Text 29226, 99 rader
Skriven 2015-07-21 07:39:36 av Dave Drum (1:18/200)
     Kommentar till en text av JIM WELLER
Ärende: Re: Fish stores
=======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Carter's Fish Market (http://cartersfishmarkets.com/index.html)

 JW> I checked it out. Nice pricing.

Good, personal service, too.

 JW> I had to look up Buffalo; I see it's a large sucker. Suckers are
 JW> sometimes marketed as "mullet" in Canada, a practice I don't approve
 JW> of as there is a marine fish quite properly called mullet. But I
 JW> appreciate that few people would buy "sucker". It is the cheapest of
 JW> the commercial fish hauled out of Great Slave Lake (40-50 cents per
 JW> pound dockside) and it is all exported south or sold as husky food
 JW> as nobody eats them locally.

I'm not in favour of eating a fish that sound like a weird hair-style.  Bv)=

 JW> I remember spearing and netting them (no limits) during their spring
 JW> spawning runs upstream when I was a kid; they were tasty enough as I
 JW> recall, considering that they are related to minnow, catfish and
 JW> carp.

We used to do fish traps, and seine for minnows. But, I've never speared a 
fish. Have been to Spearfish in the Dakotas, though.

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 PURÉE---------------------------
      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
  purée. 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.
  Purée 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 purée 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 purée. 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-thatâ€Ös just good housekeeping.
  Grey mullet can stand in for red as long as itâ€Ös 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

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