Text 26577, 87 rader
Skriven 2009-07-26 20:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: Re: Salmon season
=========================
-=> Quoting Bill Swisher to Jim Weller <=-

 BS> Around here they'd most likely toss a humpy back in
 BS> it's considered to small and oily.
 BS> The dogs, red, silvers and kings were carefully stacked
 BS> the white kings which we couldn't give away

Your rejects would be highly regarded in the interior, far from the
sea.

 BS> I smoked a couple just for sh*ts and giggles
     
Smoking improves most fish, even mud sharks (pike AKA) jackfish.

 BS> I told her to mention that she
 BS> thought it really should be "one strike" and you're out instead of the
 BS> wimpy three they're always talking about, besides if they weren't
 BS> guilty the police wouldn't have arrested them.

She should be home early then.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmon Burgers Adapted From Bitten
 Categories: Sandwiches, Salmon
      Yield: 4 servings
 
  1 1/2 lb Skinless, boneless salmon
      2 ts Dijon mustard
      2 sm Shallots, peeled and cut
           Into chunks
    1/2 c  Coarse bread crumbs
    1/4 c  Chopped parsley
           Salt and freshly ground
           Black pepper
      2 tb Butter or olive oil
    1/3 c  Mayonnaise
           Juice of 1/2 lemon
      4    Soft hamburger buns
 
  Solve the problem of holding the meat together by totally pureeing
  1/4 of the meat into a paste which holds the larger chunks of salmon
  together. While some recipes call for mayonnaise or an egg to keep
  the patties intact, I liked this purer salmon-only approach.
  
  Cut the salmon into large pieces, and combine 1/4 of the pieces with
  the mustard in a food processor. Process until the mixture becomes
  pasty, scraping down the sides as necessary. Add the shallots near
  the end so they are also finely chopped.
  
  Add the remaining salmon pieces along with half the parsley, and
  pulse until the larger pieces are somewhat combined with the
  mixture, making sure not to over-process. 1/4-inch pieces of salmon
  should remain; you don't want a complete salmon puree.
  
  Turn out the mixture into a bowl and stir in the breadcrumbs by
  hand. Season with a healthy pinch of salt and a few grinds of fresh
  pepper, and shape into four patties.
  
  Heat butter or oil in a large (12-inch) skillet, preferably
  nonstick, over medium-high heat. Once the skillet is very hot,
  carefully place the patties inside and cook 2-3 minutes per side,
  turning once. Alternatively, grill them for the same amount of time,
  though be careful as the patties are rather fragile.
  
  In the meantime, stir the remaining parsley and the lemon juice into
  the mayonnaise. Serve with the burgers on a bun or a bed of greens.
  
  A Mark Bittman recipe
  
  Posted by Blake Royer

  From: Serious Eats
 
MMMMM

Cheers

YK Jim


... Fish do very well in the seas without eating chicken shit.

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