Text 29401, 56 rader
Skriven 2015-07-25 21:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: fish & fat 13
=====================
 ML> Cod liver pate
 DS> That makes me remember the mackeral pate I had one Sunday for lunch at
 DS> a pub in England.  It tasted good the first time.  Not so good the
 DS> second time, and horrid the third time.  I was burping it all the rest
 DS> of the day.

If your memory is good enough so you don't have to be
reminded all day of what you had for lunch, maybe such
dishes are not such a great idea. I was with Clean Dave
when he opened that cod liver tin. The original experience
was, as you say, pretty decent. But reminders emanated
from numerous orifices for quite a while afterward, each
successive one not quite as pleasant as the previous.

Oily fish should come with a warning label.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Wined Fish Chunks in Broth
 Categories: Chinese, Fish/sea
      Yield: 4 servings

      2 lb Oily fish, such as mackerel         4    Napa cabbage leaves
      2 ts Salt                                2    Scallions
    1/2 c  Good quality dry white wine         2    Cubes hard beancurd
      3 c  Chicken stock                       1 tb Cooked salad oil
    1/2 ts Ginger root, minced               1/2 ts Ground white pepper
    1/4 ts Salt

  Marinating:  Have fishmonger clean fish, discard head and fins. Wash fish,
  cut across fish in 1 1/2" sections. Mix salt and white wine in bowl. Add
  fish chunks; rub with marinade; cover bowl; refrigerate for 6 hours. After
  2 hours, turn fish to mix with marinade.

  Preparations:  Wash cabbage; slice leaves down middle, then in 2" sections.
  Rinse beancurd; cut into 1" cubes. Wash, trim and shred scallions, greens
  and all. Peel and mince ginger. Heat salad oil to point of smoking. Remove
  from heat; reserve.

  Cooking:  Rinse fish chunks, drain.  Heat chicken stock, beancurd, ginger
  and salt in sauce pan.  Reduce heat, cover pan, and simmer for 10 minutes.
  When you are ready to add fish and cabbage, turn up heat to boil; add fish
  and cabbage when liquid boils; cover pan. Fish and cabbage are cooked in
  about 3 to 5 minutes - cabbage leaves will be bright lime green.

  Ladle fish, cabbage and beancurd into warm shallow serving bowl; add soup.
  Garnish with cooked oil, minced scallion and pepper. Serve.

  Source unknown

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