Text 26816, 62 rader
Skriven 2012-07-02 18:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: fishy 862
=================
-=> Quoting Nancy Backus to Jim Weller <=-

 DS> tilapia

 JW> no taste or texture

 NB> that might have been what had been the selling point(s) for my
 NB> friend, who otherwise proclaimed her total dislike for fish.

That was probably the case. Her next step should be (ultra-fresh)
sole or whitefish, which are delicate and subtle. Tilapia just might
be a gateway fish that leads to the hard stuff.

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

      Title: Finnan Haddie and Watercress Soup
 Categories: Soups, Smoked, Fish, Dairy
      Yield: 8 Servings

  1 1/2 lb Boiling potato
      2 c  Chopped onion
      6 tb Unsalted butter
    3/4 lb Center-cut finnan haddie;
           (smoked haddock)
      1 c  Milk
      3 bn Watercress; rinsed and
           -coarse stems discarded
      2 ts Fresh lemon juice

  In a kettle cook the potato, peeled and diced, and the onion in 4
  tablespoons of the butter over moderately low heat, stirring
  occasionally, until the onion is softened. While the vegetables
  are cooking, put the finnan haddie in a deep skillet just large
  enough to hold it, add the milk, the remaining 2 tablespoons
  butter, and 2 cups water, and bring the liquid to a simmer over
  moderate heat. Turn the finnan haddie and cook it, covered, at a
  bare simmer for 3 minutes. Transfer the finnan haddie with a
  slotted spoon to a plate. To the kettle add the fish poaching
  liquid and 2 cups water and simmer the mixture, covered, until the
  potatoes are soft. Stir in the watercress and simmer the soup,
  uncovered, for 3 minutes. In a blender puree the soup in batches
  until it is smooth, return it to the kettle, and stir in the lemon
  juice and salt and pepper to taste. The soup and the finnan haddie
  may be prepared 1 day in advance and kept separately, covered and
  chilled. Heat the soup, stirring, until it is hot, ladle it into
  heated bowls, and garnish each serving with some of the finnan
  haddie, flaked.

  Gourmet March 1990

MMMMM

Cheers

YK Jim


... I discovered a meal between breakfast and brunch.

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