Text 17138, 98 rader
Skriven 2014-09-18 16:45:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Ethnic foods
====================
-=> Ruth Haffly wrote to Dale Shipp <=-

 DS> salmon -- but on our Irish trip, we got salmon'ed out!  Sometimes two
 DS> or three times per day.

 RH> Never would have thought that so much salmon would be over there.
 RH> Wonder if it's flown in for tourists or what--I can't think it's native
 RH> to the region but I could be wrong. (G)

Are you kidding? Salmon is native almost all over the northern hemisphere. Der
Bingle tells us "The term "salmon" comes from the Latin salmo, which in turn
may have originated from salire, meaning "to leap". The nine commercially
important species of salmon occur in two genera. The genus Salmo contains the
Atlantic salmon, found in the north Atlantic, as well as many species commonly
named trout. The genus Oncorhynchus contains eight species which occur
naturally only in the north Pacific. As a group, these are known as Pacific
salmon. Chinook salmon have been introduced in New Zealand and Patagonia. Coho,
Kokanee and Atlantic salmon have been established in Patagonia as well.

Coho salmon have been introduced to the Great Lakes and provide an important
sport and commercial fishery. Trout/char/grayling and whitefish, cousins to the
salmon abound in lakes, streams and oceans all over the northern part of our
planet.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Poached Salmon with Irish Butter Sauce
 Categories: Seafood, Sauces, Citrus, Herbs
      Yield: 8 servings

MMMMM--------------------------SALMON-------------------------------
  2 1/2 lb (1.12 kg) center cut fresh
           - salmon
           Water
           Salt

MMMMM---------------------IRISH BUTTER SAUCE------------------------
      2    Egg yolks
      1 ts Cold water
      4 oz (110 g) butter; diced
      1 ts (approx) lemon juice
    1/4 oz (8 g) butter
           Salt & fresh ground pepper

MMMMM---------------------------GARNISH-----------------------------
           Sprigs of watercress
           +=OR=+
           Sprigs of flat-leaf parsley

  RECIPE COURTESY: Darina Allen from the famous Ballymaloe
  Cookery School in Shanagarry, Co. Cork in Ireland

  The proportion of salt to water is very important. We use
  one rounded tablespoon of salt to every 40 fluid ounces
  (1.2 litres) of water. Although the fish or piece of fish
  should be just covered with water, the aim is to use the
  minimum amount of water to preserve the maximum flavour,
  so therefore one should use a saucepan that will fit the
  fish exactly. An oval cast iron saucepan is usually
  perfect.

  Half fill the pan with measured salted water and bring to
  the boil. Put in the piece of fish, just covering with
  water, and bring back to the boil. Simmer gently for 20
  minutes. Turn off the heat, allow the fish to sit in the
  water. Serve within 15 to 20 minutes.

  Meanwhile make the Irish Butter Sauce. Put the egg yolks
  into a heavy bottomed stainless steel saucepan on a very
  low heat. Add the cold water and whisk thoroughly. Add the
  butter bit by bit, whisking all the time. As soon as one
  piece melts, add the next. The mixture will gradually
  thicken, but if it shows signs of becoming too thick or
  'scrambling' slightly, remove from the heat immediately
  and add a little cold water if necessary. Do not leave the
  pan or stop whisking until the sauce is made. Finally add
  the lemon juice to taste. Pour into a bowl and keep warm
  over hot, but not boiling, water.

  To serve, lift the cooked salmon carefully from the
  poaching liquid. Peel off the skin gently. Garnish with
  sprigs of parsley or watercress.

  Serve with Irish Butter Sauce.

  Yield: Serves 8 

  From: http://www.foodnetwork.com

  Uncle Dirty Dave's Archives

MMMMM

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