Text 10153, 86 rader
Skriven 2008-07-05 23:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: salmon
==================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> salmon [...] stuff the inside with
 ->  HN> lemon slices, fresh sprigs of dill, and slices of onion,
 ->  HN> capers, and green olives

 ->       Title: Fish in Horseradish Sauce

 HN> Was talking to a friend the other day and he mentioned that
 HN> he cooks his salmon on the grill a lot like I do...but he added
 HN> that he often puts in crabmeat and horseradish, both seem
 HN> to be interesting additions to me

I love crab stuffing in white fleshed fish and horseradish for
seasoning "coarse" fish  as well as garnishing smoked fish.

My all time favourite flavouring for whole salmon is tarragon butter
and lemon. But I also like variety so I will try your friend's combo
some time.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herbal Green Salmon Fillet with Gazpacho Sauce
 Categories: Scandinavia, Salmon, Fish, Sauces, Chilies
      Yield: 4 Servings
 
    750 g  Salmon with bone, preferably
           The end piece
    1/2 dl Finely chopped parsley
    1/2 dl Chives
    1/2 dl Lemon balm
      1 tb Unsweetened mustard
      3    Lemon wedges
      1 dl Dry apple cider
           GAZPACHO SAUCE:
    1/2    Cucumber
    1/2    Onion
    1/2    Green pepper
      2    Garlic cloves
      2 dl Crushed tomatoes (canned)
      1 tb Vinegar
      1 tb Olive oil
      1 ts Salt
   3/16 ts Black pepper
      2 tb Tomato puree
           Few drops tabasco sauce
 
  The salmon can be substituted with pike, perch-pike, or perch, and the
  green herbs can also vary. You can use tarragon, dill, thyme, or lemon
  thyme.
  
  Heat the oven to 225 C/425 F. Cut out the backbone from the salmon
  and skin the fillets with a sharp knife. Be sure to remove all the
  bones.
  
  Put the fillets, backside down, on a buttered oven-proof dish.
  Finely chop the green herbs. Spread a layer of mustard on the fish
  and sprinkle with herbs. Squeeze the lemon over it and pour some
  cider on the sides. Put in the middle of the oven for about 10 -
  15 minutes.
  
  Cut onion and cucumber in pieces and shred the green pepper. Peel
  and split the garlic cloves. Put it all in a food processor or
  mixer and dilute with tomatoes. Season with vinegar, oil, salt,
  pepper, tomato puree, and Tabasco.
  
  Serve the cold sauce with the warm salmon and freshly boiled
  potatoes, preferably new potatoes.
  
  Bella

  <Isabel.Brattkull>

MMMMM
 



Cheers

YK Jim


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