2 tbsp dry white wine
1 tsp saffron
2 tbsp pernod
4 mahi mahi fillets (6 oz ea)
2 tbsp olive oil
3 fennel bulbs, stems removed (reserve t
1 sprig fresh thyme
1 tomato, diced
1 salt and pepper (to taste)
1 cup vegetable oil
GARLIC MAYONNAISE
1 bulb garlic, cloves peeled, and fine
1 egg yolk
1 tbsp dijon mustard
1 salt and pepper (to taste)
1 cup olive oil boiling water
Directions
In a small saucepan place the white wine and bring it to a boil. Add
the saffron and stir it in so that it is dissolved. Remove the pan
from the heat and let it cool. Add the Pernod and stir it in.
In a medium bowl pour the wine mixture. Add the mahi mahi and coat
it with the sauce. Let the fish marinate for 2 hours.
In a small skillet place the olive oil and heat it on medium high
until it is hot. Add the julienned fennel, thyme, tomatoes, salt,
and pepper. Saut, the ingredients for 2 to 3 minutes, or until the
fennel is tender. Set the mixture aside and keep it warm.
In a large saucepan place the vegetable oil and heat it on high until
it is hot. Add the reserved fennel stems and deep-fry them for 1 to
2 minutes, or until they are crisp. Drain them on paper towels, set
them aside, and keep them warm.
Grill the mahi mahi for 3 to 4 minutes on each side, or until it is
just done.
In the center of each individual serving plate place a fish fillet.
Place the saut,ed fennel mixture next to the fish. Spoon the Garlic
Mayonnaise between the fish and the fennel mixture. Place the
deep-fried fennel on top of the fish for a garnish.
For Garlic Mayonnaise: In a small bowl place the garlic, egg yolk,
mustard, salt, and pepper. Whisk the ingredients together so that
they are well blended.
While whisking constantly, slowly add the olive oil so that a
mayonnaise consistency is achieved.
Add the boiling water to the mayonnaise, and stir it in well.
Strain the garlic mayonnaise and keep it warm until it is served.
Servings: 4 servings
Bourride Of Mahi Mahi With Garlic Mayonnaise Recipe brought to you by Recipe Ideas
Categories: Salad; Sauce; Vegetable
The History of Recipes
We can trace the history of written recipes far back into ancient history, in truth as far into history as the early Egyptians, and potentially, even further back. Having said that, in the main part, these early records were just simple pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to experts are a few stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient Romans made use of many aromatic flavors, including some that we all recognise like thyme, rue and parsley. As our culinary historical trip moves to more modern times there were a couple of books dating from the 14th Century - a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian food that is served today, but rather recipes for the types of food prepared by the chefs of the upper classes. In the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the holy lands, including coriander, basil and rosemary. The introduction of these new foods and spices created an outbreak in publications on food, the majority of which still exist in private collections. Over the following few centuries, the rich and powerful families of the West strove to serve the most exotic banquets, and consequentially the best cooks and their recipes became highly prized. Notwithstanding that, it was during the 1800s that fine cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and recording recipes to help cooks of their time. By the arrival of the twentieth century, cookery books were starting to become popular due to better eduction, people having more leisure time and disposable income. The introduction of television gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Bourride Of Mahi Mahi With Garlic Mayonnaise recipe.
