Crappies Augraten by Chef Jesse Griffiths

Chef Jesse Griffiths recipe from the cookbook: Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish /Rizzoli International Publications, Inc. Written by Jesse Griffiths, Foreword by Andrew Zimmern, Photographed by Jody HortonAFIELD - A Chef's Guide to Preparing and Cooking Wild Game and Fish

Afield throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food movement.  Stemming from a commitment to locally grown vegetables and nose-to-tail cooking, Griffiths is an expert guide on this tour of tradition and taste, offering a combination of hunting lessons, butchery methods, recipes, including how to scale, clean, stuff, fillet, skin, braise, fry and more. Fellow hunting enthusiast and food photographer Jody Horton takes you into the field, follows Griffiths step-by-step along the way and then provides you with exquisite plate photograph of the finished feasts. Filled with descriptive stories and photographs, Afield takes the reader along for the hunt, from duck and dove to deer and wild hog. Available online at: http://www.rizzoliusa.com/book.php?isbn=9781599621142

 

Gratin of Crappie and Potatoes

In Spain, you’ll encounter potatoes cooked with fish—usually salt cod—in myriad presentations. This is a simple riff on that: potatoes, fish, and cream. I like this as its’ own main course, but it is equally good paired with another, more simple, fish presentation, like a whole grilled fish.

1 pound potatoes, very thinly sliced

2 tablespoons unsalted butter, softened

Kosher salt and freshly ground black pepper

8 ounces crappie fillets, thinly sliced

Pinch of ground nutmeg

1 teaspoon chopped fresh thyme or

½ teaspoon dried thyme

2 cups heavy cream

Zest of 1 lemon

 

Serves 4

 

1. Soak the potatoes in cold water for at least an hour or overnight, then drain well.

2. Preheat the oven to 375°F.

3. Butter the bottom of an ovenproof baking or gratin dish, then add one layer of sliced potatoes. Season with salt and pepper.

4. Add a layer of fish, followed by a layer of potatoes, then another layer of fish. Continue, ending with a layer of potatoes.

5. Whisk together the nutmeg, thyme, cream, and lemon zest, then pour over the potatoes and fish. Cover tightly with aluminum foil and bake for
45 minutes.

6. Remove the foil and bake for another 45 minutes, or until browned and bubbling. Serve immediately.

Categories: 1.Location, Fish, Recipes, Salads, Sides & Misc

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