Text 18463, 64 rader
Skriven 2008-12-26 15:28:00 av JIM WELLER (1:123/140)
Ärende: Chile 9
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lenguado a la Aceituna-Sole, Olives & Zucchini
 Categories: Fish, Stews, Latin amer
      Yield: 2 servings
 
    3/4 c  FISH STOCK
      1    Sole fillet, 14oz;3"bits
      1    Zucchini
    1/4 c  Olives- black; pitted
    1/4 c  Olives- green;pitted
      1 tb EVOO
           Salt
           Black pepper; ground fresh
     10 oz Potatoes;cut in shoestring
      2 c  Vegetable oil; 4 deep-frying
           Salt
 
  One of the keys to this dish is a rich, tasty fish broth, since
  when serving you add several spoonfuls of broth to provide added
  moistness and flavour. Most of the work in this recipe is in the
  slicing of the potatoes, zucchini and olives. I recommend you have
  everything sliced, all three skillets ready (with oil or broth),
  and plates ready on the table before you start cooking. That is
  because you will be cooking with three skillets and each of the
  dishes requires no more than five to seven minutes of cooking
  time.
  
  1. Heat the fish stock in a skillet over medium heat. When hot,
  add the fish. Cook for five to seven minutes, turning once. Remove
  when the fish has become opaque. Poke a knife in the cent er to
  ensure that the middle is just-cooked, white and moist.
  
  2. Cut the zucchini lengthwise into 1/2-inch-thick slices. Cut the
  olives lengthwise into about five pieces. Heat the olive oil in a
  skillet over medium heat. When hot, add the zucchini and olives,
  salt and ground black pepper. Saute for three minutes.
  
  3. Heat the oil in a skillet on high heat. When the skillet is
  hot, submerge the potatoes in the vegetable oil, lightly salt and
  deep-fry until the potatoes are golden brown. Remove.
  
  4. Synchronising all of the dishes to be hot and ready at the same
  time, remove the sole, leaving the fish broth in the skillet.
  Place the sole on a hot plate, and cover it with the zucchini
  mixture. Place shoestring fries around the fish. Ladle about 1/4
  cup of fish broth onto each dish.
  
  Wine: Misiones de Rengo Reserva Chardonnay
  
  From: TASTING CHILE By: DANIEL JOELSON
  
  Typed by: KEVIN JCJD SYMONS, 03 DECEMBER 2008
 
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Cheers

YK Jim


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