Text 36113, 106 rader
Skriven 2010-03-24 06:27:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: Plaice and Things
=========================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> "Stuffed" fish is perhaps a misnomer.  It usually refers to a crab
 DS> mixture placed on top of the filet and cooked with it.  Not at all like
 DS> the stuffing one might put into a bird.

 DD> Beg to differ - see either of the stuffed flounder recipes I have
 DD> posted here. Both involve placing the stuffing into the flesh/cavity of
 DD> the fish. I've seen it done the way you say - but, always gave it a
 DD> miss after the first time.

 DS> I've never seen that done.  "Stuffed" on restaurant menus I have seen
 DS> has always been as I said.  And never anything like a starch stuffing
 DS> that one might put into a bird.

Even the "crab meat stuffing" for flounder done as you commonly see has fine
bread/cracker crumbs in it. Or, perhaps I should say, it does here in the Great
American Outback more than 1000 kilometers from the nearest ocean.

PLAICE:

You noted to Geln than flounder in Blighty is often substituted with/for
plaice. Which tripped a memory and sent me looking through my archives ....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sour Cream Dressing a la Ron's Plaice
 Categories: Dressings, Salads
      Yield: 1 servings
 
           Soured thick cream
           Salt & Pepper
           French Mustard
           Castor Sugar
 
  Stir cream until smooth. Season with salt & pepper.
  Add mustard and castor sugar. Stir well.

  Add a little milk if the dressing is too thick for
  your taste.

  Ron's notes: You can add finely chopped chives for a
  little color if you wish.

  From Ron in Blackpool:)
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Myma (Baked Plaice)
 Categories: Seafood, Wine, Herbs, Cheese
      Yield: 1 servings

      4    Filets of plaice
      1 md Onion
      1 tb Olive oil
    100 g  Feta cheese; 3 1/2 oz
    150 ml Dry white wine; 5 oz
     30 g  Seedless raisins; 1 oz 
      2 tb White wine vinegar
      2 ts Coriander seeds
      1 ts Cumin
      4    Sprigs thyme
    1/2 ts Asafoetida
           Sea salt

  Myma (Baked Plaice) is a traditional Ancient Roman recipe
  for a place in a wine sauce baked with feta cheese. 

  Slice the onion into very thin rings and gently fry these in
  olive oil until they become clear. Arrange these on the
  bottom of a large oven-proof dish and place the fish filets
  on top.

  Place the coriander, cumin and asafoetida in a mortar and
  crush with a pestle. Add the raisins and sprinkle over the
  fish filets. Cover with a sprig of thyme.

  Mix the wine and vinegar together, season with salt and pour
  over the fish. Next slice the Feta cheese as thinly as
  possible and use to entirely cover each filet. Cover the
  dish with a lid and bake in an oven pre-heated to 150øC/
  300øF for an hour. 

  From: http://www.celtnet.org.uk

  Uncle Dirty Dave's Archives

MMMMM



ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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