Text 31430, 87 rader
Skriven 2012-11-29 10:30:28 av Dave Drum (1:261/38)
Ärende: SF Gate 1331
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fish Terrine w/Lemon-Horseradish Mayonnaise - PT 1
 Categories: Seafood, Citrus, Squash, Vegetables
      Yield: 3 servings

      1 md Zucchini
      4 md Carrots
      8 sm Asparagus spears
      1 lb Fresh salmon filet; boneless
           - skinned
    1/4 c  Fine chopped shallots
      2 lg Eggs
    1/4 c  Matzo meal
      6 tb Cold vegetable stock
      2 ts Kosher salt; to taste
           Fresh ground white pepper
      1 tb Minced dill
      1 ts Snipped chives
      1 lb Firm fresh white fish filet
      1 ts Grated lemon zest
        pn Nutmeg (opt)
      4 ts Oil + oil as needed
      2 tb Fine chopped parsley

MMMMM----------------LEMON-HORSERADISH MAYONNAISE---------------------
    3/4 c  Mayonnaise
           Juice from 1/2 lemon
      1 tb Prepared horseradish
        ds Cayenne
        pn Fresh ground white pepper
           Kosher salt

  By Lynne Char Bennett, Chronicle staff writer

  To simplify the recipe use one type of fish and double the
  quantity. For easier preparation and assembly, use fresh
  peas or defrosted frozen peas and small carrot cubes
  instead of asparagus and carrot batonnets. This is a
  kosher dish if kosher ingredients are used.

  Make the Lemon-Horseradish Mayonnaise (can be made in
  advance and refrigerated). Whisk together the mayonnaise,
  lemon juice to taste, horseradish and cayenne. Season with
  white pepper and a touch of salt.

  Prep the vegetables: Trim off the ends of the zucchini,
  then slice lengthwise into strips, about 1/8 inch thick.
  Peel the carrots. Slice 2 carrots as you did the zucchini.
  Bring a large pot of salted water to a boil, blanch the
  zucchini and carrot slices separately until they are
  tender and flexible, about 30 and 60 seconds,
  respectively; shock in an ice-water bath. Drain well and
  set aside. Cut the other carrots into 1/2 x 1/2 x 4-inch
  batonnets to decorate the terrine. Trim off both ends of
  the asparagus (tip and stem end). Blanch the carrots and
  asparagus until crisp-tender. Drain well and set aside.

  Making the fish paste: Remove pinbones from the salmon.
  Cut the salmon into smaller pieces, keeping the pieces
  cold. Place the salmon in a food processor with 2
  tablespoons shallots, 1 egg, 2 tablespoons matzo meal, 3
  tablespoons cold stock, 1 teaspoon kosher salt and a pinch
  of white pepper, or to taste. Process, stopping to
  occasionally scrape down the sides, until it becomes a
  fairly smooth paste. Fold in the dill and chives. Repeat
  the process with the white fish in a clean food processor
  bowl adding 2 tablespoons shallots, 1 egg, 2 tablespoons
  matzo meal, 3 tablespoons cold stock, 1 teaspoon kosher
  salt and a pinch of white pepper, plus the optional lemon
  zest and nutmeg. With the processor going, drizzle in 3
  tablespoons of unflavored oil. Fold in the parsley.

  CONTINUED TO PART 2

  URL: http://sfgate.com

  MM Format by Dave Drum - 24 April 2012

  Uncle Dirty Dave's Archives

MMMMM

... Health food makes me sick. - Calvin Trillin

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