Text 17336, 90 rader
Skriven 2011-11-02 21:37:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: booz 133
================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I discover that most people aren't so serious about
 ML> the quality of their base alcohols, as they just slop
 ML> them into sickly sweet concoctions or dump them into
 ML> Coke or tonic anyway.

I always buy two qualities/prices of liquor; one for sipping and one
for cooking, cocktails and highballs.

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

     Title: Stuffed Cod A La Empire
Categories: Canadian, Fish, Ham, Stuffing, Nuts
  Servings: 4

      2 lb fresh cod fillets
     10 oz very thinly sliced
           prosciutto
           SAVOURY ALMOND STUFFING:
      2    cloves minced garlic
    1/2 sm red onion diced small 
      3 TB olive oil
      3 c  whole wheat bread cut in
    1/2    inch dice
      2 TB chopped chives
    1/2 ts cracked black pepper
      3 TB dried savoury 
    1/4 c  melted butter
      1 oz warm water
    1/2 c  chopped toasted almonds
           QUICK TOMATO COMPOTE:
      4    cloves minced garlic
      6 TB olive oil 
      8 lg ripe tomatoes diced
      2 TB brown sugar
      6 TB balsamic vinegar
    1/2 ts crushed chili sauce or chili
           flakes 
           salt and pepper to season

Tail sections of cod are best because they are thinner, making them
easier to roll up and the triangular sections can be placed beside
each other in opposite directions to form a rectangle. If the cod
fillet is quite thick, simply slice it in half horizontally to
create two thinner pieces. Prepare six fish portions in roughly 5x7
sized rectangles.Overlap slightly if using two pieces of fish to
prepare the portion.

Squeeze handfuls of the stuffing into sausage shaped portions the
width of the fish fillet and place at one end, roll the fillet
rectangle all the way around the stuffing. Lay out slices of the
prosciutto again in about a 5x7 rectangle and place the prepared cod
and stuffing  at one end. Roll the prosciutto tightly around the cod
and place in a lightly oiled shallow glass baking dish. Do not crowd
the portions in the baking dish; allow at least an inch or two
between the portions for good air circulation in the oven. If
cooking all six portions at once use two 9 x13  or similar size
glass baking dishes. Crowding the portions in the pan will not allow
the prosciutto  to seal the portions properly and the cod will dry
out. 

Preheat oven top 400 degrees F and bake the portions for 25 minutes.
Remove from oven and let rest for 10 minutes before serving with
warm tomato compote.

Savoury Almond Stuffing: Saute the garlic and onion in the olive oil
until softened but not browned. Remove from heat and toss together
the rest of the ingredients.

Quick Tomato Compote: Saute the garlic in the oil over medium heat
for just a minute before adding the tomatoes, brown sugar, chili
sauce, salt, pepper. Continue to cook until the tomatoes soften and
the compote reduces to a jam-like consistency. Add the balsamic
vinegar in the final minute or two of cooking before serving. 

  From: Rock Recipes                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... I don't like beer that makes my kidneys scream.

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