Text 28364, 80 rader
Skriven 2009-09-06 09:11:24 av Michael Loo (1:18/200)
     Kommentar till en text av Jim Weller
Ärende: fish & lemon 135
========================
fish
 JW> I really enjoy eating crispy trout skin, scales and all.
 JW> Back in Ottawa, Harold's mom, Mrs. Zilberman, wouldn't eat trout we
 JW> caught and tried to give her, because she couldn't detect scales.
 JW> Perhaps her eyesight was failing.

I was pretty sure trout were Kosher. Anyhow, those scales were
a couple mm across and hardly microscopic.

We don't see trout of anything like that size, and I was amused
to find that in one piece of fish the flavor went from what I
consider troutlike (the back meat) to what I think of as salmonlike
(the belly meat). Our fish don't get big enough to get a substantial
deposit of fat - a whole mature trout isn't going to be much more
than a pound, and that's before being gutted.

lemon etc
 JW> If we plan ahead we offer people a choice of soda water, sparkling
 JW> lemonade or 7-UP so we can accommodate a whole range of tastes.
 ML> I looked the recipe up, and it seems tonic (i.e. quinine water) is
 ML> often used; that might be interesting.
 JW> I think it's better that way but Roslind loves that cheap ass
 JW> sparkling lemonade (which contains no actual lemons at all).
 JW> Actually I can easily pass on all versions of Snowballs, not being
 JW> fond of Advocat.

I tried the advocaat by itself; I failed to try the lemonade
by itself, to my shame. Anyhow, as the drink provides a reasonable
facsimile of a milkshake or a Julius while being nondairy, it should
become part of my repertoire.

Stuffed Fish Supreme
cat: Arkansas, fish, main
servings: 8

4 Tb butter
1 c onions, chopped
1/3 c green onions, chopped
1 Tb garlic, minced
1 1/2 lb lump crabmeat, drained and diced
1/4 c green pepper, chopped
1 egg, slightly beaten
8 fish fillets
2 1/2 c saltine crackers, crushed
1 ts salt
1 ts black pepper
1/4 ts cayenne pepper
Paprika
1/3 c parsley, minced
Lemon wedges
h - Lemon Butter Sauce
4 oz butter melted
2 Tb fresh lemon juice
1 Tb green onions, chopped
1 1/2 ts Tabasco sauce

Mix Lemon Butter Sauce ingredients together and simmer
until thickened.

Preheat oven to 350F. Saute onions and garlic in
butter until soft. Remove from heat. Add crabmeat,
green pepper, egg, parsley, cracker crumbs and
seasonings. Mix well and shape into oblong patties.
Generously spray skillet with vegetable spray. Season
to taste with salt, black pepper and cayenne. Cut
fillets in half and sear in hot skillet.Spray shallow
baking pan with vegetable spray. Place half of the
fillets in pan. Place crab-stuffing patty on fillets
Top each fillet and stuffing with another fillet. Pour
1/4 c Lemon Butter Sauce over fillets.

Sprinkle with paprika. Bake about 15 min, until
fish flakes easily. Serve with remaining Lemon Butter
Sauce and garnish with chopped parsley and lemon wedges.

Phyllis Speer for Arkansas Game and Fish Commn.

___ Blue Wave/386 v2.30
--- Telegard/2/QWK v3.09.g2-sp4/mL
 * Origin: Nocturnal State BBS - bbs.nsbbs.info (1:18/200)