Text 428, 93 rader
Skriven 2008-01-08 21:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Goose
=============
-=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 CS> I havent had goose, just duck.  Not sure of
 CS> the exact flavor difference.
 
They are quite similar to each other.

The biggest difference is between wild and domestic birds. Wild
ones are quite lean and if you're not careful will dry out.

 CS> Definately.   I am not as fond of the farmed salmon but I figured out
 CS> why.  Most of it is the atlantic pink type and my preference is the
 CS> pacific reds.  I'm probably reacting more to the type of salmon than
 CS> the quality of the farmed fish on that one.  I still find it
 CS> acceptable, just not as much so as the other types.  But when wild
 CS> caught can be over 8$ a lb, and farmed can be as low as 2$lb, you can
 CS> see where I'm headed!

That's quite a price spread. I will pay double for wild caught but
I'd hesitate to pay four fold.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Parfait of Salmon And Tuna Tartars with Creme Fraiche
 Categories: Salmon, Fish, Tuna
      Yield: 4 Servings
 
      1 c  Creme Fraiche
      2    Shallots; peeled and
           Minced
      4 tb Olive oil
      2 tb Chopped capers
      2 ts Lemon zest
      4 ts Soy Sauce
      2 ts Ground Horseradish
      2 tb Chopped Coriander
      2 tb Chopped Chervil
     10 oz Yellowfin tuna; diced
     10 oz Salmon; ground
      2 ts Coarse or kosher salt
      2 ts Freshly ground pepper
     10    Rings
           Olive oil for rings
           Or molds
     10 oz Osetra or other caviar
 
  Preparation: Whip creme fraiche until thick, and stiff peaks are
  formed. Reserve in refrigerator.
  
  Combine shallots and olive oil in a small saucepan and saute until
  shallots are translucent. Place shallots in a bowl and add capers,
  lemon zest, soy sauce, horseradish, coriander, and chervil. Mix
  until combined.
  
  Divide shallot mixture into two equal parts. Combine one half with
  diced tuna; combine the other half with ground salmon. Add 1
  teaspoon salt and 1 teaspoon pepper to tuna mixture and mix until
  all ingredients are combined.
  
  Lightly brush inside of 10 rings or molds with olive oil.
  
  Place waxed paper on a cookie sheet. Place mold on cookie sheet.
  
  Assemble: Place 2 tablespoons of tuna mixture in each mold. Smooth
  tuna mixture with the back of spoon. Place 2 tablespoons of salmon
  mixture on top of tuna mixture. Smooth salmon mixture with back of
  spoon.
  
  Add 2 tablespoons of creme fraiche. Smooth with blade of a flat
  knife, making sure that the creme fraiche is level with the top of
  the mold. You should have 3 equal layers.
  
  Chill in refrigerator for 2 to 3 hours. Place each ring or mold on
  a plate and gently remove mold, leaving parfait on plate. Serve
  with toast.
  
  Copyright © 1997 Starchefs All rights reserved.
  
  From: Shade
 
MMMMM




Cheers

YK Jim


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