This is my friend, Reed Gordon. He is Chef de Cuisine of the Greensboro Country Club. Reed agreed to do this post for me after we had a conversation about the lack of food options readily available during the quarantine and how I was beginning to get bored of eating and cooking the same meals over and over. I noticed, however, there is usually plenty of fish. I think it is because a lot of people either don’t like it or are like me, and intimidated by how to cook it, how to make it interesting, and what the hell do you eat with it?
Chef Gordon served up some answers for us! I can’t wait to try this recipe, but my husband and son insisted they want to catch the trout personally, so we will see when that happens!
Chef Gordon’s own words
There’s nothing better than a home cooked meal. That adage holds true, even for professional Chefs like myself. I can not begin to tell you how many times I hear “I’m so nervous cooking for a chef” but the reality is most chefs love for others to cook, and rarely do we judge. There really isn’t much difference between what we do for a living and what those at home do. The biggest difference is equipment and technique.
I will give a few pointers, techniques, and a recipe or two to help the home cook ease into a great meal.
Most folks are comfortable cooking burgers, steaks, and chicken. But a lot of folks are scared of seafood. Mainly fish. Most fish dishes you get at a good restaurant are not that hard once you break them down into the technique used, freshness of the ingredients, and a few simple ingredients.
First is getting the fish home. Most grocery store now have a good supply of fresh seafood. Whole fish (whoa scary!), skin-on filets (how do I get the skin off?), or skin off cuts (more my speed). Each of these can be prepared with basic knowledge of the kitchen and a few pointers.
When purchasing fresh seafood, ask the fish monger when they got the fish in, ask if you can smell the fish, and if its a whole fish, check the eyes. Yes, the eyes. If the eyes are cloudy, or sunken in, its old. Steer clear. But if you can get a smell of the fish and it has little to no smell, or the eyes are bright and shinny, then its a go! Grab it, take it home and gather the rest of the ingredients for your meal.
Whole Fish: A breakdown.
Most of the whole fish you will get at a grocer will come eviscerated (entrails removed) and ready to be cooked. Like many other cuts of meat, fish cooked on the bone can be much better than if the bones are removed. For some, the sight of the head and eyes will scare them from eating it. If that is the case, ask the guy behind the counter to remove the head and fins. When cooking whole fish you need a large non-stick and oven proof skillet and a hot oven.
Recipe: Oven Roasted Whole Trout
1 Whole Trout, fins and tail removed
2 Lemons
2-3 Fresh Thyme Sprigs (2 tsp Dry)
3-4 Tbsp Unsalted Butter
Salt and pepper
2-3 Tbsp Grapeseed or Canola Oil
Preheat oven to 350 degrees. Using a sharp knife, score the sides of the fish 3-4 times just going through the skin. Season with salt and pepper. Thinly slice a lemon and place in the cavity of the fish. Add a sprig of thyme. In in large non stick pan over medium high heat add the oil and once its shimmering and a few wisps of smoke appear gently add the fish. Cook on this side for 3-4 minutes, try not to move the fish too much. You want the skin to start to crisp. Flip the fish over carefully and add butter to the top of the fish. Place in the oven. Roast for 8-10 minutes.
How to eat a whole fish: Once the fish is out of the oven and rested, remove the lemons and thyme. Simply take a fork and working from the tail first, grab the tail of the fish and lift just enough to place a fork where the meat starts. Pull down on the meat and slowly work your way down the filet pulling the backbone upwards. The spine and ribs should pull away from the meat. Flip fish over and repeat. You should have two very nice whole filets with all ribs and spine removed.
Recipe: Skin on Salmon filet
Salmon filet, skin on,
salt and pepper
favorite BBQ sauce
Heat a non stick pan over medium high heat and add some oil. Season both sides of the filet, even the skin. Place the salmon flesh side down first and sear. Don’t move the fish around as you can break up the fish. After 3-4 minutes carefully flip the fish over to the skin side. sear the skin for 3-4 minutes. Now is when you would add your BBQ in a thin layer on top and place in a hot oven. Times vary depending on the thickness of the fish.
I prefer my salmon cooked to medium. To test, give the sides a squeeze with your thumb and forefinger. It should have some give, but not feel squishy or raw. The skin should be crisp and the BBQ sauce browned slightly (if used).
Sides: Couscous Pilaf
1 package Pearled Israeli Couscous
1 small Red Onion, julienne
1 Pint Grape Tomatoes
1 clove Garlic, smashed
1 bay leaf
1 tsp Thyme Chicken Stock, per couscous instructions
salt and pepper
This is a great way to use up any left over veggies that you may have laying around in your fridge and can substitute what you like. In a pot with a lid saute the onions, garlic and tomatoes. Season with salt and pepper, add the bay and thyme, and add the recommended amount of chicken stock for the couscous. Cook using the recommended times from the package.
Spiced Cauliflower
1 head Cauliflower
2-3 Tbsp Olive OilCurry Powder, to taste
Salt and pepper
Preheat oven to 350 degrees. Break up cauliflower into pieces and place in a large bowl. Drizzle olive oil over and season with s & p and curry powder. toss to coat. Spread out onto a sheet pan and roast for 10-15 minutes. The cauliflower should be browned on the edges but still crisp tender.
*make sure to get a curry that you enjoy, there are many types with varying degrees of heat. use one you enjoy. If you are new to curry, the basic curry you find in the stores should work*
I hope you try this recipe and enjoy it as much as I know we will. I will likely try this salmon next week! Do you have any new recipes you have tried to break up the boring, same-old, same-old during quarantine? Comment below!
