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Silverfin Provencale (Asian Carp)
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Silverfin Provencale (Asian Carp)
by Chef Philippe Parola www.chefphilippe.com
See article "Eating The Aliens" in August/September 2011 BoatUS Magazine
4 Silverfin fish steaks
4 tbsp of olive oil
4 oz of white wine
2 tbsp of lemon juice
1 tbsp of fine chopped fresh garlic
2 tbsp of fine chopped onion
1 diced tomato
1 bunch of parsley fine chopped
Seasoning to taste
Season Silverfin to taste. Pour olive oil in a baking pan then place Silverfin steaks. Sprinkle garlic, onion and parsley. Add lemon juice. Bake at 325 for 5 minutes. Add white wine and diced tomato. Continue ...... Read More

Silverfin Almondine (Asian Carp)
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Silverfin Steak & Fresh Berries (Asian Carp)
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Silverfin Cakes (Asian Carp)
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Silverfin Cakes (Asian Carp)
by Chef Philippe Parola www.chefphilippe.com
See article "Eating The Aliens" in August/September 2011 BoatUS Magazine
4 Silverfin steaks
4 oz of melted unsalted butter
1 tbsp of Dijon mustard
1 tbsp of lemon juice
1 whole egg
1 oz of bread crumble
Seasoning and hot sauce to taste

Poach or steam Silverfin steaks until fully cooked. Break it up in pieces to remove bones. Place all the meat into a mixing bowl. Add butter, mustard, egg and lemon juice. Mix well. Add bread crumble, seasoned to taste. Make small cakes, rolled into egg wash and seas...... Read More

Silverfin Fried Strips (Asian Carp)
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Silverfin Fried Strips (Asian Carp)
by Chef Philippe Parola www.chefphilippe.com
See article "Eating The Aliens" in August/September 2011 BoatUS Magazine
16 strips of Silverfin fish (boneless if possible)
2 eggs
1 cup of Kleinpeter half & half for eggwash
1 cup of Louisiana fish fry Seasoned flour
Pickapeppa mango sauce for dipping
Preheat fryer at 350 degrees. In a bowl, crack 2 eggs. Stir well. Add half & half. Stir well (then you are having an eggwash for your fish). Place the Silverfin strips into eggwash. Coat each strip with the seasoned flour. Fry until done. ...... Read More

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