QUICK TREATMENTS: Fish & Seafood
FISH
Fish cake patties from fish fingers and leftover vegetables
If you happen to have fish fingers left over and one floret of broiled broccoli from the day before, you can combine these foods with a bit of mayonnaise, mashed potato and pan fry it like a patty. (Chef Richard Fox, Love Food Hate Waste Roadshow)
Croquettes from mashed potatoes and leftover fish
“You never know if you’re going to use all your mashed potatoes. So we’ll turn them into croquettes to use another day and throw them in the freezer. We recently served tenderloin with crab croquettes – throwing some different herbs and crab craw meat into the potatoes before rolling them in breadcrumbs. With croquettes, your creativity can come into play. Like mashed potatoes with a garlic herb crust on scrod.” (Source: Chef Jodi Janisse, Café Soeurette, Milwaukee)
SHRIMP
Shrimp-flecked sauce from cocktail shrimps
“You can make a stock out of absolutely anything, using any ingredient in your refrigerator that you need to use up. For example, I had some cocktail shrimp leftover from a dinner party. I chopped them up, removed the tails, added lemon water, peppercorns and made some amazing shrimp stock out of it. Then once I boiled and reduced it and got the amount of depth I was looking for, I strained it and added a blonde roux to it (butter or fat with flour). This created a subtle shrimp sauce with phenomenal texture (the bits of shrimp in the sauce) that could be used an enhancement to complement another dish: in this case, lobster. The flavor of those cocktail shrimps was never really gone. So the question always is: how much flavor are you looking for? For a robust shrimp flavor I would, of course, have used fresh raw shrimp." (Chef Rick of Classy Catering Creations, Connecticut)
