Text 20496, 73 rader
Skriven 2007-09-20 20:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: fishy things 152
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 -=> Hap Newsom said to Ruth Haffly <=-

 ->  HN> Alan Greenspan says we aint got not regression (grin)!
 -> But he's not the head of the Fed any more.
 HN> But he was fed for many years on pork (barrel)!

More like he built the barrel and fed the pigs!
And perhaps the most solid, trustworthy politicocritter
in Washington for many years.

 -=> Hap Newsom said to Jim Weller <=-

 ->  ->  HN> I like garlic and I like trout but the thought of the two of them
 ->  ->  HN> together does not seem appetizing at all!
 ->  -> And I don't like fish poached in milk.

Turbot and similar white fishes do well poached in milk.
And a good chowdah has those flavors going as well.

 ->  HN> I think I'd agree with you! Poach em in white wine
 -> Nah. Don't poach them in anything. Fry or grill them!
 HN> I enjoy poached trout or salmon. I usually do a quick saute of onion,
 HN> and tarragon in a little bit of butter, then add lemon or lime juice,
 HN> then the fish, then some white wine, and a bit of vermouth (which is
 HN> after all just another white wine)and cover. Poach for just a few
 HN> minutes and serve. I also enjoy them grilled or pan fried! 

Trout are lovely things. I generally prefer marine fish, but
for a trout or a good pike I'd make an exception. Poach it
very lightly, reduce a couple tablespoons of the cooking
liquid, swirl in some butter, sprinkle with parsley, and done.


---------- Recipe via Meal-Master (tm) v7.07

      Title: Kennet Fried Trout
 Categories: Fish
   Servings:  2

      2 sm Trout, (6-8 oz each)
      2    Rashers streaky bacon
      1 tb (heaped) coarse oatmeal
      2 oz Unsalted or clarified butter
      1    Lemon
           A little plain flour
           Salt and pepper

  Rub the skins of the cleaned and dried trout very gently with a good
  grinding of pepper - this makes the rich skin deliciously piquant when
  crisply fried - then dust lightly with flour and salt.  Warm a frying pan
  large enough to take the two fish.  Toast the oatmeal in it, or, for a
  richer dish, fry it.  Remove and reserve.  Cut the bacon into snippets;
  fry gently until the fat runs, then increase heat to crisp the bacon a
  little.  Remove and keep hot.  Dice the butter and add 1-1/2 oz of it to
  the pan.  When the butter foam dies down add the fish.  Press them down
  lightly to ensure they lie very flat, touching the pan base everywhere.
  After 4-5 minutes steady cooking in the bubbling butter, the skin on the
  underside of the fish should be crisp and golden brown.  Turn them
  carefully and fry on the second side in the same way.  Put the cooked fish
  on to warmed plates, scatter the bacon and oatmeal over them and keep hot.

  Wipe out the pan with kitchen paper.  Melt the remaining butter and cook
  to a rich shade of gold.  Quickly add generous 1 teaspoon lemon juice and
  a little salt and pepper.  Swirl to mix well, pour over the trout and
  serve immediately with wedges of lemon.

  Source: Philippa Davenport in "Country Living" (British), June 1987.
  Typed for you by Karen Mintzias

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