Text 1863, 93 rader
Skriven 2010-09-20 23:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: salmon loaf
===================
-=> Quoting Carol Shenkenberger to Nancy Backus <=-

 > I use canned salmon to make a quick fish loaf

Here's mine:

 CS> canned salmon

canned salmon or tuna

 CS> cream of celery soup

cream of celery or mushroom or both. Sometimes homemade white sauce
if I am feeling ambitious. (And don't tell Dave S. but sometimes I
add Cheez Whiz.)

 CS> pasta

pasta and rice, half and half

 CS> top with bread crumbs

bread crumbs and grated Cheddar, if there's no Cheez Whiz in the
sauce.

 CS> I added garlic powder and black pepper and nothing else

I like chopped onion and celery, sometimes green peas too.

For seasonings: wooster sauce or mustard, cayenne and black pepper; no
garlic though.

Between all of us, there's probably hundreds of minor variations.

They are all good... except maybe the really low budget ones with too
much pasta and not enough salmon.

Upscale foodie version:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmon and Asparagus Risotto
 Categories: Salmon, Cheese, Rice, Wine
      Yield: 1 Servings
 
      2 tb Olive oil
      2 sm Shallots; finely chopped
      1    Garlic clove; crushed
      1    Thin strip lemon rind
      1    1/2 inch cub fresh
           -lemongrass
    1/2    Cube fresh ginger
           Salt and pepper
      8 fl chicken or vegetable stock
      7 oz Arborio rice
      1 ds Dry white wine
     13 oz Fresh salmon fillet; cut
           -into chunks
     12    Asparagus tips
      2 tb Natural yoghurt
           Freshly grated parmesan
           -cheese
 
  Heat half the oil in a saucepan and cook the shallots gently for 3
  minutes. Add the garlic, lemon rind, lemon grass, ginger and salt
  and pepper. Add the stock and 1 pint water, bring to the boil and
  simmer for 10 minutes. Leave to stand for 30 minutes then strain.
  
  Heat the remaining oil in a large frying pan and fry the rice
  until translucent. Add the lemongrass and stock, bring to the boil
  and simmer for 15 minutes.
  
  Add the wine, salmon and asparagus and simmer for 5 minutes or
  until the liquid has been absorbed by the rice.
  
  Just before serving, season to taste, stir in the yoghurt and
  sprinkle with fresh grated parmesan.

  Carlton Food Network http://www.cfn.co.uk/
 
MMMMM


Cheers

YK Jim


... Dolphins, hell!  Who put the Little Mermaid in my tuna?

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