As we’ve mentioned, Brave Apron, the Boston-based husband and wife duo from Season 3 of MasterChef, is receiving a whole fish share from us this summer season. We’re loving how they’re preparing and cooking the fish. Below is their latest recipe share – Braised Bluefish with Baby Bok Choy in Saffron Jus.
We received a whole Bluefish last week in our Cape Ann Fresh Catch CSF. Bluefish is another great example of why buying whole fish really works to your advantage when it comes to quality and flavor. One of the reasons why this delicious fish has a bad reputation for being gamey and fishy is that it has not been filleted properly. Removal of the dark meat closest to the skin is key when ensuring a clean, rich flavor. AJ has been catching and eating bluefish for years and developed this recipe that blew me away. The saffron jus is fantastic. AJ made suggestions for other white fish this would accompany nicely and I am sure you will have some ideas of your own when you taste the delicate, rich and complex flavors. Personally, I think it would make a great broth for mussels… definitely something I am dying to sop some crusty bread in!
- 1 tsp Saffron, ground with mortar and pestle
- 1 Cup White Wine (Sav Blanc is good)
- 2 Tbs Unsalted Butter, I like Presidents Choice
- 2 tbs Canola Oil
- 2 Shallots, minced
- 3 Scallions, shred into 3 inch strips
- 4 oz cup Creme Fraiche
- Sea Salt & Freshly ground Black Pepper
- 2 Tbs chopped Flat Leaf Parsley
- 2 Tbs Snipped Fresh Chives
- 2 Tbs Toasted Fennel Seeds, crished
- 2 Tablespoons Toasted Coriander Seeds, crushed
- 1 lb baby bok choy
- 2 Bluefish Filets, or 6x 6 oz fillets deboned, skinned then dark meat cut out from skinned side of filet (see demo below)
Removing the “gamey” unpopular flavor from Bluefish, begins with proper preparation and will leave you with a delicious, rich fish with great structure.
Watch Brave Apron’s video for help prepping your fish -