What should I serve with my christmas Sea Bass?
December 20, 2009 4:49 AM Subscribe
I told my family that I would cook Christmas dinner for the first time this year, but on the proviso that I wouldn't cook a turkey (which I hate). They agreed to me cooking a Sea Bass, as long as I also provided some poultry - which will be two small pheasants - for those who don't fancy the Sea Bass (grandma). Now wee need side dishes!
I don't think I can face cooking two separate sets of side dishes, however, so I'm looking to have stuff that will work for both. (although there will be two types of potatoes - large roasties - and smaller fried new potatoes).
So far I also have fennel for the Bass and parsnips for the pheasant. But I'm looking for some more non-traditional veg dishes. Can you help?
I don't think I can face cooking two separate sets of side dishes, however, so I'm looking to have stuff that will work for both. (although there will be two types of potatoes - large roasties - and smaller fried new potatoes).
So far I also have fennel for the Bass and parsnips for the pheasant. But I'm looking for some more non-traditional veg dishes. Can you help?
Roasted brussels sprouts are pretty traditional, but they taste like little balls of amazingness, so do them anyway. And they'll be great with both those dishes.
Okra is a vegetable that I'm very fond of, but that is certainly non-traditional in this setting. Try this recipe from my uncle, Fats Kaplin. If it isn't flavorful enough, add just a splash (a very small splash!) of soy sauce at the end.
Okra is a vegetable that I'm very fond of, but that is certainly non-traditional in this setting. Try this recipe from my uncle, Fats Kaplin. If it isn't flavorful enough, add just a splash (a very small splash!) of soy sauce at the end.
Fats Kaplin's peasant style okraposted by ocherdraco at 6:15 AM on December 20, 2009
3 cloves garlic, minced
water
salt
1 lb okra
soy sauce
Brown cloves of garlic in oil (enough to cover the bottom of the pan; you may want to use a little water so the garlic doesn't burn). When quite brown add a few pinches of salt, then the diced okra (1 pound), halved or quartered. Stir fry a few minutes. Add a small splash of water, put lid on pan, turn heat down low for a few minutes. The okra is ready when it's the texture you prefer (I like mine to have a little crunch to it, so I leave it for a very short time).
Butternut squash soup is good.
Roast them first for flavor, then simmer in chicken broth with some leeks and nutmeg until soft, blend smooth while adding cream. Om nom nom.
posted by phunniemee at 6:56 AM on December 20, 2009
Roast them first for flavor, then simmer in chicken broth with some leeks and nutmeg until soft, blend smooth while adding cream. Om nom nom.
posted by phunniemee at 6:56 AM on December 20, 2009
A version of Rot Kohl with blackcurrant juice and red wine vinegar is really good with fish and poultry.
Sautee half an onion for about 5 minutes, add 1 lb of diced red cabbage sautee for a further 3 mins. Add half a cup each of red wine, and blackcurrant juice (you can use slightly dilute Ribena for this - if you use this it doesn't need any honey/sugar.) Add a capful or so of red wine vinegar.
Grate an apple into the mix, add salt, pepper a bay leaf.
Simmer for a couple of hours on a really low heat. Keep on adding the liquids to keep it moist.
posted by multivalent at 7:05 AM on December 20, 2009
Sautee half an onion for about 5 minutes, add 1 lb of diced red cabbage sautee for a further 3 mins. Add half a cup each of red wine, and blackcurrant juice (you can use slightly dilute Ribena for this - if you use this it doesn't need any honey/sugar.) Add a capful or so of red wine vinegar.
Grate an apple into the mix, add salt, pepper a bay leaf.
Simmer for a couple of hours on a really low heat. Keep on adding the liquids to keep it moist.
posted by multivalent at 7:05 AM on December 20, 2009
Roasted root vegetables. Wild rice (Lundberg's boxed wild rice mix is really good). Green beans. The advantage of all three of these is that they are super easy to cook which I think I would want if I was making two main course entrees.
Can I come over and eat?
posted by amanda at 7:19 AM on December 20, 2009
Can I come over and eat?
posted by amanda at 7:19 AM on December 20, 2009
You have starches, you have an unusual vegetable: how about introducing a splash of vibrant color with some greens? This recipe is a quick stir-fry that looks good and goes with pretty much everything.
Kale stir-fry
2 bunches of kale, washed and tough middle stem/rib removed. Don't drain too much, leave the water droplets on the leaves, and chop coarsely.
4 garlic cloves, peeled
2 carrots. julienned
2 T olive oil
salt/pepper to taste
soy sauce to taste
In a wok or large skillet heat the oil on medium-hugh heat. Add the garlic, and saute 2-3 minutes. Remove garlic from oil and discard. Add the julienned carrots and stir fry 2-3 minutes. Add the kale, toss to coat with the oil, reduce the heat to medium-low, cover and cook for 3 minutes. There should be enough water on the leaves to steam the kale. Add some water if it gets too dry.
Season to taste with the salt and pepper, but add the soy sauce just before serving: this way the beautiful vivid green of the kale and deep orange of the carrots are maintained.
Reduce the quantities to 1 bunch and 1 carrot for a small family.
posted by francesca too at 7:59 AM on December 20, 2009 [1 favorite]
Kale stir-fry
2 bunches of kale, washed and tough middle stem/rib removed. Don't drain too much, leave the water droplets on the leaves, and chop coarsely.
4 garlic cloves, peeled
2 carrots. julienned
2 T olive oil
salt/pepper to taste
soy sauce to taste
In a wok or large skillet heat the oil on medium-hugh heat. Add the garlic, and saute 2-3 minutes. Remove garlic from oil and discard. Add the julienned carrots and stir fry 2-3 minutes. Add the kale, toss to coat with the oil, reduce the heat to medium-low, cover and cook for 3 minutes. There should be enough water on the leaves to steam the kale. Add some water if it gets too dry.
Season to taste with the salt and pepper, but add the soy sauce just before serving: this way the beautiful vivid green of the kale and deep orange of the carrots are maintained.
Reduce the quantities to 1 bunch and 1 carrot for a small family.
posted by francesca too at 7:59 AM on December 20, 2009 [1 favorite]
Nothing says winter for me like winter squash. Acorn squash is great just halved and roasted with some brown sugar and nutmeg in them.
posted by Gilbert at 8:04 AM on December 20, 2009
posted by Gilbert at 8:04 AM on December 20, 2009
A great accompaniment for the pheasant is sauteed black eyed peas with lardons (small cut pieces of slab bacon rendered down) and fuyu persimmons. This is a great side dish for sea bass (as long as it's chilean).
Please let us know if it is chilean sea bass as striped or black sea bass has a completely different flavor profile and fat content than chilean.
roasted brussel sprouts are great (pre-heat oven to 425, coat the brussels in oil, salt and pepper and let roast until done.
A play off of celeariac mash- carrot and parsnip mash. Roast the carrots and parsnips until soft, but not too soft and coarsly mash together with salt and pepper, a little olive oil and a little butter, not too much though.
A citrus beurre blanc will work for both as well.
posted by TheBones at 10:34 AM on December 20, 2009
Please let us know if it is chilean sea bass as striped or black sea bass has a completely different flavor profile and fat content than chilean.
roasted brussel sprouts are great (pre-heat oven to 425, coat the brussels in oil, salt and pepper and let roast until done.
A play off of celeariac mash- carrot and parsnip mash. Roast the carrots and parsnips until soft, but not too soft and coarsly mash together with salt and pepper, a little olive oil and a little butter, not too much though.
A citrus beurre blanc will work for both as well.
posted by TheBones at 10:34 AM on December 20, 2009
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Another nice way to prepare celeriac is to cut it into thick chips (fries) - say about 1.5cm thick, parboil for two minutes, toss in olive oil and freshly ground black pepper, then roast them until nice and golden.
posted by le morte de bea arthur at 6:11 AM on December 20, 2009