Text 5602, 109 rader
Skriven 2008-04-18 09:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: maritime 153
========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Ah. Back around 1972 or 1973 I ordered a fisherman's platter at
 ML> the fanciest restaurant in Halifax

 JW> I toured all over the Maritimes in 1973

 ML> We might have been in the same place at the same time!

I was the guy with the long hair and the back pack. Surely you
remember!
 
 ML> What you describe is an emergent culture - remember that not so
 ML> long ago the bill of fare at Australian restaurants looked like
 ML> steak, steak and egg, steak and two eggs, two steaks and one egg,
 ML> and so on.

And spam, spam and rat!

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

     Title: Baked Pacific Halibut Filet, Morels & Jerusalem Artichokes
Categories: Canadian, Fish, Mushrooms
  Servings: 2

      6    purple fingerling Cookstown
           potatoes (or other
           equivalent small potatoes)
      4    Jerusalem artichokes,
           scrubbed and peeled
      4 sm shallots, peeled
     14 oz Pacific halibut filet
      1 c  dry white wine
      1 ts finely chopped shallots
      2 ts chopped tarragon
      8    pieces B.C. morel mushrooms
           Maldon sea salt for
           seasoning

Baked pacific halibut filet, morel mushrooms, cookstown potatoes,
jerusalem artichokes and shallots

(A bone-in filet - cooking it on the bone helps it retain moisture)

Potatoes: Scrub the potatoes well under cold water. Lay about a cup
of coarse salt in a piece of tinfoil. Nestle the potatoes in the
salt and close up the tinfoil, forming a pocket. Bake at 375 F for
about 45 minutes, or until fork-tender.

Jerusalem Artichokes: Peel the artichokes, toss them with some olive
oil and season with salt and freshly ground pepper. Roast the
artichokes in a 350 F oven, turning periodically to ensure even
cooking, for about 25 minutes, or until a knife easily pierces them.

Shallots: Peel the shallots, leaving the root end intact. Heat a
saute pan over low heat with one teaspoon olive oil. Add the
shallots to the pan, season with salt and freshly ground pepper.
Toss the shallots and place them in a 350 F oven for about 40
minutes, turning periodically (they should take on a nice golden
colour and be soft enough for a knife to pierce them easily).

Halibut: Put the wine, chopped shallots and tarragon in a pan large
enough to hold the halibut. Season the halibut on both sides with
the Maldon salt, and place it in the pan on top of the shallots. 

Cover the pan with tinfoil, and bake at 350 F for about five
minutes. Add the morel mushrooms and cook for another five minutes
(the fish should be slightly opaque and start to flake when squeezed
lightly).

PLATING: Remove the potatoes from the salt they were cooked on,
slice into 1/2-inch-thick coins and place randomly in two heated
bowls. Place two Jerusalem artichokes and two shallots in each bowl.

Remove the fish from the pan, and very carefully pull the bone from
the centre of the filet. Split into two equal portions, and place
them over the vegetables.

Take the remaining liquid from the pan you cooked the fish in, and
spoon it liberally over the fish and vegetables. Drizzle with olive
oil and serve.

David Lee is co-owner and executive chef of Splendido in Toronto

Beppi's wine matches: A delicate and elegant preparation that
deserves the same in a wine. Hence: white Burgundy! (That's
chardonnay from central-eastern France.) Consider one of the
best-value white Burgundies out there, Louis Jadot Bourgogne
Chardonnay ($18.80 in Ontario) or Louis Jadot Couvent des Jacobins
($26.75 in British Columbia.). For red-wine fans, this would be a
fine match for red Burgundy (a.k.a. pinot noir) or a pinot noir from
a New World region such as California, Ontario or British Columbia.
CedarCreek and Quails' Gate make some of the best in the Okanagan
Valley.

Beppi Crosariol

From: Www.Theglobeandmail.Com
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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