Text 23261, 91 rader
Skriven 2007-11-22 12:47:55 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: OLD CLAMS  71122
========================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 
 GJ>I have just heard about the oldest living animal to be discovered.
 GJ>It is a clam, dredged from the Atlantic near Iceland.  By counting
 GJ>the rings on its shell it was found to be 405 years old.  I don't
 GJ>know what happened to it.

 DD> When the shell is opened far enough to count the rings the clam won't 
 DD> get any older.  Bv)=

Errr, how long since you have seen a real, live, unchowdered clam?
Perhaps on your side of the world the clams/cockles are inside out, but
the shell I am looking at now most definitely has its growth rings on
the outside.

 DD> They probably got some onions, potatoes, tomatoes, etc. and made
 DD> chowder  with it.

Regardless of its age, it could well have finished up as a chowder, to
be fed to the village as entree, before they settled down to the main
course.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Icelandic Housewives' Fish Gratin
 Categories: Scandinavia, Fish
      Yield: 4 servings
 
      3 md Red-skinned potatoes,
           Peeled and halved
      1 TB plus 2 1/2 teaspoons salt, for seasoning
      2 c  milk 1 TB vegetable, corn, or canola oil
      2 lb skinless cod, haddock, or hake fillet
      1 ts pepper, plus extra to season
    3/4 cup bottled clam juice
      8 TB (1 stick) unsalted butter
      1 md onion, finely chopped
    3/4 ts curry powder 6 TB all-purpose flour
      1 c  fresh bread crumbs
    1/4 c  chopped fresh parsley

  The name of this cherished national dish is actually "mashed fish in
  Sunday clothes" (plokkfiskur i sparifotum). The basic fish and potato
  mixture is dressed up (Sunday clothes) and baked into a gratin.
  
  Bring a medium pot of water to a boil. Add the potatoes and 1
  tablespoon of salt and cook until just tender but still firm, about
  17 minutes. In a colander, drain the potatoes. When cool enough to
  handle, use a dinner fork to mash them roughly, and set aside. In the
  now empty pot over low heat, heat the milk just until it steams (but
  does not boil), and keep warm.
  
  Meanwhile, adjust the oven rack to the middle position and heat the
  oven to 400 degrees. Smear a 3-quart baking dish with 1 1/2 teaspoons
  of oil, add the fish, and smear it with the remaining 1 1/2 teaspoons
  of oil, sprinkle with salt and pepper to taste, cover lightly with
  aluminum foil, and bake until just cooked through, about 20 minutes.
  Let cool, then break into large flakes and set aside. Pour liquid in
  the baking dish into a measuring cup, add clam juice to measure 1
  cup, and add to the warm milk. Wipe the baking dish with paper
  towels, grease it with 1/2 tablespoon of butter, and set aside.
  
  In a straight-sided saute pan or large saucepan set over medium heat,
  melt 6 tablespoons of butter. Add the onion and cook, stirring
  occasionally, until the onion is translucent, about 4 minutes. Add
  curry powder, 2 1/2 teaspoons salt, and 1 teaspoon pepper, and cook,
  stirring continuously, for about 45 seconds. Add flour, stir to
  combine (and work out any lumps), and cook, continuing to stir, for
  about 2 minutes. Gradually add the milk and clam-broth mixture,
  stirring vigorously, until the sauce is smooth and thick. Reduce the
  heat to low and continue to cook, stirring constantly, for about 5
  minutes. Remove from the heat, add the reserved potatoes and fish,
  and stir to combine. Transfer the mixture to the baking dish, smooth
  the top, and set aside.
  
  In a small saucepan over low heat (or alternatively, in a bowl in the
  microwave), melt the remaining 1 1/2 tablespoons of butter. Add bread
  crumbs, parsley, and salt and pepper to taste, stir to combine, and
  sprinkle the mixture evenly on the surface of the fish mixture. Bake
  until it is bubbling and the bread crumbs are golden brown, about 35
  minutes. Allow the gratin to rest for about 5 minutes, and serve.
  From: The Boston Globe
 
MMMMM
 

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