Text 12794, 60 rader
Skriven 2007-03-08 23:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: CATFISH  70307
======================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> I have eaten sea salmon caught near Darwin, and it was excellent
 GJ> cooked as a sinigang isda. I don't know if it is related to your lot.

I read up on it here: http://en.wikipedia.org/wiki/Australian_salmon

It seems to be a very different looking and tasting fish. They are in
different families.

 GJ> barramundi (which may be related to your perch)

Again, using wikipedia, one of its common names is "giant perch" but its
not in the perch family (Percidae). Perhaps someone who has had both
can comment on their taste. Michael?

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: [BFT] Salmon And Cheese Triangles
Categories: Appetizers, British, Salmon, Cheese, Pastry
  Servings: 4

    100 g  Curd cheese
    100 g  Wensleydale cheese, grated
    198 g  Can pink salmon,
           drained & flaked
      1 ts Lemon juice
      1 TB Fresh parsley, chopped
      8    sheets Filo pastry
     50 g  Unsalted butter, melted

Mix together the cheeses, salmon, lemon juice and parsley.

Brush a sheet of filo pastry with butter, fold in half lengthways, brush
top with butter. Place a spoonful of filling in the corner of the pastry
and fold over repeatedly to make a triangle.

Repeat with the remaining pastry and filling. Place on a greased baking
sheet and brush with melted butter. Bake at 200 C / 400 F / Gas 6 for 10
minutes. Serve hot.

When using filo pastry keep it covered with a damp cloth to prevent it
drying out.

From: The British Food Trust
www.greatbritishkitchen.co.uk
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Nothing makes a fish bigger than almost being caught
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