Text 8997, 86 rader
Skriven 2006-12-18 22:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Chook-Fil-A
===================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> fish  carcasses.  Ah choices <g>.
 CS> I have 3 salmon heads and associated backbone and
 CS> rib  bits.

Fish heads make great soup if they are truly fresh. I love trout head
chowder.

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

     Title: BFT White Fish Soup With Green Fishballs
Categories: British, Fish, Soups
  Servings: 4

    575 g  Firm white fish, fresh or
           frozen
      2    Onions, finely sliced
      1 sm wineglass White wine
    Salt and freshly ground
    pepper
     50 g  Butter
     50 g  Plain flour
    150 ml Single cream
           For the green fishballs:
   125 g   Raw fish, from above
           -soup ingredients
      4    stalks Parsley
      1    Anchovy
      2    Heaped tbsp Fresh white
    breadcrumbs
    Cayenne pepper
      1 sm Egg

Lady Sarah Lindsay was evidently an exceeding popular country house
guest in the early nineteenth century and was welcome at many of the
great English houses. Luckily for us, her round of visits bore fruit in
the form of a little cookery book of the most exquisite recipes given by
her hosts and hostesses, including this very delicate creamy-white soup
on which bobbed green-speckled fishballs the size of marbles. You can
choose any white fish that is fresh and firm - on the bone will give the
best flavour, but fillets will do if that is what is easily available.

For the white fish you can use haddock, coley, angler, hake.

Skin the fish and cut it into convenient pieces. Place 450g (1 lb) in a
largish saucepan. Pour 1.4 litres (2 1/2 pints) of cold water over the
fish and add the parsley stalks, onions, wine and some salt.

Bring gently to the boil and simmer very slowly for 30 minutes. Strain
the soup into a bowl, retrieve all the flesh from the fish and put on
one side. Discard the remainder.

In a separate pan, melt the butter, stir in the flour and let it cook
gently for 2 minutes without browning. To this roux add the strained
fish stock little by little. Let it simmer for 10 minutes, then add the
best pieces of fish. Adjust the seasoning and put the soup aside while
you make the fishballs.

Puree the reserved raw fish, together with all the other fishball
ingredients in a liquidiser until you have a fine paste. Form into
little balls the size of marbles with lightly floured hands. All this
can be done well in advance.

When the time comes to serve, all that remains to be done is to bring
the soup to the boil, drop in the fishballs and let them poach for 6
minutes in the simmering soup. If they do not rise after a minute or
two, free them gently from the bottom of the pan with a wooden spoon.
Just before serving stir in the cream and heat through.

                    
  From: The British Food Trust

MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




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