Text 20600, 108 rader
Skriven 2007-09-23 18:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Re: poached fish
========================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> Michael pointed out that chowders (which I do like!) are essentially
 HN> poaching in milk....so I am presently reevaluating my position on that

As am I. Even though it's irrational I probably won't change my mind
though.


 ->       Title: Lemon Poached Fish On Wild Rice
 ->       2    Chicken-flavor bouillon
 ->            Cubes

 HN> Hmmm I'd be looking for some way to NOT use the chicken boullion
 HN> cubes. Why clutter up the fish flavor with chicken and salt flavors?
 HN> I'd be using the lemon juice and perhaps a veggie stock, or seafood
 HN> stock or even shrimp stock...or maybe lemon juice and a bit of water

I came across something neat at my Asian store. "Escargot" bouillon
cubes. They don't have any snail juice or meat in them; they are
for flavouring Vietnamese snail soup. Nice flavour for any fish or
seafood dish. But they also have MSG which means Roslind can't
indulge.

Dashi is good for poaching fish too.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bubbling Pot with Salmon
 Categories: Japanese, Salmon, Noodles, Wine, Mushrooms
      Yield: 6 servings
 
  1 1/2 lb Salmon fillet
     20    Pc Dashi Kombu (Kelp for
           -stock making) 1" squares
  2 1/2 c  Cold water
      2 tb Sake (Japanese rice wine)
    1/2 ts Salt
    3/4 lb Broccoli rabe
      6 oz (about 1/2 head) Hakusai
           (Chinese cabbage)
      6 oz Dried Harusame (cellophane
           Noodles)
      6 lg Fresh Shiitake (dark oak)
           Mushrooms
      1 tb Mirin (syrupy rice wine)
      4 tb Dark Miso (fermented bean
           Paste;
 
  Cut the salmon fillet into 16 to 20 bite-size pieces. In a small
  pot, combine the kelp and the water, and bring the water rapidly
  to a boil. Remove the kelp, and season the broth with rice wine
  and salt.
  
  Poach the salmon pieces in the seasoned broth for only 30 seconds,
  or until the fish turns opaque. Remove the fish to a platter. Skim
  the froth from the poaching liquid, and set the broth aside.
  
  Wash the broccoli rabe well in cold water, trimming away any
  leaves that are not bright green. Tie the stalks together in
  several bunches. In a small pot of boiling water to cover, quickly
  blanch the broccoli rabe until it is bright green and just barely
  wilted, about 1 minute. Remove the bunches from the water with
  tongs or chopsticks, and transfer them immediately to a bowl of
  cold water. When the rabe is cool, remove it from the water and
  squeeze out all excess liquid. Cut off the tied stems, keeping the
  stalks in bundles. Cut the bundles in half lengthwise if they are
  more than 2 inches long. Stack these bundles of blanched rabe on
  the same platter as the poached fish pieces.
  
  Cut the cabbage into 1 1/2-inch lengths, and stack these near the
  blanched rabe.
  
  Soak the noodles in warm water for 10 to 15 minutes; drain, and
  place them on the platter too. Remove the stems from the Shiitake
  mushrooms, and add the stems to the fish poaching liquid. Gently
  simmer the broth for 5 minutes, then pick out the stems and
  discard them. Skim any froth from the broth, and season with the
  syrupy rice wine. Wipe the caps of the mushrooms with a damp cloth
  to remove a ny soil that might be clinging to them. Slice the caps
  in half diagonally, and set them on the platter with the fish,
  noodles, and vegetables.
  
  Place the fermented bean paste on the platter with the other
  ingredients. Bring the platter of ingredients to the table if you
  have a portable cooking unit, and make the bubbling pot there. If
  not, prepare it in the kitchen and then bring it to the table.
  Either way, begin by simmering the poached fish and noodles in the
  broth for 2 to 3 minutes. Add the Shiitake mushrooms, then the
  broccoli rabe, and simmer another minute or 2. Serve piping hot.
  
  Recipe By: David Rosengarten
  
  From: "Master Harper Gaellon"
  Date: 12 Mar 97 Mastercook Recipes (Mailing List) Ä
 
MMMMM



Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)