Text 29207, 111 rader
Skriven 2012-09-03 23:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: fishy 215
=================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Matjes is Dutch for "maiden" / young and have never spawned

 ML> When you describe the situation that way, it somehow seems
 ML> sadder: virgin fish, lives unconsummated...

Aw, now you're going to make me start feeling bad. [g]

 ML> They are often pickled, usually with spices / Swedes
 JW> sometimes add a little cinnamon bark to their herring brines but it
 JW> is not common practise. The Dutch, Germans and Danes certainly
 JW> don't.
 
 ML> Well, I've never tasted cinnamon in pickled fish

Nor have I.

 ML> but then, as noted, my experience is limited.

I like them and have eaten them often and made them (using local
Cisco AKA fresh water herring) on occasion.

 ML> Smoked, now you're talking.

So often, the nicest way to preserve/cook/eat a lot of different
fish. I can still taste in my mind the nine kinds of salmon jerky
and five kinds of barbecued/grilled sides of salmon from that
Dutch Indian wedding reception. And my second wife's father's
lightly smoked canned salmon from 29 years ago for that matter.

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

      Title: Chilhowee Bluff Smoked Salmon Crepes
 Categories: Pancakes, Smoked, Salmon, Condiments, Eggs
      Yield: 4 Servings

      6 x  8 inch savory herb crepes
    1/2 c  Horseradish Dill Sauce
     12 oz Smoked salmon, thinly sliced
    1/4 c  Red onion, very small dice
      3 tb Capers, drained
      2 c  Baby spinach
      3 tb Vinaigrette; citrus or wine
    Fresh chives
           CREPE BATTER:
      1    Egg
    1/2 c  Milk
      3 tb Water
    1/2 c  All-purpose flour
      1 pn Salt
      1 tb Butter, melted
      1 tb Mixed herbs (parsley, basil,
    Dill, chive, and/or thyme)
    Clarified butter

  Crepes: Blend egg, milk, water, and 1 Tablespoon melted butter,
  then add flour, salt, and herbs; whisk until lump-free. Cover and
  rest the batter in the refrigerator at least 2 hours or overnight.
  For best results, batter should be used within 24 hours. Using
  crepe pan or Teflon-coated saute pan, drizzle clarified butter in
  hot pan, using only enough to cover the bottom; too much butter
  will make the crepes oily and hard. Pour in a small amount of
  crepe batter, tilting the pan as you pour to cover the bottom of
  the pan, but keeping the crepe very thin. Cook first side until
  dry on the edges and still white or only slightly golden brown in
  color, about 2 to 3 minutes. Very carefully turn the crepe, using
  a knife blade or rubber spatula to lift the corner; gently shake
  the crepe loose from the pan, then pick up the edge with your
  fingers and quickly turn it over without tearing it. Cook for an
  additional 1 to 2 minutes until the center is done. Remove to cool
  on parchment paper. As the crepes cool, stack with two sheets of
  parchment between each crepe. Crepes may be refrigerated, tightly
  wrapped, for up to 1 week, or frozen up to 1 month. (Makes 8
  crepes. )

  Pattern half of the horseradish dill sauce on a 10- to 12-inch
  plate (works best if sauce is in squeeze bottle). Toss baby
  spinach very lightly in the vinaigrette. Place spinach in a circle
  in the center of the plate. Lightly coat crepe with horseradish
  dill sauce. Lay slices of salmon over crepe, covering as much as
  possible (takes 2 to 2.5 ounces per crepe or 2 to 4 slices). Roll
  crepe jelly-roll style.

  For appetizer, slice each rolled crepe into 5 or 6 pinwheels and
  place each piece, cut side up, in the center of the spinach. Use 1
  crepe per dish or serving. For entree, place 1 whole rolled crepe
  on the spinach in the center of the plate, then lay a second crepe
  at a 45-degree angle to the first, propping one end of the second
  crepe on the first crepe (2 crepes per serving.)

  Drizzle the crepes (both rolled and whole) with additional
  horseradish dill sauce. Sprinkle liberally with red onion and
  capers. Garnish with fresh chives, either whole blades or chopped.

  Chilhowee Bluff, A Great Smoky Mountains Inn Sevierville, Tennessee

  From: Josefina Anita Brown-King

MMMMM

Cheers

YK Jim


... Made of the red clouds of sunset and camp fire smoke

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