Goblin on 22/1/2007 at 10:42
Looking for ideas for what to do with mackerel steaks. I'm really getting into this fish (oh HO!), it's like a perfect marriage of tuna and turkey (oh HO!), so I've been experimenting with recipes suitable to both. Popping steaks under the grill of a conventional gas oven seems to be the best way of cooking, it's cooked through in a few minutes and stays moist without over-sweating.
It's the fish's natural adaptation to condiments and sauces typical to red meat, poultry and seafood that have me making a creamy bechamel all over it (oh HO HO HO! I can't help myself). Red wine and cranberry sauce, BAM! success, chrain (hebraic radish relish), BAM! success, aforementioned bechamel with white wine and herbs, fucking BAM!, success.
It's like there's nothing you can do with a thick juicy mackerel steak that doesn't turn out right.
I want you, TTLG, to play around and find me The. Best. Thing. you can possibly do with a lump of mackerel.
Paging GeniusBigMonster ITT
dlw6 on 22/1/2007 at 10:58
An oven's broiler is basically an upside down all-weather grill. But you already got that.
Instead of cooking, slice it thin and wrap it around some sticky rice with a dab of wasabi for some great sushi. I'm in Japan this week so there's sushi everywhere :thumb: and it's super-expensive :mad:. To make sticky rice, just get regular non-instant rice from the supermarket and follow the instructions. Don't open the lid until it's done or the rice won't be sticky. If you don't have wasabi, use ground horseradish and some green food coloring, and don't tell anyone.
I like my tuna steaks Mediterranean style: seared but very red inside, then throw it on top of a big salad with sliced olives, crumbled goat cheese, then splash on some herbal vinegar and olive oil. That should work with mackeral steak too.
Whatever you do, don't go all American on us and deep-fry it. :eww:
Don
Mr.Duck on 22/1/2007 at 21:54
Paging Dr.GBM, paging Dr.GBM, get your hairy ass in gear.
:cool:
Starrfall on 22/1/2007 at 22:16
Use it as bait to catch some salmon or something.
Rug Burn Junky on 22/1/2007 at 22:23
Quote Posted by Goblin
Popping steaks under the grill of a conventional gas oven seems to be the best way of cooking, it's cooked through in a few minutes and stays moist without over-sweating.
Have you tried a cast iron pan instead?
I've always found them to be far superior to using the broiler, and, especially if you get a (
https://secure.lodgemfg.com/storefront/product1.asp?menu=logic&idProduct=3940) grill pan, to be about as close as you can get to a real grill without charcoal or propane being involved. And best of all, they're cheap, easy to clean once you get it seasoned properly, and will last probably into your grandchildren's old age.
BEAR on 23/1/2007 at 00:41
Of all my parents possesions that I've got my eye on, the set of cast iron pans is probably what I want the most, you dont even have to grease them.
I go to other peoples houses and try to cook with normal pans and I can hardly fucking do it.
No, I didnt have anything to say about the fish.
theBlackman on 23/1/2007 at 01:39
A 1-1/2 to 2 inch thick slab of well-seasoned Cedar (Red, not White or aromatic, such as Port Orford White) wide enough and long enough for the cut of meat. Mine is 12 inches, by 20 inches. A little salt and pepper, a little touch of lemon butter, or lemon slices on top, and/or a rasher or two of bacon.
Oil the board, place "Steak" or fillet on top. Pop in oven at 350 F. Test with fork now and then. When flakey but still moist. Pop on plate and eat.
Pre-heat the board after oiling and re-oil lightly before laying fish on it.
I agree with RBJ. You can't beat well seasoned cast iron in all its permutations for most uses. But Cedar planked fish is a unique and wonderful taste treat.
dlw6 on 23/1/2007 at 10:21
Quote Posted by MrDuck
Paging Dr.GBM, paging Dr.GBM, get your hairy ass in gear.
GBM just got married, we're talking about eating fish....nah, too easy.
Don
Goblin on 23/1/2007 at 10:38
Righto, come payday I'm getting a cast-iron grill pan, don't know why I don't already have one (got an electric grill that just heats air off an element, takes so long to cook anything it just dries the fuck out of whatever you put on there, and it's a bastard to clean, no idea why I haven't turfed the thing).
Anyway, yes. Cast-iron grill pan. Won't even need much in the way of seasoning cooked that way. Thinking a side of risotto milanese and gremolata.
May try flour-coating and braising with tomato a la osso bucco next, I have a good feeling about that. Unless the next post intercepts me with a better idea.
