Text 2902, 65 rader
Skriven 2006-07-05 20:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: IGNORANCE
=================
 -=> Quoting Dave Drum to Jim Weller <=-

 DD> Beg to differ. Drawn butter is first cousin to ghee. Clarified butter.
 DD> No solids. 

I have come to agree with that.

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

     Title: Pan Fried Gurnard Fillets With Sage And Garlic Butter
Categories: British, Fish
  Servings: 4

      4 x  350g gurnard, filleted
      4 ts sunflower oil
     75 g  unsalted butter
      2    garlic cloves, finely
           chopped
      2 TB small fresh sages leaves
      2 TB freshly squeezed lemon
           juice
           salt and freshly ground
           black pepper

Season the gurnard fillets on both sides with some salt and pepper.

Heat the oil in a large frying pan.

Add the fillets to the pan, skin-side down, and fry over a high heat for
2 minutes until the skin is golden brown. Turn them over and fry for
another 1 - 2 minutes or until just cooked through.

Lift into the centre of 4 warmed serving plates, overlapping the fillets
slightly, and keep warm.

Pour away any remaining oil from the pan and wipe it out with kitchen
paper.

Add the butter to the pan and as it starts to melt, add the garlic and
whole sage leaves.

Return the pan to a medium-high heat and leave the butter to cook for a
minute or too until it starts to brown slightly and smell nutty.

Quickly add the lemon juice and some seasoning, then quickly spoon it
over the fish, trying to divide the bits of garlic and sage leaves
equally between each plate. Serve straight away.

By: Rick Stein

From: Http://Www.Hub-Uk.Com/Foodpages16
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Simple, soggy and sweet: the three "S's" of British cuisine.
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