Text 1963, 102 rader
Skriven 2013-06-29 23:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: true costs
==================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Many people forget to factor the cost of fuel into their
 DD> calculations of cost of an item.

And time ... another important factor.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Salmon Cooking Tips
Categories: salmon, fish, info
  Servings: 1

           Salmon

PAN-FRIED SALMON:

THERE are a few tried and true steps to getting a crispy skin fish
fillet but still having that wonderful soft coral-coloured flesh
that flakes.   

First, pat the skin dry with paper towel. Now rub the skin with salt
flakes and set it aside for at least 30 minutes. The salt helps draw
the moisture from the skin.

When it's time to cook, scrape the salt off using the blunt edge of
your knife. Then pat dry again.

Always start the fish in a cold wide-based heavy fry pan with a
touch of oil and bring it to a medium heat. Cook skin side down for
4-5 minutes until the skin is golden and crispy.

Gently flip the fish over and continue cooking for a further 2-3
minutes, depending on how you like your fish cooked.

Remember the fish will keep cooking through with residual heat once
off the flame. I love salmon this way served with mashed potatoes
and a salsa verde given a kick by the addition of a couple of green
chillies. For a basic salsa verde recipe, see mine at taste.com.au

CRUMBED SALMON

THE richness of salmon loves a little crunch, which crumb crusting
provides.

Dip salmon fillets in milk, shake off excess, season with a touch of
salt and pepper, then coat with breadcrumbs.

Heat some olive oil in a heavy wide-based frypan over medium heat
and, when hot and sizzly, place the crumbed salmon in the pan and
cook for 2 minutes on each side.

If you are using 150g salmon fillets, this should cook them just
enough to flake nicely - if you remove the salmon from the pan and
set aside on a warm plate. Pour any fried crumbs that have come off
the fish during cooking on to the plate as well.

Salmon this way is delicious served with 125g linguini pasta for
each person tossed with two fried chopped anchovy fillets, two
teaspoon of capers and 30g pitted black olives for each serve.
Garnish with lemon zest, chopped parsley and a splash of sherry
vinegar that you've flavoured by using to deglaze the pan.

If you are trying to be a little carb-free, ditch the pasta and
pan-fry six cherry tomatoes for each person in a little olive oil
with capers, olives and anchovies.

RAW SALMON

THE seams of fat in salmon make it a delicious fish to eat raw but
always look for the sashimi. It is a higher quality product that has
followed a number of guidelines and processes to maintain its
optimal freshness and flavour. Look for fillets that are bright in
colour, and not darkened, dry, or dull in appearance.

I love my raw salmon sliced really thin for carpaccio. The best way
to do this is to ensure the salmon is cold - near frozen even - and
use a super sharp knife. This firmer fillet allows for finer
cutting. To do this, dry salmon and wrap in clear plastic wrap.

Place in freezer until the fish starts to firm up - about 1-2 hours
depending on the size of the fillet.

Slice finely against the grain. This will make for a more tender
slice of salmon. Allow about 100g salmon for each person and make a
dressing with roughly equal quantities of lime juice and mirin with
a pinch or two of salt. Add some coriander leaves and black sesame
seeds just before serving.

From: Tom Mac Crea
 
MMMMM-------------------------------------------------


YK Jim


... Society would do well to set aside price and start thinking about cost

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