Text 1631, 99 rader
Skriven 2008-01-31 23:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Cruncy Snow
=======================
-=> Quoting Dave Drum to Ruth Haffly <=-

 DD> Sure have. Heard it swueak, too. That's when you KNOW it's really
 DD> cold.

Heh! I just mentioned that too.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Dover Sole, Brussels & Brown Shrimps
Categories: British, Fish, Shrimp
  Servings: 2

      2    500g dover soles, whole and
           gutted
           Some new potatoes, scrubbed
    260 g  brussels sprouts, trimmed
           then quartered
     60 g  smoked streaky bacon, thin
           sliced
    100 g  butter
      1 sm pot of shrimps or
     50 g  brown shrimps
        pn nutmeg
      1    big handful of flat-leaf
           parsley, washed & roughly
           chopped
      1    lemon
           Salt & pepper

Don't over-complicate your dover sole.

Last weekend, after a walk at Beachy Head, I stumbled upon a seaside
fishmongers. The freshly caught dover soles caught my eye
immediately. I grabbed some potted shrimps too, and hightailed it
home, via a farm shop for some beautiful brussels sprouts on the
stalk.

The next day a friend told me she'd recently had her first dover
sole in a restaurant and, 28 EU later, couldn't quite see what all
the fuss was about. Well, undeniably that's a lot to pay (I paid a
more reasonable EU 7.50) but the fuss is in the simplicity of this
king of the Channel. In these days of sustainability problems (not
to mention a thinness on the ground of good fishmongers), and the
over-eagerness of chefs to complicate flavours, it's a struggle to
simply see a tasty fish for what it is, and enjoy it as such. The
beauty of dover sole is that it's NOT all-singing, all-dancing,
spice-rubbed, pancetta-rolled, herb-crusted or any other gimmickry.
It's just a very generous gift from the sea, and we should respect
that by letting it go from ocean to table with as little work as
possible.

Put your spuds on first: cold water, salt and simmer for about 15-20
minutes.

Pre-heat the grill to medium. Meanwhile, put a heavy-bottomed pan on
a medium heat and melt half the butter in it until it starts to
sizzle. Tip in the bacon and stir occasionally for about five
minutes, making sure the butter does not burn as the bacon becomes
crispy. Add the shrimps and stir again for a few minutes until they
crisp up too. Lay lightly oiled foil on the grill tray, then lay the
fish down, eyes up, and whack 'em in.

Once the shrimp and bacon are looking a bit crunchy and smelling
divine, add the brussels sprouts, nutmeg and seasoning. Toss briskly
in the butter over a high heat for just a couple of minutes - this
is definitely an occasion for al dente sprouts.

The fish takes next to no time - anything between four and eight
minutes depending on the ferocity of your grill. The best way to
tell is when the flesh is reasonably resilient to a gentle poke, and
when the skin starts to blister, it's definitely there.

Turn the heat off the sprouts, give them a gentle squeeze of lemon,
and toss in half the parsley before putting it all on the plate with
the glorious fish.

Lastly, in a separate pan, melt the rest of the butter with some
seasoning. Stir in the rest of the parsley and a good shot of lemon
juice. Spoon this over and around your pride and joy and for
goodness sake eat it sharpish.

Allegra McEvedy, The Guardian

Allegra McEvedy is co-founder of the fast-food chain Leon.

www.guardian.co.uk


MMMMM-------------------------------------------------

Cheers

YK Jim


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