Text 5627, 93 rader
Skriven 2013-10-09 08:55:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Catfishes
=================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 -=> Quoting Dave Drum to Nancy Backus on 10-06-13  09:11 <=-

 DD>> Other fresh-water catfish like channel cats, blue cats, etc. thrive
 DD>> in clearer, moving water and are much less likely to have any hint
 DD>> of "muddy" taste. And their flesh, while more firm than that of the
 DD>> yellow belly is still not *that* firm.
 NB>> Perhaps what I've had in the past came from that source... :)

 DD> I know of no fish-farming operations that do yellow bellied catfish.

 NB> I was referring to the other fresh-water catfish when I said "that
 NB> source", not to the yellow belly...

Fair enough. Now that you have cleared that up I can see where I may have
grasped the mooky end of the stick. 
 
 DD> If I am going to do "generic" fish I'll usually get whiting or pollock
 DD> - as it is easily available from substantial, sustainable populations
 DD> in the Great Lakes or Alaska

 NB> I don't do "generic" fish much any more... used to get the frozen
 NB> pollock, whitefish or haddock when I did get some... :)

I get whatever is available that fits what I am preparing to prepare.  Bv)= I
*do* recommend the recipe I posted, though. When I mention it to most people I
get an "Eeeeewwwwww!" and odd looks. But, when I serve it there are never any
leftovers.   Bv)=

My mother gave me the NYT cookbook that the original recipe was taken from. I
was leafing though it one day when I found the page. And I kept coming back to
the page - until I finally made the recipe. And the rest, as they say, is
history.

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

      Title: Pollock Florentine
 Categories: Seafood, Pork, Vegetables, Cheese, Greens
      Yield: 4 Servings

  1 1/2 lb Pollock
    1/4 lb Pancetta
      2 cl Garlic; minced
      1 sm Onion; minced
      1 ts Fresh thyme
      1 c  Fish stock
      5 oz Spinach
      1 sm Tomato; diced
      1 oz Feta cheese
      2 oz Grated Parmesan cheese
           salt & pepper

  Heat oven to 350øF/175øC.

  In a flat bottom, oven safe pan big enough to hold the
  fish in one layer, render the pancetta.

  Add onion and garlic, and saute until translucent.

  Remove solids and set aside.

  Deglaze pan with fish stock and reduce by half.

  Add spinach to wilt and remove to a separate bowl.

  Mix spinach, tomato. pancetta, onion, garlic, and 1/3 tsp
  thyme together.

  Add 2/3 tsp thyme to stock. Taste for salt and pepper and
  season as desired.

  Coat fish in remaining stock and layer in the pan.

  Sprinkle feta on the fish.

  Layer the spinach mixture over fish.

  Sprinkle Parmesan over the top.

  Bake for 10-12 minutes or (optionally) broil for 1 minute.

  Remove from oven and let rest for 2 minutes.

  From: http://www.thedailymeal.com

  Uncle Dirty Dave's Archives

MMMMM

... In the orchestra of a great kitchen, the sauce chef is a soloist.
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