Text 25546, 120 rader
Skriven 2012-05-31 05:21:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Garum
=============
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> Dood, you are in luck.

 DS> Thanks for the pointers, I'll see what I can do with it.

 DS> From other descriptions I've seen, the concoction mellows into some
 DS> sort of deliciousness as it ferments and ages. That makes sense to
 DS> me, since the base of traditional Worcestershire sauce is anchovies
 DS> and other ingredients, fermented and aged for two years.

Probably if you keep to small(ish) batches you won't have the neighbours around
with the pitchforks and nooses. I think the wholesale lots are what causes the
extreme stenchiness. Good luck. And let us know how it comes out. I've done a
lot of Thai (and Vietnamese) fish sauce - so, I'd probably like garum as a
condiment.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Haddock Caught Off Gloucester w/Tender Bacon
 Categories: Tv-food, Seafood, Pork, Citrus
      Yield: 4 servings
 
    1/4 c  Clarified butter, grapeseed
           Oil, or olive oil
           Salt & pepper
      4    (7 oz) filets of haddock;
           - skin on
      1 tb Mustard seed
           Flour for dusting
      1 tb Dijon mustard
    1/4 c  Fresh bread crumbs
      4 tb Softened butter
      1    Whole lemon
           Chutney

MMMMM------------------------TENDER BACON-----------------------------
      2 tb Kosher salt
  1 1/2    To 2 inches of fresh bacon
           - or pork belly
    3/4 c  Sugar
      1 qt Water
    3/4 c  Vietnamese fish sauce; Nan
           - Pla

MMMMM-------------------------FISH SAUCE------------------------------
      2    Haddock carcasses
      1 sm Halibut bone
      1    Leek; in 1/2" pieces
      1    Rib celery; in 1/2" pcs
      3    Sprigs of parsley
      6    Peppercorns
      3 tb Grapeseed oil or olive oil
      1 c  White wine
      3 c  Water (approx)
    1/3 c  Heavy cream
      8 tb Whole butter
           Salt & pepper
           Spritz of lemon
 
  Recipe courtesy of Susan Regis, Executive Chef
  
  In a large saucepan, place all the fish bones, leeks,
  celery, parsley and peppercorns. Sweat together in oil for
  three to four minutes. Deglaze with white wine. Add enough
  water just to cover bones, approximately three cups.
  Simmer for 1 to 1 1/2 hours, then strain. In a one quart
  saucepan, heat the stock and reduce to one cup of liquid.
  Add the heavy cream, and reduce by 1/3. Whisk in the
  butter. Season with salt and pepper to taste and a spritz
  of lemon.

  Yield: 4 servings
  
  For the tender bacon: Generously salt the fresh bacon. In
  a heavy bottom saucepan, cook the sugar and one cup of
  water over medium high heat. Cook the sugar until it
  becomes an amber, caramel color. Add the fish sauce and
  remaining water. In a small roasting pan, place the bacon
  and caramelized liquid. Cover tightly with aluminum foil,
  and bake in a moderate oven for approximately 2 1/2 to 3
  hours. The bacon should be tender when a knife is
  inserted. Allow the bacon to cool, then slice it into 1/3
  inch slices. The bacon should be heated in the liquid
  (braising) when ready to serve.

  Yield: 4 servings
  
  In a large 12" saute pan, heat two tablespoons of oil over
  medium heat. Salt and pepper both sides of the fish.
  Sprinkle the mustard seeds evenly on the skin side of the
  fish. Dust skin of each filet with a scant amount of
  flour. Saute the fish, skin side down, until golden brown.
  Flip the fish over adding more oil as necessary. Remove
  from the heat. Paint the skin with a smear of Dijon
  mustard. Sprinkle each filet with one tablespoon of fresh
  bread crumbs and one tablespoon of whole butter. Set fish
  on a small sheet pan. Preheat broiler. Place the fish
  under the broiler until the crumbs are nice and brown and
  the fish is cooked just through. Spritz with lemon.
  
  Place the filet of fish on a plate. Serve with a piece of
  bacon and a spoon of the braising liquid. A spoon of the
  chutney goes well on the bacon. Spoon a couple tablespoons
  of the fish sauce and some All English, All American
  frites (French fries, gaufrettes, etc.).
  
  Yield: 4 servings
  
  SOURCE: Chef du Jour Cooking Show #DJ9500
  
  MM Format by Dave Drum - 21 December 1999

  Uncle Dirty Dave's Archives
 
MMMMM
 
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