Text 7702, 90 rader
Skriven 2008-05-24 17:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BJöRN FORSSTRöM
Ärende: Fingerlings
===================
-=> Quoting Björn Forsström to Carol Shenkenberger <=-

 >> This years first fresh potatoes

 CS> I saw 'Fingerling potatoes'

 BF> Fingerling potatoes....if I translate fingerling it's a small young
 BF> fish....

A fingerling is the length of your finger or less whether it's a
fish or a potato.
               
 BF> The fresh potaoes are very small at this time of the season but that's
 BF> the way they should be, they just melt in the mouth.

They are wonderful. I just bought one kg of even smaller than
fingerling "baby" potatoes. They were a round variety and the
biggest ones were no more than 3 cm in diameter. Like you said....
melt in the mouth.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lobster Salad with Japanese Dressing
 Categories: Lobster, Salads, Bacon, Dressing
      Yield: 8 Servings
 
      3 lg 1kg lobsters
      1    Bay leaf
      5 g  Thyme
      1 ts Black peppercorns
      1    Onion; peeled, chopped
      1 ts Fennel seeds
      1 ts Sea salt
    800 g  New potatoes, peeled
           and cooked
    100 g  Mayonnaise
      1 ts Dijon mustard
    100 g  mixed small salad greens
     1o g  chervil, roughly chopped
     24 sl smoked streaky bacon
     10 g  Fine chives; cut into 5cm
           lengths
           FOR THE DRESSING:
      1 sm Carrot
      2    Shallots; peeled and finely
           -chopped
      1    Clove garlic; peeled and
           -finely chopped
     40 g  Root ginger; scraped and
           -finely chopped
     50 ml Soy sauce
     30 ml Rice or white wine vinegar
      2 tb Tomato ketchup
    150 ml Sunflower or vegetable oil
     10 g  Coriander; washed and finely
           -chopped
           Salt and pepper
 
  Half fill a pan with water, add the bay leaf, thyme, peppercorns,
  onion, fennel seeds and salt. Bring to the boil and simmer for 15
  minutes. Add the lobsters to the water and cook for 12-15 minutes,
  remove from the water and leave to cool.
  
  Dressing - mix the carrot, shallot, garlic, ginger with the soy
  sauce, rice vinegar, and ketchup. Gradually whisk in the vegetable
  oil, add the coriander and season to taste.
  
  Whilst the new potatoes are still warm, mash them coarsely with a
  fork or masher, then mix in the mayonnaise, dijon mustard and
  chopped chervil and put to one side. Remove the lobster meat from
  the body and claws and cut into even sized pieces.
  
  Meanwhile, grill the bacon rashers until crisp. Put a couple of
  spoonfuls of the potato salad in the middle of the plate, arrange
  the salad leaves around and lightly spoon over the dressing. Place
  the lobster pieces on the potato and the bacon on top, then
  scatter over the chives.
 
MMMMM



Cheers

YK Jim


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