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Thread: Mark's mornay jack on garlic butter rice.

  1. #1

    Mark's mornay jack on garlic butter rice.

    JACK:

    Whole jack cleaned and headed if he doesn't fit in your pan. Put flour in a shopping bag without holes and sprinkle in a balanced amount of fresh cracked pepper and cajun spices. The balancing depends on how much flour you put in the bag. If you don't put in much you don't need much spice. Put the whole fish in the bag and shake the flour over it and get your hands in as well to make sure it also coats the inside of the gut cavity.
    Slowly fry the whole fish. The trick with this is if he is really fat at the head end then make sure the pan is moved so this end only is over the heat. Don't panic about there being no heat under the tail end it will cook fine.
    While this is happening prep your Mornay sauce.


    MORNAY INGREDIENTS:

    • 3 tablespoons butter
    • 1 teaspoon finely chopped onion
    • 3 tablespoon flour
    • 1 cup hot milk
    • 1 tablespoon full cream
    • 1/4 cup Parmesan cheese
    • 1 teaspoon chopped parsley
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon nutmeg
    • dash worcestershire
    PREPARATION:

    Melt butter in a saucepan over medium-low heat; add chopped onion. Cook over low heat until onion has softened. Stir in flour and cook, stirring, until smooth. Gradually add milk, stirring constantly. Add remaining ingredients; cook, stirring, until cheese is melted and sauce is smooth. Sprinkle a couple of capers on top for pretty, zingy garnish. Oh yeah, cream then worcestershire last. Dip a finger in and taste often and adjust this to your personal taste don't go too heavy on the worst though.

    RICE:

    Tonight this was my wife's idea and I jumped at it when she suggested it. We had some left over long grain from last night still in the rice cooker. It's perfect for fried rice or stir fries or garlic butter rice. Heat a little olive oil in another smaller fry pan and add the rice. Then when it is warming add 2 or 3 cloves of fresh crushed garlic. Just before serving add a dob of butter. Not too much here or it will end up an oily mess.

    For serving suggestion see attached pic, it rocked!

  2. #2
    another pic, before we decided we were geniuses, or is it genii?

  3. #3
    Smart arsed wife providing fish for this recipe. 4lb fireline, 20lb fluorocarbon trace and 3" powerbait.

  4. #4

    Re: Mark's mornay jack on garlic butter rice.

    hahaha themooks!! thats always the way isn't it...bloody women

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