Text 15171, 123 rader
Skriven 2008-10-17 10:04:00 av Dave Drum (1:124/311)
     Kommentar till en text av Nancy Backus
Ärende: Re: Burbot
==================
-=> Nancy Backus wrote to Jim Weller <=-

 -=> Quoting JIM WELLER to NANCY BACKUS on 10-11-08 19:37 <=-

 JW>> Still super fresh pike fillets for $2.00 per pound, whitefish and
 JW>> burbot for $2.75, lake trout and walleye at $3.50 is pretty good.
 JW>> Google says $20 to $32 in Manhattan.
 NB>> If that's "turbot" there...  that runs $7-9/lb here at Wegmans....
 NB>> when or IF it's available.  It's one of my favorites, along with salmon
 NB>> and trout...

 JW> Burbot is a different fish. It is also called loche, ling cod, fresh
 JW> water cod and sometimes "poor man's lobster". It has whiskers like a
 JW> catfish and is butt ugly but tasty.... with firm but flaky white
 JW> flesh. It is a northern cold water fish, often caught in the
 JW> wintertime here while ice fishing.

 NB> I wonder, is it related to monk-fish (which some here call "poor-man's
 NB> lobster")...?  I don't think I've ever seen that whole... just as
 NB> fillets in the case.

You don't really want to see a monkfish on-the-hoof. Like sausage and
legislation - it's best if you don't know some things about it.   Bv)=

http://tinyurl.com/monkfish will get you some information and a picture
(shudder) or two.

If you Google "monkfish" you will get a strip of four monkfish pictures right
at the top of the search page,

Fortunately monkfish can be quite tasty ... and the tail meat (edible part) has
a texture much like lobster tail - but, y'know, if you dip anything in enough
butter ........

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Monkfish Thermidor recipe
 Categories: Seafood, Cheese, Wine, Sauces
      Yield: 4 Servings

    900 g  Boned, skinned monkfish;
           - cubed
      3    shallots; skinned, chopped
     15 ml chopped fresh tarragon
           +=OR=+
      5 ml dried tarragon
    150 ml dry white wine
    300 ml semi-skimmed milk
     45 ml cornflour
      5 ml English mustard
     25 g  Parmesan cheese; grated
     50 g  Gruyere cheese; grated

  1. Put the monkfish into a saucepan with the shallots, 
  tarragon and wine, cover and simmer for 18 - 20 minutes
  or until the flesh flakes easily.

  2. Using a slotted spoon, remove fish and reserve the
  cooking liquid.

  3. Blend together the milk and cornflour and add to the
  cooking liquid with mustard and Parmesan cheese.

  4. Bring to the boil and stir until smooth and thick.

  5. Add the fish and transfer to a 1.1 litre (2 pint) shallow
  ovenproof serving dish.

  6. Sprinkle over the Gruyere cheese and put under a hot
  grill for 5-10 minutes, until golden brown.

  Serves 4 

  http://www.cookitsimply.com/recipe-0010

  Meal Master Format by Dave Drum - 17 October 2008

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gigot Of Monkfish Romarin With Anchovies
 Categories: 
      Yield: 8 Servings

     2 1/4 lb Monkfish tail
     1     Can Anchovy filets
     6 tb Olive oil
     1    Lemon; juiced
          Salt & pepper
     1 bn Fresh rosemary

MMMMM---------------------TOMATO VINAIGRETTE----------------------
    10 tb Olive oil
     4 ts Wine vinegar
     2 ts Tomatoes, finely chopped

  Using a larding needle or a sharp knife. Make slits in the
  fish and insert pieces of anchovy. Marinate the fish in a
  mixture of oil and lemon juice, seasoned with salt & pepper,
  for at least 2 hours.

  Lay the fish on a large bed of rosemary in a roasting tin.
  Pour more oil over the fish (It is the presence of fat that
  releases the essential oils of the rosemary). Roast in a
  preheated oven at 350 degrees for 45 minutes.

  To make the tomato vinaigrette, heat the ingredients in a
  small pan and season to taste. Transfer the fish to a
  serving dish and pour over the warm vinaigrette.

  Recipe by: TWO FAT LADIES #FL1A01

  Meal Master Format by Dave Drum - 05 March 2003

  Uncle Dirty Dave's Archives

MMMMM

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