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PostPosted: 06 Sep 2009, 10:16 
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Joined: 14 Mar 2009, 16:08
Posts: 622
Here are a couple of simple recipes that make good use of the Goat Fishs' tasty meat, one is a thai/asian style
the other is more Continental.

Continental

Per person:
2-3 medium sized Goats
Table Sp of Olive oil
1 Onion
1 carrot
3 Shallots cut and mashed up a bit
2 Cloves garlic roughly chopped (I had written that they should be finely chopped, they should not)
1 table spoon of tomato paste
Goat Fish stock
Bay leaf
a half cube of Chicken stock - crush this and mix with a couple of table spoons of water, add to the boiling Goat stock.
1/4 cup Dry sherry
flat tea spoon of sugar or to taste
a couple of pinches of salt - enough to make a nice balance.
pich saffron (if you like, its expensive, but worth it!)
Pepper to taste
One table spoon per person of very finely chopped Parsley.

Chop the Garlic, Onion and Carrot, very coarsely.. so basically into only a couple of pieces.
Fry this in the olive oil without stirring/tossing until you get the garilic to brown a little on medium heat.
It helps, for caramelisation to throw a couple of pinches of sugar in the frypan when you put the veg in. Once the garilc
is going brown (not burning) add the tomato paste (dont' burn the tomato paste!) and stir it in. When you have done this
you can take it off the heat and deglaze the pan (remove all the nice stuff starting to get stuck on the bottom)
by pouring in the sherry and stirring and scraping the frypan till everything comes off. Pour this into a
small pot and add the fisheads and spines and add 3 cups of water.
Add salt and sugar, saffron, chicken stock and bayleaf now.

Reduce this until it looks like there is enough for one person, so about one full bowl (about 300 ml - remembering
you put in three cups it should take about 20-30 mins, but watch the pot anyway). Drain the stock away from the
the veg etc.

Add the goat fish meat, that you cut to about 3x3 cm pieces or so (or even put in the whole fillets and let them seperate
themselves) bring the stock to the boil and reduce again until fish is cooked (3-4 mins or so, max. basically watch it so you don' make the flesh go hard)

ladel into a bowl and granish with finely chopped parsely.

Have with sourdough bread! Guaranteed to be tasty!

... ill put the asian one up later...

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Last edited by Jazzbox111 on 25 Jun 2010, 12:41, edited 1 time in total.

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PostPosted: 25 Jun 2010, 12:40 
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Fanatical Senior Member

Joined: 14 Mar 2009, 16:08
Posts: 622
Oh yeah - you can clarify the stock by boiling it with lots of egg white on top. that will make it really clear, like water, and there will be no grainy bits.

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