Text 8351, 103 rader
Skriven 2011-03-13 23:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Walleyes
================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> "walleye" is whiting or pollock or other similarly flabby
 DD> white-fleshed fish.
 
 JW> Does nobody call them on it?

 DD> I have in past. Even sent the stuff back and refused to pay. But
 DD> it does no good

Threaten them with false advertising, the Dept of Health and the
state Attorney General's office.

Warn them that they risk the wrath angry fishermen coming into the
city in waves and trashing the place.

Tell them you are severely allergic to whiting and will puke all
over their buffet if they lie to you. [g]

 DD> And I like pollock and
 DD> whiting ... just not when it is sold as purported walleye.

They are also tasty and wholesome fish but not the same thing.
                             
One of the nicest restaurant walleye preparations I've ever had was
done by Vietnamese people running a Chinese restaurant in Hay River.
They baked a whole walleye dressed with garlic, ginger and scallions
and drizzled with rice wine, then napped it in a not too sweet,
gingery sweet and sour sauce before bringing it to the table. They
might have run the sauced fish under the broiler for a moment or
two. They wouldn't hand out the exact method or recipe. And they
bought their fish fresh from one of Buckley's relatives on the other
side of the lake.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Pickerel Filet W/ Warm Ontario Fall Salad
 Categories: Fish, Grill, Salads, Fruit
      Yield: 4 Servings
 
      1 lb Yukon Gold potatoes, peeled
      2 tb Olive oil
      1 c  Red onion, coarsely chopped
      1 c  Corn kernels
      1    Pear, cored, 1/2" dice
      2    Tart apples, cored and cut
           -in 1/2 inch dice
    1/2 c  White wine
           Salt & fresh ground pepper
      2 ts Cornstarch
      2 tb Water
      1 ts Chopped fresh rosemary
      2 tb Chopped fresh Italian
           -parsley
      1 tb Lemon juice
      1    Head romaine lettuce
      4 sl Italian bread, about 1/2"
           -thick
           Olive oil for brushing bread
      4    Pickerel filets, skin on
 
  Dice potatoes into 3/4 inch squares.  Bring a pot of water to
  boil. Add potatoes and cook until crisp tender, about 5 minutes.
  Drain and reserve.
  
  Heat oil in skillet on medium heat.  Saute half of the onion until
  translucent, about 2 minutes.  Add corn, pears, apples and potato
  and saute 3 minutes more or until fruit has softened slightly. Add
  wine, salt and pepper.  Bring to boil.  Mix cornstarch with water
  and stir into mixture along with rosemary.  Simmer, stirring until
  mixture thickens. Add remaining onion and parsley, stir together
  and remove from heat.
  
  Preheat grill.  Brush bread with olive oil and grill about 2
  minutes a side or until golden.  Reserve.  Season fish with salt
  and pepper. Grill fish flesh side down for 2 minutes, flip over
  and grill skin side down a further 3 minutes or until white juices
  appear.
  
  Place romaine leaves on 4 plates with bread on top.  Spoon salad
  over bread.  Place fish on top of salad.

  Source: Autumn in Ontario's Wine Country

  From: Cindy Hartlin
 
MMMMM






Cheers

YK Jim


... Police Brutality: the fun part of Law Enforcement

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