Text 25950, 97 rader
Skriven 2012-06-10 18:04:22 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: Meat Glue
=================
-=> Glen Jamieson wrote to Dave Drum <=-

 GJ> Here I am getting a packet from across the wide blue water about every
 GJ> third day.  Today only 30 msgs came through, including your batch of
 GJ> recipes, indicating that quite a lot have either dropped into the sea
 GJ> or have never left their Homeland.

 GJ> If you get this, perhaps you could advise me about something that
 GJ> sounds strange.  What is this "meat glue" you chaps have been talking
 GJ> about recently?  I can understand its use to sell the little bits of
 GJ> meat that drop onto the boning room floor, but what is it made from.
 GJ> It would have to be something cheap, like the glue we used to make
 GJ> from flour and water, but that would probably result in an unpleasant
 GJ> flavour.  Perhaps the marketing gurus have worked out a way to sell
 GJ> that to the great unwashed as the latest specially created taste?

You have a confuser or two - and an internet connection. Dr. Google will tell
you more than you ever wanted to know about the subject just by entering "meat
glue" into the search bar.

It's "Transglutaminase" (look that one up, too). With meat glue you can glue
any protein to any protein. Great, right? Well, just because you can do it,
doesn't mean you should.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dover Sole "Diamond Jubilee" - in Honour of The Queen
 Categories: Seafood, Pork, Mushrooms, Sauces, Wine
      Yield: 

      2    (340 g) Dover sole; fileted
           Meat glue
      6 sl Pancetta 

MMMMM---------------------------SAUCE-------------------------------
     25 g  Unsalted butter
     30 g  Pink Paris mushrooms
     30 g  Sliced shallots
     30 g  Fennel heads; use trim from
           - julienne
      1    Bouquet garni
     50 ml Chicken stock
     50 ml Beef glace
     50 ml Red wine
     50 ml Ruby port

MMMMM-------------------------GARNISH-------------------------------
      5    (3 cm) salsify spears
           Clarified butter; to fry
    1/2    Head fennel; julienne
    1/2    Tart apple;  julienne
        pn Fennel pollen seasoning;
           - 50% salt, 40% Fennel
           - pollen 10% fresh milled
           - white pepper
      2 ml Vinaigrette
      1 tb Dill
      5 ml Turners Caviar oil

  Carefully double filet the Dover soles and then dust them
  with the meat glue and then the thinly cut pancetta 
  followed by a little more glue. Trim up the fish and
  vacuum pac and leave for 3 hours - use cling film if there
  is no vac packer. Poach the fish water for about 7 minutes
  at 175øF/80øC. Remove form the packet and sprinkle
  with the fennel pollen seasoning. 

  The sauce: Gently fry the bones and fish trim in the
  butter with a little colour and then add the mushrooms,
  shallots and bouquet garni. Add the liquids and reduce the
  sauce to consistency and adjust the seasoning where
  necessary and pass through a fine sieve. 

  The garnish: Peel the salsify and cook it in boiling
  salted water with a lemon until tender and then refresh in
  iced water. Pan fry the salsify in a non stick pan with
  clarified butter until golden brown and season. 
 
  Cut away the fennel from the stem and cut off the stem
  (use for the sauce) and then cut into fine julienne. Cut
  the apple and truffle into julienne and mix with the
  fennel - season and add a little vinaigrette.
 
  To plate: Place the salsify neatly on the plate and lay
  the fish on top. Place the salad down the centre of the
  fish and then spoon on the sauce. Lastly drizzle on the
  caviar oil and serve.

  From: http://www.simplyandrewturner.co.uk

  Uncle Dirty Dave's Archives

MMMMM

... And now for something completely different: a man with three buttocks.
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)