Text 12910, 55 rader
Skriven 2007-03-11 20:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: CATFISH 204
===================
 DS> The "barramundi farm" is in Turners Falls, not very far from
 DS> me, and I suspect that I might have had fresher fish than
 DS> you did.

I wonder why barramundi farms when farm-raised sturgeon
produces a better-tasting meat and the side benefit of caviar.
They do this in Tennessee, why not in Massachusetts.

 Still, they raise the damn things in stainless steel
 DS> tanks, so they must try extraordinarily hard to get the muddiness
 DS> in there.

Where's the water come from? That's something to look at -
and does the water swish around enough so the algae don't
grow rampant and the crap gets sent off wherever crap goes.

 DS> freshwater fish is an "apple-to-oranges" type thing.
 ML> Apples to potatoes, more like.
 DS> I've had some fine freshwater fish, though.

I've had good freshwater fish - line-caught swiftwater
rainbow used to be my favorite fish, and in fact catfish
and barra aren't always worthy the horror descriptions
that we attribute to them (just most of the time).

Trout a la meuniere
cat: fish, French, main
yield: 1
1 trout, gutted
s & p
flour
1 Tb clarified butter
1 Tb oil
3 Tb sweet butter
1 lemon, juice of

Dry the fish with a towel. Season it with salt and pepper. Dust
lightly on both sides with flour. Remove any excess.

Heat the butter and oil together in a saucepan that is just big
enough to hold the fish. When the fat is hot, reduce heat to
medium and put the fish in. Cook it about 4 min or until the
skin is golden. Turn it over and cook again until the other side
is golden. Remove the fish to a warm platter.

Raise the heat to high and add the rest of the butter. When the
butter has melted and has become a light brown color, sprinkle
the lemon juice over it and pour this mixture over the fish.
Serve immediately.

adapted from Michel Guerard

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