Text 10045, 121 rader
Skriven 2007-01-05 23:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Carp
============
 -=> Quoting Dave Drum to Jim Weller <=-

 DD> I wish that people would quit with the condemning carp as a food fish 
 DD> already. I have eaten carp taken from clear streams

I have never found them in clean, clear water, just murky, silty water
where no other fish can survive.

 DD> and it is quite nice.

I'm sure it can be; It's just I've never encountered a nice one to date.
And living where I do with easy access to trout, walleye, char, grayling
and burbot I'll continue to give a pass to pike, carp and in the stores
tilapia as well. I know, I'm spoiled.

Here's a good recipe for carp and tilapia. I would never wreck a salmon
with it though.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Spice Rubbed Grilled Salmon With Savory Herb Sauce
Categories: Fish, Salmon, Grill, Spice
  Servings: 4

           Dry Spice Rub:
           (Makes approx 4 ounces)
      2 TB ground paprika
      1 ts granulated sugar
      1 ts coarse salt
    1/2 ts ground black pepper
    1/2 ts ground ginger
    1/2 ts ground cardamom
    1/2 ts ground cumin
    1/2 ts ground fenugreek (optional)
    1/4 ts ground cloves
    1/4 ts ground cinnamon
    1/4 ts ground allspice
    1/4 ts ground cayenne pepper
           SAVORY HERB SAUCE:
      1 c  plain yogurt; drained in a
           fine colander or cheesecloth
           for 1/2 hour
      2 TB sorrel; roughly chopped
      2 TB cilantro; roughly chopped
      2 TB parsley; roughly chopped
      2 TB basil leaves; rough chopped
      1 TB chives; roughly chopped
      1 TB green onions; rough chopped
      1 ts fresh lemon juice
           zest of 1/2 lemon; finely
           grated
           coarse salt and ground white
           pepper; to taste
           SALMON:
     20 oz wild salmon fillets (5 ozs
           each); trimmed, skin off
      2 TB vegetable oil
           dry spice rub

The Spice Rub: We recommend using whole spices, lightly roasting them,
grinding in a spice grinder or coffee grinder and then mixing them
together. To roast, place spices in a dry saute pan over medium heat.
Saute until light brown in color. Be careful not to over roast them as
this will make them bitter.

The Savory Herb Sauce: In a stainless steel or glass bowl, combine the
yogurt, sorrel, cilantro, parsley, basil, chives, green onions, lemon
juice and zest. Mix well. Taste and adjust seasoning.

The Salmon: Preheat a grill. Place a small amount of the dry spice rub
on a small plate. Lightly rub each salmon fillet with enough vegetable
oil to just coat the fish. Press the flesh-side (side opposite of where
the skin was) into the dry spice rub and thoroughly coat one side of the
fish. Place salmon on a grill, dry rub side first and cook over medium
to high heat, a total of 8 to 12 minutes or until still pink in the
middle.

To Serve: Place grilled salmon on warm plates and top with a dollop of
savory herb sauce.

Advance Preparation: The dry rub can be made in advance and stored in a
dry, cool place in a sealed container. The savory herb sauce can be made
up to 4 days ahead and stored in a sealed contain in the refrigerator.

Recipe Notes: Chef Stu Stein spent a bit of time working and traveling
in southern France where he picked up his affinity for Mediterranean
influenced dishes. The base of this recipe is a versatile
Moroccan-flavored spice rub. One ingredient you may not be familiar with
is fenugreek. Native to India and southern Europe, fenugreek consists of
small stony seeds from the pod of a bean-like plant. The seeds are hard,
yellowish brown and angular. They have a bittersweet, burnt-sugar flavor
with a warm, penetrating and pungent aroma. Ancient Egyptians used the
spice for medicinal purposes. Today, fenugreek is used commercially in
the preparation of mango chutneys and as a base for imitation maple
syrup.

Substitutions And Options: You will need a firm-fleshed, strong-flavored
fish, such as wild striped bass, black bass or even sturgeon to stand up
to the strong spices in the rub. Serve the salmon with soft polenta or
parsnip- potato rosti (both recipes can be found in Stu's cookbook "The
Sustainable Kitchen") or a simple potato puree.

Recipe By: Chef Stu Stein

  From: Ron West To: Foodwine           
 
MMMMM-------------------------------------------------



Cheers

Jim, in Yellowknife




... Even with none, I already have all the carp I want.
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