Text 30883, 93 rader
Skriven 2015-09-10 09:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: odds & sods 223
=======================
 ML> Anything that would add fishy goodness and some body.
 DD> The shrimp base will certainly do that. My local GFS carries Chicken,
 DD> Turkey, Beef, Pork, Ham, Shrimp and Vegetable bases - which are, in
 DD> truth, relabelled Minor's bases. The don't carry the whole Minor's line
 DD> - for that there is Amazon. But, they do carry the stuff that moves.

Any of these would work except possibly the vegetable one,
though this might be my prejudice talking. Of course they
would mostly not be imparting fishy goodness, but there are
other kinds of goodness.

 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.
 DD> Which would most likely leave salmon in the gondola at the fish
 DD> monger. Farmed salmon around here is currently U$8.99/lb and up. Wild

For surimi I meant. I also at one time suggested that those
pesky philines that AJay was studying might become useful in
such a way.

 DD> caught is even more. OTOH, I am picking up a 10# box of pollock (aka
 DD> Boston Bluefish and often served around these parts battered and called
 DD> walleye)

That's almost a worse calumny.

---------- Recipe via Meal-Master (tm) v7.02

     Title: FILLET OF STEELHEAD BONNE FEMME
Categories: Fish
  Servings:  4

           Head, tail, backbone of fish      1/3 c  White wine
      4 tb Butter                                   Salt and pepper
      6    Peppercorns                         2 lb Fillets of steelhead
      1 c  Hollandaise sauce **                     Cucumber and lemon slices
      2    Shallots, sliced                    1    Bouquet garni
  1 1/2 tb Flour                             1/4 ts Thyme,
      1 c  Water                             1/2 ts Tarragon
      4 tb Milk                              1/2 lb Mushrooms
-----------------------------HOLLANDAISE SAUCE-----------------------------
      2    Egg yokes                           1 pn Cayenne
           Salt                              1/4 lb Cold butter, 8 pieces
           Fresh lemon juice

  This lordly French dish is prepared in a variety of ways, but basically it
  is fish fillets served with two sauces and mushrooms in between. The
  fillets from small salmon, walleye, lake trout, and channel cat are all
  superb prepared in this fashion.
    If the two sauces seem too time-consuming just note that this dish is
  excellent if only the wine sauce is used.

  Put the fish head, etc., peppercorns, and shallots into the water and wine,
  bring to a boil, then simmer gently for 30 minutes. Strain and set aside.
    Arrange the fillets in a shallow glass or earthenware fireproof dish that
  has been liberally buttered.  Add the bouquet garni.
    Pour in the reserved fish stock and poach in a 325 degree oven for 20
  minutes.
    Saute the sliced mushrooms in 2 tablespoons of butter for 5 minutes,
  coating and stirring a couple of times.  Reserve.
    Prepare the hollandaise and hold it by covering with a lid.
    Make the wine sauce by melting 2 tablespoons of butter in pan, then stir
  in the flour and cook a few minutes.  Turn off heat, pour in the liquor
  from the poached fillets, then stir and thicken over the fire. Add the
  milk, then stir until it bubbles. Season to taste.
    To assemble: lay the fillets on a fireproof dish and cover with the wine
  sauce.  Now dot the top with mushrooms.  Ladle the hollandaise sauce over
  all and glaze under the broiler.
    Garnish with cucumber and lemon slices or with watercress.

  HOLLANDAISE SAUCE

  In a very heavy pot set over a flame tamer, whisk the eggs until they are
  well blended, turn lemon-colored, and start to thicken. Be sure heat is
  low. Add 1 tablespoon of lemon juice when thickening starts.
    Start adding butter one piece at a time, whisking each piece until is
  absorbed with the eggs.  Continue until all the butter is used up. It
  should take about 2 minutes, at which point the sauce will be thick. If at
  any point you sense that the is about to separate, quickly add a teaspoon
  of cold milk or cream.
    Now whisk in about 1 more teaspoon of lemon juice, a pinch of salt, and
  optional cayenne.  Taste to see that the sauce is lemony enough for your
  taste.

  Source: cyberealm bbs

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