Pour over the bluefish to cover in a shallow pan and add the bay leaves, mustard seed, and peppercorns. Add the salt and sugar and stir or shake to dissolve completely. You can make as much as you’ll need to completely cover the fish - I usually make it by the quart:Ĭombine the water and soy sauce. Especially the baked goods.Start by making a brine. We’ll post a recipe each week, featuring dishes from you. In the meantime, meet HOME Cooked, a winter-friendly recipe file that revels in the earthier corners of the fridge and the pantry. Look for it again in late spring, sprouting along with the arugula and asparagus. STILL HUNGRY? With many farm shares winding down for the season, we’ve put the CSA Cookoff to bed for the year. The extra chill time made for a much more pâté-like consistency. UPDATE: While the recipe recommended serving this immediately, I liked it even better after a day in the fridge. (Just a note that this also makes one decadent tuna-fish-style sandwich.) You can store the pâté in an airtight container for a day or two in the fridge. Serve immediately, or after chilling, on crackers or toast. Season as desired with additional lemon juice and/or hot sauce. Add the onions, the juice of half a lemon, and a pinch each of salt and pepper. Add the cream cheese, butter, and spirit, and pulse to combine.
#Bluefish pate skin#
To make the pâté, flake the bluefish into a food processor, discarding the skin and bones. (On a charcoal grill, transfer the fish away from the hot coals for side 2.) Remove, check for doneness, and let the fish come to room temp.
(If you’re using a charcoal grill, cook the fish directly over the coals.) Flip the fish and cook 6 minutes more. When the grill is hot, add the fish, flesh side down, and cook covered for 4 minutes. Make an aluminum foil packet of the soaked wood chips for an extra flavor shot, you can lay the soaked chips directly on the grill. Season the fish with salt and pepper and massage in the olive oil.
» 1 Tbsp spirit ( NYT called for Cognac, but I substituted Cointreau, which dovetailed nicely with the citrus) » 1 cup wood chips, soaked in water for at least 30 minutes (I used alder wood) For ease, we skipped the stovetop smoker in favor of grilling, which worked just fine, although we did throw some on some wood chips for a dash of smoky flavor. I found this recipe in the archives of The New York Times. Bluefish is great grilled (or roasted with potatoes and tomatoes in olive oil), but a cold pâté with cheese and crackers on the patio seemed like the perfect way to welcome spring. And this week I thawed the next to last of the bluefish fillets we caught last summer in the Gulf of Maine.
#Bluefish pate cracked#
We’ve still got some crisp nights and days ahead, but the chill has eased enough that I cracked open my final jar of canned tomatoes from the backyard last week. Now, I realize the point of canning and freezing is to be able to indulge in peak tomatoes come winter, but I just never can convince myself to use up those last few preserved goodies from the previous year until I can see another growing season right around the bend. For some, the arrival of spring means hay fever, but for me, it means I finally get over my chief seasonal affliction: food hoarding.
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