Pucks Packet O Fish Recipes

TUSCAN FISH PACKETS

Steps:

• Preheat oven to 400°. In a bowl, combine beans, tomatoes, zucchini, onion, garlic, wine, 1/2 teaspoon salt and 1/8 teaspoons pepper., Rinse fish and pat dry. Place each fillet on an 18x12-inch piece of heavy-duty foil; season with remaining salt and pepper. Spoon bean mixture over fish; top with lemon slices. Fold foil around fish and crimp edges to seal. Transfer packets to a baking sheet., Bake until fish just begins to flake easily with a fork and vegetables are tender, 15-20 minutes. Be careful of escaping steam when opening packets.

WOLFGANG PUCK'S SEA BASS IN PUFF PASTRY RECIPE BY TASTY

Steps:

• Heat the olive oil in a medium pan over medium heat.
• Add the celery, leeks, carrots, and a pinch of salt and white pepper, and sauté until the vegetables start to cook down.
• Add the cream and stir to coat the vegetables. Cook until the cream is thickened.
• Remove the pan from the heat.
• Line a baking sheet with parchment paper. Roll out both sheets of puff pastry until they are ⅓-inch thick. Transfer one sheet of puff pastry to the baking sheet.
• Cut the sea bass along the back to remove the spine, then butterfly open. Season with salt, pepper, and the tarragon.
• Scoop the cooked vegetables onto one side of the fish, then fold over the other fillet.
• Transfer the fish to the center of the sheet of puff pastry.
• Brush egg wash around the fish, then lay on the second sheet of puff pastry, pressing around the fish to seal. Use a paring knife to cut away the excess puff pastry in the shape of a fish.
• Brush the top of the puff pastry with egg wash and use the leftover pastry scraps to decorate the fish with an eye and gills. Use the tip of the knife or the large opening of a pastry tip to draw scales on the body and tail.
• Chill in the refrigerator for at least 30 minutes.
• Make the Chive Butter Sauce: In a medium saucepan over medium heat, combine the wine, lemon juice, shallots, and tarragon. Reduce until only a ¼ cup (60 ml) of liquid remains. Add the cream and reduce until the mixture thickens slightly.
• Slowly whisk in the butter, 1 piece at a time, until the sauce is glossy and thickened.
• Remove the tarragon stem and season with salt and pepper. Stir in the chives.
• Preheat the oven to 375℉ (190℃). When the oven is heated. Bake the fish for 15 to 20 minutes, or until the pastry is golden brown.
• Transfer the fish to a platter and garnish with fresh parsley and lemon wedges.
• To serve, cut the fish into individual portions and plate with a drizzle of Chive Butter Sauce.
• Enjoy!

PUCK'S PACKET O' FISH

Steps:

• Adjust the oven shelf to the middle position and preheat the oven to 450 degrees F.
• Meanwhile, cut 6 pieces of aluminum foil, each large enough to completely and comfortably enclose one portion of the fish fillets and julienned vegetables in a single layer.
• In a small mixing bowl, toss together the juliennes of carrot, leek, and turnip. Divide half of the mixture evenly among the pieces of foil, forming beds in the center of each piece. Arrange the fish fillets neatly on top of the vegetables. Drizzle the fillets evenly with olive oil. Arrange the remaining vegetables on top, then cover with lemon slices and 2 herb sprigs per portion.
• Close the foil around each fish, bringing the edges of the foil neatly together. Working all along the edges from one end to the other, double-pleat the foil edges together to form airtight packages. Place the packages side by side on a baking sheet.
• Put the baking sheet in the oven and bake until the foil packets have puffed up like balloons, about 15 minutes.
• Carefully transfer each foil packet to a dinner plate. Warn your guests in advance to watch out for and keep clear of the steam inside each. Then, with the tip of a sharp knife, puncture each packet to let out some of the steam and let everyone carefully open their packets to eat the fish and vegetables. You can even spoon some rice or potatoes right into the packet and eat!

WOLFGANG PUCK'S GEFILTE FISH

Steps:

• Place matzoh meal in a bowl, mix with 1 cup fish stock and set aside.
• Place cabbages in a large pot of simmering water and as leaves soften, carefully remove them. You will need about 15 large unbroken leaves or twice that many smaller leaves, which can be put together overlapping to make a large leaf. Rinse softened leaves under cold running water, dry and cut away any large central ribs.
• Heat oil in a small skillet and saute onion until translucent.
• Cube fish, season with salt and pepper and process, using a pulse mechanism, in a food processor. Fish should have some texture. Alternatively, fish can be ground in a meat grinder or ordered ground from fish market.
• Mix fish with onion, parsley and tarragon. Season with pepper. Lightly beat egg yolks and mix in, then add matzoh meal.
• Beat egg whites until frothy, then fold in. Taste mixture for seasoning by poaching a small amount in water, then allowing to cool briefly.
• Place 2 heaping tablespoons of fish mixture in a cabbage leaf or leaves and roll to enclose fish mixture completely, making a package. Repeat until all fish mixture is used.
• Heat remaining stock in large saucepan and add vinegar. Place cabbage rolls, seam side down, in the saucepan and scatter the carrots and leeks over them. Cover and simmer 10 minutes. Let cool completely in the stock. Remove fish rolls from stock and refrigerate until a half-hour before serving. Serve with fresh horseradish.