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Turkish Sea Bass with Hazelnut Garlic Sauce |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 17 January 2017 at 14:29 |
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Brook (HistoricFoodie) shared this recipe with me a part of his research on Ottoman Cuisine:
http://foodsoftheworld.activeboards.net/ottoman-cuisinean-introduction_topic4606.html This really was good, and I learned quite a bit about Ottoman and Turkish flavor profiles by trying it. I would heartily recommend it to anyone who wants to try a good fish dish...or someone who wants to dive into the world of Ottoman cuisine.
For the benefit of those who are reading this, I will post some notes that I took on this dish, as well as Brook's replies:
And Brook's reply:
In all, this was seriously good, and deserves a shot. With Lent coming up, it might be a good time to try it! |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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We made this again last night, and enjoyed it very much.
One again, we used cod in place of the sea bass; this time, we substituted almonds for the hazelnuts. It turned out great, just like last time, and I really enjoyed the sauce. |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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This has a very Catalan food profile .. Tarragona is one of the world´ s largest growers of Hazelnuts .. And Gerona and Barcelona were Greek occupied before the Romans .. So, being coastal - any fish along the Mediterranean would fit this dish .. Absolutely amazingly wonderful .. I had prepared this when Brook first posted it .. It was sublimely exquisite .. Cod is the most ancient ( Vikings and the Basques ) & 1432 in Venice, Italy of all White fishes for the Lent time .. And is a staple in Spain and Italy. Ma Hi Ma Hi would be lovely for this dish too .. Or, sea bass or even Hake .. (Merluza ) .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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...or haddock, or flounder, or speckled trout, or........
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But we hae meat and we can eat
And sae the Lord be thanket |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Brook, I am sure however, these fish varieties are a rarity here .. I would go with the sea bass or the cod as they are part of the daily catch in season now .. Also Breca would be lovely too .. Breca = The Bream Family ( Sparidae - Pagellus Erythriuus ) .. Very delicate and in season now. It is called Pandora in English .. Pegeot Rouge in French .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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We made this again on Friday, 23 February; the fish used was cod, and instead of hazelnuts, we used pecans.
This was an excellent preparation, and I really enjoyed it with the pecans, even better than the original. We keep forgetting to thin the sauce down a bit, which it does need in order to be an actual sauce; having said that, it's pretty good the way it is, sort of a crumbly topping. In any case, the base recipe is very good, no matter what the minor variation. |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Occurs to me, Ron, that the choice of nuts really makes this a global dish.
For pecans think walnuts, and you've got a Georgian slant. Go with almonds, and there's a decidedly Iberian point of view. And so forth. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Historic Foodie, And Ron, Spain is a large producer of almonds and hazelnuts .. Greece and Turkey, are large producers of pistachios .. California is a large producer of walnuts as is Italy .. Texas & Louisiana amongst other western states ( and Oregon ) produce ecological pecans .. |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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California is also a major producer of pistachios, Margi. Perhaps now the largest producer?
Georgia (the state) has outstripped Texas in pecan production. Ahhhhhh....the ever-shifting world of agriculture. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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>>>Occurs to me, Ron, that the choice of nuts really makes this a global dish.<<<
I think you are right, Brook - the ingredients are, for the most part, very versatile; the nuts can put just the right regional touch on it...maybe the choice of acid, as well. As you and Margi point out - so many choices! |
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