Saturday, January 7, 2012
Sheepshead, Bisque, Raku Courage
The latest fish we tried from Shelley's Seafood in Homosassa is sheepshead fish. (photo courtesy of wikipedia). Yummy. A little more firm than other soft fleshed fish, which I like because it doesn't fall apart when I serve it. I took the fillets, patted them dry with a paper towel, sprinkled them with thyme, chives, paprika and a light dusting of sugar and set them aside. Yep, it was sugar I used, please keep reading to see why I've used sugar.
Meanwhile in a small saucepan I melted some butter and sauteed my standby shallots and fresh ginger. When those were softened and just browning on a medium high heat I gently placed the fillets of sheepshead fish in the pan browning them on one side and then gently turning them over to brown on the other side. A minute or so later I lightly sprinkled some soy sauce over the fish. As the soy sauce hit the pan and mixed with the sugar it started to caramelize and thicken, that's why I used the sugar. When a fork inserted in the fish goes in easily the fish is cooked through. Serve immediately with your favorite side dishes; we had a baked sweet potato with the fish which was delicious.
Meanwhile I have a bisque cooling down. I finally fired the large sunburst platter I made months ago; hope it doesn't slump or warp. Also firing the bucket pot I had to rip the paper template out of, hope the seams hold. Plus other experimental pots are in there too. I might have enough pots ready to do a raku firing, can you please send me some raku courage for my first firing? Thanks for reading and for all your comments.