Text 15101, 103 rader
Skriven 2007-05-07 00:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Blue 453
====================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> more intense than the real thing. Objectionable, perhaps,
 ML> but certainly "pale" isn't the right word.

 JW> You are quite right; they are strong and objectionable, not
 JW> pale. [g]

 ML> Now you get the idea. We're talking accuracy here, not
 ML> aesthetic qualities.
 
Accuracy perhaps. Certainly not aesthetics.

 ML> caviar

 JW> I don't think highly of it

 ML> I very much love lobster eggs, for example

They are quite tasty and I don't waste anything on a bug but, for me,
nothing beats their claw meat.

 ML> and sea urchin "roe,"

I haven't had the pleasure yet. I had hoped YK's one Japanese
restaurant would have uni from time to time but they don't.

 ML> shad roe

Again I haven't had the opportunity.

OTOH I can claim to have tried pike, lake trout, walleye, char,
grayling, inconnu, and burbut roes, none of which did anything
special for me.

 ML> Tobiko

Pretty and a nice texture. I certainly don't avoid it.
                          
 ML> Sturgeon eggs,
 ML> well, I wonder what's so special. Perhaps it's a lore that
 ML> came of an awe of conspicuous consumption. At one time,
 ML> the mature fish were regarded very highly, and I'd guess
 ML> that the opportunity to snuff out hundreds of potential
 ML> big, meaty sturgeon in a single mouthful may have been
 ML> considered the ne plus ultra of luxury ...

I have read accounts that sturgeon were considered trash fish, were
extremely cheap (in the 19th century) and even used as fertilizer.
And of course they were grossly overfished so that they are quite
rare today and extirpated completely in most river systems.


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

     Title: Pan Seared Shore Lunch Pike
Categories: Canadian, Fish
  Servings: 4

      1    Skinned pike filet
      2 oz (60 mL) Canola oil
           Seasoned flour
      1 pn Salt and pepper
    1/4 ts (1 mL) Porcini mushroom
           powder
      1 c  (250 g) Crushed corn flakes
    1/2    Lemon, juiced
      1 pn Fresh garlic, chopped
      2 oz (60 mL) Beer (medium or
           dark)
      1 TB (15 mL) Butter

Northern Pike is a white fleshed fish, with mild flavour, when the
skin is removed. This is typical preparation when on fishing
excursions. For this preparation pre-skin and bone the fish. You
will need to remove the extra pin bones that are characteristic of
this fish over other species when you catch it yourself.

Cut preskinned and boned fish into 3 inch pieces. Heat canola oil and
garlic in fry pan on low. Mix dry ingredients to corn flakes, salt,
pepper and flour and mushroom powder. Press fish into coating mixture
on both sides Place fish into pan and cook on med-high heat until
slightly brown and crisp, flip to other side and repeat Add beer,
lemon juice and butter to fry pan and cook in sauce for 3-5 minutes.

Accompany with fresh garden beets and swiss chard.

:submitted by Stephen Kletke, Executive Chef, Homefire Grill

  From: Http://Www.Growingalberta.Com/  
 
MMMMM-------------------------------------------------



Cheers

YK Jim


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