Text 10621, 91 rader
Skriven 2011-05-10 23:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: LAMB  10509
===================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> Mint jelly was quite unknown in those days.
 
 JW> It was common enough in Canada when I was a kid (1950s).

 GJ> Yes, but you are still only a kid now.  I was talking of the
 GJ> Depression years of the 1930s, when "Home" was Britain, and almost
 GJ> everyone in Australia kept Mrs Beeton's book as their reference.

 "Don't for a minute think that the only way that mint can be used
 is in mint juleps or in making mint sauce for roast lamb. Mint
 jelly is delicious." ... the Delmarvia Morning Star, Wilmington,
 Delaware, July 28, 1928.

But granted, the jelly is American and the sauce English.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pepper Crusted Halibut With Mint Vinaigrette
 Categories: Fish, Wine, Potatoes, Cheese, Herbs
      Yield: 4 Servings
 
      4    Halibut fillets, evenly cut
      2 tb Oil
      1 c  Dry white wine
           CRUST:
      1 c  Panko (Japanese bread
           Crumbs)
      1 tb Fresh thyme leaves
      1 tb Minced garlic
      1 ts Black pepper
      1 ts Grated lemon zest
    1/4 c  Olive oil
           POTATOES:
      4 lg Yukon gold potatoes, peeled
           And diced
      6 oz Brie, cut into cubes, with
           Rind
           Salt and pepper to taste
           VINAIGRETTE:
      2 c  Loosely packed fresh mint
           Leaves
      1 c  Fish stock or clam juice
    1/4 c  Toasted sliced almonds
      1    Jalapeno, roasted, peeled
           And seeded
      1 tb Minced garlic
           Juice of 2 limes
           Salt and pepper to taste
 
  BLACK PEPPER CRUSTED ALASKAN HALIBUT with Brie Mashed Potatoes and
  Mint Vinaigrette
  
  Place the diced potatoes in a medium saucepan and cover with
  water. Bring to a simmer over medium heat and cook until tender,
  20-30 minutes. Drain the water and transfer potatoes to a mixing
  bowl. Mash the potatoes with a potato masher adding all of the
  brie. Season. Cover and keep in a warm place till ready to serve.

  In a food processor, puree together the mint, fish stock, almonds,
  jalapeno and garlic. Season to taste with the lime juice, salt and
  pepper. The sauce should have the consistency of heavy cream.
  Refrigerate until just before serving.

  Preheat the oven to 425 Combine the panko, thyme, garlic, black
  pepper and lemon zest in a small bowl, season lightly with salt.
  Heat a nonstick skillet over med-high heat and add the oil. Season
  the halibut pieces with salt and pepper. When the oil is hot, add
  the halibut and sear to a golden brown. Transfer to a baking dish,
  seared side up. Drizzle with the white wine and sprinkle with the
  panko mixture. Bake in oven till the crust is browned and the fish
  reaches desired doneness, 5-7 minutes.

  Drizzle some of the mint sauce on the individual plates and to
  with the halibut. Spoon the potatoes alongside and serve.

  Source: Higgins Restaurant and Bar, Portland OR

  From: April Jones
 
MMMMM

Cheers

YK Jim


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