Text 30326, 71 rader
Skriven 2015-08-28 11:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: celery 157
==================
 ML> How much did these cost? I never to my recollection bought
 ML> these and suspect the reason was that they were not
 ML> attractively enough priced.
 NB> They're a bit pricy... I'm thinking probably $1.50 for maybe a cup's
 NB> worth... at the time, I wasn't buying onions much either for similar
 NB> reasons... so the pre-chopped mix worked out well enough I didn't pay

H'm - $4 a pound, more or less (remembering that a cup is
going to weigh maybe 6 oz because of the air spaces). Bunch
of dough, considering you're paying that for vegetables.

 NB> deal.. probably (ok, maybe only possibly [g]) cheaper in the long run
 NB> than buying the onions and celery that would mostly go bad on me...  :)

Freeze, freeze, freeze! And make soup that can sit on
the back burner all day.

 ML> You could, too, have pickled the stuff -
 NB> That would have taken more time and effort... things that were at a
 NB> premium at the time...  :)

Yeah, I can't blame you for that, though I still think
the few seconds' chopping would have been worth it.

ANTON MOSIMANN'S POACHED OYSTERS
categories: shellfish, fancy, starter
servings: 4

24 sm lettuce leaves
24 oysters
15 g shallots, finely chopped
225 ml fish stock
15 g carrot, fine julienne
15 g leek, fine julienne
15 g celery, fine julienne
squeeze of lemon juice
salt and freshly ground pepper

Plunge the lettuce leaves into boiling water.
Return to the boil then remove at once to
ice-cold water. Drain well and remove any
coarse stems.

Open the oysters with a small strong knife.
Strain the liquid into the fish stock and
reserve. Remove oysters from the shells and
cut away tendons. Season with pepper. Wrap
each oyster in a lettuce leaf. Reserve and
wash shells, and warm them.

Gently saute the shallots without colouring
in a nonstick pan. Add the fish stock, with
the oyster water, and heat to a gentle simmer.
Add the oyster packages and poach for 15 sec.
Remove the oysters and keep warm. Boil stock
rapidly until reduced by half.

Add the carrot, leek and celery julienne and
cook 1 min. Season to taste with lemon juice,
salt and pepper.

Place an oyster package back in each shell
and spoon the sauce over. Serve at once.

Michael Bateman, The most wonderful food in the world
The Independent, 11/26/1995


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