Text 26391, 92 rader
Skriven 2015-04-25 21:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: pink fish
=================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> same ecological niche [...] and eats out of the same trough

 ML> I have difficulty telling most of these fish either
 ML> in the wild or in the mouth. Depends on the diet
 ML> more than the species (or even genus), I think.

I concur. Even the more distantly related whitefish tastes quite
salmony when it lives in brackish crustacean filled river mouths
close to marine waters as they do in the Coppermine River downstream
from Bloody Falls up to the Arctic coast.

(There's quite a nasty history behind the name of that waterfall
that involves both Lexi's ancestors and my BIL Matthew's people.)  
 
 ML> To me provolone is among the most objectionable of cheeses,
 ML> being both substantially lactose-ridden and stinky in the way
 ML> that pet vomit is.

I admit that young provolone does stink of sour milk. But it
improves with both smoking and aging.

 
--MM

Crispy Fishcakes with Lemon Dill Bechamel Sauce

FISH CAKES
4 md white potatoes, mashed
2 Tsp of garlic powder
800 g fish (Trout, whitefish, pickerel, pike, char)
1 small finely diced white onion
1 green onion
1 Tbsp of garlic powder
1 Tbsp of onion powder
1 Tbsp of fresh dill
1 Pinch dill flakes
1 Tsp of ground cayenne pepper or ancho pepper
1 1/2 Cups breadcrumbs
2 cloves minced garlic
LEMON DILL BECHAMEL:
1/2 Cup of butter
1/2 Cup of flour
1 1/2 Cups of milk
splash of dry white wine
1/2 Cup of fresh dill
1 lemon
salt and pepper

Bake fish on a pan lined with parchment paper for about 15 minutes
or until cooked through. Once cooked, place the fish in a large
mixing bowl and separate into tiny segments. The fish should
resemble canned tuna at this point. Mix in mashed potatoes and
remaining ingredients. If the mixture is too liquidy add more
breadcrumbs. It should be solid enough to easily stick together.
Form cakes to about the size of your palm and flatten so they cook
evenly. It is essential that the cakes are very tightly formed or
they won’t maintain their shape in the frying pan. Fry them in
vegetable oil of your choice and cook until browned and crispy on
each side, about 3-4 minutes per side.

Lemon Dill Bechamel: Melt the butter in a medium-sized saucepan on
low heat. Add the flour once melted and stir with a wooden spoon
until it emits a nutty aroma. Whisk in the milk and turn the heat up
to medium. Continue whisking. It should be thickening up around now.
If it looks too thick add a splash of milk. Once the bechamel is
thick enough to coat the back of a spoon add the fresh dill and
squeeze half a lemon into the saucepan. Add some salt and pepper and
the white wine. Let simmer and whisk occasionally for another 10
minutes.

Stack three cakes, with hot bechamel sauce in between and on top,
garnish with green onions. Goes great with a crisp garden salad.

"Found Food" by Calvin Rossouw

From: The Edge YK magazine

---   

Since you dislike dill, consider tarragon for fatty, pink fish and
parsley with lean white fish.


YK Jim


... I like the white ham more than the pink ham - Lexi 2010.

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