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reason162 11-07-2017 10:54 AM

Blackfish Marsala Video
 
Tog really stands up to heavy flavors, very versatile fish!

https://www.youtube.com/watch?v=AmlmABR7DQM

https://i.imgur.com/X3mqMiL.jpg

hartattack 11-07-2017 04:46 PM

Re: Blackfish Marsala Video
 
Another great Catch n Cook vid - thanks Roger. I've always used Chicken stock for Marsala but I'm curious if a Seafood stock would work ? And thanks for pointing out that Mushrooms have Gills :p

Jigman13 11-07-2017 07:23 PM

Re: Blackfish Marsala Video
 
Dayyyum. Earthy. Hearty. Rich. But I'm assuming there's a lightness to it once consumed?

reason162 11-07-2017 11:24 PM

Re: Blackfish Marsala Video
 
Quote:

Originally Posted by hartattack (Post 496987)
Another great Catch n Cook vid - thanks Roger. I've always used Chicken stock for Marsala but I'm curious if a Seafood stock would work ? And thanks for pointing out that Mushrooms have Gills :p

Haha yes, they do have gills!

I generally avoid reducing fish stock if I can, and if I have to reduce it down to a sauce consistency...I'd strain it through a fine chinois then cheesecloth first. For this sauce, I don't think there would be any benefit to using fish stock. If you taste any kind of stock through the marsala...it's probably a bad thing. Chicken (and veal) stock is considered "neutral," fish stock definitely not.

reason162 11-07-2017 11:26 PM

Re: Blackfish Marsala Video
 
Quote:

Originally Posted by Jigman13 (Post 496996)
Dayyyum. Earthy. Hearty. Rich. But I'm assuming there's a lightness to it once consumed?

It turned out pretty clean, I got lucky with that bottle of marsala. For veal marsala I might go with a heavier chicken stock, or brown veal stock. But for fish...that marsala + a very light chix stock was a winning combo.


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