Text 29244, 87 rader
Skriven 2012-09-05 08:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: fishie 222
==================
 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...
 JW> Aw, now you're going to make me start feeling bad. [g]

That was purely intentional and probably futile.

 ML> Smoked, now you're talking.
 JW> So often, the nicest way to preserve/cook/eat a lot of different
 JW> fish.

Or other creatures.

 -=> Jim Weller said to Carol Shenkenberger <=-

 JW> Whales are certainly a blessing to the Inuit when steak and bacon is
 JW> $25 per pound in the stores. One can only eat so much fish.

What's all the fuss about eating whales anyway? It seems just
to play into the myth of "bigger is better." Why some creature
should be more meritorious because it has a big brain and pretty
eyes is way beyond me.

 JW> Another Japanese treat...
 JW> Title: Sea Urchin Tips

I was hoping for something along the line of sirloin tips,
only fishier.

 JW> If you have had urchin, called Uni, in a Sushi Bar it may not have
 JW> thrilled you. But then, it was harvested and prepared on the

If you have had uni in a good sushi bar and were not thrilled by
it, just give up.

 JW> American Pacific coast. Then it was flown to Japan and packaged
 JW> there. Then it was flown to the fish market where the Sushi Bar
 JW> bought it. Way too much travel and it tastes it. Fresh is much
 JW> better. 

Chances are it was harvested and boxed up on the New England
coast, anyhow.

 JW> The trick to urchin is dealing with how delicate the roe is.

That's a bit overstated. It's around soft-boiled eggs
on the tenderness scale.

Here's how east coasters eat the roe of fresh urchins -
Use shears to cut a hole around the mouth. Gently shake
out liquid and detritus; if there's clean water nearby
maybe a splash and a rinse. Scoop out the roe with a
spoon. Squeeze of lemon optional.

Galettes au saumon
category: starter
servings: 6

h - for the galettes
1 pk Francine brand buckwheat crepe mix
500 mL water
h - for the filling
6 sl smoked salmon
3 petit suisse cheeses
1 wedge Roquefort
1 ts minced chive
1 Tb creme fraiche
1 lemon
s, p

Prepare the crepes according to package directions;
keep warm.

In a terrine, combine the petit suisses, the Roquefort,
the chive, and the cream. Season.

Arrange a slice of salmon on each crepe. Fold the
edges over. Divide the cheese mixture among the
six pastries and decorate with a few lemon slices.

Le bon accord :  Un cidre brut
Source : Francine, cuisineAZ.com


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