Text 20709, 85 rader
Skriven 2012-02-01 23:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Fish 160
================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Really? Gurnard was fashionable for a while in the same way
 ML> as we have discussed regarding flank and skirt "steaks",
 ML> chicken wings, mussels, and so on ad nauseam.

Well in England, in 2012, it seems to be about half the price of
haddock etc according to the retail price list at:

 JW> www.martins-seafresh.co.uk

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

      Title: Cod, Cockles and Chorizo Basquaise
 Categories: Fish, Cod, Clams, Sausage, Basque
      Yield: 4 Servings

      3 tb Extra virgin olive oil
    175 g  Chorizo sausage; cut into
    -1/4 dice
      1 sm Onion; thinly sliced
      2    Cloves garlic; 1 minced, 1
    -peeled
      1 tb Fresh thyme leaves; coarsely
    -chopped
      2    Red peppers; roasted, peeled
           -seeded, cut into thin strips
    225 ml Dry white wine
      1 md Potato; peeled, cut into
     1/2   inch dice and then boiled
      4    175 g cod fillets,skin on
     25 g  Plain flour
     24    Cockles; rinsed
      1    Sprig thyme
      1 tb Flat leaf parsley; roughly
    -chopped
      3 tb Double cream
    Salt and pepper to taste
    Fried sage leaves to garnish

  In a large frying pan, heat 1 tbsp olive oil, add the chorizo and
  gently saute until browned on all sides. Using a slotted spoon,
  transfer the chorizo to a plate, reserve and keep warm.

  To the same warm frying pan, add the onion, minced garlic clove
  and thyme and sweat until the onions are translucent. Add the
  peppers, toss to coat with oil, saute for 3 minutes. Add 75ml (2
  1/2fl oz) of white wine over the dish and allow to simmer until
  the liquid has almost disappeared. Add cooked chorizo and diced
  potato and stir to combine. Heat until warmed through. Season to
  taste. Set aside, keeping the dish warm until ready to use.

  In a large frying pan heat the remaining olive oil a medium heat.
  Lightly dust the cod fillets with plain flour, season and then
  sear the cod on both sides. Turn the heat down and add the
  cockles, garlic, thyme, parsley and remaining white wine. Cover
  with a lid and allow to simmer for 5 minutes, or until the cockles
  are open. Using a slotted spoon remove the cockles and cod, set
  aside, keeping them warm.

  Remove garlic and sprig of thyme and allow the sauce in the pan to
  cool slightly. Pour the sauce in to a food processor, add double
  cream and whiz until smooth and frothy. Strain through a fine
  sieve, season and set aside, keeping it warm. To serve the dish,
  spoon the sauce into a soup bowl, arrange some cockles in the
  centre, and top with a cod fillet. Spoon the chorizo and pepper
  mix over the cod and garnish with fried sage leaves.

  (Use Spanish style chorizo, not Mexican.)

  
MMMMM



Cheers

YK Jim


... "I resent overly  expensive shellfish", he said crabbedly.

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