Text 7720, 78 rader
Skriven 2011-02-26 20:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Gourmet 978
===================
-=> Quoting Dave Drum to All <=-

 DD> Title: Cranberry & Wild Blueberry Pie

We often make that combination and similar ones.

 DD> 16 oz Organic wild blueberries

Are there wild berries that are not by definition organic?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rainbow Trout, Lemon Beurre Blanc Sauce & Blueberries
 Categories: Canadian, Trout, Sauces, Dairy
      Yield: 4 Servings
 
           BEURRE BLANC:
      4 oz dry white wine
      1 oz lemon juice
      1 oz shallots, finely chopped
    1/2 lb cold butter, cut into
           -small pieces
           Salt to taste
    1/2 c  fresh blueberries
           TROUT:
           All purpose flour seasoned
           With salt and pepper, for
           Coating
    1/2 c  milk, for dipping
      1    Boneless Alberta rainbow
           Trout
    1/4 c  canola oil
 
  Pan-Fried Rainbow Trout with Lemon Beurre Blanc Sauce Garnished
  with Fresh Blueberries
  
  Beurre Blanc makes 1 cup (250 mL)
  
  Combine the wine, lemon juice and shallots in a small saute pan.
  Cook over medium heat until mixture is reduced to  1/2 ounce (15
  ml) of liquid. Add the butter and whisk vigorously until the
  butter is nearly all melted. Remove from heat and continue
  whisking until the butter in completely incorporated. Stir in salt
  to taste. If desired, strain the sauce to remove the shallots.
  Gently stir in the blueberries.
  
  Pan Fried Alberta Rainbow Trout
  
  Pat the trout dry with a tea towel or paper towel. Dip the trout
  in the milk. Dredge the trout in the seasoned flour. Shake off any
  excess flour.
  
  Pour canola oil into a deep skillet or cast iron frying pan. Heat
  the pan over medium high heat until just before the oil begins to
  smoke. Place the trout in the pan and cook until the flour crust
  is golden brown. Flip the trout and cook the other side until it,
  too, is golden brown. Remove from the pan, drain off any excess
  oil and garnish the trout with the lemon beurre blanc and
  blueberry sauce.
  
  Submitted by Ken Knight, Chef, Blue Plate DIner
  
  From: Www.Growingalberta.Com
 
MMMMM



Cheers

YK Jim


... Cleavage is the only thing you can look down on, yet still approve of.

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