Text 15904, 78 rader
Skriven 2008-11-01 13:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: Salmon prices
=========================
-=> Quoting Hap Newsom to Jim Weller <=-

 -> Copper River salmon [...] have superior marketing.

 HN> the taste difference IS noticable to me.

I probably don't eat salmon often enough or take note of its origin
to notice a difference. But I'm sure it exists; I can tell which
lake a lake trout comes from by its colour, texture and flavour.

 HN> Never had any Yukon River Salmon

Neither have I.

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: GRILLED RED MULLET WITH WARM GREEK SALAD
 Categories: Mains, Fish, Salads, Greek
      Yield: 4 servings
 
      8    red mullet fillets, 100g ea
      8    OR sea bream fillets,
           skin-on
      1 tb EVOO
           Sea salt
           Black pepper; ground fresh
           SALAD:
      6 lg Tomatoes; vine-ripe
      3 md Zucchini
      2    Garlic cloves; crushed
      2 tb EVOO
      1    Onions- red; in wedges
      3    Thyme sprigs; pick leaves
      1 ds Vinegar- red wine
    100 g  Olives- kalamata
    100 g  Feta; diced
      1 tb Oregano leaves; chopped
 
  Greek salad is one of those eternally popular summer dishes. At
  this time of year, I like to turn it into a warm salad, using
  zucchini instead of cucumber & grilling the vegetables before
  tossing them with feta, olives & fresh oregano.
  
  Preheat grill to its highest setting. Mark a cross at bottom of
  each tomato with a sharp knife, then put them in a heatproof bowl.
  Cover with boiling water, leave for 30 seconds, then drain &
  plunge into a bowl of cold water. Leave to cool, then drain again.
  
  Cut zucchini into 1.5cm-thick slices & pat dry. Whisk crushed
  garlic & extra virgin olive oil together. Brush zucchini, red
  onion & tomatoes with the garlic oil, then scatter over a large
  baking sheet. Season with salt & pepper & sprinkle with thyme
  leaves.
  
  Grill vegetables for 6-8 minutes, turning halfway. Lift them into
  a bowl. Toss in the vinegar, olives, feta & oregano. Check for
  seasoning & keep warm.
  
  Rinse & dry fish. Remove any pin bones from fish, then place on
  lightly oiled baking sheet, skin-side up. Brush skin with olive
  oil & season. Grill for 2-3 minutes on each side or till just
  cooked.

  From: HERALD-SUN, http://www.heraldsun.com.au 16 SEPTEMBER 2008
  By: GORDON RAMSAY
  Typed by: KEVIN JCJD SYMONS, 18 SEPTEMBER 2008
 
-----


Cheers

YK Jim


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