Text 16935, 100 rader
Skriven 2008-11-27 08:25:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: taste differences
=============================
-=> Michael Loo wrote to Dave Drum <=-

 DD> White (purple collar) turnips are best eaten peeled, sliced, raw
 DD> w/salt. Or as flavouring in a pot of beef stew.

 ML> You might as well be eating radishes!

Well ... yeah.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Rock Cod W/Fennel & Beurre Blanc
 Categories: Seafood, Citrus, Chilies, Sauces, Wine
      Yield: 5 servings
 
      1    Whole rock cod; about 1 1/2'
           - long, cleaned, scaled
           Salt & fresh ground pepper
      5 md Fennel branches
      2    Fennel bulbs; cut lengthwise
           - in 1/2" slices
           +=PLUS=+
    1/2    Fennel bulb; fine chopped
      4    Fingerling potatoes; in 1/2"
           - slices
      2 md Onions; in 1/2" slices
      4    Tomatoes; cored, in wedges
        pn Crushed red pepper flakes
           Extra-virgin olive oil
  1 1/2 c  Dry white wine
      3    Shallots; fine chopped
      2 tb Pernod or anisette
      8 tb Unsalted butter; in pcs,
           - room temp
    1/2    Lemon; juiced
      2    Lemons; in halves or wedges
           Fresh parsley sprigs
 
  Recipe courtesy Wolfgang Puck
  
  Preheat the oven to 400 degrees F.
  
  With a sharp knife, cut 1-inch-deep incisions all along the
  length of the fish on each side of the backbone. Cut 1/2"
  deep incisions into the filets at 1" intervals perpendicular
  to the fish's length. Season the fish all over, including
  the incisions and its cavity, with salt and pepper. Put 4
  of the fennel branches in the body cavity.
  
  Spread 2 of the sliced fennel bulbs, potatoes, onions, and
  tomatoes on a rimmed metal baking sheet. Sprinkle them with
  salt and pepper and the red pepper flakes. Drizzle generously
  with olive oil. Place the fish on top of the vegetables,
  body cavity down, and drizzle it generously with olive oil.
  Pour half of the wine over the fish and vegetables.
  
  Place the baking sheet on top of the stove over 2 burners
  set to medium-high heat. As soon as the liquid in the baking
  sheet starts to steam, transfer the baking sheet to the
  preheated oven. Roast the fish, basting it occasionally with
  the juices from the pan, until its flesh easily separates
  from the bone when 1 of the incisions is probed with the
  side of the basting spoon, 20 to 25 minutes.
  
  Meanwhile, in a saucepan over medium-high heat, heat about
  3 tablespoons of olive oil. Add the shallots and chopped
  fennel bulb and saute until translucent but not browned,
  3 to 5 minutes. Remove from the heat. Add the Pernod, which
  may flare up as its alcohol burns, and then pour in the
  remaining white wine and stir and scrape to deglaze the
  pan deposits. Simmer briskly until the liquid has reduced
  to about 1/4 cup, about 10 minutes.
  
  Whisking continuously, add the butter to the pan 1 or 2
  pieces at a time until it melts, forming a thick, creamy
  sauce. Season, to taste, with salt and pepper and stir in
  the lemon juice. Pour the sauce through a fine strainer
  held over another saucepan, and press down on the solids
  with the back of a wooden spoon to press out all the liquid.
  Finely chop the fronds of the remaining fennel branch, stir
  all but a tablespoon or so of them into the sauce, and
  adjust the seasonings, to taste. Keep the sauce warm over
  low heat.
  
  Use a pair of large spatulas to transfer the fish to a
  serving platter. Arrange the roasted vegetables around the
  fish and drizzle with 1 or 2 spoonfuls of the sauce over
  it. Garnish the platter with lemons and parsley, drizzle
  the fish with a little more olive oil, and serve, passing
  the sauce separately.
  
  Meal Master Format by Dave Drum - 07 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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