Text 29640, 105 rader
Skriven 2009-10-10 13:37:00 av JIM WELLER (1:123/140)
Ärende: Fish 2
==============
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leek-Wrapped Pompano with Roasted Beet Sauce
 Categories: Fish
      Yield: 6 Servings
 
      4 md Leeks
      5 cl Garlic; unpeeled
      3 md Beets; scrubbed, trimmed,
      1    inch of stems attached
    1/4 c  Water
      1 tb Fresh lemon juice
      2 ts Balsamic vinegar
      6    6-7 oz pompano or sole
           -fillets, skinned
      3 ts Freshly grated lemon zest
      1 tb Olive oil
 
  Cut off root ends of leeks and trim tops so that leeks are 8 to 10
  inches long. Discard tough outer leaves. Separate leaves and soak
  in a large dish filled with water, rubbing to remove any sand.
  
  Fill a large bowl with ice and cold water. Drain leeks and in a
  kettle of boiling salted water blanch in batches, stirring, 1 to 2
  minutes, or until tender, transferring leeks as cooked with tongs
  to ice water. Drain cooled leeks on paper towels, arranging them
  in one layer and stacking more paper towels and leeks as needed.
  Leeks may be made 1 day ahead, rolled in damp paper towels, and
  chilled in a sealed plastic bag.
  
  Preheat oven to 450 F. and lightly oil a shallow baking pan.
  Separately wrap garlic and beets tightly in foil and on a baking
  sheet roast in middle of oven 30 minutes, or until garlic is
  tender. Transfer garlic to a plate and roast beets until tender,
  about 30 minutes more. Unwrap garlic and beets carefully and cool
  until they can be handled. Squeeze garlic out of peel into
  blender. Peel and cut beets in to 2-inch pieces, discarding stems.
  In blender blend garlic with beets, water, lemon juice, vinegar,
  and slat and pepper to taste until smooth. Sauce may be made 1 day
  ahead and chilled, covered. Reheat sauce over low heat and season
  with salt and pepper.
  
  Season tops of pompano or sole fillets with salt and pepper and
  half of zest. Wrap about 5 leek strips completely around each
  fillet, overlapping them slightly and leaving ends of fillet
  exposed. Transfer fillets as wrapped to oiled pan and brush tops
  with oil. Roast fillets in middle of oven 8 minutes or until
  cooked through. Serve fillets over sauce and garnish with
  remaining zest.
  
  Gourmet March 1995
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pompano in Paper
 Categories: Fish, Main dish, Mexican, Fruits, Chilies
      Yield: 6 servings
 
      6    Fish Fillets
           Parchment or Brown Paper
    1/2 c  Onion; Chopped
    1/2 ts Annatto Seed, Crushed
      1 tb Vegetable Oil
    1/4 c  Orange Juice
      3 tb Lemon Juice
      2 oz Pimento
    1/4 c  Ripe Olives; Pitted, Chopped
      2 tb Parsley; Snipped
      2    Eggs; Hard Cooked, Chopped
 
  Use fresh or frozen Pompano or other fish fillets in this
  recipe.

  Pimentos should be drained and chopped.  There should be about 1/4
  cup.

  Thaw fish fillets if frozen. Cut parchment paper or brown paper
  into 6 12-inch squares. Place 1 fillet on half of each piece of
  parchment paper. Sprinkle with a little salt.  In a saucepan, cook
  onion and annatto seed in the oil until the onion is tender.  Stir
  in the orange and lemon juices, pimentos, olives, and parsley.
  Simmer, covered, for about 5 minutes. Add the hard cooked eggs.
  Spoon 3 Tbls of the sauce over each fillet. Fold parchment paper
  over the fillet. Seal by turning the edges up and folding. Place
  the packets in a 15 X 10 X 1-inch baking pan. Bake in a preheated
  350 degree F. oven for 20 to 25 minutes or until fish is done. Cut
  packets open with a large X on the top, fold back each segment.
  Transfer paper packets to dinner plates.  Garnish with shredded
  lettuce and sliced radishes, if desired.
 
MMMMM
 

Cheers

YK Jim


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