How was everyone's weekend? Ours was pretty great, especially considering I had the whole weekend off, and that we only have one more week to go before our vacation week begins. It's more of a stay-cation... but it's a much needed vacation off from work. Hopefully we'll get some things done around the house and I think we're planning on making a couple short out of town trips.
We went to a wedding this weekend and it was absolutely gorgeous. It was one of those outdoor, backyard weddings... except it was at a multi-million dollar mansion and the backyard was more like "grounds". But it was absolutely stunning. Kind of made me want a backyard wedding... it would be easier for one... lower on the budget, it would be different. The plans will come together eventually and our day will be special regardless, but that wedding just put into perspective the amount of planning, money, effort that goes into an event like that.
Anyway, a few weeks back, a pharmacist I work with had given us some bass that his family had caught and we didn't quite know what to do with it. Then I saw a great recipe from some fish sandwiches and knew that it would be the perfect match. I also received these
Nature's Pride buns from
Foodbuzz and thought I'd give them a shot in these sandwiches.
Ingredients:Adapted from Food & Wine's June 2010 issue - 'Crispy Fish Sandwiches w/ Herb Remoulade'2 tablespoon olive oil, divided
1 cup panko bread crumbs
1 teaspoon Old Bay seasoning
1/2 cup fromage blanc
1 tablespoon Dijon mustard
juice from 1 lemon
1 teaspoon Tabasco sauce
2-3 small Sweet Gherkins, minced
small handful italian parsley, chopped
1 teaspoon tarragon
salt and pepper to taste
4 whole wheat hamburger buns, toasted
1/2 to 1 lb. small bass fillets
lettuce and sliced tomatoes, for serving
In a small skillet, heat 1 tablespoon olive oil under medium high heat. Turn heat down to medium and add the panko and toast for about 3-5 minutes, or until golden brown. Turn off the heat and add the old bay seasoning and stir until well incorporated. Transfer the seasoned panko to a plate and set aside.
To make the remoulade (which is similar to a tartar sauce), mix the fromage blanc, mustard, lemon juice, tabasco sweet gherkins, parsley, and tarragon in a small bowl. Season with salt and pepper to taste and store in fridge until needed.
Heat a large skillet under medium high heat and add remaining olive oil. Season bass fillets with salt and pepper and add to skillet. Cook until white throughout, about 2-4 minutes per side, depending on the size of your fillets. Ours were really small, so it was more on the 2 minute side. Place finished fillets on a plate until you're ready to assemble your sandwiches.
To put together the sandwich, toast the buns and smear one side with a good amount of remoulade. Place some lettuce and a sliced tomato on the other bun. Press each fillet carefully into the panko and transfer to the toasted bun atop the lettuce and tomato. Close sandwich and eat!
I liked the way the fish was breaded in this recipe. It was just enough seasoning to add some depth of flavor to the dish. It wasn't greasy like a normal fried fish sandwich is, and the fish was flaky and fresh. The buns were perfectly sweet and made for a great sandwich. Enjoy!
And let's not forget what I've done with the rest of my CSA items this past weekend: Watermelon Basil Sorbet, Fresh Bruschetta, Watermelon Vodka Cocktail
Watermelon Basil Sorbet Ingredients:
1/2 sweet beauty watermelon (about 2-3 cups), chunked and seeds removed
about 10 fresh basil leaves, minced
juice from 1 lime
2 tablespoons mango vodka
3/4 cup simple syrup
kosher salt for garnish
Place watermelon and basil in a food processor or blender and pulse until well combined. Transfer to a medium bowl and add lime and vodka. Mix well and carefully add simple syrup (basically an equal portion of both sugar and water brought to a boil and allowed to cool). Place mixture in ice cream maker and continue according to machine directions. Serve with a slice of watermelon and a small pinch of salt.
Fresh Bruschetta Ingredients:
1 hot dog bun, flattened and toasted (yes, I said hot dog bun lol)
7 to 10 gourmet cherry tomatoes, quartered
3-5 fresh basil leaves, chopped
1 garlic clove, minced
salt and pepper to taste
1-2 tablespoons olive oil
Combine tomatoes, basil leaves, garlic, salt, and pepper in small bowl. Drizzle with desired amount of olive oil. Serve on top of toasted hot dog bun. (it's all the bread I had in the pantry, hehe)
Watermelon Vodka Cocktail Ingredients:
1-2 cups watermelon, chunked and seeded
2 shots mango vodka
ice
1 tablespoon sugar
In a large cup or bowl, puree watermelon with hand blender. Strain watermelon juice into another glass or bowl. Add 1-2 shots vodka (I went for 2 because hey, it was sunday) and mix in sugar. Shake or stir and pour over ice in a tall glass!
