Text 24059, 62 rader
Skriven 2015-02-15 21:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: fish 218
================
-=> Quoting Michael Loo to Ruth Haffly <=-

 ML> Dr. Leslie Tay [...] claims that fish taste better when a
 ML> couple days out, which he attributes to the breakdown of some
 ML> of the proteins into their component amino acids.

I do not trust this man's taste in food. I doubt very much if he has
ever caught and eaten a fresh fish or even purchased one just a few
hours old from a fish monger.

The only time I want old fish is if it's been cured or smoked first.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marinated Ocean Trout with Lefse
 Categories: Scandinavia, Trout, Cheese, Filling, Sauces
      Yield: 8 Servings
 
      1 kg Ocean trout
     40 g  Salt
     60 g  Sugar
    200 ml Crushed juniper berries
      2 ts Crushed peppercorns
    200 ml Chopped dill
           CREAM CHEESE FILLING:
      1    Tub cream cheese
      2 ts Mustard
      2 ts Sugar
      1 sl Red onion; chopped
           Chopped dill
      1 ts Crushed juniper berries
           MUSTARD SAUCE:
    100 g  Strong Dijon mustard
     50 g  Sugar
           Chopped dill
           Salt & pepper
      1 l  Olive oil
 
  The trout should be left to marinate with the other 5 ingredients for
  3 days in the fridge, turning once.
  
  Spread the cream cheese filling on the lefse, cut the marinated trout
  in thin slices and place onto the lefse in rows. Roll up into a long
  sausage shape and cut into slices of approximately 2 cm.
  
  To serve, arrange on a plate with lemon, red onion, lettuce and
  mustard sauce.

  Ocean trout is the European name for steelhead. -JW

  Lefse is a Norwegian flatbread made with mashed potatoes. -JW

MMMMM

YK Jim


... Mountain Dew: the sports drink for gamers.

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