Text 17135, 90 rader
Skriven 2008-11-30 21:25:00 av Michael Loo (1:18/200.0)
  Kommentar till text 17117 av Dave Drum (1:124/311)
Ärende: verrious things 296
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 DD> The pan fish I don't care to deep-fry like the catfish. I prefer the
 DD> little guys crusted with a bit of seasoned cornmeal and fried in a 
 DD> hot skillet

In bacon fat, no less.

 DD> They are pretty good eating. Especially as that method maked the
 DD> tails and fins nicely crispy and crunchy.

In some sushi restaurants you can get a special treat -
deep-fried fish skeletons. They're not bad at all and are
a good source of calcium for those of us who don't do
much dairy.

 DD> Now, here's a serendipity - this was the next recipe in the dispenser.
 DD> Title: Grilled Tuna & Peppers W/Caper Vinaigrette

There are some nicenesses about this recipe, but if the
tuna is really good, less is more. Speaking of which, we
wandered to this guy's house on Thursday and were discussing
the possibility of taking a leak on his car (he's a jerk as
well as a pretentious ass; also, he's one of Nicholas's
good friends) ...

Tuna Milanese with Wilted Spinach, Prosciutto, Mushrooms and Pine Nuts
Categories: celebrity, main, fish, yuck
Yield: 6 servings

6 tuna paillards, 5-6 oz each, 1/2" thick
2/3 c raisins
1 c port
3 c breadcrumbs
1/2 c Parmesan cheese, freshly grated
1/4 c extra virgin olive oil
1/4 c clarified butter
1/3 c extra virgin olive oil
1/8 c unsalted butter, whole
12 md mushrooms, quartered
1 lb spinach, picked and washed
1/2 c pine nuts, toasted
2 cloves garlic, minced
1/4 lb prosciutto, thinly sliced and cut into julienne
1/2 c red wine vinegar
1 oz lemon juice
1/2 c Parmesan cheese, shredded
1 md red onion, julienned
Salt and freshly ground black pepper to taste
h - Caper Parsley Relish
2 bn Italian parsley, coarsely chopped
2 lemons, peeled and sectioned, seeded and diced
1/4 c capers
1/4 c extra virgin olive oil
1 Tb red wine vinegar
Salt and freshly ground black pepper to taste

Cut thin tuna steaks (or have the fishmonger do it). Do not buy thick
cuts. Gently pound to 1/2" thickness.

In a saucepan, poach the raisins in the port until plump. Drain and
reserve the raisins. Mix the breadcrumbs, Parmesan and olive oil
together with salt and pepper and set aside to bread tuna.

Mix the olive oil and the clarified butter. Salt and pepper the tuna
paillards and dredge in the oil-butter mixture. Dip again into the
breadcrumbs, thoroughly coating both sides.

In a saute pan over medium-high heat, add a little oil and when hot, the
whole butter. Add the breaded paillards and saute on one side about 3
minutes until brown and crisp. Turn and cook the other side until brown
and crisp. Keep warm. Make sure not to crowd the saute pan. You will
probably only be able to cook 2 paillards at a time. Once paillards are
cooked, wipe out the pan, add a little oil and add garlic and cook 2
minutes. Add mushrooms and saute until browned. Add in the spinach, pine
nuts and prosciutto. Wilt. Remove from the heat.

In a stainless bowl add the raisins, onions, Parmesan and wilted spinach
mixture, dress with the vinegar and toss.

For the relish: Mix everything together.

On 6 warm dinner plates, divide the spinach mixture and sprinkle on the
lemon juice. Top each with a tuna paillard and top each paillard with
the Caper Parsley Relish. Serve warm.

Source: Bob Kinkead

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