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  #1  
Old 11-07-2017, 11:54 AM
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Default Blackfish Marsala Video

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

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

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Old 11-07-2017, 05:46 PM
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Default 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
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Old 11-07-2017, 08:23 PM
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Default Re: Blackfish Marsala Video

Dayyyum. Earthy. Hearty. Rich. But I'm assuming there's a lightness to it once consumed?
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Old 11-08-2017, 12:24 AM
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Default Re: Blackfish Marsala Video

Quote:
Originally Posted by hartattack View Post
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
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.
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Old 11-08-2017, 12:26 AM
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Default Re: Blackfish Marsala Video

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Originally Posted by Jigman13 View Post
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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