Text 26473, 95 rader
Skriven 2012-06-25 21:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: shark
=============
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> dogfish
 
 JW> The fish and chip shark.

 DS> Y'know, I never knew that until I read something about
 DS> the crash of the Atlantic cod population and how fish
 DS> & chip guys had turned to the dogfish for a replacement.

Europeans call it "rock salmon" which sounds, you know, tastier than
dogfish or mud shark or heaven forbid nurse shark cause who wants to
eat a nursing mommy fish.

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

      Title: Gill's Jaws
 Categories: British, Fish, Pasta, Fruit
      Yield: 1 Serving

      1    Red onion
    110 g  pac couscous with raisins
           -and sunflower seeds
      3 tb Chopped fresh coriander
      4 tb Olive oil
      1    Shark steak
      5    Vine ripened tomatoes; cut
    -in half
      2    Cloves garlic; chopped
      1    Sprigs fresh rosemary and
    -thyme
      1 tb Vegetable oil
      1 ts Caraway seeds
    1/2    Savoy cabbage; finely
    -shredded
     50 ml White wine
      2 sl Bread
      3 tb Chopped fresh mint
      1 pn each chilli powder, ground
           -cumin and cinnamon
    200 g  Greek yoghurt
    1/2    Lemon; juice of
      2    Oranges; peeled and sliced
    Salt and pepper

  Cut half the onion into slices and chop the remainder. Make the
  couscous following packet instructions. Stir in the chopped
  coriander and season.

  Heat 1 tbsp olive oil in a frying pan. Add the fish and cook for a
  minute on each side. Spoon some couscous mix on top and flatten to
  make a crust.

  Heat 1 tbsp olive oil in a roasting pan on the hob, add the
  tomatoes and cook for a minute. Scatter over 1 clove chopped
  garlic, the rosemary and thyme.

  Carefully add the fish to the pan, put into the oven and cook for
  8-10 minutes, or until the fish is cooked through and the tomatoes
  are tender.

  Heat the vegetable oil in a wok, add the chopped onion and soften
  for a few minutes. Add 1 clove chopped garlic, caraway seeds,
  cabbage and wine and cook until the cabbage is tender.

  Heat 2 tbsp olive oil in a frying pan, add the bread and cook on
  both sides until golden brown.

  Cut the bread in half and arrange on a plate, pile the cabbage in
  the centre and sit the fish on top. Spoon the tomatoes around the
  edge of the plate and serve.

  Mix the mint, chilli powder, ground cumin and cinnamon into the
  yoghurt. Add the lemon juice and season.

  Arrange the orange and onion slices around the edge of a plate,
  pile the remaining couscous in the centre and spoon the yoghurt on
  top.
  
  NOTES: Chef - Richard Cawley

  Recipe by: Ready Steady Cook
     
MMMMM

Cheers

YK Jim


... Todays' fine arts student: tomorrow's fry clerk.

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