Text 13070, 80 rader
Skriven 2007-03-16 00:09:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Joan Macdiarmid
Ärende: Re: CATFISH 190
=======================
 -=> On 03-14-07  23:35,  Joan Macdiarmid <=-
 -=> spoke to Dave Sacerdote about CATFISH 190 <=-

 DSac> That's why I never bothered with bluegills or punkinseeds.  A friend
 DSac> of mine once went on and on about how excellent they were filleted,
 DSac> but damn!  I would have been all day filleting those little things!
 DSac> [g]

 JM> I like sunfish like bluegills! And they can get
 JM> to a respectible size, at least in the South.
 JM> But why fillet them? They are easy enough to
 JM> eat whole (gutted, beheaded and scaled, of
 JM> course) as the main bones are substantial
 JM> enough to sort of stay together as you fork
 JM> off the flesh, and there aren't a bunch of
 JM> little fine bones to pull off into the meat.
 JM> I never did anything fancy with them, just
 JM> cleaned them, dusted with seasoned flour
 JM> and fried them in a skillet.

  Which is the way I was brought up.  Off with their heads, slit their
  belly and spill the guts.   Flour and Fry.   Tails get nice and crispy
  crunchy, as do side fins.  Back fins can be pulled out with their
  bones, and the rest of the meat nibbled off.  Don't even need a fork
  if you test the meat with your tongue for bones as you chew:-}}

  OTOH, there are people (like Gail) who were brought up on boneless
  fish filet and suffer from a instinctive throat shutdown when feeling
  the slightest hint of a fishbone in mouth.   For her, I would select
  the largest bluegill and other pan fish to filet.  I would get the
  smaller ones to cook whole.   Everybody wins:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bombay Monkfish
 Categories: Indian, Seafood
      Yield: 4 servings
 
      1 lb Monkfish, skinned
           Milk to cover
    1/4 lb Shrimp, shelled
      2    Eggs
      3 tb Tomato paste
    1/2 ts Curry powder
      2 ts Lemon juice
    1/4 ts Fresh rosemary, chopped or
           -pinch of dried
      1 pn Of saffron or tumeric
    3/4 c  Light or single cream
           Salt and pepper to taste
 
  Preheat oven to 350 degrees F. Put the monkfish in a pan just large
  enough to hold it.  Pour the milk over and place the pan over
  moderate heat. Bring to a simmer, cover, and cook for 8 minutes. Turn
  the fish and cook 7 minutes longer, or until the fish is cooked
  through. When the monkfish is nearly done, add the shrimp and cook
  2-3 minutes, or until they turn pink. Drain fish and shrimp,
  discarding milk. Cut the monkfish into bite-size pieces.
  
  Beat the eggs with the tomato paste, curry powder, lemon juice,
  rosemary, saffron and 1/2 cup cream.  Mix in the fish and shrimp and
  season to taste with salt and pepper.  Turn into 4 individual ramekin
  dishes and pour an equal amount of the remaining cream over the top
  of each dish. Bake for 20 minutes, or until set. Serve hot with a
  ssqueeze of lemon and a crusty french type bread.
  
  This is an appetizing and stylish way to start a meal.  For a light
  lunch dish for two, cook this in one ovenproof dish and serve it with
  a green salad and boiled new potatoes.
 
MMMMM



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