Text 7839, 84 rader
Skriven 2011-02-28 22:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: couponing
=================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> Menu planning around weekly flyer specials OTOH does pay off
 JW> handsomely with a very small time investment.

 NB> That's less so now here, but that's partly because I'm not willing to
 NB> go to multiple stores on a regular basis

I am lucky in that my two stores and the meat market are 4, 6 and 8
blocks from the house and 2 blocks from each other. And the Asian place
is on the way home from work and open late.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Paupiettes of Trout with Saffron Filling
 Categories: Trout, Stuffing, Eggs, Dairy, Spice
      Yield: 10 Servings
 
     10    Trout
    1/4 ts Saffron threads, pulverized
      1 fl Heavy cream
      1 tb Egg white
    1/2 ts Salt, to taste
    1/4 ts White pepper, to taste
      2 fl Dry white wine
      4 fl Fish Stock
     10 oz Spinach, blanched
      1 pt Beurre blanc
      7 oz Tomato Concasse
      2 tb Chives, chopped
 
  Fillet the trout, reserving about 4 ounces (115 grams) to make the
  filling.  Keep the fish well chilled.
  
  Heat the saffron in the cream and let it steep for 30 minutes.
  Chill well.
  
  Place the trout trim and egg whites in a food processor with a
  steel blade.  Process them to a fine paste, scraping down the
  sides of the bowl as needed.
  
  Add the saffron-cream infusion, salt, and pepper, pulsing until
  just incorporated.
  
  Spread the trout fillets evenly with the mousseline.  Roll the
  fillets into paupiettes.
  
  At service, shallow-poach the paupiettes in the white wine and
  Fish Stock in a 350 F (175 C) oven.  Remove them from the pan,
  moisten, and keep warm.
  
  Reduce the poaching liquid until syrupy to flavor the beurre
  blanc.
  
  Saute the spinach in butter until very hot.  Season well.
  
  Prepare the beurre blanc with the reduced poaching liquid, Tomato
  Concasse, and chopped chives.  Ladle the sauce around the edge of
  the spinach.
  
  Place the spinach on warmed plates.  Place to paupiettes over the
  spinach on each plate.
  
  Note: To make the blanc, follow the recipe for Lemon Beurre Blanc.
  Substitute the reduced poaching liquid (step 9) for the lemon and
  white wine in the recipe.
  
  Recipe by: The New Professional Chef (6th Edition) The Culinary
  Institute of America

  From: Bill Swisher                    Date: 01-13-04
 
MMMMM

Cheers

YK Jim


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