Text 3938, 94 rader
Skriven 2006-07-30 14:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Mackerel
================
 -=> Quoting Glen Jamieson to Carol Shenkenberger <=-

 GJ> I have eaten very fresh mackerel steaks, barbecued within minutes of
 GJ> catching, and enjoyed those very much.

Truly fresh mackerel is a treat. When I was in Newfoundland I would
buy/barter some right off the boat and pan fry them immediately, on the
beach, over a wood fire. I still remember the taste after 33 years.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pangrilled Mackerel with Green Gooseberry Sauce
 Categories: Irish, Fish
      Yield: 4 Servings
 
      8    Fillets of very fresh
           Mackerel
           Seasoned flour
        sm Knob of butter
           PARSLEY BUTTER:
      2 oz Butter
      4 ts finely chopped parsley
           Few drops of freshly
           Squeezed lemon juice
           Garnish
           Segment of lemon
           Parsley
           GREEN GOOSEBERRY SAUCE:
      2 c  Fresh green gooseberries
      6 fl Stock syrup to cover
           Knob of butter (optional)
 
  Use the tart hard green gooseberries on the bushes at the moment, they
  make a delicious sauce. The acidity cuts the richness of the mackerel
  in the most delightful way.
  
  First make the Parsley Butter. Cream the butter, stir in the parsley
  and a few drops of lemon juice at a time. Roll into butter pats or
  form into a roll and wrap in greaseproof paper or tin foil, screwing
  each end so that it looks like a cracker. Refrigerate to harden.
  
  Heat the grill pan. Dip the fish fillets in flour which has been
  seasoned with salt and freshly ground pepper. Shake off the excess
  flour and then spread a little butter with a knife on the flesh side,
  as though you were buttering a slice of bread rather meanly. When the
  grill is quite hot but not smoking, place the fish fillets butter side
  down on the grill; the fish should sizzle as soon as they touch the
  pan. Turn down the heat slightly and let them cook for 4 or 5 minutes
  on that side before you turn them over. Continue to cook on the other
  side until crisp and golden. Serve on a hot plate with some slices of
  Parsley Butter and a segment of lemon.
  
  Parsley Butter may be served directly on the fish, or if you have a
  pretty shell, place it at the side of the plate as a container for the
  butter. Garnish with parsley and a segment of lemon.
  
  Note: Fillets of any small fish are delicious pan grilled in this way.
  Fish under 2 lbs (900g) such as mackerel, herring and brown trout can
  also be grilled whole on the pan. Fish over 2 lbs (900g) can be
  filleted first and then cut across into portions. Large fish 4-6 lbs
  (1.8-2.7kg) can also be grilled whole. Cook them for 10-15 minutes
  approx. on each side and then put in a hot oven for another 15 minutes
  or so to finish cooking.
  
  Green Gooseberry Sauce
  
  Top and tail the gooseberries, put into a stainless steel saucepan,
  barely cover with stock syrup, bring to the boil and simmer until the
  fruit bursts. Taste. Stir in a small knob of butter if you like but it
  is very good without it.
  
  Stock Syrup Dissolve the sugar in the water and boil together for 2
  minutes. Store in a covered jar in the refrigerator until needed.
  Stock syrup can also be used for sorbets, fruit salads or as a
  sweetener in homemade lemonades.
  
  By Darina Allen
  
  From: Donna L
 
MMMMM


Cheers

Jim, in Yellowknife




... The words "mackerel" & "pudding" should stay far away from one another
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