Text 5730, 91 rader
Skriven 2013-10-11 18:00:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Catfishes
=================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 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... :)

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

 NB> I'd probably enjoy it... however, any time I've cooked fish with any
 NB> sort of tomato sauce, Richard hasn't liked it much, so I quit doing it
 NB> that way.  :)  We are likely to have it plain and unadorned... I used
 NB> to cover white fish with some sort of shredded cheese and bake it...
 NB> I'm sure that MLoo would say "eww" to that, but we liked it fine.  And
 NB> I once in a while bake salmon with brown mustard spread atop.. but
 NB> usually it's just the fish...

When I first mentioned it on the echo MLoo gave me an "Eeeeewwwwww!" for the
tomato with the fish more than for the cheese.
 
 DD> My mother gave me the NYT cookbook that the original recipe was taken
 DD> from. I was leafing though it one day when I found the page. And I kept
 DD> coming back to the page - until I finally made the recipe. And the
 DD> rest, as they say, is history.

 NB> That may be the same one I've used many a recipe from...  :)  Generally
 NB> good stuff there...  :)   Mine is a paperback...

Mine is a hard-back and from the days when Craig Claiborne was the food editor
of the NYT. It's not the first (1961) edition - but, from (I think) 1965.
According to Amazon and Uncle Wiki the newest NYT Cookbook bearing that title
and authorship has had as many as 40% of the original recipes replaced by
others. I may get a copy (but, probably not) some day and see what's up with
that.

Here's another fish and tomato recipe that I can recommend most highly ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gigot Of Monkfish Romarin w/Anchovies
 Categories: Fat ladies, Seafood, Herbs, Citrus
      Yield: 6 Servings
 
  2 1/4 lb Monkfish tail
      1    Tin anchovy filets
      6 tb Olive oil
           Juice of 1 lemon
           Salt & fresh ground pepper
      1 lg Bunch fresh rosemary

MMMMM---------------------TOMATO VINAIGRETTE--------------------------
     10 tb Olive oil
      4 ts Wine vinegar
      4 ts Fine chopped tomatoes
 
  Using a larding needle or a sharp knife, make slits in the
  fish and insert pieces of anchovy. Marinate the fish in a
  mixture of oil and lemon juice, seasoned with salt and
  pepper, for at least 2 hours.
  
  Lay the fish on a large bed of rosemary in a roasting tin.
  Pour more oil over the fish (It is the presence of fat that
  releases the essential oils of the rosemary). Roast in a
  preheated oven at 350øF/175øC for 45 minutes.
  
  To make the tomato vinaigrette, heat the ingredients in a
  small pan and season to taste.
  
  Transfer the fish to a serving dish and pour over the warm
  vinaigrette.
  
  Prep Time: 2 hours 15 minutes
  
  Cooking Time: 45 minutes
  
  Recipe Courtesy of Jennifer Paterson and Clarissa Dickson
  Wright (The Two Fat Ladies)
  
  MM Format by Dave Drum - 30 April 2000
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... " ...This is even better than a Duck Tales episode, Brain!" -- Pinky
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