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 Fish Reuben

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Ashphalt

  • Total Posts: 1644
  • Joined: 9/14/2005
  • Location: Sharon, MA
Fish Reuben Wed, 10/3/07 11:59 AM (permalink)
Has anyone had or heard of this sandwich before?

It was on the menu at Shrimpers in Stuart FL and my Wife and Nephew each ordered it. A crispy fried filet with slaw, cheese and russian dressing, grilled on rye bread. At first we thought it sounded wierd, then I said it's not too far from a fish taco. It turned out to be really, really good.

I wonder if it's turning up on other menus.

 
#1
    divefl

    • Total Posts: 1671
    • Joined: 3/23/2007
    • Location: washington, DC
    RE: Fish Reuben Wed, 10/3/07 12:18 PM (permalink)
    Slaw not saur kraut? That's cheating but it doesn't sound that far fetched. Sounds like a good sammich.
     
    #2
      buffetbuster

      RE: Fish Reuben Wed, 10/3/07 2:08 PM (permalink)
      I have never seen that on a menu before, but it sure does sound interesting. If I see it, I will definitely order it.
       
      #3
        Robearjr

        • Total Posts: 1102
        • Joined: 6/17/2007
        • Location: Baltimore, MD
        RE: Fish Reuben Wed, 10/3/07 9:05 PM (permalink)
        You figure it is pretty common for fish and chips to come with cole slaw, so I can this working. Now, if it had been served with kraut....I can't imagine too many people ordering that, and I like kraut.
         
        #4
          Michael Hoffman

          • Total Posts: 17795
          • Joined: 7/1/2000
          • Location: Gahanna, OH
          RE: Fish Reuben Wed, 10/3/07 9:38 PM (permalink)
          I'm sorry, but the very thought of something called a fish Reuben causes me to feel a bit ill.
           
          #5
            Greymo

            • Total Posts: 3660
            • Joined: 11/30/2005
            • Location: Marriottsville, MD
            RE: Fish Reuben Wed, 10/3/07 9:42 PM (permalink)
            Try one..................you will love it....but skip the cheese.
             
            #6
              Michael Hoffman

              • Total Posts: 17795
              • Joined: 7/1/2000
              • Location: Gahanna, OH
              RE: Fish Reuben Wed, 10/3/07 9:44 PM (permalink)
              quote:
              Originally posted by Greymo

              Try one..................you will love it....but skip the cheese.

              No thanks. If I have to eat a Reuben I'll stick to a Reuben, not some Filet-O-Fish clone.
               
              #7
                Big Kahuna Kooks

                • Total Posts: 490
                • Joined: 6/7/2005
                • Location: palm beach, FL
                RE: Fish Reuben Wed, 01/30/08 11:03 AM (permalink)
                The islamorada fish company , part of Bass Pro in FTL also has an excellent grouper rueben. I've had it twice and look forward to the next one. Truly broke da mouth!
                 
                #8
                  Russ Jackson

                  • Total Posts: 2257
                  • Joined: 11/28/2007
                  • Location: Xenia
                  RE: Fish Reuben Wed, 01/30/08 11:15 AM (permalink)
                  Personally I dont think cheese and fish go together. Slaw and fish...sure. I think without the cheese it would be excellent...Russ
                   
                  #9
                    porkbeaks

                    • Total Posts: 2201
                    • Joined: 5/6/2005
                    • Location: Hoschton/Braselton, GA
                    RE: Fish Reuben Wed, 01/30/08 11:22 AM (permalink)
                    I'd eat it, but why call it a Reuben? It's not a Reuben. Kinda like Cincinnati chili......except I wouldn't eat that. pb
                     
                    #10
                      MiamiDon

                      RE: Fish Reuben Wed, 01/30/08 11:23 AM (permalink)
                      quote:
                      Originally posted by Michael Hoffman

                      I'm sorry, but the very thought of something called a fish Reuben causes me to feel a bit ill.


                      GROUPER REUBEN



                       
                      #11
                        Russ Jackson

                        • Total Posts: 2257
                        • Joined: 11/28/2007
                        • Location: Xenia
                        RE: Fish Reuben Wed, 01/30/08 11:34 AM (permalink)
                        quote:
                        Originally posted by porkbeaks

                        I'd eat it, but why call it a Reuben? It's not a Reuben. Kinda like Cincinnati chili......except I wouldn't eat that. pb


                        Have you ever tried Cincy Chili pb?....Russ
                         
                        #12
                          mikez629

                          • Total Posts: 307
                          • Joined: 1/15/2008
                          • Location: Oakland, NJ
                          RE: Fish Reuben Wed, 01/30/08 11:36 AM (permalink)
                          Grouper ruben/buffalo grouper sandwich-they put grouper on anything in Florida
                           
                          #13
                            Scorereader

                            • Total Posts: 5546
                            • Joined: 8/4/2005
                            • Location: Crofton, MD
                            RE: Fish Reuben Wed, 01/30/08 11:37 AM (permalink)
                            quote:
                            Originally posted by porkbeaks

                            I'd eat it, but why call it a Reuben? It's not a Reuben. Kinda like Cincinnati chili......except I wouldn't eat that. pb


                            Because most people know what Reuben is. Therefore, a person should know what to expect when someone has a Fish Reuben on the menu.

                             
                            #14
                              Scorereader

                              • Total Posts: 5546
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                              • Location: Crofton, MD
                              RE: Fish Reuben Wed, 01/30/08 11:39 AM (permalink)
                              quote:
                              Originally posted by Michael Hoffman

                              quote:
                              Originally posted by Greymo

                              Try one..................you will love it....but skip the cheese.

                              No thanks. If I have to eat a Reuben I'll stick to a Reuben, not some Filet-O-Fish clone.


                              you don't "have" to eat a Reuben either, if you don't want to.
                               
                              #15
                                porkbeaks

                                • Total Posts: 2201
                                • Joined: 5/6/2005
                                • Location: Hoschton/Braselton, GA
                                RE: Fish Reuben Wed, 01/30/08 12:27 PM (permalink)
                                quote:
                                Originally posted by Russ Jackson

                                quote:
                                Originally posted by porkbeaks

                                I'd eat it, but why call it a Reuben? It's not a Reuben. Kinda like Cincinnati chili......except I wouldn't eat that. pb


                                Have you ever tried Cincy Chili pb?....Russ


                                Yeah, I've tried it and I just can't get past the spices used. Not sure if it's the cinnamon, allspice, cloves, the combination, or whatever. Maybe it's the chocolate. The idea of the 5-way, if it was made with "normal" chili, is actually quite appealing. Another example is when folks make Swedish meatballs and use cardamom. I like cardamom, but it just seems out of place in the meatballs. pb
                                 
                                #16
                                  Robearjr

                                  • Total Posts: 1102
                                  • Joined: 6/17/2007
                                  • Location: Baltimore, MD
                                  RE: Fish Reuben Wed, 01/30/08 8:17 PM (permalink)
                                  I think alot of people think a Reuben can be with kraut or slaw. You see more and more menus that either off a choice of slaw or kraut on their Rueben...or they don't even offer kraut.
                                   
                                  #17
                                    Ciaoman

                                    • Total Posts: 375
                                    • Joined: 5/2/2006
                                    • Location: Killingworth, CT
                                    RE: Fish Reuben Wed, 01/30/08 9:03 PM (permalink)
                                    Speaking of Reuben sandwiches, I've noticed that a lot of places are serving these as an open-faced affair, i.e., with one slice of grilled rye topped with a pile of meat, kraut and the whole thing covered in melted swiss. I much prefer a "traditional" Reuben, that is, served as a grilled sandwich rather than an open-faced one that must be eaten with knife and fork. What do you like?
                                     
                                    #18
                                      porkbeaks

                                      • Total Posts: 2201
                                      • Joined: 5/6/2005
                                      • Location: Hoschton/Braselton, GA
                                      RE: Fish Reuben Wed, 01/30/08 10:16 PM (permalink)
                                      quote:
                                      Originally posted by Ciaoman

                                      Speaking of Reuben sandwiches, I've noticed that a lot of places are serving these as an open-faced affair, i.e., with one slice of grilled rye topped with a pile of meat, kraut and the whole thing covered in melted swiss. I much prefer a "traditional" Reuben, that is, served as a grilled sandwich rather than an open-faced one that must be eaten with knife and fork. What do you like?


                                      I agree 100%. Here is the recipe and guidelines that I use to make mine. I've never had any complaints.

                                      REUBEN SANDWICH
                                      Modern-day Reuben sandwiches are often open-faced and broiled, which dries out the corned beef and makes the cheese rubbery. Or, under the misguided belief that more is better, they are overstuffed. The main things to remember for a great Reuben are to keep the filling under control and in balance, so when you bite into it you get a harmonious and succulent mouthful; and to grill the sandwich slowly and under some pressure, so the bread gets toasty brown and buttery crisp, the meat gets warmed through, and the cheese is just melted enough to be oozy.
                                      2 slices rye bread or pumpernickel
                                      2 teaspoons butter, at room temperature
                                      2 tablespoons Reuben's Russian Dressing (recipe below)
                                      1/4 cup well-drained, fresh-style sauerkraut
                                      2 ounces thinly sliced Gruyère or Switzerland Swiss cheese
                                      1/4 pound thinly sliced corned beef


                                      Butter each slice of bread evenly to the edges on one side.
                                      Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll grill it in.

                                      Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.

                                      Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.

                                      Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.

                                      Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.

                                      Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.

                                      Serve immediately.

                                      Makes 1.
                                      Arthur Schwartz's New York City Food
                                      2004
                                      By Arthur Schwartz


                                      Overall: Pretty detailed, right? It took me longer to type those instructions than it did to make the sandwich. But that's typical of Schwartz's hand-holding in the book.

                                      Rye or pumpernickel? Pumpernickel? Whoever heard of such a thing? Might as well use white bread.

                                      Russian dressing: He uses Reuben's recipe, which combines 1/2 cup of mayo with a tablespoon of ketchup, a teaspoon of grated onion, 1/2 teaspoon of horseradish, 1/4 teaspoon of Worcestershire sauce, and 1 tablespoon of parsley. Red caviar is optional but unnecessary.

                                      Why Russian? According to Schwartz, Reuben's was the first Jewish deli to make a corned beef sandwich with Russian dressing and, even better and more New York, with deli coleslaw.

                                      Sauerkraut: Try to get it from the deli counter. They should have it in midwinter, but if not, well-drained canned sauerkraut will do.

                                      Procedure: Since I don't have a sandwich press, I make grilled cheese sandwiches in a skillet in just this way. But now that panini are so stylish, I bet more people have sandwich presses.

                                      For one? Obviously, it's a cinch to double the recipe.

                                      What to do with the leftover Russian dressing? Use it on an iceberg-lettuce wedge, as a sauce with fried fish, or to cover halved hard-cooked eggs, making Eggs à la Russe.
                                       
                                      #19
                                        CamSkaterUNC

                                        • Total Posts: 15
                                        • Joined: 1/25/2008
                                        • Location: Lone Tree, CO
                                        RE: Fish Reuben Thu, 01/31/08 11:45 AM (permalink)
                                        I've never seen this on a menu at any restaurant in Colorado, but that doesn't mean it's not here. Sounds very interesting. I know I'd be inclined to order it if it ever did pop up. Unless it already has. Anyone know? :-)
                                         
                                        #20
                                          doggydaddy

                                          • Total Posts: 1847
                                          • Joined: 6/11/2006
                                          • Location: Austin, TX...got smoke?
                                          RE: Fish Reuben Thu, 01/31/08 12:23 PM (permalink)

                                          It all sounds good to me. I'ld eat one, especially if it is deep fried. MiamiDon's photo seemes to be broiled or sauteed. They laughed when fish tacos and burritos first came out, but I love them.
                                          If they use 1000 island dressing on the sandwich, it is close enough to tartar sauce to work just fine.

                                          I also like the idea of an open faced reuben as long as it is piled high and there is a slight browning of the Swiss cheese.

                                          mark
                                           
                                          #21
                                            Pigiron

                                            • Total Posts: 1384
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                                            • Location: Bergen County, NJ
                                            • Roadfood Insider
                                            RE: Fish Reuben Thu, 01/31/08 12:41 PM (permalink)
                                            quote:
                                            Originally posted by Russ Jackson

                                            Personally I dont think cheese and fish go together. Slaw and fish...sure. I think without the cheese it would be excellent...Russ


                                            I completely agree. I can't think of a single instance where I would put cheese on fish.
                                             
                                            #22
                                              blue heaven

                                              • Total Posts: 484
                                              • Joined: 3/4/2007
                                              • Location: Pompano Beach, FL
                                              RE: Fish Reuben Thu, 01/31/08 12:56 PM (permalink)
                                              Hi I believe this version of a reuben started in key west. Possibly Louie's Backyard.
                                               
                                              #23
                                                Scorereader

                                                • Total Posts: 5546
                                                • Joined: 8/4/2005
                                                • Location: Crofton, MD
                                                RE: Fish Reuben Thu, 01/31/08 2:16 PM (permalink)
                                                quote:
                                                Originally posted by Pigiron

                                                quote:
                                                Originally posted by Russ Jackson

                                                Personally I dont think cheese and fish go together. Slaw and fish...sure. I think without the cheese it would be excellent...Russ


                                                I completely agree. I can't think of a single instance where I would put cheese on fish.


                                                you've never sprinkle parmesan on fish?

                                                When I was on Atkins, I used to make a coating for tilapia using mostly parmesan cheese. It was excellent.

                                                 
                                                #24
                                                  RookieCAF

                                                  • Total Posts: 38
                                                  • Joined: 6/16/2006
                                                  • Location: Great Barrington, MA
                                                  RE: Fish Reuben Thu, 01/31/08 2:39 PM (permalink)
                                                  I just had a Turkey Reuben. It was good.
                                                   
                                                  #25
                                                    Big Kahuna Kooks

                                                    • Total Posts: 490
                                                    • Joined: 6/7/2005
                                                    • Location: palm beach, FL
                                                    RE: Fish Reuben Thu, 01/31/08 5:42 PM (permalink)
                                                    I have had the perfect rueben twice at a small deli in West Palm Beach. Ther bread was fresh and did not crumble after being nicely grilled. It had the right amount of 1000 island, was still juicy from the butter, not piled a mile high but definitely more than an adequate protion and great squish and ooze factor...
                                                     
                                                    #26
                                                      Robearjr

                                                      • Total Posts: 1102
                                                      • Joined: 6/17/2007
                                                      • Location: Baltimore, MD
                                                      RE: Fish Reuben Thu, 01/31/08 7:32 PM (permalink)
                                                      quote:
                                                      Originally posted by Pigiron

                                                      quote:
                                                      Originally posted by Russ Jackson

                                                      Personally I dont think cheese and fish go together. Slaw and fish...sure. I think without the cheese it would be excellent...Russ


                                                      I completely agree. I can't think of a single instance where I would put cheese on fish.


                                                      What about a tuna melt?
                                                       
                                                      #27
                                                        Pigiron

                                                        • Total Posts: 1384
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                                                        • Roadfood Insider
                                                        RE: Fish Reuben Thu, 01/31/08 10:13 PM (permalink)
                                                        quote:


                                                        you've never sprinkle parmesan on fish?



                                                        I think fish is generally too delicate to stand up to the taste of cheese. That being said, I suppose I've mixed some Parmaggiano Reggiano in with a bread crumb mixture in my stuffed calamari, so I guess there is an instance where I've used cheese with fish.
                                                         
                                                        #28
                                                          Scorereader

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                                                          RE: Fish Reuben Fri, 02/1/08 10:25 AM (permalink)
                                                          quote:
                                                          Originally posted by Pigiron

                                                          quote:


                                                          you've never sprinkle parmesan on fish?



                                                          I think fish is generally too delicate to stand up to the taste of cheese. That being said, I suppose I've mixed some Parmaggiano Reggiano in with a bread crumb mixture in my stuffed calamari, so I guess there is an instance where I've used cheese with fish.


                                                          I agree if you're talking about lake fish, like trout, perch, etc. But, I don't know if I'd consider Salmon, Swordfish etc as so "delicate" that it can't stand up to a nice biting cheese (like parm). I've made an appetiser whose main ingredients were smoked salmon, brie and roe, which was a big big hit.

                                                          I see the principle of it, that cheese doesn't seem to go with fish, but I think there's room for experimentation.

                                                          If wine can be paired with cheese, and wine can be paired with fish, then one would thing there must be a cheese out there that can work with a fish.

                                                          Clearly, though, slapping a slice of American cheese on a trout is not very appealing.


                                                           
                                                          #29
                                                            MiamiDon

                                                            RE: Fish Reuben Fri, 02/1/08 1:01 PM (permalink)
                                                            Doesn't a Filet-o'-Fish have a slice of cheese in it?

                                                            And isn't it a Southern tradition?

                                                            http://www.gardenandhearth.com/Southern-Cooking/BakedCheese-Fish.htm

                                                             
                                                            #30
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