Text 29112, 60 rader
Skriven 2015-07-17 13:40:00 av Michael Loo (1:18/200)
     Kommentar till en text av Jim Weller
Ärende: fish 980
================
 JW> I am not familiar with that particular species but I imagine it
 JW> tastes a lot like the common and wide spread lake whitefish.

They don't particularly have this reputation, but the
ones I had were as rich a fish as I've ever had, with a
clean taste to the fat and a flesh whose texture stood up
well to smoking - perhaps better than regular whitefish.

Looking on the Internet I find that they don't have much
of a reputation at all, partially because of their relative
scarcity.

 ML> I'd think that the environment in which the fish are raised
 ML> will be reflected in the taste and texture.
 JW> Very much so. Pike from the shallow lakes where I grew up were mushy
 JW> and muddy tasting; but the same fish from the nearby cold, fast
 JW> running Ottawa River were firm and delicious.

Maketh sense.

 JW> Great Slave Lake trout (medium fat and pink fleshed) and Mackay
 JW> Lake (very oily and orangish-brown). I don't know what the Mackay
 JW> Lake trout are eating but they are unique.

In a good way, I presume, though orangish-brown doesn't
sound too appetizing.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Russian Pickled Whitefish
 Categories: Fish, Russian
   Servings: 4

      4    Pieces of whitefish fillet
           - (about 6 oz each)
      1    Onion; thinly sliced
      1 tb Mustard
      1 ts Whole coriander seed
      1 ts Minced garlic
      1 c  White wine
    1/4 c  Vinegar
    1/4 c  :water
      2 tb Chopped fresh dill
           Salt and pepper; to taste

  PREHEAT OVEN TO 375F. Place the whitefish in a baking dish just large
  enough to hold the fillets comfortably, spread the onions over the top and
  set aside. Combine mustard, coriander, garlic, wine, vinegar, water, dill,
  salt and pepper in a small pot. Place over high heat, quickly bring to a
  boil and pour over the whitefish fillets. Cover the baking dish and place
  in the oven for 5 minutes. Remove from the oven, let cool to room
  temperature and place in the refrigerator. Serve chilled.

  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

MMMMM

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