Text 251, 95 rader
Skriven 2010-08-15 22:52:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Bill Swisher
Ärende: Re: Salmon
==================
 -=> On 08-15-10  17:48,  Bill Swisher <=-
 -=> spoke to Dale Shipp about Re: Salmon <=-

 BS> Dale Shipp wrote:
 > Question:  where does Sockeye salmon fit in the scheme of things?

 BS> Try here:
 BS> www.alaskaseafood.org/information/species/

Thanks -- good info site.
 
 > Our local Giant had "wild caught Sockeye salmon" on sale today, at less
 > than the Atlantic farm-raised that they usually carry.

 BS> "wild caught Sockeye salmon" is an oxymoron.  Since all farmed salmon

In other words, "wild caught" is redundant -- except for folks like me
who don't really know:-}}

 > I think I once got something called chum salmon and was not very pleased
 > with it at all.

 BS> Hehehe..."chum", aka "dog".  From the old days when they 
 BS> were dried and used as
 BS> food for the dog teams over the winter.

I do recall that being said as the best use for them.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Blackened Redfish
 Categories: Cajun, Main dish, Fish
      Yield: 6 servings
 
      6 ea 8-10oz redfish fillets
    3/4 lb Unsalted butter, melted

MMMMM-----------------------SEASONING MIX----------------------------
      1 T  Sweet paprika
      1 t  Onion powder
      1 t  Ground cayenne pepper
    3/4 t  Ground black pepper
    1/2 t  Dried oregano leaves
  2 1/2 t  Salt
      1 t  Garlic powder
    3/4 t  Ground white pepper
    1/2 t  Dried thyme leaves
 
  NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut
  about 1/2 inch thick.  Redfish and pompano are ideal for this
  method of cooking.  If tilefish is used, you may have to split
  the fillets in half horizontally to have proper thickness.  If
  you can't get any of these fish, salmon steaks or red snapper
  fillets can be substituted.  In any case, the fillets or steaks
  must not be more than 3/4 inch thick.
  Heat a large cast-iron skillet over very high heat until it is
  beyond the smoking stage and you see white ash in the skillet
  bottom (the skillet cannot be too hot for this dish), at least
  10 minutes.  (FT - this recipe is *NOT* for the faint of heart)
     Meanwhile, pour 2 Tablespoons melted butter in each of 6 small
  ramekins; set aside and keep warm.  Reserve the remaining butter
  in its skillet.  Heat the serving plates in a 250F oven.
     Thoroughly combine the seasoning mix ingredients in a small bowl.
  Dip each fillet in the reserved melted butter so that both sides
  are well coated; then sprinkle seasoning mix generously and evenly
  on both sides of the fillets, patting by hand.  Place in the hot
  skillet and pour 1 teaspoon melted butter on top of each fillet
  (be careful, as the butter may flame up).  Cook, uncovered, over
  the same high heat until the underside looks charred, about
  2 minutes (the time will vary according to the fillet's thickness
  and the heat of the skillet).  Turn the fish over and again pour
  1 teaspoon butter on top; cook until fish is done, about 2 minutes
  more.  Repeat with remaining fillets.  Serve each fillet while
  piping hot.
     To serve, place one fillet and a ramekin of butter on each
  heated serving plate.
  I had this in K Pauls Restaurant in New Orleans.  It is a taste
  experience you will never forgive yourself for missing should you
  ever be lucky enough to find yourself in N'awlins and you don't
  go to K Paul's and order this.  Even people who don't like fish
  love this dish.
  From Chef Paul Prudhomme's Louisiana Kitchen, published by
  William Morrow and Company, Inc.  ISBN 0-688-02847-0
  ... From the files of Fred Towner, The Messhall BBS, Calgary AB
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 22:54:50, 15 Aug 2010
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)