Text 18522, 61 rader
Skriven 2011-12-01 22:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: entrees
===============
-=> Quoting Glen Jamieson to Michael Loo <=-

 GJ> I though that only some parts of USA use
 GJ> "entree" for main course, but most states - and of course Froggie
 GJ> Canadia - would use it correctly.

The word is misused almost universally everywhere in North America,
except in Froggie Quebec.


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

      Title: Scallop Tartar w/ Trout Roe, Citrus & Olive Oil
 Categories: French, Canadian, Scallops, Caviar, Condiments
      Yield: 4 Servings

    400 g  Fresh sea scallops
      4 tb Trout roe
      2    Green onions (scallions),
    Minced
      2 tb Minced fresh ginger
      4    Fresh basil leaves, minced,
    And 4 for garnish
    150 ml Extra-virgin olive oil
    Juice of 1 lemon
      1 ts Lemon zest
    Juice of 1 orange
      1 ts Orange zest
      1 tb Dijon mustard
           A few drops Tabasco sauce
           Salt

  Cut the sea scallops into small dice, removing the side muscle
  from each scallop. Set aside. Mince the ginger, green onions and
  citrus zests. Combine with the olive oil, citrus juices, salt and
  mustard to make the vinaigrette. Set aside. Two hours before
  serving, in a cold bowl combine the diced sea scallops with half
  the vinaigrette and season to taste with salt and Tabasco. Mix
  well and keep in the refrigerator. When ready to serve, place the
  mixture in 2" diameter round moulds, or form small quenelles on
  cold plates. Put the trout roe on top and drizzle the remaining
  vinaigrette around the tartar. As a finishing touch, decorate with
  the fresh whole basil leaves.

  Anne Desjardins, L'Eau a la Bouche, Quebec

MMMMM




Cheers

YK Jim


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