Text 22236, 86 rader
Skriven 2007-11-03 22:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: NZ trout
================
-=> Quoting Glen Jamieson to Hap Newsom <=-

 GJ> I plan to visit Tasmania sometime
 GJ> soon, and they are supposed to have some of the best salmon and trout
 GJ> fishing that can be experienced.  Unfortunately while in NZ, in Gore,
 GJ> the "Brown trout fishing centre of the world", I wasn't offered any.
        
Although native to North America, I've heard that introduced rainbow
and brown trout absolutely thrive in NZ waters and hit record sizes
there regularly. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilled Poached Trout
 Categories: Trout
      Yield: 4 Servings
 
      4    Whole Trout; cleaned
           Basic poaching liquid
           Parsley sprigs
           Lemon wedges
      1 c  Sour cream
      4 ts Lemon juice
    3/4 ts Salt
    1/2 ts Dillweed
      1 md Onion; sliced
      6    Whole black peppers
      2    Whole allspice
      3 tb Lemon juice or white wine
           -Vinegar
      1    Bay leaf
      1 ts Salt
    1/2 c  Dry white wine; (or water)
      1 qt Water
 
  About 3-4 hours before you intend to serve, poach trout in basic
  poaching liquid (recipe and directions follow). When done,
  transfer to a serving platter and let cool; then cover and chill.
  About 10 minutes before serving time, remove cover from fish and,
  holding fish in place with wide spatula, drain off and discard any
  juices that might have collected on platter. Wipe platter and
  garnish with parsley sprigs and lemon wedges. In a bowl, combine
  sour cream, lemon juice, salt and dill weed. Mix thoroughly. Serve
  sauce in small serving bowl to spoon over fish.

  Basic Poaching Liquid: In a poaching pan or 3-quart pan, combine
  onion, whole black peppers, whole allspice, lemon juice or white
  wine vinegar, bay leaf, salt, dry white wine (or water), (you will
  need just enough to cover fish pieces, so amount of water and wine
  may be varied accordingly). Cover and simmer ingredients for at
  least 20 minutes. Recipe may be doubled or tripled if larger
  amounts are needed (if so, simmer ingredients for 30 minutes to 1
  hour). Poaching liquid may be reused several times - it will
  simply acquire more flavor, the more often it is used. However,
  liquid should not be stored in the refrigerator longer than 2
  days; freeze in an airtight container if longer storage is
  necessary.

  How to Poach: Bring poaching liquid to a boil in poaching pan on
  top of the stove. Lower fish into simmering liquid - there should
  be just enough liquid to cover fish; if not, add equal parts water
  and dry white wine (or all water) just to cover fish. Reduce heat,
  cover, and simmer gently (water should never be allowed to boil).
  Cook until fish flakes readily when prodded in thickest portion
  with a fork - for a 1-inch thick piece of fish (measured in
  thickest portion), allow 10 minutes from the moment simmering
  resumes after fish has been added. (Allow same ratio of thickness
  to time - 1 inch: 10 minutes - for fishes of all thicknesses.)
  When, done, lift fish from liquid with a wide spatula, supporting
  it with cheesecloth if necessary. Drain well; then open
  cheesecloth carefully and gently remove it from fish.
  
  Recipe by: Foodview
  
  Posted to recipelu-digest by "Christopher E. Eaves"
 
MMMMM

Cheers

YK Jim


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