Text 25649, 106 rader
Skriven 2012-06-02 16:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: far flung food 747
==========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I had some midgrade stuff, and it was about as rich as I
 ML> could take. I could never afford more than midgrade, which
 ML> is fine, given the state of my arteries.

 JW> The richer the meat, the smaller the portion.

 ML> Interestingly, there are some who claim that they can eat
 ML> larger portions of Kobe than of heavy American steer beef

Nonsense!

 ML> Not me

Or me.

 JW> local whitefish / Shellfish rarely (I love it
 JW> but it's too expensive here to be a regular thing)

 ML> They're not cheap, even right at the source.

Just cheaperish. A small live lobster here is $22, a frozen lobster
tail $8.

 ML> Makes sense economically and culinarily that you eat of your
 ML> local produce.

Freshness and an honest supplier ensures good quality.

This could be made with local whitefish and lake trout (and an herb
other than dill)...

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

      Title: Mini Fish Pasties with a Tartare Sauce
 Categories: Fish, Salmon, Cod, Condiments, Pastry
      Yield: 1 Servings

    300 ml Hot milk
    150 g  Cod fillet; skinned
    150 g  Salmon fillet; skinned
      1    Onion; chopped
    150 g  Potato; diced, par-boiled
      1 sm Bunch dill
    450 g  Shortcrust pastry sheets
    A little milk to glaze
           FOR THE TARTARE SAUCE:
      1 lg Egg
      1 tb White wine vinegar
    1/2 ts English mustard powder
    150 ml Sunflower oil
     25 g  Capers
     25 g  Gherkins
      1 sm Shallot; finely chopped
    Selection of salad leaves

  Preheat oven to 230c/450f/Gas 8.

  Heat the milk in a shallow pan. Add the cod, salmon and chopped
  onion. Leave to simmer for 2-3 minutes. Drain off the milk.

  Finely chop the dill. Cut out 4 x 15cm/6" pastry circles, rolled
  out quite thin.

  Place the fish and onion mixture into a bowl and break up the fish
  with a fork. Stir in the par-boiled potatoes and 2 tbsp chopped
  dill. Season the mixture well.

  Take two 15cm/6" pastry circles and spoon on a little of the fish
  mixture to one side of the circle.

  Dampen the edges of the pastry and fold over to cover the mixture.
  Press the edges together.

  Make a tiny vent with a knife. Transfer to a greased baking sheet.
  Brush over a little milk for a glaze. Transfer to the oven and
  bake for 8-10 minutes.

  For the Tartare Sauce: Separate the egg. In a mini blender, add
  the egg yolk, wine vinegar and mustard powder for two minutes
  until pale.

  Whisk in the oil continuously and gradually. The mixture will
  begin to thicken.

  Finely chop the capers and gherkins. Stir these and the shallot
  into the sauce. Season to taste.

  Arrange some salad leaves and a dollop of tartare sauce onto the
  serving plate. Remove the pasties from the oven and transfer to
  the serving plate.

  Recipe by: Can't Cook Won't Cook

MMMMM

Cheers

YK Jim
               
... I am a fish Jedi.

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