Text 38365, 129 rader
Skriven 2010-05-28 07:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Taking the bus 210
==========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Old Glory [...] fatty brisket
 ML> an AYCE buffet for $15
 ML> roast pig [...] brisket hash
 ML> Also on the table: scrambled eggs with cheddar, biscuits with
 ML> cream gravy, and some fruit cobbler thing. I didn't do any
 ML> of these, for obvious reasons.

 JW> I'd do all of the above in a flash including the sides and desserts
 JW> you passed over.

 ML> I had a half pound of pig and a pound of brisket, and that was
 ML> plenty with one beer.

I guess if I was going to nibble on those sides I'd be having less
pork and brisket. A tough choice. Sounds like a place to go to twice
and try it all in good time.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Trout A La Meuniere With Almonds
Categories: French, Trout, Nuts
  Servings: 1

      1 sm river trout, butterflied or
           pan-dressed
           flour for dredging
           salt and pepper
      2 TB neutral oil with a high
           smoke point, such as
           grapeseed
      4 TB butter
      1 TB fresh-squeeze lemon juice
        sm handful finely chopped
           parsley
    1/4 c  sliced almonds (optional)

A variation on meuniere sauce with almonds

Sharing a Culinary Epiphany with Julia Child

The preparation is simple, but every detail matters to get it right:
a golden, crisp crust on the fish without overcooking the flesh;
just the right color of brown on the butter so that it is nutty and
rich without becoming bitter in the slightest from overcooking;
adding the parsley so that it sizzles in the butter, and using the
lemon juice to halt the sauce at the right moment.

Brown butter, parsley, and lemon can be used not just with fish, but
vegetables, too. The sauce itself also has some variations--you can
add capers or sliced almonds, for example. Green beans that have
been boiled until just tender, shocked in ice water to set their
color, then finished in the skillet with brown butter, lemon, and
sliced almonds is an outstanding way to use this sauce, and another
classic French dish.

River trout are sustainable and easy to find. Buy them whole, then
remove the head and the pointy "collarbone" at the top. Remove the
spine and adjacent bones, doing your best to leave the skin intact
to hold the two fillets together in one piece. Butterflied or
pan-dressed is the terminology to use.

Trout Meuniere / Amandine

Most sole sold in this country is not the real Dover fish, and so
replacing it with trout--which is what they do in Creole cuisine
down south--is acceptable.

Meuniere means "Miller's Wife" and there are a number of theories to
the origin of this name for flour-dredged fish. My favorite is that
the miller's wife, preparing lunch, had so much flour on her hands
from the mill that it transferred to the fish. Turns out, flour does
wonderful things for the crust of the fish

Rinse and dry the fish thoroughly. It needs to be as dry as possible
to that you can brown it well in the pan. Liberally sprinkle both
sides with salt and pepper and dry again.

Put some flour in a shallow bowl and dredge the fish in all sides so
that it's completely coated, then shake off any excess.

Put a skillet with room for the whole fish to lay flat over high
heat. Add the oil and heat until the pan is absolutely smoking hot,
the oil is shimmering, and the fans are on. This is a quick cooking
process and it needs to be raging hot. Home stoves are never as hot
as in a restaurant.

Tilt the skillet away from you so that the oil doesn't splatter, and
lay the fish, flesh-side down, in the skillet. Cook over high heat
until a golden crust has developed on the flesh side, about 3
minutes, then carefully flip and cook for another minute skin-side
down. Most of the cooking will happen on the flesh side to develop
that crust.

Carefully remove the fish to a plate and tent with foil, or place in
a low oven. Pour out the hot oil and allow the pan to cool down for
at least a minute--if not, the butter will burn.

Add the butter to the pan over medium heat and allow it to melt,
swirling it around often. Add the almonds, if using, and cook until
the milk solids in the butter begin to turn golden and then brown.
It should smell nutty and delicious, but be careful, as they will
go from deep brown to black when you're not looking, and they you
have to start over.

When the butter is close, add the parsley, which will sizzle and
sputter. To stop the butter from browning further, add the lemon
juice and take off the heat. Transfer the fish to a plate and spoon
the sauce over it.

Devour immediately.

by Blake Royer on May 4, 2010

  From: The Paupered Chef               
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... [shrug]  I'm obviously not very bright.

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