Text 6450, 69 rader
Skriven 2006-10-12 21:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Lake inversions
=======================
 BM> It was said, at the time, that the lake inversions occur regularly,
 BM> about twice a year, I think it was, but that particular one was a lulu.

Inversions are common due to the unusual physical properties of water.
The colder it gets the denser it gets until it hits 4 C, then it gets
lighter again. In the summer time a lake will be warm near the surface
(from the hot air) and colder near the bottom. In the fall the surface
cools off, until it is dense enough to sink through the middle layer.
This sets up a mild eddy current which stirs up organic matter at the
lake bottom.

It also disperses the small fish that large fish feed on, all over the
lake. Fishing is poor for about a month after an inversion.

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

     Title: BFT Water Souchet
Categories: British, Soups
  Servings: 4

    450 g  White fish bones, skin and
           heads, for stock (1 lb)
    600 ml Water (1 pint)
    150 ml White wine ( 1/4 pint)
           Salt
     12    Black peppercorn
        lg bunch Parsley, chopped
      1    bouquet Fresh herbs
      1    Bay leaf
    450 g  Fillets of whiting or plaice
           cut into pieces (1 lb)
      1    Lemon

Water Souchet is a fish soup utilising the catch from the River Thames
in London. It comes from the Dutch 'waterzootje'. Perhaps it was
introduced to London in the seventeenth century, when William III of
Orange was on the throne. It was about this time, after all, that the
Dutch-born king passed laws to encourage the English production of Dutch
geneva, or gin, which soon became the favourite drink of London.

Place the fish trimmings in a large pan and add the water, wine and
salt. Bring to the boil and skim. Add the peppercorns, most of the
parsley, fresh herbs and bay leaf. Simmer for 40 minutes.

Strain through a fine sieve and reserve the liquid. Place the fish
fillets in a clean pan and add the strained stock. Bring to the boil and
simmer for 10-15 minutes.

Serve some fish in each warmed soup bowl. Add the juice of half the
lemon to the stock and adjust the seasoning.

Pour over the fish and decorate each bowl with a slice of lemon and the
remaining chopped parsley.

From: The British Food Trust
 
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Cheers

Jim, in Yellowknife




... Nothing makes a fish bigger than almost being caught
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