Text 7728, 164 rader
Skriven 2013-12-10 09:08:00 av Dave Drum (71829.cooking)
   Kommentar till text 7680 av Nancy Backus (1:18/200.0)
Ärende: Salmon
==============
-=> Nancy Backus wrote to Dave Drum <=-

 DD> Well, all that being said - salmon is far down the list of fish I
 DD> prefer. If I am going to do oily fish I suppose that fresh or
 DD> fresh-frozen bluefish is my favourite.

 NB> We each have our prefered tastes...  :)   I much prefer canned salmon
 NB> to canned tuna or mackerel... and tend to keep some on hand for
 NB> quick... Fresh or fresh-frozen salmon are also regular buys... along
 NB> with fresh turbot when I can find it.  I think the latter is still my
 NB> favorite fish, but isn't often available.

I like halibut, flounder, pollock, cod, etc.
 
 DD> Oddly salmon's cousin, the trout is a favourite.

 NB> I do like trout as well...  again, not as available as salmon
 NB> generally, at least where I'm shopping...  :)

I'm mostly a beef and pork kind of eater. Seafood is an occasional thing for
e.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seafood Stuffed Flounder - Pt. 1
 Categories: Seafood, Stuffing, Pork, Herbs, Chilies
      Yield: 4 Servings
 
MMMMM-----------------------SEASONING MIX----------------------------
      1 ts Salt
    1/2 ts Sweet paprika
    1/2 ts Black pepper
    1/2 ts Dried thyme leaves
    1/2 ts Sweet basil
    1/2 ts Gumbo file

MMMMM----------------------MAIN INGREDIENTS---------------------------
      3 sl Bacon; diced
  1 1/2 c  Onions; chopped very fine
      1 c  Green bell pepper; chopped
    1/4 lb + 1 TB unsalted butter
    3/4 ts White pepper
    3/4 ts Ground cayenne pepper
    1/2 lb Small shrimp
  1 1/2 c  Basic seafood stock
      6 md Shucked oysters
    3/4 c  All-purpose flour
    1/2 c  Green onions; chopped fine
    1/4 c  Grated Parmesan cheese

MMMMM-------------------FLOUNDER SEASONING MIX------------------------
      2 ts Salt
      1 ts Sweet paprika
    1/2 ts White pepper
    1/2 ts Onion powder
    1/2 ts Garlic powder
    1/2 ts Dry mustard
    1/4 ts Ground cayenne pepper
    1/4 ts Dried thyme leaves
    1/4 ts Dried sweet basil leaves
      6    (1 - 1 1/4 lb ea) Flounders
  1 1/2 c  Grated cheddar cheese
           Oil for frying
 
  Flounder should be 1 to 1-1/4 pounds each, boned, heads
  removed and brown side split down the center.
  
  Combine the first seasoning mix ingredients in a small bowl;
  mix well and set aside.
  
  In a large skillet fry the bacon over high heat until crisp.
  Add onions, celery and bell peppers. Stir well and saute
  until vegetables start to get tender, about 5 minutes,
  stirring occasionally. Add 3 tablespoons of the butter and
  the white and red peppers; stir until butter is melted. Stir
  in the shrimp and the first seasoning mix. Continue cooking
  for about 3 to 5 minutes, stirring occasionally and scraping
  pan bottom well. Stir in the stock and the oysters; cook and
  stir about 6 to 8 minutes. Remove from heat.
  
  Use a slotted spoon to spoon the seafood vegetable mixture
  into a food processor or blender, leaving the liquid in the
  skillet; process mixture until smooth, about 15 to 30
  seconds.
  
  Return mixture to skillet, stirring to blend with liquid;
  turn heat to high, and cook until mixture starts sticking
  excessively, about 5 minutes, stirring occasionally and
  scraping pan bottom well. Remove from heat.
  
  Meanwhile, in a 1-quart saucepan melt the remaining 6
  tablespoons butter over high heat; when almost melted,
  remove from heat, then add 1/4 cup of the flour and stir
  until mixture is smooth. Return to high heat for 1 minute,
  stirring constantly. Turn heat to high under the stuffing
  mixture; gradually add the butter-flour mixture, stirring
  constantly until well blended. If mixture starts "weeping"
  oil at this point, stir in about 2 tablespoons more stock or
  water.) Continue cooking until very thick, about 1 to 2
  minutes, stirring constantly. Add the green onions and cook
  1 minute more, stirring constantly.
  
  Remove from heat and stir in the Parmesan. Cool slightly,
  then refrigerate until chilled, about 30 minutes.
  
  In a small bowl thoroughly combine the flounder seasoning
  mix ingredients.
  
  CONTINUED TO PART 2
  
  From Paul Prudhomme's Louisiana Kitchen
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seafood Stuffed Flounder - Pt. 2
 Categories: Seafood, Stuffing, Pork, Herbs, Chilies
      Yield: 4 Servings
 
           CONTINUED FROM PART 1
 
  Open the flounders for stuffing. Sprinkle 1/4 teaspoon of
  the seasoning mix on the inside of each flounder. Mound 1/4
  cup of the cheddar cheese in the center of each, then spoon
  a scant 1/2 cup chilled stuffing on top of the cheese. Close
  the fish so the stuffing doesn't show. Cover and refrigerate
  for 1 to 2 hours.
  
  Sprinkle 1/4 teaspoon of the seasoning mix on each side of
  each chilled flounder, patting it in with your hands. In a
  pan (cake and pie pans work well) combine the remaining
  seasoning mix with the remaining 1/2 cup flour. In a large,
  heavy skillet heat 1/4 inch oil over high heat to about
  350øF/175øC. Meanwhile, place each flounder (split side up)
  in the seasoned flour to coat only the bottom surface.
  
  Carefully slide each flounder into the hot oil and fry the
  bottom until it's crispy, crunchy and brown-brown!-- about 3
  to 4 minutes. Without draining, place the flounder, still
  split side up, on an ungreased cookie sheet.
  
  Bake at 550øF/288øC until the fish are cooked and well
  browned on top, about 10 minutes (after about 4 minutes,
  drape a piece of aluminum foil over the tails so they won't
  burn). Serve immediately as is, or topped with Hollandaise
  Sauce, Shrimp and Crab Buttercream Sauce, or Bearnaise Sauce
  
  From Paul Prudhomme's Louisiana Kitchen
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... To cook is to create. -- Benjamin Disraeli (1804 - 1881)
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