Text 13862, 59 rader
Skriven 2007-04-09 19:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: various 343
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 -=> Jim Weller said to Ian Hoare <=-
 ->       Title: Little Sticky Toffee Puddings With Pecan Sauce
 JW> That looks wonderful; it's going on my "to try" list.

It was wonderful - very rich but not too sweet, and the
local walnuts Ian used in place of pecans were superb.

 -=> Jim Weller said to Dale Shipp <=-

 ->   for fish I think I agree with
 ->   Lynn and would want the protein to cook. 
 JW> Most smoked fish that you buy is cold smoked i.e. raw.... Lox, Nova
 JW> Lox, Scottish style salmon, Jewish deli whitefish etc. 
 JW> The only common hot smoked commercial product would be kippered
 JW> herring. 

The variety of cold-smoked fish I believe dwarfs that of
hot-smoked, but we get hot-smoked salmon and trout on the
east coast and various freshwater fish (whitefish, menominee,
pike) near the Great Lakes. Also I've had hot-smoked tuna,
sable, goldeneye, and mackerel.

Hickory Smoked Sablefish
cat: fish, fake smoked
Serves: 6

2 lb sablefish steaks or other fish steaks, fresh or frozen
1/3 c soy sauce [M is not sure about this; maybe wine and salt]
2 Tb melted fat or oil
1 Tb liquid smoke [M would use soaked hardwood chips if available]
1 garlic clove, finely chopped
1/2 ts ginger, fresh, julienned [M would omit]

Thaw frozen steaks. Cut into serving-size portions and place in a
single layer in a shallow baking dish. Combine remaining ingredients.
Pour sauce over fish and let stand for 30 minutes, turning once.
Remove fish, reserving sauce for basting. Place fish in well-greased,
hinged wire grills. Cook about 4 inches from moderately hot coals for
8 minutes. Baste with sauce. Turn and cook for 7 to 10 minutes longer
or until fish flakes easily when tested with a fork [M, as he likes
almost all foods slightly underdone, would cook for 6 min or so on a
side, maximum, given 1" thick steaks].

Recipe by U.S. Department of Commerce, National Oceanic and
Atmospheric Administration, issued by the National Marine Fisheries
Service in cooperation with the Commercial Fishing Industry.

Note: sablefish is a very oily but mildish-flavored white-fleshed
fish; it is also known as "black cod." It is often salted-smoked
in the Jewish manner, and I like that very much; I've had it
smoked in a hot-smoked Northwest style at Ray's Boathouse in
Ballard, Washington, and this was one of the half-dozen best
finfish dishes I've ever eaten in my life. Since I had it, a
couple of years ago, I've been on the lookout for smoked sable
recipes, and this is the closest I've come.

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