Fish And Brussels Sprouts

[ethandron]

Has anyone served the above together? I’ve looked online and there are a number of recipes but they just don’t seem right somehow so I was wondering if anyone has.

[ummmm]

What fish?

Brussels....I would shred them and cook with a finely chopped shallot/onion, a small amount of garlic and some cream, S&P.

[EdmundD]

Yes but with the leaves rather than the whole sprout.

[bainbrig]

Dr Johnson used to say (of cucumbers) that the best way to deal with them was to peel them and throw them away.

He didn't mention sprouts.

[ethandron]

I have tuna steaks, salmon fillets, and lemon sole in the freezer Ummmm but could buy something else. It’s the combination of fish and sprouts I’m not sure about, the tastes don’t seem a match.
What did you do with the sprout leaves and fish Edmund?

[gingejbee]

As a vegetable accompaniment to fish...yes, no problem. I often do "Brussels Sprout Provencale"...basically a tomato, onion and garlic sauce (with fresh basil) - a good way of using left-over sprouts.

[ethandron]

That’s helpful then BB ;)

[aelmpvw]

//left-over sprouts//
that tends to be all of them in my house

[ummmm]

I think they'll go well.

I didn't think fish would go with cauliflower cheese but worked really well. Crispy spuds on the side :-)

[Chipchopper]

Maybe, shred them or dice them fine and add them to home made fishcakes ?

[ethandron]

What do you do then ginge...make the tomato sauce then put the whole sprouts in it,cooked or uncooked, and bake it? Or shred the sprouts and make them part of the sauce?

[gingejbee]

Make sauce....soften onion, garlic in olive oil...add chopped tomatoes, tomato puree, season. Leave to thicken a bit (15 mins say). When you're ready to eat , add whole or halved cooked sprouts to heat through (say 5-10 mins) Add torn basil. Good for already-cooked sprouts!

[ethandron]

I don’t really want to make fish cakes chip, but thanks for the suggestion.
I LOVE sprouts and have two bags, might have a go at the tomato and onion sauce with one bag, nothing ventured nothing gained.

[ethandron]

Thanks ginge x

[ummmm]

I had a bag of sprouts going out of date so I cooked them and sat here on my own eating a bowl of sprouts....with butter and pepper :-)

[ethandron]

Good job I wasn’t there Ummmm, I’d have been fighting you for them :)

[EdmundD]

Peel the leaves off the sprouts. Put them in a bowl of water. Rinse them. Put the wet leaves in a pan and cover and steam on a low heat for one or two minutes.

Remove the lid, and turn the heat up to medium. Add in olive oil and a pinch of salt and pepper. I also put in a dash of white wine vinegar.

Stir and cook for one or two minutes more until the leaves are bright green.

They're also quite good roasted.

[ummmm]

I used to hate them. Love them now.

[ethandron]

Edmund, do you mean the leaves from a sprout stalk or do you pull all the leaves off each sprout individually?
Change of plan for tonight...M&S £6 meal deal consisting of a minced beef and onion shortcrust pie, carrot and swede mash, and a blackberry and apple lattice pie. All served with sprouts!

[scorpiojo]

Yum :0)

[Buenchico]

I've come late to this thread but, if I was required to serve fish with Brussels sprouts, I'd be seeking a sauce that would pair the two together.

Brussels sprouts go well with cheese, so I'd add cheese to a basic bechamel sauce. If I was using strong-flavoured fish (such as salmon or smoked fish) that would probably be all that I'd add.

However if I was using a more delicate fish (such as almost any white fish) I'd want to reduce the 'cheesiness' a bit by adding some white wine too.