Text 26802, 99 rader
Skriven 2015-05-08 08:16:08 av Dave Drum (1:261/38.0)
     Kommentar till en text av Ruth Haffly
Ärende: Oily Fish was:Peppers
=============================
 * Originally in: fido.HOME_COO

-=> Ruth Haffly wrote to Dave Drum <=-

 DD>       Title: Fish W/Cherry Relish
 DD>  Categories: Seafood, Fruits, Chilies
 DD>       Yield: 4 Servings

 DD>       4    Swordfish steaks; 3/4"
 DD>            - thick
 DD>     1/2 c  Dried tart cherries;
 DD>            - snipped
 DD>       2 tb Raspberry, balsamic, or
 DD>            - white wine vinegar

 RH> Hmmmmm, wonder how this would work with other fish. I might
 RH> investigate, using flounder or salmon.

 DD> My taster tells me not to use oily fish like salmon, blue fish or
 DD> mackerel. Flounder, halibut, etc. should work nicely. Or skate.

 RH> OK, mullet is out but flounder is in.

I never thought of mullet as an oily fish ..... hmmmmmmmm. Have to do some
checking. I've only had it very fresh, so I may not have noticed.

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

      Title: Red Mullet w/Chile & Garlic Oil
 Categories: Seafood, Vegetables, Chilies, Citrus, Herbs
      Yield: 4 servings

MMMMM------------------------RED MULLET-----------------------------
      4    (500g/17oz) red mullets
           Extra virgin olive oil

MMMMM--------------------CHILE & GARLIC OIL-------------------------
      3 cl Garlic
      2    Anchovy filets
    1/2 tb Chile flakes
      2 tb Sunflower oil
     75 ml Extra virgin olive oil
      1 tb Chopped parsley
MMMMM---------------------AUBERGINE PUR+ëE---------------------------
      3    Aubergines (eggplant)
      3 cl Garlic
    1/4    Lemon; juiced
    1/2 ts Ground cumin
    100 ml Extra virgin olive oil
           Salt & pepper
      1 tb Tahini

  Start this red mullet recipe by working on the aubergine
  pur+¬e. Preheat the oven to 220+#C/Gas mark 7. Prick the
  aubergines several times with a fork and bake until the
  flesh is soft and the skins are blackened, about 30
  minutes. Allow the aubergines to cool then peel them. Put
  the flesh in a colander, weigh it down with a plate and
  leave for 1 hour to drain

  Take 500g of the aubergine flesh and put it in a food
  processor with the garlic, lemon juice, cumin and tahini.
  Pur+¬e the mixture, slowly adding the olive oil, then taste
  and adjust the seasoning

  TO MAKE THE CHILE AND GARLIC OIL: Finely chop the garlic
  and put it in a saucepan with the anchovy, chilli flakes
  and sunflower oil. Heat, stirring occasionally, until the
  anchovy melts, then remove the pan from the heat. Add the
  olive oil and set aside to cool

  TO COOK THE FISH: Heat the grill to maximum. Fillet the
  fish then season the fillets with salt and pepper. Place
  them skin-side up on a lightly oiled baking tray or
  grill-pan and grill on one side only until the fish is
  just cooked - about 4-6 minutes

  TO PLATE: Heat the aubergine pur+¬e and place a spoonful on
  each serving plate. Mix some chopped parsley into the
  chile and garlic oil and pour a little around the
  aubergine pur+¬e. Sit the cooked fish on top and serve

  CHEF BRYAN WEBB'S NOTES: Buy the whole red mullet
  sustainably so you can use the bones and heads to make a
  splendid fish soup as well-thatCÇÖs just good housekeeping.
  Grey mullet can stand in for red as long as itCÇÖs very
  fresh and the eyes are really bright, or you could use
  good farmed sea bream in this recipe.

  Recipe from: http://www.greatbritishchefs.com

  Uncle Dirty Dave's Archives

MMMMM

... I prefer my oysters fried. Then I know my oysters died.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)