Text 3684, 90 rader
Skriven 2006-07-22 01:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: 2 fishy tastes
======================
 -=> Quoting Dave Sacerdote to All <=-

 DS> Crown Prince's sardines
 DS> - THEY LEAVE THE SCALES ON! Auuuggggh!

I have never encountered that in Canada, not evewn in the cheapest
brands.

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

     Title: Crayfish "Manoa"
Categories: French, Crayfish
  Servings: 6

     60    live crayfish
    1/2    lime
      1    sprig lemon thyme
     12    cherry tomatoes
      1 TB finely diced celery
      1 TB finely diced young zucchini
      1 TB broad beans
      1 TB finely diced cucumber
      1 TB thinly sliced young carrot
      1 TB cauliflower, broken into
        sm florets
      1 TB wild agaric ("mousseron")
           mushrooms or other small
           wild mushrooms
    1/2 TB peeled, finely diced red
           pepper
    1/2 TB peeled, finely diced yellow
           pepper
    1/2 TB finely chopped fresh ginger
      8 c  or 2 litres court-bouillon
           or generously salted water
      4 ts toasted peanut oil
      1 TB finely diced leek, from the
           white part
           The marinade:
      1    handful of coarse salt
    2/3 c  (150 ml) warm syrup (see
           below)
    1/4 c  (60 ml) vinegar
      2    star anise pods
           The syrup:
      6 oz (150 g) sugar
    1/2 c  (125 ml) water
      1    star anise

The vegetables: Prepare the vegetables as indicated in the ingredients.
Dip the cherry tomatoes into boiling water for a few seconds, then rinse
in cold water and slip off their skins. Cut into quarters and remove
seeds. Pop the broad beans out of their skins and cook in boiling,
salted water until tender. Mix all the vegetables except the beans with
the coarse salt. Set them aside in a cool place for 2 hours.

The syrup: Combine the sugar, water and star anise, and bring to a boil
for a few seconds. Remove from heat.

The marinade: Rinse the salt from the vegetables under running water,
drain, then combine with the vinegar and 2/3 cup (150 ml) syrup.
Marinate in the refrigerator for at least 24 hours.

The crayfish: Rinse the crayfish well. Pull out the middle portion of
the tail to remove the intestine, which should come with it (this is
optional). Meanwhile, bring the court-bouillon or salted water to a
boil. Plunge the crayfish into the boiling liquid for 3 minutes, then
remove. Once they have cooled, shell the tails, reserving 6 shells for
garnish. Add a squeeze of lime juice and a few lemon thyme leaves to the
vegetable marinade. Mix in the beans. Arrange the vegetables in chilled
shallow bowls, spooning over a little marinade. Drizzle the crayfish
with the toasted peanut oil. Arrange them in a circle around the
vegetables. Garnish with shells.

Michel Troisgros, Maison Troigros France


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Cheers

Jim, in Yellowknife




... Canned mackeral: It's a giant sardine and it's real gross - Neekha
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