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10 ways to eat fish
January 29, 2012,, Martinique, FWI

You've probably figured out by now that food plays an important part on the boat: provisioning, fishing, cooking, consumes a lot of our time on board. Personally, cooking is my favourite hobby, and one of cruising's greatest pleasure is discovering new flavors and dishes (trying out new restaurants, sourcing recipes and attempting to reproduce them at home).
Since this blog is about sharing our cruising experience, I thought I'd add food posts from time to time, hoping to take you along our culinary journey as well as a sailing one.

I'll start today with a simple post about fish, adapted from a note I wrote last year to the attention of some ARC crew who were short of ideas for cooking fresh fish. Hope you enjoy!

10 ways to eat fish

Don't know what to do with all the fish you caught during the Atlantic crossing? Here are 10 recipe ideas to add variety to your fish menus, tried and tested on VOAHANGY's. They work equally well with all kind of fish: tuna, mahi-mahi, wahoo, ... do not try with flying fish though!

1- Sushi/sashimi
2- Tartare
3- Raw Fish
4- Seared
5- Fish Pate
6- Marinated fish
7- Grilled or BBQ fish
8- Fish Tacos
9- Fish Burger
10- Fish curry

Here are some recipes by popular request...

VOAHANGY's Tartare
See ARC post here

Poisson Cru
Ingredients: 1kg fresh fish diced finely, juice of 3 limes, 1 cup coconut milk, 1 onion finely chopped, 2 tomatoes diced, 1 green capsicum diced, 1 small chili (optional)
Mix the fish and lime juice in a bowl, leave to marinate in the fridge for 3-4 hours. Add the rest of the ingredients immediately before serving. Serve well chilled.

Ingredients: 1 kg fresh fish (tuna is best) cut in thick fillets, 4 tbsp cracked black pepper, 1 tbsp olive oil
Mix pepper and olive oil to make a paste, spread all over the fish fillets. Chill for at least 1 hour (4 hours is better). Sear the fillets in a non-stick pan, 1 mn on each side, no more, the inside must be still raw. Wrap in cling film and let cool for at least 1 hour.
Before serving, cut the fillets in thin slices, spread them like a fan on a large patter, and drizzle with a tasty dressing. The sauce for the tartare works like a dream!!

10 ways to eat fish

Que faire de tout ce poisson peche pendant la transat? Voici 10 idees recettes pour varier les menus, tout droit de chez VOAHANGY. Elles s'adaptent a tous les poissons: thon, dorade, wahoo, bonite... sauf les poissons volants !

1- Sushi/sashimi
2- Tartare
3- Poisson cru
4- Mi-Cuit
5- Rillette de poisson
6- Poisson marine
7- Poisson grille ou BBQ
8- Poisson Tacos ( a la mexicaine)
9- Fish Burger
10- Curry de poisson

Quelques recettes, a la demande generale...

Tartare a la VOAHANGY
Ingredients: 1kg de poisson frais coupe en tous petits morceaux, 1 c. café de capres, 1 cornichons, 1 gousse d'ail, 1 de gingembre, 1 c.soupe de ciboulette/echalottes, 2 c.soupe de sauce soja, 1 c.soupe d'huile d'olive, 1 giclee de jus de citron (facultative)
Bien melanger le tout dans un bol. Saler, poivrer. Laisser prendre au frais pendant 1h. Servir avec des crackers ou dans des feuilles de laitue. Pour 8 personnes en entrée.

Poisson Cru
Ingredients: 1kg de poisson frais coupe en tous petits morceaux, 3 citrons verts, 1 tasse de lait de coco (250ml), 1 oignon hache finement, 2 tomates coupees en cube, 1 poivron vert coupe en cube, 1 piment ou sauce Tabasco (facultative).
Melanger le poisson et le jus des citrons verts dans un bol, laisser mariner au frigo pendant 3-4 heures. Ajouter le reste des ingredients juste avant de servir. Deguster tres frais.

Ingredients: 1kg de poisson frais (thon is best) coupe en gros fillets, 4 c.soupe de poivre moulu (noir, vert, rose), 1 c.soupe d'huile d'olive
Melanger le poivre et l'huile pour en faire une pate, en enrober les fillets de poisson. Mettre au frais au moins 1 h (4h c'est mieux). Les saisir dans la poele, 1mn de chaque cote, pas plus, il faut que le Coeur reste cru. Recouvrir de film plastique et refroidir pendant au moins 1h.
Avant de servir, couper les fillets en tranches fines, disposer les en eventail dans un plat, et recouvrir d'une sauce bien relevee. La sauce du tartare est parfaite!

Food - Cuisine
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Who: Terry, Voahangy, Marc, Anne Steen
Port: Sydney
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