Text 10913, 75 rader
Skriven 2008-07-21 23:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: char
============
-=> Quoting Carol Shenkenberger to Ruth Haffly <=-

 CS> Exposure to new things isnt generally a problem for people here in the
 CS> echo.  They either have been, or they seek it out.  I still wanna try
 CS> arctic char!

Then you have to go north to a major city like New York or Montreal
and seek out a very well stocked fish monger or a high end
restaurant. Be prepared to spend $40 per pound at the store or $50
per serving at the restaurant. Even up here it is over $10 per
pound. Or I can take Don to Bathurst Inlet on a charter for $4995. I
know the owner and can get him there for 25% off. [g].

http://www.bathurstinletlodge.com

Or settle for a really nice salmon; they're very similar.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: "Market for 2" Salmon
 Categories: Fish, Salmon, Canadian
      Yield: 4 Servings
 
    400 g  Skinless boneless salmon
           Steaks
      2 bn Watercress
    100 g  Roasted sunflower seeds
      1 tb Brown rice miso or
           plum miso
      1    Celery branch
      2    Cloves garlic
     10 g  Corn meal
           Sesame oil
    600 ml Filtered water
      3 tb Olive oil
 
  Mix 1 table spoon miso paste with 600ml filtered water; boil for 1
  minute with chopped celery branch and 1 clove sliced garlic
  (reserve and keep warm) Put corn meal on a dinner plate, then put
  salmon skin side down (reserve) In a teflon pan on low/medium heat
  put 1 tablespoon of olive oil and put salmon steaks corn meal side
  down roast slowly until golden brown, then flip and finish off
  slowly. The salmon should be pink inside (reserve warm) In another
  pan, put remaining olive oil with sliced garlic and sweat lightly,
  add 2 table spoons of miso broth and add watercress, cover for 30
  seconds
  
  To Plate: "I love to serve this dish in a large soup Tonkinoise
  bowls, but regular large soup bowls will do Put equal amounts of
  watercress in each bowl, put crispy salmon on top, add warm miso
  broth and drizzle with a few drops of sesame oil; garnish with
  chives."-- DM
  
  REF: Restaurant Globe on St-Laurent Blvd in Montreal (Quebec, CA)
  http://www.restaurantglobe.com/
  
  Notes: Corn meal crispy salmon with wilted watercress, roasted
  sunflowers seeds, miso broth and sesane oil, Global style.
  
  Sent by Pat Hanneman
 
MMMMM





Cheers

YK Jim


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