grilled Onion Cream Sauce The Wine Lover's Kitchen yellow onions, butter, cream, black pepper, sal Cream Sauce For Fish Cooking Come coriander, Dijon mustard, herbs, lime, mustard, honey, white pepper and 2 more Grilled Onion Cream Sauce The Wine Lover's Kitchen black pepper, butter, cream, salt, yellow onion Remove fish to a large baking dish. Saute onions in the same skillet over low heat until golden, adding more oil if necessary. Stir in the milk, salt and pepper; blend well. Over low heat, bring the sauce to a boil Add clam juice, Pernod, and herbs to same skillet; bring to boil. Add halibut fillets. Reduce heat to very low, cover, and simmer until fish is just opaque in center, about 10 minutes Add another splash of Pernod and a squeeze of lemon and a dash of cream. Heat the sauce gently, adjust the seasoning if required, then pour lots of sauce over the fish, dividing the peas and onions..

Shrimp in Pernod Cream Sauce Recipe - Food

Saute the finely chopped onion in the heated butter until softened. Add the pernod and cooking cream, boil for about 5 min. on low heat. Sprinkle with the finely chopped dill and 1 tbsp flour and continue boiling while stirring nonstop until you get a creamy consistency. This sauce is especially suitable for roasted meats and fish Add the cream and reduce by half. Add the butter quickly, one tablespoon at a time, whisking constantly. Remove the saucepan from the heat and stir in the herbs, salt, pepper and Pernod. Remove the.. Preparation. Stage 1, pre-bedtime. Put onion, celery, garlic and fennel in a food processor, and pulse gently until chopped into a coarse paste. Heat olive oil in a large saucepan over medium-high heat. Add coarsely processed vegetables to pan, and sauté, stirring often, until softened, about 4 minutes. Add 2 tablespoons Pernod, and boil until.

Seared Sea Scallops in Pernod Cream Sauce Recipe

  1. fish sauce, tamarind paste, lemongrass, coconut milk, peanut oil and 8 more Foolproof Blender Hollandaise Sauce Yummly fresh lemon juice, large egg yolks, water, finely grated lemon zest and 2 more Spiced Pear Apple Sauce KitchenAi
  2. For the sauce, heat the olive oil in a pan. Saute the tarragon with the shallots until they are soft and starting to caramelize. Add the wine and lemon juice and reduce until thick and reduced. Add the cream and Pernod and turn down the heat to keep it warm, but don't let it bubble
  3. Puree tomatoes in a blender until smooth. If dry, add a tablespoon or two of water. Pass through a medium strainer into a mixing bowl. Stir in Pernod, salt, and pepper. Reserve. Season shrimps.
  4. For the sauce, heat the olive oil in a pan. Saute the tarragon with the shallots until they are soft and starting to caramelize. Add the wine and lemon juice and reduce until thick and reduced. Add the cream and Pernod and turn down the heat to keep it warm, but don't let it bubble. Clean and dry the scallops. Heat pan over high heat until hot
  5. For the sauce: Place a small saucepan on the grill or on a burner over medium heat. Add the water and bring to a simmer. Add the lemon juice and Pernod and reduce by 1/3. With the remaining..

10 Best Pernod Sauce Recipes Yumml

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity Pernod is an anise-flavored liqueur from France, which lends a licorice-y flavor to whatever it's added to. It has a particular afffinity with seafood dishes. Classically used in bouillabaisse and oysters Rockefeller, it's also delicious added to mussel-cooking liquid and cream sauces for fish Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and set aside. In a large pot, heat 4 tablespoons of the oil over medium heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 5 minutes

Salmon with Fennel and Pernod recipe Epicurious

Reduce the heat, and add the Pernod, lemon juice, tarragon, and cream to the frying pan. Whisk (I use my cappuccino whisk) and pour over the scallops. Garnish with the lemon zest. Instead of Pernod you could also use raki Pour in Pernod and after it simmers down very slightly, pour in stock. Season with salt and black pepper to your taste and let the sauce simmer about a minute or so. Place salmon fillet into the sauce skin side down, sprinkle the top lightly with salt and cover the pan with a lid In a heavy, medium sauce pan over moderate heat cook garlic and shallots in clarified butter until soft. Do not brown. Add wine, Pernod, black peppercorns and thyme. Reduce mixture until almost.

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Salmon with Fennel and Pernod Recipe Bon Appéti

Sep 20, 2016 - Explore Judith Jester's board Pernod recipes on Pinterest. See more ideas about recipes, food, seafood recipes Fillet of Sea Bass with Pernod Sauce and Celeriac Crisps. filleted sea bream can also be used. 1. Peel the celeriac and cut into 4. with a potato peeler peel into strips, deep fry until golden. 2. Lightly season the sea bass. 3. Put the Pernod into a pan, bring to the boil and reduce by half Remove the shrimp from the pan and lower the heat to medium. Add the remaining 2 tablespoons of olive oil to the pan along with the fennel and garlic. Season with a little salt and sauté until the fennel is golden brown. This should take about 8 minutes. Remove the pan from the heat and carefully add the Pernod Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should still be a little undercooked. Reduce the heat to medium. Add the remaining 2 Tbs. oil and the fennel and garlic. Sprinkle with 1/2 tsp. salt and cook, tossing often, until the fennel is very soft and golden brown in places, 6 to 8 minutes For the broth: Preheat the oven to 350 degrees F. Roast the fish bones until brown, about 20 minutes. In a large stockpot, add some olive oil and saute the fennel, carrots, celery, garlic and onions until soft. Add the bones, 4 gallons water, the wine, anise liqueur and saffron

Pierre Franey - Recipes - Shrimp Sauté with Perno

The cousin of pernod and pastis, absinthe is another controversial European liquor. Vodka actually has a sweet taste and aroma, which is perfect for shrimp, fish, and scallops. Add a teaspoon of vodka to the sauce, together with other herbs and spices to boost the flavor of the dish and also get rid of the funkiness of the seafood or meat. Over low heat, bring the sauce to a boil. Stir in Pernod; continue to simmer for 5 minutes. Pour sauce over the fish in the baking dish; bake at 350 F for 10 minutes 2) Season well and pour in the pernod; cook 2 minutes over high heat. 3) Remove shrimp with slotted spoon and set aside. 4) Replace pan over heat and pour in cream and tabasco; cook 1 1/2 minutes over high heat or until thicken. 5) Correct seasoning, replace shrimp in sauce and simmer 2 minutes. 6) Serve with Parisienne potatoes 8 Best Pernod Substitutes. 1. Pastis. Pastis is another anise-flavored French drink that is a perfect substitute if you do not have any Pernod on hand or if your local store is out of stock. The same manufacturer that produces Pernod makes it. This drink has a 40-45 percent alcohol content

10 Best Pernod Cream Sauce Recipes Yumml

  1. Stir in the soy sauce and yuzu, adding more soy sauce to taste. 4. Divide the cucumber between the plates of fish, then garnish each with a red mustard green leaf. Spoon the sauce over top, then.
  2. In a heavy, medium sauce pan over moderate heat cook garlic and shallots in clarified butter until soft. Do not brown. Add wine, Pernod, black peppercorns and thyme. Reduce mixture until almost.
  3. Add clam juice or fish stock to pan. Whisk together cornstarch with 1 tablespoon water. Add to pan. Bring mixture to a boil, stirring constantly, until sauce thickens. Add shrimp and simmer just until shrimp turn pink. Add Pernod. Adjust seasonings to taste. Divide pasta between 4 dinner plates. Spoon sauce over pasta
  4. Feb 12, 2010 01:17 PM 6. Some recipes call for Pernod, which I'd have to buy. Have plenty of Sambuca. If a recipe calls for Pernod, can I add an equal amount of Sambuca. They are both anise flavor, no?

Oyster Soup Rockefeller | Neilson Dairy

Pernod Fish - BigOve

Pernod (PEHR-noh) is a delicate anise-flavored liqueur that is a classic ingredient in this Mediterranean favorite. For the wine, try pinot grigio or sauvignon blanc, which are both good white wine varieties for cooking. Harissa, a fiery hot sauce from Tunisia, adds just the right amount of punch Sauce. In a large fry pan, melt 2 tbsps butter with 2 tbsps olive oil over medium heat. Sauté the diced onion, fennel and garlic until starting to turn translucent. Turn the heat to high and add ¼ cup of Pernod. Burn the alcohol off the Pernod and reduce until the pan is only slightly wet. Remove from the heat Tiger Prawns in a Pernod Cream Sauce | Fish is the Dish. Fish is the Dish provides information and recipes for different species of seafood; and the health benefits of seafood. Article by Fish is the Dish. 201. Prawn Recipes Fish Recipes Seafood Recipes Uk Recipes Great Recipes Cooking Recipes Recipies Fish Dishes Seafood Dishes To make the Pernod sauce, combine the reduced Pernod, cream, garlic confit and garlic oil in blender and process until smooth. Season the cream to taste with salt and pepper. Preheat oven to 350ºF. For the snails, melt 2 tablespoons of butter in a medium sauce pan and sweat the shallots and garlic

PORK CHOP* (10 OZ) sweet cherry pepper sauce, asparagus with hand cut fries. 29. ORGANIC GRILLED CHICKEN. marinated balsamic, basil, olive oil, sautéed spinach, roasted potatoes and sun-dried tomato sauce. 27. OPEN RAVIOLI. goat cheese, mozzarella, cherry tomato, mixed olives, fresh herb, tomato sauce V 9. Place the pan on the hob and put on a medium flame, bring to the boil, scraping the pan as you go. Add the zest and juice of the lemon and a good splash of Pernod to make a sauce by bringing it. Season to taste with salt and remove from the pan. Pour the contents of the pan into a blender and blend until smooth. Pass through a fine sieve into a bowl and set aside in the fridge. salt. 10. Preheat the oven to 180˚C/gas mark 4. Place a large, non-stick frying pan over a medium heat and add olive oil

For many dishes, a tablespoon of fish sauce is sufficient, whereas 4 cups or more is often used when cooking with fish stock. The nutrition is 1 Tbsp of sauce vs 1 cup of stock: Fish sauce is high in sodium, providing 1413mg in one tablespoon; fish stock has 363mg in one cup of liquid. Fish stock has higher protein, 5.3g versus 0.9g for the sauce Season lightly with salt and pepper, stir to combine, and cover. Place in the oven to cook for 10 minutes. Check to make sure the fennel is not sticking; add Pernod or water as needed so the. Monkfish with lemon dressing. 10 ratings. 4.1 out of 5 star rating. Raymond Blanc's monkfish is superbly lemony and finished with almonds and coriander. Swap the dressing for rocket wilted in a little olive oil and water if you prefer. 1 hr and 30 mins. Artboard Copy 6 Season the fish with salt and pepper, to taste, and place about 1/3 of the sauce in the bottom of a shallow 2-quart baking dish large enough to hold the fish. Place the fish on top of the sauce and cover the fish with remaining sauce. Place in the oven and bake until opaque and cooked through, about 15-20 minutes

Halibut in Pernod Broth with Fennel and Asparagus recipe

One-dish fish: Baked turbot with fresh peas and Pernod sauc

Sea Bass Recipe With Clams & Poached Cod Cheeks - Great

Shrimp with pernod sauce. 1) Heat butter in large frying pan. Cook shrimp, parsley, shallots and chives 2 minutes over medium-high heat. 2) Season well and pour in the pernod; cook 2 minutes over high heat. 3) Remove shrimp with slotted spoon and set aside. 4) Replace pan over heat and pour in cream and tabasco; cook 1½ minutes over high heat. Serve the warm sauce over grilled or pan fried fish. For chicken, I like this sauce with roast chicken, but it is also delicious with grilled or pan fried poultry. Sprinkle the remaining grapes over before serving. As I used Pernod, which has an aniseed flavour I also added a few fennel flowers from the garden. This sauce makes a very pale dish

Add the mustard, lemon juice, salt and 2-3 turns of the peppermill to this purée. Whisk thoroughly and then whisk in the olive oil slowly as if you were making mayonnaise. Put the cream together with the Pernod in a smaller bowl, and whisk until the cream thickens, then fold the cream into the fennel mixture in the large bowl Three summer seafood recipes featuring Pernod liqueur. THE NIBBLE, Great Food Finds, is an online gourmet food magazine with 1000+ reviews of gourmet food and beverages, including cocktail recipes. There's a Top Pick Of The Week e-newsletter, a daily blog and great RSS feeds 1. Preheat the grill to medium-high. 2. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 diagonal slashes, to the bone, in each side of each fish. Season the fish, inside and out (including the side slashes), with salt and pepper. Place 2 dried fennel stalks in each cavity

Grilled Shrimp Cocktail paired with a zesty homemade

Add one-half cup of the Pernod, then ignite with a kitchen lighter or long match. After the flames have subsided, add the tomato paste, bay leaves and 2 quarts water. Stir, cover and cook for. Karla's Steelhead Fish Cakes with Pernod Fennel Sauce. This recipe is a tribute to my Newfoundland friends, Karl and Larry. In the Atlantic provinces mashed potatoes are commonly used to make.

Cod Steaks with Pernod (Craig Claiborne) Coulibiac with Sour Cream Dill Sauce Filet de Truite Vendôme, (Arnaud's) Fish, Baked, with Citrus Butter Sauce Fish, Baked, in Red Wine Sauce Fish à la Grecque Fish Cakes Thomaston Cafe & Bakery Fish and Chips Forever Fish Fillets, Baked, with Potato Timbal Pernod 101. Harold McGee, food scientist and celebrated author of On Food & Cooking, offers his insights on Pernod and why cooking with this distinctive spirit differs from other liquors and wines.. 1. Pernod and Other Anise-flavored Spirits Pernod belongs to the family of spirits whose flavor is dominated by the aroma of anise It pairs well with fish dishes and, as such, makes a great substitute. However, you will not get the same licorice-like flavor that you get when you use Pernod. You can use one teaspoon of vodka in seafood dishes, and this will take the place of the Pernod you would have used ordinarily Add fennel, asparagus, carrots, and shallots; sauté until crisp-tender. Transfer vegetables to bowl. Add clam juice, Pernod, and herbs to same skillet; bring to boil. Add halibut fillets. Reduce heat to very low, cover, and simmer until fish is just opaque in center. Using slotted spoon, transfer fish to large shallow soup bowls Top with sauce. There are also labor-intensive seafood dishes left of course -- Poached Salmon in Aspic comes to mind -- but there are enough quick seafood recipes for many weeknight dinners. So, in these next 5 months, when I will be frequently in Berkeley where fresh fish and shellfish easy to find, I plan to cook a lot of seafood

Coriander and Fennel-Dusted Tuna with Pernod Cucumber

Discard any open clams or mussels. Cover with cold salted water; let stand 5 minutes and then pour off the salted water. Gently stir in the clams, mussels, shrimp, scallops, fish fillets, and crab meat to the prepared stock. Cover and simmer 5 to 7 minutes until clams pop open and shrimp are opaque when cut ½ t. Pernod liqueur 2 t. chopped fennel fronds Salt and pepper to taste. Malt Sauce: 3 T. malt vinegar 8 oz. canola oil 2 egg yolks ½ t. Tabasco sauce 2 t. Spanish sweet paprika 2 t. vegetable carbon powder Molini Spiggadoro brand Salt to taste. Lemon Confit: 2 lemons ½ oz. kosher salt ¼ onion 1½ oz. sugar ½ cup water. Fried Plantains: 2. Calories per serving of Seared Sea Scallops in Pernod Cream Sauce 200 calories of Barilla Farfalle, (2 oz) 100 calories of Sea scallops, (4 oz) 30 calories of Smart Balance Butter, (0.38 tbsp) 28 calories of Half and Half Cream, (0.09 cup) 19 calories of Wine, White Wine, Pinot Gris, (0.75 oz) 16 calories of OIL-Olive Oil, (0.13 tbsp

1/2 cup Pernod, warmed Preheat oven to 400 degrees F. Place fish on a lightly oiled sheet pan and score diagonally on each side with 4 evenly spaced slits, about 2 1/2-inches long and 1/2-inch deep. Gently tuck a piece of fennel in each opening. Sprinkle fennel seeds, salt, and pepper inside and all over each fish Now, stir in the white wine and reserved tomato juice from can. Bring to a simmer, and cook until the liquid is reduced by about ½. Add the tomatoes, vegetable broth, raisins, and capers. Cook for 15-20 minutes over medium heat until flavors combine. Pat the fish dry and season lightly with salt and pepper

read more . Seared Scallops with Sauce Vierge. Serves 4 as a starter 12 Scallops Olive oil Sauce Vierge 1 small Red Pepper 80ml extra virgin olive oil 25ml Lemon Juice 50gm vine ripe tomatoes, skinned and de-seeded and diced 8 fresh basil leaves finely shredded Pre heat the oven to 220c/425f/Gas7 Make the sauce by roasting the red pepper.. Pernod glazed scallops? Yes please! Linguine with salmon in a dilled cream sauce with Pernod? Well, I suppose, but only if I must. And poached fish in a mellow tomato and sweet fennel stew with briny capers? Okay, but only because you suggested it. Poached White Fish With Fennel, Tomato and Capers. Serves 4. For real this time Without going to lengths you could just use ketchup like a lot of people! But let's not assume you are talking about fried fish even though you have stated the best accompaniment to fried fish, so let's start on all the classical french sauces tha..

Pernod is an anise-flavoured liqueur drunk straight, or diluted with ice or water, as an aperitif. The French also call it pastis, and it is an extremely popular drink consumed in late afternoon as an appetite stimulant. When trimming the fennel bulbs reserve some of the frond tips to use to garnish the scallops Method. Make the fennel sauce. Put the stock, wine, 2 teaspoons of the Pernod and the cream into a small pan and boil rapidly until reduced by three-quarters, to about 180ml. Set aside. Make the saffron pilau rice. Wash the rice in plenty of water until the water runs clear, then cover with fresh water and soak for 7 minutes The Spruce / Qi Ai. In a large pot, cook the pasta in boiling salted water following the package directions. Drain and return to the cooking pot. The Spruce / Qi Ai. Add cream and Parmesan cheese to the pasta and toss well. The Spruce / Qi Ai. Add the mushroom and seafood mixture to the pasta along with the pan juices

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Pernod Sauce - Recipe Tastycraze

  1. t leaves, finely chopped. 1½ teaspoons sal
  2. Mornay sauce is a classic béchamel sauce (one of the five French mother sauces) enriched with Gruyère cheese and sometimes Parmesan. It's an ideal accompaniment for eggs—a French classic, eggs Mornay, is simply a variation on Eggs Benedict made with Mornay sauce in place of the usual hollandaise
  3. utes
  4. Top with fennel, then grilled grouper. Spoon the vegetables on top of fish. Arrange shellfish around the polenta (3 of each per serving). Ladle sauce around polenta and over seafood. Finally, top the vegetables and fish with a small amount of sauce
  5. utes until soft. Add the tomatoes, herb stalks and fish bones. Flambé the mixture with Pernod and pour in the fish stock and saffron. Bring to the boil then simmer for 20-25
  6. utes, stirring. Add the carrots, celery and garlic and continue sautéing for 5 more
  7. Fennel Pernod Pasta Sauce Fresh fennel is so delicious and Pernod, aside from being a perfect digestif , packs the same anise flavor at deeper, more intense level. Together, fennel and Pernod bring their wonderful flavors to Fennel Pernod Pasta Sauce; their intensity is nicely balanced by the acidity of the fresh tomatoes
Roasted Rockfish Rockefeller Recipe | Food Network

Baked Sea Bass In Crust With Pernod Beurre Blanc Recipe

  1. s or until the mash is tinged golden brown and the filling is hot right through when pierced in the centre with a skewer
  2. utes on each side. Remove scallops to a plate
  3. Preheat the oven to 200°C (fan 180°C/gas mark 4). Flake the fish into bite-sized pieces and add to the leek sauce with the prawns. Stir until evenly combined. Transfer to a 1.75 - 2lt ovenproof baking dish and spoon the mash on top, spreading it evenly. For a traditional fish pie finish, mark the surface with the tines of a fork
  4. utes, then lift out with a slotted spoon, remove the skins if any, and.
  5. Famous Fish & Chips (Dinner) Entrees. Beverages. Today Special. Extra Dip Mayo!!! $1.00. Poutine fries, curds, gravy. $12.00. Onion Rings - D. $8.00. Gravy. $2.00. Prawns Pernod with Toast 6 Tiger Prawns in a ginger Pernod sauce with toast. $14.00. Prawns Pernod 6 Tiger Prawns in a ginger Pernod sauce. $12.00. Sweet Potatoes. $9.00. Garlic.

Fish Soup With Fennel and Pernod Recipe - NYT Cookin

  1. Six blue points, plum, topped with fresh spinach, Pernod sauce gratinee. CEASAR SALAD 5.95. Romaine Lettuce, Our Dressing, Parmigiano Regiano. MIXED GREEN SALAD 4.50. Served with choice of house made: Ginger Sesame Vinaigrette, Creamy Blue Cheese or fresh Garlic Ranch dressing. SOUP DU JOUR DU CHEF 6.95 to 8.9
  2. FREE RANGE ROAST CHICKEN BREAST. 38.00. caramelised leek and thyme stuffing, burnt butter, pickled grapes, sage & potato gnocchi, fried kale, jus gras
  3. FISH ROYALE - Fish seasoned, sealed with herbed breadcrumbs & butter. Served with fresh dill, lemon & cream sauce. $28.50 PERNOD BUGS -Bugs cut in 4 halves, pernod, cream sauce, roast capsicum - choose Rice OR Fettuccini pasta $34.00 GARLIC PRAWNS or CHILLI PRAWNS with RICE - Prawns sautéed with sauce - served with Rice $25.5
Fried Oysters with Creamed Spinach & Pernod | Fruge

Add the butter one piece at a time, whisking constantly to make a glossy sauce. If the sauce becomes too thick, return to the heat briefly. Add the Pernod, salt and pepper, and a tablespoon of fish cooking liquid. Lift the fish from the stock and transfer to warmed dinner plates. Spoon the sauce over the top and serve A great way to get started with Sea Fresh is to try our mixed boxes. Four, cod loins, chunky and as white as driven snow. Or beautiful sea bass fillets. And four, skinless, boneless, center cut salmon fillets. To order your mixed box of the freshest fish you can buy, visit sea fresh UK dot com Heat a large skillet with some olive oil and cook the onions, peppers, and mushrooms for 4-5 minutes. Add the white wine and let the wine reduce by half. Add the diced tomatoes, brown sugar, bay leaves, and season with salt and pepper. Place the seasoned fish in the skillet and spoon the sauce over the fish. Stir in the capers, cover and cook. SWORDFISH SKEWERS (2) ~ marinated grilled with horseradish cream sauce 15 OYSTERS ROCKEFELLER(2)* ~ baked with spinach creamy Pernod sauce 12 LEMON & GARLIC SHRIMP (5) ~ sautéed with garlic lemon olive oil smoked paprika 15 SAFFRON MUSSELS ~ aromatic creamy white wine sauce 15 STEAMED LITTLE NECK CLAMS ~ chorizo white wine parsley garlic 1 Real Deal Cooking Channel. April 10 at 7:03 PM ·. The Maximus Quiche - Check this out: buttery crust, wild caught Sockeye salmon, smoked salmon, broccolini, roasted red onions, Greek feta goat cheese, parmesan, farm eggs quiche sauce Try that one out! take a pic and tag me on instagram @brunoalbouze. A fish pie recipe can be as classic or modern as you make it. Try using salmon, smoked haddock, prawns and even scallops to pep-up your fish pie recipe, or swap the traditional mash potato topping for indulgent puff pastry. Find a new favourite with our fish pie recipe collection, then check out our best fish recipes