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Tuesday night dinner - Pistachio and Chiptole encrusted Fish with white chocolate sauce
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Tuesday night dinner - Pistachio and Chiptole encrusted Fish with white chocolate sauce I don't like to post how to do it with each and every post but I do get new viewers aka sweet potatoes. Only 1 way I eat sweet potatoes by themselves, is baked and only at 450 for 70 minutes. The sugars in the sweet potatoes caramelize and they become very sweet. Same with cauliflower, only baked aka roasted, but not as long as the sweet potatoes! I made extra sauce and put a touch over the cauliflower and sweet potatoes and how good was that! If you've been following along with my blog, the recurring theme is "Chiptole" panko crumbs. The taste, texture, and spiciness of the Chiptole and panko takes it up a notch. You control the spiciness by how much Chiptole crumbs you mix in. The crunchiness of the panko adds a lot to the dish. If you want a fancy name for this dish, I can call the white chocolate sauce white Chocolate Beurre Blanc which means a sauce using butter that has a wine reduction, specifically "white butter". I took the fish, I used tilapia, but cod, weakfish, some others would work well. You can either bake this or fry it. I choose to fry it in canola oil. Most times when I fry, I cover to keep the heat in so it cooks faster and keeps the moisture in the food. I dipped the fish in an egg/milk mixture and seasoned with salt, pepper, and paprika, coated with crushed toasted pistachio nuts and Chiptole Panko crumbs. You can redip again in the egg milk misture and coat again with the panko crumbs or use Italian seasoned bread crumbs. I then cooked the fish in a pan with canola oil, removed and put the sauce on top of the fish, cauliflower, and sweet potatoes. When you toast the pistachio nuts in a frying pan, go VERY LIGHTLY on the toasting, the slightest brown or burnt flavor will ruin the dish. If you decide to bake the fish, look at the top shelf, 7 minutes in a 350 oven or a few minutes longer. For the white chocolate sauce, my girlfriend said this was excellent, I thought it was just ok. This was my first attempt and I need to work on this and improve it. I felt I overcooked the sauce in the small sauce pot. I may do this next time in a double boiler. I also will change the ingredients, using nutmeg as one. Below is what I did last night to make the sauce for the first time. 1/3 cup of shallot, minced, don't use onion! cooked in a pan in canola oil until softened, then add 1 Tb minced garlic (next time roasted garlic! I will mix in) add 2/3 cup dry white wine (next time I will change the wine, maybe a dessert wine such as almondberry wine by Cream Ridge winery) reduce this by half then add 1 cup of heavy cream and 1/2 cup of coconut milk and reduce this by half (next time I made add a touch of flaked coconut also or I may use Malibu rum, a coconut infused rum in place of the wine), then add 3 Tb white chocolate, and simmer on very low until melted. Do not buy the white chocolate chips, buy a chunk fo white chocolate! For this dish, the chips are garbage and won't melt smoothly nor will it add the flavor you are looking for. When the white chocolate is melted, it's ready to serve. You should start the sauce before you start preparing the fish! |
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