Text 18758, 102 rader
Skriven 2007-08-09 07:44:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Fishies
===============
On 08-01-07 DALE SHIPP Scribbled to BARBARA MCNAY about Re: DRUNK 

DS> BM> That will be enlightening.  I used to think that fish were 
DS> BM> fish, and it never occurred to me that all varieties were 
DS> BM> not available round the globe.

DS>  Going to the Korean markets here and looking at their fish counters
DS>  shows many varieties of fish that are not seen in our usual grocery
DS>  stores.  I don't know where they come from, but they look fresh.
DS>  I'd expect that what is available here is going to be quite
DS>  different from what xxCarol has in Japan now -- but with some
DS>  overlap of the major food fish.

The Lotte Mart fish were nearing "cat food only" stages. Not nearly 
fresh and plenty ... errrrrmmmmm ... aromatic. OTOH, the fish department 
at the H Mart was very nice with a wide selection and little aroma. All 
the fish's eyes were clear in their display cases - a sure sign that the 
fish was, very recently, swimming. Somewhere.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmon & Vegetable Saute
 Categories: Seafood, Vegetables, Wine
      Yield: 4 servings
 
     12    Spears medium-thick
           - asparagus
      1    Zucchini
      1    Spring onion
           -=OR=-
      4    Green onions (white part
           - only)
      1    Red bell pepper
  1 1/2 lb Salmon or steelhead trout
           - filets; in 4 servings and
           - pinbones removed
           Coarse salt & fresh pepper
      1 tb Olive oil
      3    Sprigs of thyme
    2/3 c  Dry white wine
      2 tb Butter (opt)
 
  If you have a hard time finding salmon, steelhead trout is a good
  alternative, but almost any fish will work in this recipe. Serve this
  dish with instant couscous, rice or buttered pasta. The vegetables
  taste acidic without the butter, but that's not a problem when
  they're served with rich salmon. Ask your fishmonger to remove
  pinbones, or use needle-nose pliers or tweezers to do it yourself.
  This should take about 30 to 35 minutes to prepare.
  
  Snap off the woody ends of the asparagus. Cut the spears 1 to 2 inches
  below the tips, and set aside these tender tips. Cut the remaining
  spears in half lengthwise, then into 2-inch-long pieces.
  
  Julienne the zucchini and spring onion by cutting into 2-inch-long
  pieces, then slicing about 1/8-inch wide (thinner than 1/4 inch but
  there's no need to get out a measuring tape). Stack the slices and cut
  into strips the same width. Slice the bell pepper into pieces about
  the same shape.
  
  Season the salmon well with salt and pepper. Place a large skillet
  over high heat. When hot, add the olive oil. When the oil is very hot
  but not smoking, add the salmon flesh-side down. Sear on one side
  until well browned, 2 to 3 minutes. Remove the fish from the pan.
  
  Immediately add all of the vegetables to the pan and reduce heat to
  medium-high. Saute, stirring often, until the vegetables are
  crisp-tender. Season with salt and pepper.
  
  Add the thyme sprigs and wine to the vegetables and top with the
  salmon pieces, this time skin-side down. Bring the liquid to a boil
  then reduce to a simmer. Cover and cook until the salmon is done to
  your liking, 5 to 7 minutes, depending on thickness of the fish.
  
  Place the salmon on serving plates. If you like, stir the butter into
  the vegetables, or serve them, with their juices, next to the salmon.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... Some people are good losers, while others don't bother to pretend.

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ

--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)