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(+) Yeah! (+)

Breaded cod, new potatoes and a shrimpnsauce (homemade shrimp stock) with a sallad of baby tomatoes, arugula and lightly quick pickled fennel.

https://gamefaqs.gamespot.com/a/forum/1/1b191707.jpg

god DAM

i would drink a cup of that

Chicken 10/10 fish? 7/10

R1masher posted...

Chicken 10/10 fish? 7/10

Chicken with shrimpsauce would not go well together.

FF_Redux posted...

Chicken with shrimpsauce would not go well together.

chicken of the sea?

makes me wish I was an old man/10

FF_Redux posted...

Chicken with shrimpsauce would not go well together.

Chicken and shrimp are often served together so not sure why not. I always make stock out of the shrimp shells and use it for whatever.

LeoRavus posted...

Chicken and shrimp are often served together so not sure why not. I always make stock out of the shrimp shells and use it for whatever.

Is it these kinda shrimp?

https://gamefaqs.gamespot.com/a/forum/d/df69ce97.jpg

They have a strong sea/shellfish flavor compared to the larger shrimps. But yeh chicken is very versitile and I can see it working but then the chicken has to be seasoned properly to work with the shrimp flavor.

But I would not like this shrimp sauce I made with chicken.

FF_Redux posted...

Is it these kinda shrimp?

https://gamefaqs.gamespot.com/a/forum/d/df69ce97.jpg

They have a strong sea/shellfish flavor compared to the larger shrimps. But yeh chicken is very versitile and I can see it working but then the chicken has to be seasoned properly to work with the shrimp flavor.

But I would not like this shrimp sauce I made with chicken.

I get the frozen jumbo shrimp that come in a bag. Peel them raw and boil the shells. The strength of the stock depends on how long you cook the shells. Too long and it's definitely overpowering. Like if it gets really opaque then it'll be strong.

LeoRavus posted...

FF_Redux posted...

I get the frozen jumbo shrimp that come in a bag. Peel them raw and boil the shells. The strength of the stock depends on how long you cook the shells. Too long and it's definitely overpowering. Like if it gets really opaque then it'll be strong.

Ah yeh, jumbo shrimp have a different and milder flavor from these shrimp. In Scandinavia these smaller shrimp are more common than the bigger ones. When making a stock you only need 15-20 min cooking time and it gets a very strong flavor.

I love a good white fish, even the easy to acquire mass sold stuff like cod, haddock, or pollock. I make oven baked fish regularly. Its delicious.

4/10 looks like frozen fish patties potatoes look ok

FF_Redux posted...

Ah yeh, jumbo shrimp have a different and milder flavor from these shrimp. In Scandinavia these smaller shrimp are more common than the bigger ones. When making a stock you only need 15-20 min cooking time and it gets a very strong flavor.

In the US our shrimp almost never have the heads on them. It's just the tail. Crawfish are about the only things I see where you get the whole body.

CADE_FOSTER posted...

4/10 looks like frozen fish patties potatoes look ok

Fish was frozen, but I thawed them then breaded and panfried them in butter.

LeoRavus posted...

In the US our shrimp almost never have the heads on them. It's just the tail. Crawfish are about the only things I see where you get the whole body.

Yeh these shrimp are small so they have the heads, and the heads along with the shells are used in the stock. So much flavor in the heads.

The stock was made with onion, shallot, carrot and fennel sauteed in olive oil to soften them, added tomato paste, the shrimp shells and heads then sauteed few minutes. Then I added wine, 1 chili pepper and water and let it cook before I strained and reduced it a bit.

Sauce was made with sauteed shallot in butter, added flour and then stock, let it cook a minute then added cream. Taste with salt, black pepper, applecider vinegar and dill.