Text 9018, 79 rader
Skriven 2008-06-15 21:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BJöRN FORSSTRöM
Ärende: Re: Fresh seafood
=========================
-=> Quoting Björn Forsström to Jim Weller <=-

 BF>> Nothing goes up against sea food directly from the boat, only a couple
 BF>> of hours old.
 
 JW> One of my most memorable meals the summer I spent in Newfoundland
 JW> mackerel, freshly netted and cooked on the beach over a driftwood
 JW> fire in a black cast iron fry pan.

 BF> You're messing with my memory....we used to borrow a boat and went out
 BF> to a small island and pick clams and BBQ:ed them on the beach when I
 BF> was a youngster and lived in Lysekil....those were the days...

I can't get fresh seafood here but I do have wonderful freshwater
fish almost at my doorstep; my town is on the shore of Great Slave
Lake which is huge, deep and cold so the fish have extra firm and
sweet flesh.

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

      Title: SOY ENCASED WHITING FILLETS
Categories: Fish, Australian
   Servings: 6

      1 kg whiting fillets
      1 c  Flour- soy
    1/2 c  Flour- besan
    1/4 c  Flour- potato
    1/4 c  Flour- rice
    1/2 ts Salt
      3 ds Black pepper- cracked
      1 ts Paprika
      1 tb Parsley- flat-leaf; chop
      1 tb Basil leaves; chopped
      1    Lemons
    1/2 c  Olive oil
      1    Freezer bag

Besan flour can be hard to find, so in this recipe it may be
substituted with extra soy flour.

This specific flour blend enhances the sweetness of the whiting
fillets. Balance it with a squirt of fresh lemon juice. Delicious!

Leftover flour may be reused, but for fish only. If you are going to
re-use the flour mix, keep it in the refrigerator and USE within 48
hours. Any longer and there is a risk of food poisoning. Preparation
and cooking time: 20 minutes.

Combine the soy, besan, potato and rice flours; salt, pepper,
paprika, parsley and basil in a freezer bag. Twist closed and _shake
to combine thoroughly.

Place 3-4 fillets in the bag at a time and coat with flour mix by I
shaking vigorously. Shake excess flour from the fish and place onto
a clean chopping board. Repeat with all fillets.

Heat oil in a non-stick fry pan and fry fillets for 4-6 minutes
until golden. Turn gently and repeat on other side. Drain on paper
towels.

Serve on a bed of traditional Italian salad, drizzled with balsamic
dressing and garnished with lemon wedges, or slice into thirds and
toss into the salad as an appetiser.

From: AUSTRALIAN GOURMET COOKBOOK By: MARIA ANTONIETTAHam & Swiss
From: Kevin Jcjd Symons

MMMMM


Cheers

YK Jim


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