Iron Chef WAYCT - What Are You Cooking Today

[jegz]

Yumm!! Back to Basics! 

[Beatle]

Okay, since a good Gulasch takes about 12 hours, started cooking tonight..will be ready tomorrow…

[jegz]

Yummmm!!

lookin good in that iron heart apron Beatle

[Geo]

OMG Gulasch comin' up . . . now we're talkin'

I didn't have 12 hours to spare - b'cos I am going to get hammered so I made this:

Halibut in a Curried Mussel Broth

I'll stick the details on the next post . . .

[Beatle]

Geo - so looking forward to the Iron kitchen slam ….u sure are a master...

[Geo]

very kind - but you haven't tried it yet 

looking forward to ur offering - and can I get some dumplings in there too?

anyways, here's the detail:

What you need

About 250g halibut fillets – 2 pieces (depends on how hungry you are);  about  500g Mussels, cleaned, with beards removed;  some sprigs of thyme;  couple of bay leaves;  150ml dry white wine (Riesling is good);  1 small carrot – diced;  1 small stick celery – diced;  1 tspn mild curry powder;  2 pinch saffron strands;  150ml double cream;  butter

What you do

_Heat a pan until hot, add the mussels, a sprig of thyme, bay leaves and wine.  Cover the pan and cook for 1-2 mins until all the mussels have opened.

Strain off and reserve the juices.    Remove the mussels from their shells and set aside.

Sauté the vegetables until soft, together with curry powder, the saffron and another sprig or two of thyme.    Add the strained mussel stock and allow to reduce.

Dust the Halibut on both sides with some curry powder. Fry in butter for 2-3 minutes until golden brown (depends very much on thickness of fish and heat of pan – don’t overdo it though)

Meanwhile add the mussels to the vegetables.  Allow to warm through then add the cream and bring back to the boil.  Taste and season if you think it needs it - I didn't need to add any . . . but it's up to you

Serve into bowls and place fish on top._

Eat

[Beatle]

the slight glaze of the fish, the fresh herbs and the richness of the sauce / judging by color I would think we´re talking a curry flavor - I am pretty sure that this is one hell of a meal…

gotta stir the gulasch..hehe

[Giles]

I had Springbok carpaccio tonight - forgot camera…................

[that_was_easy]

This is a serious recipie.  I must try this soon.

@Geo:

very kind - but you haven't tried it yet 

looking forward to ur offering - and can I get some dumplings in there too?

anyways, here's the detail:

What you need

About 250g halibut fillets – 2 pieces (depends on how hungry you are);  about  500g Mussels, cleaned, with beards removed;  some sprigs of thyme;  couple of bay leaves;  150ml dry white wine (Riesling is good);  1 small carrot – diced;  1 small stick celery – diced;  1 tspn mild curry powder;  2 pinch saffron strands;  150ml double cream;  butter

What you do

_Heat a pan until hot, add the mussels, a sprig of thyme, bay leaves and wine.  Cover the pan and cook for 1-2 mins until all the mussels have opened.

Strain off and reserve the juices.    Remove the mussels from their shells and set aside.

Sauté the vegetables until soft, together with curry powder, the saffron and another sprig or two of thyme.    Add the strained mussel stock and allow to reduce.

Dust the Halibut on both sides with some curry powder. Fry in butter for 2-3 minutes until golden brown (depends very much on thickness of fish and heat of pan – don’t overdo it though)

Meanwhile add the mussels to the vegetables.  Allow to warm through then add the cream and bring back to the boil.  Taste and season if you think it needs it - I didn't need to add any . . . but it's up to you

Serve into bowls and place fish on top._

Eat

[Geo]

@Beatle:

the slight glaze of the fish, the fresh herbs and the richness of the sauce / judging by color I would think we´re talking a curry flavor - I am pretty sure that this is one hell of a meal…

gotta stir the gulasch..hehe

go to it girl! a woman's work and all that!

and yip - mild curry, saffron comes tho' . . . and fish still translucent . . . the broth keeps cooking it anyway

[jegz]

Oh Geo you sure are making up for ur lack of posts…that looks lovely

you have my mouth watering...such wonderful flavors...thanks for the recipe..nice one!

[Geo]

thank you jegz

i'll try to post a bit better in future - try to make them as cool as yours 

[Geo]

@that_was_easy:

This is a serious recipie.  I must try this soon.

TWE - it's easy! Takes half an hour or so - the longest bit is cleaning mussels and chopping veg

[that_was_easy]

Preping seafood was my main task as a line cook.  Mostly, I'm just a huge curry fan, but have never cooked with it, for shame.  Been thinking of picking up a curry cook book, but it looks like I'll be making my first attempt with your disk.

I just ate lunch and I'm STILL salivating over that fish. 

[Geo]

cool - so you're a cook?

you need to get into this thread man!

but this isn't a real curry - just using some flavour for background really

anyways - i'm gone

TTFN

[Geo]

@Giles:

I had Springbok carpaccio tonight - forgot camera…................

. . . well if you're gonna beat them at rugby then I suppose all's fair etc . . . extreme maybe, but fair enough

[Seul]

Very nice that risotto…

[Geo]

@Seul:

Very nice that risotto…

aha - here he is - the world's most sarcastic Belgian . . . is there nothing sacred damn you! 

[that_was_easy]

Nah not a cook, but I used to work an italian restaurant kitchen and more or less applied the skillset to my satisfaction in cooking for m'self.  I'll try and contribute some flicks when I get the chance, but it's tax season, which means the oven/range falls into disuse.  Eventually!

[van Olzon]

TODAY: Crepes filled with beef, cheese and broccoli gratinated with cheese