simple treats of the sea made delicious
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Looking at the following recipe, or the photo, you might wonder how this seemingly complicated recipe could fall under the title of “easy fish recipes.” Actually, if you take a closer look, you will see that each layer of this amazing seafood stack recipe is made separately and you can make some of the layers in advance, if you like, such as the pak choy layer or the shrimp layer. You can also cook the crayfish and shrimp for the garnish beforehand.

Whether you serve this recipe chilled or at room temperature, the flavors are sure to be impressive. You can buy ready-cooked shrimp and crayfish, which means the only fish you need to cook is the cod and that is easy. You will pan-fry it so you can see it change from glossy and raw to flaky and cooked. This is simple, even for a cooking newbie.

Constructing perfect stacks takes a bit of practice and if you have never used a mold to make stacks before, you might like to practice with some rice salad or something similar beforehand. If your stack does not hold up well, do not worry because it really does not matter so much. That “homemade look” will give the seafood stacks a quaint appearance anyway and the main attraction of these seafood stacks is their marvelous flavor.

Gourmet Seafood Stacks with Crayfish and Cod
Summary: What an elegant-looking recipe this is! Ideal to serve on a special occasion, this multi-layered dish boasts cod, shrimp, pak choy, horseradish and more, for really impressive results.
Author:
Cuisine: American
Recipe type: Entree
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
For the 1st Layer:
  • 2 ½ tablespoons capers
  • 1 tablespoon fresh parsley
  • 1 ¼ cups olive oil
  • ¾ cup wine vinegar or cider vinegar
  • 3 lbs cooked shrimp
  • 1 ½ teaspoons salt
  • 2 ½ teaspoons celery seeds
  • ½ teaspoon black pepper
  • 3 chopped green onions
  • ½ thinly sliced lemon
  • 1 thinly sliced red onion
For the 2nd Layer:
  • 5 oz pak choy
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 2 pints groundnut oil
For the 3rd Layer:
  • 2 lbs cod filets, in ½ inch pieces
  • 2 tablespoons vegetable oil
  • Juice of ½ lemon
  • Black pepper, to taste
For the Topping:
  • 2 tomatoes, each cut into 4 horizontal slices
  • 8 cooked crayfish or king prawns
  • 8 cooked, peeled, de-veined medium shrimp
  • 2 tablespoons sesame seeds
  • Salad leaves, for garnish
For the Sauce:
  • ⅓ tablespoon horseradish
  • ⅓ cup prepared salsa or tomato ketchup
  • 1 dash hot pepper sauce
  • ⅓ tablespoon lemon juice
Instructions
  1. Combine all the ingredients for the first layer in a big glass bowl and marinate overnight or for 8 hours, stirring occasionally.
  2. Preheat the oven to 265 degrees F.
  3. Wash the pak choy. Discard the stems and roll the leaves up. Finely shred them into ¼ inch strips.
  4. Spread them over a baking sheet and dry them in the oven for 15 minutes. Do not let them dry completely or they will burn when you fry them.
  5. Let them cool completely.
  6. Add the oil to a wok over a high heat and deep-fry the pak choy in several batches. After half a minute, or when the pak choy is green and crisp, transfer it to kitchen paper to drain.
  7. When it is cool, toss it with the sugar and salt.
  8. Next, make the cod layer. Heat the oil over a moderately high heat in a skillet until it is hot.
  9. Add 1 ½ lbs of the chopped cod and squeeze the lemon juice over it. Sprinkle some pepper over the top.
  10. Sauté for 6 minutes or until done, stirring often.
  11. Fry the tomato slices for a minute on each side.
  12. Dip the remaining pieces of cod into the sesame seeds and sauté until done.
  13. Combine the sauce ingredients and let the sauce stand for half an hour, so the flavors can combine.
  14. You can now assemble the seafood stacks. You will need a mold shaped like a tin can without a top or bottom.
  15. If you do not have one, simply remove the top and bottom from a 14 oz tin can and use that.
  16. You need to make layers in the can and then carefully lift the can away, so the layers remain.
  17. Add ⅛ of the shrimp mixture first, then ? of the pak choy mixture and then ? of the cod mixture, pressing down well.
  18. Carefully remove the mold and the layers should stay like that. Repeat 7 times so you have 8 seafood stacks.
  19. Top each one with a tomato slice. Top the tomato slice with a cooked shrimp and a sesame-coated piece of cod.
  20. Carefully arrange a crayfish and some lettuce leaves on top and drizzle sauce over the seafood stacks.
  21. Serve immediately.

Photo Description:

This is a very impressive-looking appetizer but, before you rule it out as being too complicated, take a closer look at the recipe. You will see that each layer is made separately and then put together at the end, making this a gourmet seafood dish which is easy enough for anyone to master. When layering the ingredients in the mold, it is important to press down well. This makes the stacks nice and tight, so they hold together rather than crumbling as soon as you remove the mold. If you have trouble with the stacks, feel free to arrange the layers in another way, perhaps side by side instead.

 


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Christine Szalay-Kudra


Hi, my name is Christine. I am happy you are visiting today. Food is very important to everyone, and in this family we love to eat all kinds of dishes from meat and chicken to international cuisine, crockpot creations and more. Seafood is something we also love, and I love the fact it is nutritious as well as very tasty.


Everyone knows 'the big three' which are cod, tuna and salmon, but sometimes it is fun to try different types of fish, such as perch, trout, monkfish, or even shellfish like mussels or clams. There are seafood recipes for every season and occasion, those served chilled for a refreshing burst of flavor, and those served hot in stew or soup form.


Choose from crispy fried fish, tender pan-fried or poached cuts, or what about a seafood medley boasting the most wonderful flavors of the sea, lake or river? Seafood can be served as part of a salad or savory dish, or it can be served as an appetizer or snack. Bacon-wrapped scallops, anyone? You will find a comprehensive collection of wonderful seafood recipes right here, for your inspiration and enjoyment.


Thanks for visiting,


Christine