Text 25498, 81 rader
Skriven 2012-05-30 21:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Muffuletta / Anchovi
============================
-=> Quoting Janis Kracht to Dale Shipp <=-

 Re: Anchovies

 JK> I've always loved them

Same here. A favourite trick of mine, which I have mentioned here in
the past: mash just one anchovy in a mixture of oil and butter for
frying mild flavoured fish. Nobody will know there's an anchovy in
the pan, but they will comment on how good the fish is. I learned
that way back when I was 12, in Florida, when my uncle took me to a
little hole in the wall place he liked in Daytona. That's all they
served: anchovy fried catch of the day, a salad and sourdough buns.

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

      Title: Seared Scallops With Spring Onion And Tarragon Cream
 Categories: Scallops
      Yield: 4 servings

      1 lb Wild dry sea scallops
      4 tb Unsalted butter
      1 tb Unbleached all-purpose flour
      1 c  Whole milk
    Kosher or sea salt
      1 bn Spring onions
      2 tb Fresh tarragon leaves
    Grapeseed or other neutral
    Oil
      2 tb Creme fraiche
    Fresh chives for garnish

  Place the scallops on a plate or platter and refrigerate, uncovered,
  for 30 minutes.

  Trim the spring onions, separating the green tops from the small
  bulbs. Dice the bulbs and roughly chop the greens.

  Melt the butter in a saucepan over medium heat. Add the chopped
  spring onion bulbs and a pinch of salt, reduce the heat to low, and
  cook 20-25 minutes, until very soft. Add the green tops, toss
  through, and cook an additional 5-10 minutes until soft but still
  bright green. Sprinkle the flour over and cook for a minute or two,
  just until the raw flour smell is gone. Add the milk, raising the
  heat to medium, and cook briefly until thickened. Add the tarragon
  leaves and stir through, then turn off the heat and pour the mixture
  into a blender. Puree until very smooth, then return to the pan over
  low heat, cooking until the mixture is thick enough to coat the back
  of a spoon.

  Pour a thin film of grapeseed oil in the bottom of a saute pan and
  warm over medium-high heat until shimmering. Carefully add the
  scallops a few at a time, being careful not to crowd the pan, and
  sear them just couple of minutes per side until they are nicely
  browned and caramelized - they should release from the pan easily
  once they're ready, and they should still be a little jiggly in the
  middle, as they will continue to cook off the heat. Set aside and
  keep warm.

  Taste the sauce and adjust salt if necessary. Whisk in the creme
  fraiche off the heat until the mixture is smooth, then spoon a
  little of the sauce into the bottom of shallow, warmed bowls, place
  scallops on top, and garnish with fresh chives.

  Source: Food52

  Posted by: Sarah Shatz on Serious Eats

MMMMM


Cheers

YK Jim


... Teach a man to fish he will buy an ugly hat.

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