Text 4580, 75 rader
Skriven 2013-09-13 07:21:18 av Dave Drum (1:261/38)
Ärende: Chile 3964
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Prawn Stuffed Flatfish
 Categories: Seafood, Vegetables, Chilies, Citrus, Wine
      Yield: 4 Servings

  1 1/2 kg Flatfish; such as flounder,
           - lemon or Dover sole,
           - plaice, turbot or brill
      2 md Onions; peeled, fine sliced
           Sea salt & fresh pepper
     75 g  Butter
      2 cl Garlic; peeled, fine grated
           Cayenne pepper
      1    Lemon
    250 g  Raw prawns; peeled
           Olive oil
           Splash of white wine
      1 sm Bunch fresh flat-leaf
           - parsley

  Preheat your oven to 200øC/400øF/gas 6. If you look at the
  head and the tail of your fish, more often than not there's
  a secret line between them that the Big Man upstairs has
  drawn. Using this as your guide, carefully cut into one side
  of the line near the head, push down gently, angle the
  tip-end of your knife towards the bone and score between the
  flesh and the bone to peel away that beautiful fish filet.
  Run the knife down to just above the tail and part the
  filet from the bone - about 4 to 5cm deep on both sides.
  Even if you don't get it perfect, you'll be stuffing this
  pocket with prawns so no one will know if your knife work
  was a bit shabby.

  Get a roasting tray that snugly fits your fish and sprinkle
  your finely sliced onions around the base of the tray.
  Season both sides of your fish with salt and pepper and lay
  it on top of the onions. Try to sweep most of the onions
  under the fish so they sweeten as they cook. Put the butter
  into a small pan on a low heat, and once it's melted pour it
  into a bowl and leave to cool for 5 minutes.

  Add a pinch of salt and pepper, the grated garlic and a
  pinch of cayenne to the butter, then grate over the zest of
  half your lemon. Toss the peeled prawns through this mixture
  until nicely coated, then stuff them loosely inside the
  fish, pouring over any flavoured butter left behind in the
  bowl. Before putting it into the oven drizzle over some
  olive oil and a splash of white wine, then halve your lemon
  and add both halves to the tray. Adjust the cooking time
  depending on the size of your fish: a large fish will want
  25 minutes, 2 small fish about 12 minutes. You'll know it's
  beautifully cooked when the flesh flakes away from the bone.

  Finely chop your parsley leaves and sprinkle them over the
  fish once it's out of the oven. Squeeze over the juices from
  your roasted lemon halves, and serve. I like to put this in
  the middle of the table with something propping up one end
  of the tray so that the delicious milky juices run out of
  the fish and mingle with the butter, olive oil and lemon
  juices at one end of the tray. Spoon this over clumps of
  your fish and prawns, and anything else you're serving it
  with, like new potatoes, mash or simple steamed greens - it
  will taste wonderful.

  From: http://www..jamieoliver.com

  Uncle Dirty Dave's Archives

MMMMM

... He's an experienced, ambitious and often quite picturesque liar-Mark Twain

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)