Text 28542, 56 rader
Skriven 2009-09-10 13:37:08 av Michael Loo (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: fish & lemon 153
========================
 DS> True on the color.  The farm raised salmon sold in the grocery stores
 DS> would be white if they did not feed them a diet that included shrimp
 DS> shells -- and the labeling has to say "color added" because of that.
 DS> Perdue chicken has a nice yellow color thanks to marigold petals.

I'm sure that if shrimp shells were the only source of color for
the farm-raised, the label wouldn't have to say "color added";
adding carotene or similar to the mix I think is more likely. After
all, the Perdue chicken doesn't have to say "color added," does it?

 DS> The size of the two filet pieces (possibly all the meat from the fish)
 DS> was probably at least 12 ounces -- making the undressed weight of the
 DS> fresh fish to certainly be over a pound.  As I said, I was expecting
 DS> something from a 6-8 ounce fish at most.  But was very pleasantly
 DS> surprised.

Sounds splendid. And as fish doesn't taste nearly so good
reheated, you had to eat the whole thing at once, right?

ROAST SALMON STEAKS WITH PINOT NOIR
cat: main, wine, fish
serves: 4

1/2 c sugar
2 c pinot noir
1 sprig rosemary, plus 1 ts chopped rosemary
4 salmon steaks, each about 1/2 lb
salt and freshly ground black pepper
1 Tb balsamic vinegar
1 Tb butter

Oven at 450F. Place sugar in heavy-bottomed saucepan, preferably
nonstick and with rounded sides, over medium heat. Cook without
stirring (just shake the pan occasionally) until sugar liquefies
and begins to turn brown, about 10 min. Turn off heat and
carefully add wine. Turn heat to high and cook, stirring, until
caramel dissolves again. Add rosemary sprig and cook over high
heat, stirring occasionally, until mixture is reduced to just
over 1/2 c, 10 to 15 min.

As liquid reduces, heat a nonstick skillet over high heat [their
idea not mine] until it begins to smoke. Season salmon on both
sides with salt and pepper, then place in pan and immediately
transfer to oven. Cook 3 min, then turn salmon and cook another
3 min. Remove salmon when medium-rare or thereabouts (or cook
1-2 min more if you like it more done) and keep warm.

When sauce is reduced, stir in vinegar and butter and turn heat
to medium-low. Cook until butter melts. Remove rosemary sprig.
Adjust seasoning, then serve over salmon, garnished with chopped
rosemary.

:Mark Bittman, NY Times 10-6-99
___ Blue Wave/386 v2.30
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 * Origin: Nocturnal State BBS - bbs.nsbbs.info (1:18/200)