Text 11805, 91 rader
Skriven 2008-08-09 23:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: Re: salmon
==================
-=> Quoting Bill Swisher to Jim Weller <=-


 JW> Pink, also called Humpback, the commonest

 BS> and cheapest
 BS> Locally called a "Humpy", usually the canned variety.

Usually canned but being flogged fresh on a seasonal basis
throughout western Canada at the moment and available for the
amazing price of $3.90 per kilogram ($1.77) way up here (whole fish
but gutted and be-headed. The bangus I bought concurrently was
frozen, head on and guts intact.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Charred Vegetables and Tinned Salmon Pannini
 Categories: British, Sandwiches, Salmon, Anchovies, Cheese
      Yield: 1 Servings
 
      1 lg Fresh bloomer
    450 g  Cooked tinned salmon; (1lb)
      2    Courgettes
      3    Red peppers
      2    Green and yellow peppers
      1    Red onion
      2 sm Aubergines
      1    Fresh basil plant
      1    Chicory
    100 g  Rocket; (4oz)
      1    Lemon; zest and juice
     30 g  Fresh Parmesan cheese; (1oz)
           Extra virgin olive oil
           Rock salt
           Black pepper
           FRESH PESTO:
     30 g  Oregano; (1oz)
     30 g  Basil; (1oz)
      2    Anchovy fillets
      1    Garlic clove
           Seasoning
           Plenty of olive oil
 
  Place a griddle pan on a high heat and leave to get hot.
  
  Meanwhile thinly slice the courgettes and aubergines into long strips,
  season and drizzle with olive oil.
  
  Cut the peppers in half and remove the seeds and stalk and place on
  an oven tray, drizzle with olive oil and cook in a high heated oven
  for 10 minutes to colour the skin. Remove from the oven and place in
  a bowl and cover with cling film and leave to cool. Once cold remove
  the skin and leave to one side.
  
  Place the slices of courgettes and aubergines on the griddle pan and
  cook both sides and remove.
  
  Cut a hole in the top of the loaf and carefully hollow out the middle
  leaving an empty shell and the lid. Then place a layer of each
  vegetable in the bottom with seasoning on each layer and about every
  3 or 4 layers or so, a layer of the cooked tinned salmon, pesto and
  the sliced red onion.
  
  Try to keep all the colours separate so you can create lots of
  different layers and colour. Once it is full to the top, replace the
  lid and wrap in cling film and place in the fridge.
  
  For the salad, remove the leaves from the chicory and cut into 3
  pieces and place in a bowl with the rocket. Season well and add some
  olive oil and the lemon zest and juice to the salad and mix slightly.
  Place in a bowl and top with the fresh parmesan cheese that has been
  shaved with a potato peeler. Remove the sandwich from the fridge and
  cut into wedges and serve on a plate with the salad on the side.
  
MMMMM

Bloomer refers to a bread shape that is cylindrical, but flat on the
bottom with several diagonal slashes across the top. The term most
often describes a bread shape popular throughout Britain.




Cheers

YK Jim


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