Text 30685, 75 rader
Skriven 2015-09-08 07:53:44 av Dave Drum (1:18/200.0)
  Kommentar till text 30673 av MICHAEL LOO (1:123/140)
Ärende: Re: odds & sods 199
===========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Shrimp shell stock, boiled down, would work well.
 DD> Or Minor's/GFS Shrimp base.

 ML> Anything that would add fishy goodness and some body.

The shrimp base will certainly do that. My local GFS carries Chicken, Turkey,
Beef, Pork, Ham, Shrimp and Vegetable bases - which are, in truth, relabelled
Minor's bases. The don't carry the whole Minor's line - for that there is
Amazon. But, they do carry the stuff that moves.

 DD> I dunno how oily fish like salmon would do as surimi/Krab/SeaLegs. Not
 DD> very successfully, I'd guess. AFAIK surimi is made with cheap, white
 DD> fish.

 ML> I see no reason why the oils can't be separated out to be
 ML> sold on their own, leaving a proteinous mass with little
 ML> color or flavor of its own. As far as I can see, cheap is
 ML> the operative characteristic.

Which would most likely leave salmon in the gondola at the fish monger. Farmed
salmon around here is currently U$8.99/lb and up. Wild caught is even more.
OTOH, I am picking up a 10# box of pollock (aka Boston Bluefish and often
served around these parts battered and called walleye) for U$14.90 (1.49/lb) to
make a nice sized batch of my Fish Parmesan. I'll probably spend more for the
Parm than the whole box of fish.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Baked Striped Bass w/Clams
 Categories: Seafood, Herbs, Vegetables, Wine
      Yield: 8 servings

     12    Hard shelled clams
  4 1/2 lb Striped bass; dressed, boned
           - tail left on
      1 ts Salt
    1/4 ts Dried basil
    1/8 ts Ground pepper
    1/2 c  Parsley springs
      1 md Onion; thin sliced
      2    Celery ribs w/leaves; chop'd
      1 cl Garlic; halved
      2    Turkish bay leaves
    1/2 c  Dry white wine
    1/2 c  Butter; melted

  50 minutes before serving: Preheat oven to 350oF/175oC

  Scrub clams under cold, running water; set aside.
  Sprinkle inside of fish with aslt, basil and pepper.
  Arrange parsley and half of onion slices inside fish;
  place fish in a large, shallow baking pan or ovenproof
  serving dish. Around fish , place clams, remaining
  onion, celery, garlic and bay leaves. Pour wine and
  butter over fish. Cover pan with foil and bake for 40
  to 50 minutes until fish flakes easily when forked and
  shells of clams are open. Discard garlic (why? UDD) and
  bay leaves.

  Makes 8 servings

  RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife
  Cooks - Written and complied by The Fishermen's Wives of
  Gloucester & The Cape Ann League of Women Voters

  Uncle Dirty Dave's Archives

MMMMM

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