Text 30176, 80 rader
Skriven 2015-08-25 03:45:08 av Dale Shipp (1:261/1466.0)
  Kommentar till text 30017 av Jim Weller (1:123/140)
Ärende: Re: fish
================
 -=> On 08-15-15  22:15,  Jim Weller <=-
 -=> spoke to Dale Shipp about fish <=-

 DS> Title: CEBICHE
 DS> Skinned fillets of mackerel or sierra

 JW> Since the acidity doesn't kill worms one must be extremely cautious
 JW> (i.e. observant) with fresh water fish.

As I recall, what I had in Panama was one of cod, scallops or shrimp. Or
at least local seafood that was fresh and inexpensive.  All of those are
too expensive here to consider using that treatment, although it was
good.

 JW> And truly fresh seafood is extremely expensive here. I had 2 sushi
 JW> lunches here last week and if you count the rice and vegetables as
 JW> virtually free I paid $5 per ounce for the fish!

And I don't think I have ever paid more than US$10 for any form of
seafood, which limits me to not getting what would be called sushi-grade
product.

 JW> Like bluefish, mackerel has to be VERY fresh to be palatable whether
 JW> raw or cooked. The only time I really enjoyed it, I pan fried it in
 JW> butter in a cast iron pan over a wood fire on the beach and it had
 JW> been alive just minutes beforehand.

I can easily understand that -- in our history mackerel was either used
as a bait fish or came from a can as catfood.

 JW> I think that ceviche is perhaps the Spanish pronunciation and
 JW> cebiche the South American rendering of the word. There are other
 JW> spellings out there too.

I have now seen that explanation and it makes sense.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: POACHED SALMON WITH HOLLANDAISE SAUCE
 Categories: Seafood, Main dish, Sauces
      Yield: 4 Servings
 
      3 c  Water
      1 ts Salt
      4 ea Black Peppercorns
      3 ea Lemon Slices
      3 ea Parsley Sprigs
      1 ea Onion; Sm, Sliced
      1 ea Bay Leaf
      2 lb Salmon Steaks; *
      3 ea Egg Yolks; Lg
      1 tb Lemon Juice
    1/2 c  Butter; Firm, **
 
  *      Get four salmon steaks about 1 inch thick. ** DO NOT use
  margarine in this sauce!! ???? the heat. Cover and simmer for 5
  minutes or until the fish flakes easily with a fork. Place the
  mixture in a food processor work bowl or blender container. Cover and
  process on high speed about 1 minute, stopping the blender
  occasionally to scrape the sides, until smooth. Mix the fish mixture,
  bread crumbs, slat, nutmeg, pepper and the eggs together. Pour into
  the custard cups. Place the cups in a rectangular pan, 13 X 9 X
  2-inches, on the oven rack.  Pour very hot water into the pan to
  within 1/2 inch of the tops of the cups.  Bake for 30 minutes in the
  preheated oven or until a knife inserted in the center comes out
  clean. Unmold and serve with the Curry Sauce. CURRY SAUCE: Heat the
  butter in a 1 1/2-quart saucepan over low heat until melted. Stir in
  the flour, curry powder, salt and pepper.  Cook over low heat,
  stirring constantly, until smooth and bubbly then remove from the
  heat. Stir in the milk, heat to boiling, stirring constantly.  Boil
  and stir for 1 minute.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:52:06, 25 Aug 2014
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)