Stir together shallot, lemon juice, and 1/4 teaspoon salt, then beat in cream cheese, bluefish, and 1/2 teaspoon pepper with a spoon until combined well. Stir in chives.
Crumble the smoked bluefish. Place bluefish and mascarpone cheese into a food processor. Blend well using the pulse setting.
Transfer bluefish mixture to a medium bowl. Mix in the lemon juice, horseradish, Dijon-style mustard, cayenne pepper, red onion and salt.
Blend cream cheese and butter in a food processor until smooth, 10 to 15 pulses. Scrape down sides of bowl. Add cognac, lemon juice, onion, Worcestershire sauce, hot sauce, salt, and pepper to cream cheese mixture; pulse until blended, scraping down sides 2 to 3 times.
Sprinkle fish into cream cheese mixture and pulse just until blended. Transfer pate to a bowl, cover with plastic wrap, and refrigerate until chilled, 3 hours to overnight.
Break up smoked bluefish and place in a food processor with cream cheese. Use pulse setting to blend smooth. Mix in prepared Dijon-style mustard and horseradish. Blend to desired consistency. Increase amounts of mustard and horseradish, if desired. Cover and chill in the refrigerator 6 hours, or overnight, before serving.
Crumble or shred the fish semi-fine.
Whip the cream cheese in the mixer until ligt, then add the fish and remaining ingredients and mix until combined.
Scrape into a bowl and refrigerate, covered with plastic, until service.
Serve with crackers.
ntil well blended , and the pate is a consitency of your
nd smoke catfish according to recipe. While still warm, break fillets
repare dill sauce according to recipe #106801.
Plate the fillets
Preheat oven to 350 degrees. Place bluefish filet in an oven proof dish and sprinkle with salt and fresh pepper. Set aside. In a skillet heat olive oil over medium heat. Add garlic, anchovy, oregano and red pepper flakes. Cook for 3 minutes. Add breadcrumbs, mix and let cook for another 3 minutes. Add capers, lemon juice and cook another 2 minutes. Turn off heat and mix in the cheese. Carefully spread the breadcrumb mixture over the bluefish filet and bake for about 30-35 minutes. Garnish with fresh squeezed lemon juice.
Remove dark meat; cut into 1-inch squares.
Bread with bread crumbs.
Fry in oil until golden brown.
Let cool.
Mix together all pickling ingredients.
Put bluefish nuggets into bowl.
Pour in pickling mixture.
Be sure bluefish nuggets are completely covered.
Let stand in refrigerator for about 24 hours.
Mix the first 5 ingredients together in a 2-quart pan and saute together for 10 minutes over medium heat.
Add remaining ingredients, all but bluefish fillets and mix well over medium-low heat until vegetables are fully cooked, about 15 minutes.
While this is cooking, bake bluefish fillets in a 400\u00b0 oven until fully cooked, approximately 30 minutes.
When fish is cooked, portion on plates and top with Creole sauce.
Line rectangular Pyrex dish with aluminum foil.
Place bluefish fillets in it.
Combine mayonnaise, buttermilk and lemon juice.
Pour over fish.
Bake at 350\u00b0 until fish flakes (approximately 1/2 hour).
Put under broiler for a few minutes.
Pre heat oven to 450 degrees Trim dark areas from bluefish filets. Rinse under cold water and pat dry. Place filets on sheet pan skin side down and slather generous even coating of mayonaise on top of fish. Salt and pepper and geneous sqweeze of lemon juice. Place in top third of hot oven and bake until bubbly and brown on top about 10 minutes depending on thinkness.
Melt butter in heavy pan.
Lightly brown chopped mushrooms, chopped hazelnuts and breadcrumbs.
Add salt and pepper to taste. Stuff bluefish; bake in a 450\u00b0 oven for 1/2 hour.
Put bluefish fillets in cold
water.
Bring
to boiling point, then simmer for
1/2
hour.
Drain\toff water and cool. Break up fish in flakes, add saltines, beaten egg (or 2).
Mix until it feels
the\tright
consistency.
Add salt, pepper and Old Bay seasoning to
taste.
Make\tinto
cakes and fry in hot oil.
Mix mayo, mustard, white and black pepper in bowl.
Preheat oven to 375\u00b0.
Place bluefish in shallow baking dish.
Squeeze lemon over fish and cover with mixture.
Bake for 15 minutes and serve.
rill.
Lay pieces of Bluefish, skin side down, on UNGREASED
br>When ready to make pate, line a 4-cup mold
To make the pate:
In a small, covered
side to chill while preparing pate.
Pate:
Butter a 3