Text 11064, 76 rader
Skriven 2011-05-20 23:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: foolish travel 346
==========================
-=> Quoting Michael Loo to Bill Swisher <=-

 ML> 1 oz Pinnacle whipped vodka

Sounds totally gross!

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pan-Roasted Sea Bass with Wild Mushrooms
 Categories: Fish, Mushrooms
      Yield: 4 Servings

      2 tb Olive oil
      2 lb Assorted fresh mushrooms,
    -such as white, shiitake,
           -oyster or chanterelle
    -large mushrooms quartered
      5 tb Cold unsalted butter, 2
    -tablespoons cut into pieces
    Salt and freshly ground
    -pepper
      3 md Leeks, white and tender
    -green, finely chopped
    1/2 c  Chicken stock or canned
    -low-sodium broth
      2 tb Vegetable oil
      4    Sea (6-ounce) bass fillets
    -with skin, about 1-1/2 in.
    -thick
    1/4 c  Finely chopped fresh
    -flat-leaf parsley

  You need thick, firm-fleshed fish fillets to take the heat of
  pan-roasting; sea bass is ideal because the skin crisps up so
  nicely in the hot pan. Tilefish makes a good alternative.

  Heat the olive oil in a large skillet until almost smoking. Add
  the mushrooms and cook over moderately high heat, stirring, for 2
  minutes. Stir in 1 tablespoon of the butter, reduce the heat to
  low and cook until the mushrooms are browned and the pan is dry,
  about 7 minutes. Season with salt and pepper and transfer to a
  saucepan.

  Melt 2 more tablespoons of the butter in the skillet. Add the
  leeks, cover and cook over low heat, stirring a few times, until
  tender, about 10 minutes. Season with salt and pepper and add to
  the mushrooms along with the chicken stock; simmer for 3 minutes.
  Season with salt and pepper. 3. Preheat the oven to 450 . In a
  large, heavy-bottomed ovenproof skillet,

  Heat the vegetable oil until almost smoking. Season the fish with
  salt and pepper and add to the skillet, skin side down. Shake the
  skillet to loosen the fillets and cook over high heat until the
  skin is browned and crisp, about 5 minutes. Turn the fillets,
  transfer the skillet to the oven and roast for about 4 minutes, or
  until the fish is just cooked through. 4. Stir the butter pieces
  and chopped parsley into the mushroom-leek sauce.

  Divide the sauce among 4 large plates and set the bass fillets on
  top. Serve at once.

  Food & Wine Magazine, December 1996

MMMMM


Cheers

YK Jim


... Farmer Boone surely ranked first among all discount vintners

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)