[local eating] Fish share, week 4.4
Jun. 2nd, 2010 10:29 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidLast week there was a mix-up: though the every-other-week-fillet people were due to have fillets, they brought whole fish instead. I'd brought the smaller cooler, and luckily the haddock fit in that as well. But I'd been planning what to do with already-boneless fish (either ceviche or baked with a mixture of chipotle mustard and pink grapefruit), and wasn't inspired to deal with the whole fish. So it went into the fridge until the next day.
I filleted the fish, baking pieces that were topped with a mixture of home-made tomato sauce with zucchini, white wheat flour, and chipotle mustard (read: too lazy to deal with peeling grapefruit sections as in my original plan), and instead of poaching the frame, wrapped it in foil and baked it as well. The frame stayed in the fridge until Friday, when I pulled the meat off the bones to put into a (pareve) corn and fish chowder. If I bake the frame again, it will need to be a bit longer, I think, to have bits that wouldn't need further cooking. The frame and skin went into a bag in the freezer, waiting for me to get my act together and plant things (tomatoes, especially) on the porch. Tomato plants love fish....
No fish this past Monday, for Memorial Day. And then two weeks of fillets, which I hope to turn into different dishes than the rut I've fallen into. Oh, and next week starts more local eating again, with the Red Fire Farm share first distribution. Yay!
I filleted the fish, baking pieces that were topped with a mixture of home-made tomato sauce with zucchini, white wheat flour, and chipotle mustard (read: too lazy to deal with peeling grapefruit sections as in my original plan), and instead of poaching the frame, wrapped it in foil and baked it as well. The frame stayed in the fridge until Friday, when I pulled the meat off the bones to put into a (pareve) corn and fish chowder. If I bake the frame again, it will need to be a bit longer, I think, to have bits that wouldn't need further cooking. The frame and skin went into a bag in the freezer, waiting for me to get my act together and plant things (tomatoes, especially) on the porch. Tomato plants love fish....
No fish this past Monday, for Memorial Day. And then two weeks of fillets, which I hope to turn into different dishes than the rut I've fallen into. Oh, and next week starts more local eating again, with the Red Fire Farm share first distribution. Yay!