Text 1736, 95 rader
Skriven 2006-05-24 18:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Bottom of the Bay 721
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 JW> By coincidence, I too had a yen for fried food, but seafood is
 JW> outrageously expensive here so I settled for a "team platter"

What about, say, fried whitefish or pike?

 JW> Everything was perfectly fried,
 JW> crunchy crisp, not overtly greasy.

Very nice. Skill in the kitchen is always to be admired (and,
as in the case of Dale and Gail's meal the other day, its
absence mourned).

 JW> Nothing exotic, rare or
 JW> gourmet but tasty all the same when done right.

Life doesn't consist of exotic, rare, or gourmet, by and
large. I experience same every couple weeks; most of the
people here do so every couple months; most of the populace
every couple years. Our relative richness (of experience)
isn't all that different; it might be said that the ideal
state is being capable of appreciating these things once
in a while while not having one's palate and expectations
jaded. In fact, I wonder about the Nicholases of the world
who can afford to eat foie gras every couple days.

 ML> 1-lb T-bone for $11
 JW> And amazing prices.                             

Quite remarkable, some of the prices. Bear in mind that
the T-bone is a singularly bony cut, without the (dubious)
bonus of the filet that the Porterhouse can boast. But also
that a pound of it in the grocery store will set me back
$7.99, not counting the cooking, serving, and two veg.

Le Club 55's Mille-Feuilles de Poisson
cat: text only
yield: 1 info

From sundaysupper.com:

A recipe we posted a few weeks ago for A Thousand Layers of Fish
was our attempt to recreate a Mille-Feuilles de Poisson at Le Club
55's (affectionately called Cinquante Cinq) beach restaurant at
Plage de Pampelonne in St. Tropez where we have enjoyed this dish
during summer vacation for many years.

This year we were able to convince Patrice Colmont, the patron of
Cinquante Cinq, to reveal the inner secrets of the recipe as made
by his chef. The following is the exact recipe (translated from
French) offered as the plat du jour at Cinquante Cinq every Saturday
from May - October. It's quite a bit different from our re-creation
in many ways: the Cinquante Cinq recipe uses onions and cheese,
which we didn't put into our re-creation and it only uses lemons
only on the top, while we used lemons in every layer. Cooking time
and temperature also are much faster and higher than in our
re-creation. Try both recipes to compare the different interpretations.

There are no quantities given in the Cinquante Cinq recipe, so you'll
have to adjust based on the number of people you're serving.

Preparation:
Select very ripe tomatoes. Plunge them into boiling water for a few
seconds and then plunge them into ice water to refresh them. Remove
the skin. Seed the tomatoes and cut them into small pieces.

Spread a layer of tomatoes over the bottom of a deep gratin dish. On
top of the tomatoes, spread a thin layer of finely chopped sweet
onions and sprinkle freshly chopped basil over the onions. Salt and
pepper the onions; then sprinkle freshly grated parmesan over the
onions and drizzle olive oil over this layer.

Arrange a thin layer of filet of merou and cover it with a layer
of lettuce.

Repeat the process until you have 3 full layers (ending with lettuce).
Cover the lettuce with very thinly sliced lemons (overlapping to make
a nice pattern) and sprinkle them with breadcrumbs.

Cooking and Serving:
Cook in a 200C (400F) oven for 1 - 1 1/4 hr (based on the size of the
mille-feuilles that you're making).

Cut into 3" x 3" squares and serve on hot plates with a beurre blanc
sauce accompanied with plain basmati rice.

Notes:
Merou: This a large fish, weighing about 10-12 kg, that 's common in
the Mediterranean. It has a firm flesh and relatively strong flavor.
In the U.S., it's sold as grouper. If grouper is not available, you
can use halibut, cod or anglerfish).

sundaysupper.com
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