Text 9500, 119 rader
Skriven 2008-06-24 22:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Sunfish
===============
-=> Quoting Carol Shenkenberger to Ruth Hanschka <=-

    
 > -> THat and some of the boney fish.  You scrape them to make a paste and
 > -> ball that up.

 > Sunfish?

 CS> I;m not sure what sunfish are.  Ah, googled, yes, Mola Mola.  I
 CS> recognize it but one normally only sees it in parts.  Big critter.

I think she meant the small fresh water fish not those huge Mola
things. You may know sunfish as bluegill or pumpkinseed. They are in
the same family as crappies and rock bass and the larger black bass.

(Ask Don; he'll know.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Supreme with Watercress "Sabayon"
 Categories: British, Chicken, Wine, Sauces
      Yield: 2 Servings
 
      1 sm Onion
      2    Celery sticks; trimmed
           Olive oil; for cooking
    115 g  Unsalted butter; chilled
    115 g  piece of white farmhouse
           -loaf; (slightly stale)
      1 sm Bunch fresh mixed herbs;
           -(flat-leaf parsley,
           -sage and thyme)
     25 g  Walnut pieces
      2    Chicken breast fillets;
           -(skin on)
      3    Red-skinned apples
    1/2    Lemon; pips removed
      3 tb White wine
      3 tb Chicken stock; (from a cube)
     25 g  Watercress; (picked over)
      2    Eggs
      3 tb Single cream
           Salt and freshly ground
           -black pepper
 
  Preheat the oven to 220C/450F/Gas 7.
  
  For the Stuffing: Heat a frying pan. Finely dice the onion and
  celery. Add a little oil and 25g/1oz butter to the heated frying
  pan, and saute the onion and celery for 2-3 minutes until softened
  but not coloured.
  
  Remove the crusts from the bread and whiz the remainder in a mini
  blender to fine bread crumbs - you'll need 85g/3oz in total. Finely
  chop 1 heaped tbsp herbs and the walnuts.
  
  Heat a small saute pan with a metal handle. Remove the onion
  mixture from the heat and stir in the bread crumbs, herbs and
  walnuts. Season generously.
  
  Loosen the skin covering each chicken breast and push in as much
  stuffing as will fit between the skin and flesh. Gently reform the
  skin over the stuffing and chicken.
  
  Add a little oil and a knob of butter to the heated saute pan and
  add the chicken, skin-side down.
  
  Cook for 1-2 minutes until lightly golden and just sealed, turn
  over and put in the oven. Cook for 10-12 minutes until cooked
  through and golden brown.
  
  Cut the apples in half and hollow each half out to a shell, using
  a melon baller so each one is no more than 1cm/ 1/2" thick.
  
  Squeeze over a little lemon juice to prevent them going brown.
  Season generously and drizzle a little oil over each one.

  Pile in the remaining stuffing mixture into the apple halves.
  Place around the chicken supremes and bake for about 10 minutes or
  until just tender and cooked through.
  
  For the Watercress Sabayon: Add the wine to the heated pan and
  bubble down. Pour in the chicken stock and simmer until reduced to
  no more than three tablespoons. Pour into a bowl and set in a bowl
  of iced water to cool down quickly.
  
  Remove any tough stalks from the watercress and cut into fine
  strands (chiffonade).
  
  Separate the eggs and put the yolks in a heatproof bowl set over a
  pan of gently simmering water.
  
  Whisk in the reduced cooking liquid and whisk for about five
  minutes until thickened but still light and fluffy. Place the
  cream in a bowl and whip until you have achieved soft peaks.
  
  Dice the remaining 50g/2oz butter and whisk into the sauce, a few
  cubes at a time to make a thick, foamy sauce. Stir in the
  watercress, season to taste and finally fold in the whipped cream.
  
  Remove the chicken from the oven and carve one of the chicken
  supremes on the diagonal. Fan out on to the middle of a serving
  plate.
  
  Arrange two stuffed apples to the side and drizzle around some
  watercress sabayon. Serve at once.
  
  Recipe by: Anything You Can Cook
 
MMMMM

Cheers

YK Jim


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