Text 18486, 81 rader
Skriven 2011-12-01 09:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: fish &c 283
===================
 ML> To wit: why is it now reasonable in price - is it being farmed?
 DS> I don't know if it is farmed or not.  The only place I have had it was
 DS> at Timbuktu, twice.  Both times it was a mildly flavored, moderately
 DS> firm fish with a mild sauce on it -- and I enjoyed it.

If it was moderately firm, then it wasn't cheap farmed
tilapia, a fish that just a few years ago was kind of
decent but has made leaps and bounds down the edibility
scale, partially because of a characteristic that I used
to think a positive one - it can be grown anyplace;
unfortunately, the anyplace that fish farmers are choosing
is likely these days to be dirty and contaminated with all
sorts of unfortunate things. It might have been expensive
farmed tilapia, though.

I guess from what Clean Dave has been saying that it's
not likely that roughy is being farmed, as it grows very
slowly, and 20-30 years per generation is not likely to
be heartwarming to investors in fish farms.

 -=> Dale Shipp said to Dave Sacerdote <=-

 DS> My mother rarely stuffed the bird because it would not have been
 DS> enough for us all.  What she often did was to fill a roasting pan with
 DS> stuffing, and then set the bird on top of it.

I've done that, usually burying the breast in the stuffing
(dressing, for purists, I guess) for the first half of the
cooking, then right-siding the bird later. The method is good
for the stuffing, decent for the bird, but lousy for gravy.

---------- Recipe via Meal-Master (tm) v8.00

      Title: BAKED STUFFED LAKE TROUT, SALMON, OR WALLEYED PIKE
 Categories: Seafood
      Yield: 6 servings

      1 ts Salt                                1    Stuffing recipe
      1    Carrot, thinly sliced               1    Bay leaf
           White pepper                    1 1/2 c  White wine
      1    Rib celery, thinly sliced           1    Lemon, sliced very thin
      6 lb Fish, dressed                       4 tb Butter, melted
    3/4 ts Dried marjoram                      2    Shallots, thinly sliced

------------------------------CELERY STUFFING------------------------------
    3/4 c  (4 ribs)                          1/2    Chopped onions
    1/2 c  Bread crumbs                      1/4 ts Savory
           Chopped celery                      4 tb Butter
           Salt and fresh black pepper       1/4 c  Chopped celery tops

-------------------------FENNEL / TARRAGON STUFFING-------------------------
      2 tb Chopped parsley                     6 tb Butter, melted
    1/2 ts Fennel seed                     1 1/2 c  Roughly torn fresh
      2 tb Chopped fresh tarragon                   Bread crumbs
           Salt and fresh pepper

  Marjoram goes well with fish, and here's a recipe that uses it both in and
  on the fish.  Neither lake trout nor salmon need be scaled, but do scale
  the pike.  A whole baked fish on a garnished platter always looks good to
  guests. Salt and pepper the fish inside and out, then stuff it and sew up
  or skewer the opening.
    Place in a buttered pan and lay lemon slices along its length. Stick a
  toothpick in each slice.
    Add the vegetables, marjoram, bay leaf, and white wine and bake,
  uncovered, for about 35 minutes in a 400 degree oven, basting first with
  the melted butter and then with the liquid in the pan.

  CELERY STUFFING
  Saute the chopped celery and onions in butter in a small skillet for 15
  minutes, until tender but still with a little bite. Add the chopped
  celery tops and the bread crumbs.  Season to taste with salt, pepper,
  and savory.

  FENNEL SEED AND TARRAGON STUFFING
  Mix all ingredients together and stuff fish.


  Source unknown
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