Text 15259, 115 rader
Skriven 2008-10-19 08:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: good fish 71
====================
 ML> Turbot is a flounder, i.e., flatfish, burbot is a cod, i.e.,
 ML> cylindrical fish.
 NB> OK.  Someday I'll manage to keep them straight... :)

The fish world is fraught with these name confusions.
Who'd have thought that the dogfish (see recent thread)
is a shark in disguise? Or that the monkfish and the
anglerfish are the same.

 ML> $7-9 for true turbot is a good price. We
 ML> paid $15 for regular flounder, not nearly so classy,
 ML> recently and considered ourselves lucky.
 NB> It's been long enough ago, that I might be remembering a little low...
 NB> but I don't buy fish that is much over $10/lb, no matter how much I
 NB> like it.  Possibly as much as $11.99?

Could be. But if it's been a while, fish in general might
have gone up as well. But turbot has always been a premium
product, not to the degree that Dover sole is, but close.
The funny thing is that your ordinary gray sole or flounder
tastes just as good.

 NB> I know that Wegmans is pretty picky
 NB> as to where it gets their foods, whether meats, fish or vegetable...
 NB> and whether fresh, canned, frozen or boxed... They might have been able
 NB> to work out better pricings?

Possibly, as Wegmans seems less predatory than the superduper
chains we have here. 

 -=> Jim Weller said to Nancy Backus <=-

 JW> Burbot is a different fish. It is also called loche, ling cod, fresh
 JW> water cod and sometimes "poor man's lobster".
 NB> I wonder, is it related to monk-fish (which some here call "poor-man's
 NB> lobster")...?
 JW> Not even close. They just share a firm texture similar to lobster
 JW> tail.

And only if you cook them to medium-rare. Past that the
connective tissue breaks down and the fish gets progressively
mushier.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Sear Roasted Steak
 Categories: Beef
      Yield: 4 Servings

      4    New York strip or sirloin
           Steaks ***
           Salt
      3 tb Coarsely ground black
           Peppercorns
           Olive oil for the pan
      1 c  Red wine ****
      4    To 6 Tablespoons butter,
           Sliced

  *** (6 to 8 oz. each), 3/4 inch thick, patted dry ****(Cabernet Sauvignon
  or Pinot Noir)

  JOHN's NOTE: For sear-roasting steak, a cast-iron pan works best. This
  recipe serves four.

  Heat the oven to 500 degrees F.  Sprinkle the steaks with salt on both
  sides, and then press the ground peppercorns into the steaks on both sides.
  Set a large cast-iron skillet over medium-high heat and add just enough
  olive oil to make a light film.  When the oil is very hot, add the steaks,
  cooking until nicely browned on one side, about 3 minutes (if the pan is
  small, work in batches.)  Flip the meat over and put the skillet in the
  oven.  For medium-rare steaks, roast for 3 minutes for 6-oz steaks; 4
  minutes for 8-oz steaks.  Check for doneness with the tip of a knife or by
  pressing with your fingertips, keeping in mind that the steaks will cook a
  bit more as they sit. Transfer the steaks to a warm plate and tent with
  foil.

  With a spoon, remove any fat from the skillet.  Put the skillet back on the
  burner and heat to medium high.  Add the wine and cook until it is reduced
  to 1/4 cup, about 7 minutes, scraping up the browned bites with a wooden
  spoon.  Whisk in the butter a slice at a time, whisking until completely
  melted.  Taste and adjust the seasonings. Drizzle the sauce over the steaks
  and serve immediately with more sauce on the side.

  More ideas for sear-roasting:

  Sear-roasting works best with flat cuts of meat, poultry and fish that are
  at least 1/2 inch thick.  Thinner cuts of meat, such as veal paillard, or
  delicate fish, such as sole, cook too quickly for sear roasting. Try this
  method with:

  Turbot or halibut seared on one side, dredged in minced parsley,
  breadcrumbs and garlic.

  Tuna steaks served with a dab of tapenade or tomato-avocado salsa.

  Duck breast drizzled with a pan sauce of sherry vinegar, beef stock and a
  little butter.

  Center-cut lamb chops rubbed with garlic and fresh rosemary

  Pork chops served with a sauté of sliced onions, cabbage and apples.

  Veal chops with a pan sauce of rosé, a little stock, and a bit of butter.

  Source: John Geckles

  Submitted to The Dinner Table by John Geckles

-----


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