Text 26631, 61 rader
Skriven 2012-06-28 17:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: fishy 862
=================
 -=> Ruth Hanschka said to Nancy Backus <=-

 ->  RH> We had tilapia for dinner tonight.  I'd much rather have had good
 ->  RH> sushi. 
 -> TIlapia's not my favorite fish, either...  Good sushi would certainly
 -> trump that.  :)
 RH> Amen - but the tilapia was $3.00/pound and the sushi is $8.00/serving.

There was the day when tilapia was touted as the great
future of aquaculture, source of unlimited cheap protein,
and general saviour of civilization. Now, most of its
promise has in fact come true, and all we do is bitch
about it. Of course success, especially volumewise,
yields considerable side effects.

Fish and ramps
cat: starter, mine
servings: 4 to 6

8 oz ramps; (wild garlic)
3 oz garlic chives; if the ramps are tough
1 oz butter
1 Tb olive oil
9 oz tilapia fillets; or other firm fish
2 oz dry red wine
1 ts lemon zest; minced
2 oz balsamic vinegar
s & p

Wash the ramps carefully. Cut off and save the little bulbs from
the ends (get rid of the roots).

Separate out 2-3 oz of the tenderest ramps, and if there are no
tender ones, substitute garlic chives.

Saute the tender ramps or garlic chives in the butter and oil.
Set aside.

Rinse the fish.

Lay the tough ramps in the bottom of a kettle and pour the red
wine on. Bring this to a boil, arrange the fish fillets on the
bed of ramps, sprinkle lemon zest over, cover, and cook over low
heat until the fish is done. Remove fish to a warm place and
discard tough ramps and wine.

Reduce the vinegar by half and tip in the butter and juice from the
sauteed greens. Swirl to combine. Correct seasoning.

On a bed of mashed potatoes or rice (see fried rice recipe posted
to Vern Wall) build: fish, tender ramps, sauce.

Note: Ramps or wild garlic are a prized spring crop in the Appalachian
area. They have a deserved reputation for being extremely strong.
Cooking tames them a lot.

source: moi, posted March? 1997

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