Text 7622, 68 rader
Skriven 2011-02-23 15:44:00 av Dave Drum (1:124/311)
Ärende: Gourmet 957
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmon In A Bengali Mustard Sauce
 Categories: Seafood, Sauces, Herbs, Chilies
      Yield: 2 servings
 
    3/4 lb Skinless salmon filet

MMMMM----------------------------RUB---------------------------------
    1/4 ts Salt
    1/4 ts Ground turmeric
    1/4 ts Cayenne pepper

MMMMM-----------------------MUSTARD SAUCE----------------------------
      1 tb Ground mustard
    1/2 ts Cayenne pepper
    1/4 ts Ground turmeric
    1/4 ts Salt
      2 tb Mustard oil
           +=OR=+
      2 tb Extra virgin olive oil
    1/4 ts Whole brown mustard seeds
    1/4 ts Whole cumin seeds
    1/4 ts Whole fennel seeds
      2    Fresh hot green and/or red
           - chilies; bird's-eye is
           - best, slit slightly
 
  Eat this with plain rice and make the sauce as hot as you
  like. In Bengal, the mustard seeds are ground at home, but
  to make matters simpler I have used commercial ground
  mustard, also sold as mustard powder. You may also use
  halibut instead of the salmon. This very traditional dish is
  best served with Plain Basmati Rice, along with My Everyday
  Moong Dal, if you like, and a green vegetable.
  
  Cut the fish into pieces that are about 2" x 1" and rub them
  evenly with the salt, turmeric, and cayenne. Cover and set
  aside in the refrigerator for 30 minutes-10 hours. Put the
  mustard powder, cayenne, turmeric, and salt in a small bowl.
  Add 1 tablespoon water and mix thoroughly. Add another 7
  tablespoons water and mix. Set aside.
  
  Pour the oil into a medium frying pan and set over
  medium-high heat. When hot, put in the mustard seeds. As
  soon as they start to pop, a matter of seconds, add the
  cumin and fennel seeds. Stir once and quickly pour in the
  mustard paste. Add the green chilies, stir, and bring to a
  gentle simmer. Place the fish pieces in the sauce in a
  single layer. Simmer gently for about 5 minutes, or until
  the fish is just cooked through, spooning the sauce over the
  fish all the time.
  
  by Madhur Jaffrey; At Home with Madhur Jaffrey
  
  Epicurious | October 2010
  
  Yield: Serves 2-3
  
  MM Format by Dave Drum - 28 October 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I never trust people's assertions, I always judge of them by their actions.
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