Text 24233, 67 rader
Skriven 2012-04-29 12:50:00 av JIM WELLER (1:123/140)
Ärende: saffron 5
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fish Dumplings and Saffron Sauce
 Categories: Fish, Eggs, Dumplings, Sauces, Jewish
      Yield: 4 Servings
 
      8 oz Red snapper
      2 ts Finely-minced garlic
      2 ts Finely-minced shallots; plus
      1    Shallot; thinly sliced
           Lengthwise
      1 tb Chopped fresh marjoram
      4 ts Coarse salt; plus more
    1/4 ts Freshly-ground black pepper
      5 lg Eggs
      1 c  Matzo meal
    1/4 c  White wine
      1 ts Saffron
      1    Fresh bay leaf
    1/4 c  Fresh lemon juice plus
      2 tb Fresh lemon juice
    1/4 c  Olive oil
           Fresh marjoram sprigs
 
  You may also use striped bass or any other firm white fish.

  Cut fish into 1-inch pieces. Using a meat grinder fitted with a fine
  blade, grind fish into a medium bowl. Add garlic, 2 teaspoons minced
  shallot, marjoram, 1 teaspoon salt, pepper, and 2 eggs. Mix well to
  combine. Add matzo and about 1/4 cup water alternately, a little at a
  time, until the mixture is soft, but not sticky. Dipping hands into
  cold water, form mixture into about twenty-four 1-inch balls, and
  place on a parchment-lined baking sheet.

  Combine 6 cups water, wine, saffron, sliced shallot, remaining 3
  teaspoons salt, and bay leaf in a medium saucepan, over high heat.
  Bring to a boil, and reduce to a simmer. Quickly add dumplings,
  one at a time, to the cooking liquid. Cook until dumplings rise to
  the surface, about 6 to 7 minutes. Remove dumplings from cooking
  liquid, and set aside.

  Strain cooking liquid, and reserve. Strain remaining 3 eggs
  through a fine sieve into a small bowl. Whisk in lemon juice, and
  season with salt. Transfer to a medium saucepan and place over
  medium-low heat, stirring constantly with a rubber spatula, being
  careful not to let the egg mixture curdle. Slowly drizzle in 1/2
  cup cooking liquid. Cook until thick, continuing to stir for about
  7 to 8 minutes. Add remaining 1/4 cup cooking liquid and olive
  oil, stirring to combine. Add dumplings to sauce to coat. Serve
  fish dumplings with sauce and a sprig of marjoram.
  
  Recipe by: Stephen Kalt; Chef/co-owner Spartina
  Source: Martha Stewart Living
  Posted by: Lynn Thomas

MMMMM

Cheers

YK Jim


... An old-fashioned has a certain Draper-esque cool factor.

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