Text 23877, 68 rader
Skriven 2007-12-08 00:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Re: BIG CATFISHIES  71128
=================================
-=> Quoting Joan Macdiarmid to Jim Weller <=-

 JM> That's also why most aquariums have some sort of catfish
 JM> as a janitor. Some are quite strongly vegetarian and
 JM> will clean algae from the glass quite effectively,
 JM> saving the lazy aquarist a chore.
                   
I did back when I kept fish. The catfish cleaned up the gravel and the
snails cleaned the algae off the glass.

Something to dress up a catfish:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Maltese Sauce (Malteser Sosse)
 Categories: Sauces, German, Fish, Vegetables
      Yield: 4 servings
 
    1/2    Blood or reg. ogange
      1    Green onion, finely chopped
      1 tb Dry white wine
      1 tb White wine vinegar
      3 tb Chicken stock
      2    Egg yolks, slightly beaten
    1/2 c  Butter, cut in small pieces
      1 ts Lemon juice
           Salt
           White pepper
      5 tb Fresh whipped cream
 
  Use REAL whipped cream...NO substitutes.
  
  This sauce needs to be made with extra care. Cut peel from half
  the orange, removing only the colored portion. Cut peel into fine
  narrow strips. Blanch peel briefly in boiling water, if desired.
  Finely chop peel, if desired; set aside. Juice orange; set aside.

  In a small skillet, simmer green onion 5 minutes over low heat in
  wine, vinegar and stock. Strain well, discarding green onion; cool
  slightly. Place egg yolks and wine mixture in a small enamel-lined
  saucepan. Place over hot water or use a double-boiler. Water
  should be barely simmering at any time. If mixture is over heated
  it will curdle and must be remade from new ingredients. Add
  butter, one piece at a time, mixing well and making sure each
  piece is fully incorporated before adding the next. If desired use
  a whisk to beat butter into yolk mixture. When all butter has been
  added, sauce should be fairly thick and creamy. Add lemon juice,
  salt, white pepper, blanched orange peel and juice. Fold in
  whipped cream before serving.

  Serve immediately to prevent sauce from separating. This sauce is
  delicious with delicate fish or vegetable dishes, such as
  asparagus. It is also very good with broiled meat.
  
  "Best of German Cooking" Edda Meyer-Berkhout.
 
MMMMM
 


Cheers

YK Jim


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