Text 24162, 83 rader
Skriven 2007-12-16 01:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: A lament
====================
-=> Quoting Burton Ford to Jim Weller <=-

 jw> My fish lady died! The one who's husband owned a commercial trawler

 BF> Well done Jim.  Thanks.

 BF> It's sad to see traditional characters fade away.   

Hundreds of people showed up for her funeral. The church was
overflowing and they had to seat people in other rooms and pipe in
the service on loudspeakers.

I had been looking forward to taking Aura out on the ice next week
and driving out to her barge which is moored out by an island in the
bay every winter. But alas she is too late.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Fried Plaice W/ Butter Sauce, Pickled Cranberries
Categories: Scandinavia, Fish
  Servings: 6

      6    whole fresh plaices
           flour
    1.5 kg new Hulsig potatoes
           Salt and pepper
    200 g  butter
      2 TB elderberry flower vinegar
           PICKLED CRANBERRIES:
      1 kg fresh cranberries
      5 dl apple juice
      2 dl apple cider vinegar
      1 ts salt
     10    whole black peppercorns
      1    stick of cinnamon
           Herbs from the heath
           Zest of  1/2 lemon
      2    fresh chilies
    100 g  organic cane sugar

Skin and clean the fish, removing guts and blood, and rinse them in
cold water.

Cut a slice the whole way down through each plaice. This is to keep
the super fresh fish from contracting and bending too much in the
pan while frying. Dip the plaices in flour, spices salt and pepper.
Fry the plaices in a pan for about 3-4 minutes on each side. The
longitudinal cut in the fish aids here too: you can spoon some of
the melted frying butter over the thick (head) end of the fish and
some of the butter will be absorbed. This helps the thick and thin
(tail) end of the fish to get done at the same time without any part
drying out.

Scrub the potatoes in cold water and boil them in lightly salted
water for 8-10 minutes. Turn off the heat and let the potatoes get
done in the hot water for another 5 minutes or so.

Serve the plaice and the potatoes, pickled cranberries and the
butter from the frying pan, freshened up with a dash of vinegar.

Pickled cranberries: Rinse the cranberries in cold water and put in
boiled (sterilized) glass jam jars. Boil all the other ingredients
and pour the steaming liquid over the cranberries. Screw the lids on
the jars and let the cranberries soak up the liquid for a week
before using. In a refrigerator or cool cellar the berries will keep
for 6 months. Makes 20 portions.

Chef: Claus Meyer

From: New Scandinavian Cooking
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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