How to Use Fish Leftovers Without Causing Stink
Not all residues are on the same level. There are tiers. Upstairs, you have pasta sauces, stews, chili peppers—things that actually taste better after a night in the fridge than right off the stove. Then you have the mid-range, which has the most leftovers: mashed potatoes, steak, roasted vegetables, etc. These dishes are delicious when reheated, but might need some TLC to really shine. Then you have deep-fried foods (such as french fries) that are not very good unless they are reheated in a deep fryer . And finally, you have fish.
Perhaps this is unfair. Leftover fish can be sweet, but the level of hatred for the concept is almost psychotropic, thanks to so many co-workers who insist on bringing it to work and reheating it in a communal microwave. This direct heating not only dries out leftover fish fillets, but can also oxidize oils, creating the awful penetrating fishy smell that is the cause of most office conflicts. However, there are alternative courses of action you can take if you find that you have leftover fish. (No matter how you decide to repurpose it, make sure you do it within a day or two.)
Keep it cold
This is the easiest, safest and least expensive option. Mix it with seasoned mayonnaise and lemon juice and eat it on a sandwich, or cut the fish into pieces and serve it on top of a salad, a bowl of grains, or a salad with grains (I think it’s just a bowl of grains and additional vegetables). ). Drizzle with spicy vinaigrette. Eat it.
If you want to “make up” or “rethink” your leftover fish, you can make some rillet (a fancy pâté with added fat). Most rillette is made by confitting meat in its own fat, but fish lard is not a real product, so sour cream or crème fraiche is used to give it a barely spreadable texture. I have already shared this salmon paté recipe , but here is what you will need:
- 5 ounces leftover fish (salmon is especially delicious)
- 1/2 large shallot, finely chopped
- 1 teaspoon olive oil
- 1 teaspoon vermouth
- 2 tablespoons crème fraîche, sour cream or labneh
- 2 tablespoons mayonnaise
- Juice of 1/4 small lemon
- 1 tablespoon chopped green onion
- 1/4 teaspoon salt
Sauté shallots in olive oil over medium heat until translucent. Add the vermouth to the pot and let it simmer for about half a minute. Let the vermouth-infused shallots cool, then add them to the salmon along with the rest of the ingredients. Gently toss everything together, then refrigerate for an hour in the fridge, then serve with the best water crackers, small chicory cups, or a really excellent tea sandwich. (Oh, and if you want to make it smoky, just add a drop or two of our familiar liquid smoke . It’s cheating, but it’s a good kind of cheating.)
Heat it indirectly
You may not be in the mood for a cold lunch (or dinner). This is fine. You can reheat fish, you just have to do it carefully, gently and indirectly.
As I mentioned earlier, microwaving already cooked fish or placing it in a hot pan can dry it out and cause fat oxidation, creating a horrible, ultra-fishy flavor.
Fortunately, there are several ways to get around this. First, you need to decide how you want to eat fish. I really love rice bowls these days, but pasta is another good option, as is mixed vegetables. Divide the fish into small pieces – the smaller they are, the faster and more evenly fried. Place the fish in a bowl and set aside.
Prepare pasta (and sauce), rice, or vegetables. You can also make a simple pan sauce by mixing white wine with a little garlic brown oil. You just need something hot to toss with the fish. Once your rice, pasta, vegetables and/or sauce are hot, transfer the hot food to the bowl with the fish and toss everything together. The residual heat of the pasta/rice/vegetables/sauce will warm the fish gently, without the smell of oxidized oil.