Text 15569, 74 rader
Skriven 2008-10-26 14:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Nutmeg
==============
-=> Quoting Ruth Hanschka to Dave Sacerdote <=-

 RH> Not to mention travesties.  Nutmeg is one of my favorite scents of all
 RH> time.  Why would one deliberately OMIT nutmeg?

Only if one is three and prefers cinnamon.

Nutmeg even works with fish in some circumstances, like potted
salmon....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmon Rillettes with Roasted Peppers
 Categories: Salmon, Smoked, Spreads, Chilies
      Yield: 18 Servings
 
           ROASTED PEPPERS:
      2    Red peppers; seeded and
           -quartered lengthways
      1    Shallot; diced
      1 cl Garlic; finely chopped
      6    Bay leaves; cut into strips
      4 tb Olive oil
      1 tb Sherry vinegar
           Salt and pepper
           SALMON RILLETTES:
      1 kg Salmon fillets; skinned
      4 pt Court bouillon
      4    Shallots; finely chopped
    450 g  Unsalted butter
      1 ts Thyme leaves
      2 tb Lemon juice
      4    Egg yolks
      1 ts Freshly ground black pepper
      1 pn Grated nutmeg
      1 pn Cayenne pepper
      4 tb Double cream
      5 oz Smoked salmon; diced
      4 tb Chopped chives
    100 g  Clarified butter
 
  Pre-heat your grill to high and place the peppers underneath, skin
  side up. Cook until lightly charred, then remove and place in a
  paper bag to cool for 10 minutes. Peel and dice the peppers then
  put into a bowl with the remaining ingredients and mix.
  
  Place the salmon fillets in a wide, shallow saucepan and just
  cover with court bouillon. Bring to the boil then remove from the
  heat and leave to cool. Flake the fish and remove any bones.
  
  Cook the shallots in a little butter with the thyme until soft but
  not coloured. Place the smoked salmon in a food processor with the
  shallots and remaining butter, lemon juice, egg yolks, black
  pepper, nutmeg, cayenne pepper and cream. Blend together until all
  the ingredients are incorporated, but not smooth.
  
  Transfer to a bowl and fold in the smoked salmon, chives and
  roasted peppers mixture with all the juices. Pack into a terrine
  dish or loaf tin, smooth the surface and flood with clarified
  butter. Chill in the fridge until set.
  
  Unmould the rillettes and cut into slices. Serve with toasted
  country bread.
  
MMMMM

Cheers

YK Jim


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