Text 3526, 114 rader
Skriven 2006-07-19 11:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: kids and fast food
==========================
 -=> Quoting Sean Dennis to Jim Weller <=-

 SD> (Are the e's in Neekha long or short?)

Long.

It's both a Russian nickname name for Nicola (her other grandfather,
Nicholas, is an American immigrant of Russian ancestry and there was
already one girl named Nikki in the family) and a Dene (Native) word for
the Aurora Borealis.

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

     Title: Stiw Pysgod; Welsh Fish Stew
Categories: British, shellfish, stews
  Servings: 4

    1.5    litres Cockles
    1.5    litres Water
    500 g  Cod Fillet (skinned)
    500 g  Plaice Fillet(s) (skinned)
    250 g  Crab Meat
    250 g  Shrimps (peeled)
      1    Onion (quartered)
      4    Cloves (small)
    1/4 ts Mace (ground)
    1/2 ts Nutmeg (ground)
      1    Bouquet Garni
           Salt & Pepper
      2    Onions (sliced)
    250 ml Fish Stock
      3 ts Lemon Juice
     50 g  Butter
     50 g  Plain Flour
        pn Saffron Threads

There are probably as many versions of this around as there are cooks in
Wales, certainly in the seaboard shires. I've managed to pick up several
dozen over the years, but the foundation presented here comes from the
Gower, and I have only editorialized as much as necessary to arrive at
sensible proportions for the home cook or flick away one or two
anachronistic barnacles, e.g. the off-the-wall introduction of creme
freche [sic] in one unpretty reading... The Methods are my own.

Having editorialized elsewhere about the exigencies of poverty as a
defining influence on Welsh vernacular cooking, this recipe, in modern 
conditions, would appear to belie that. With the current cost of fresh 
fish, the bill could make you blanch. That only says a lot about modern
times, and the parlous state of our world fish stocks, rather than
anything particularly worthwhile about Welsh cooking. The spicing is
again of medieval origin and, with the introduction of Saffron, too, an
indication that, at some stage, a decidedly more well-heeled Welsh cook
had a hand in about half the versions I know of, at least.

Method 1; The Cockles: Soak the Cockles overnight in salted water; don't
skimp on the soaking time unless you have a passion for grit between
your teeth; and next day drain, scrub with a fine wire brush, and rinse
repeatedly. Put the fresh water in a large saucepan, capacious enough to
take the Cockles as well, bring to the boil and, once you have
established a stable, rolling boil,immerse the Cockles, and re-
establish the rolling boil. Take a ladleful from the boiling liquid and
apply to the Saffron strands in a heatproof glass bowl or jug, and set
aside to steep. Continue to sustain the rolling boil until the Cockles
begin to open. Once opening is well underway, remove from heat and
drain, reserving the liquid.

Method 2; The Reduction: Strain the reserved Cockle liquid into a clean
saucepan. Add the quartered Onion, each studded with a single Clove, the
Bouquet Garni and Salt & Pepper seasoning. Bring to the boil and reduce
for some 20- 30 mins. Remove from the heat, extract the Onion & Clove
quarters and discard.

Method 3; The Fish: Add the Fish Stock, Lemon Juice and Sliced Onion to
the reduction; raise the heat to return it to the boil, temper
immediately and establish an active simmer. Gently slide in the Fish and
adjust the heat to achieve a steady, gently poaching simmer. Poach for
25-35 minutes, depending on the thickness of the fillets you actually
have in hand. Remove from the heat, cool to workable temperature, remove
the Bouquet Garni and discard. Gently remove the Fish, likewise the
Onions, and set aside. Decant the liquid to a heatproof glass jug and
reserve. Wash the saucepan thoroughly, dry, and return to the stove.
Reheat the saucepan. (Alternatively; the hell with the washing up; get
yourself yet another clean one, and heat from scratch.)

Method 4; The Sauce: Melt the Butter in the saucepan and proceed to
create a roux with the Flour, then gently introduce the reserved liquid
as for a classic Bechamel. Cook the flour properly, stirring all the
while, until thickening is complete, making sure to control your heat
carefully.

Method 5; The Assembly: Now add the Crab meat, Shrimps, Cockles, and
Saffron, if using. Maintaining a gentle heat, add the Onions, and
continue to simmer with care until fully heated through. Finally, slice
the Plaice into toothsome morsels, flake the Cod, and fold into the Stiw
with care. Maintain the gentlest of heat to warm the now completed dish
through and through; a matter of a minute or two;and your Stiw Pysgod is
now ready for service.

From: Richard P.J. Huijing To: Gastrono
 
MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... When you think "well-built nuclear reactor", you think Russia.
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