Text 26076, 93 rader
Skriven 2012-06-14 21:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Veracruz style
======================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> A fresh water substitute could be (has been) burbot (ling cod).

 DD> Robert's Seafood had black cod on offer last time I was there

Black cod doesn't make it to my market.

 DD> I don't believe I have seen ling cod for sale
 DD> around here.

I don't see it often commercially as it isn't popular for some
reason. But I always buy off the Buckley family boat, not from a
store.

Ling cod are dead easy to catch... same method as catfish: use a
drop line with stink bait on it overnight, come back in the morning
and pull one out.

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

      Title: Chervil Cod Fillets with Lemon Sauce
 Categories: Fish, Cod, British, Sauces
      Yield: 4 Servings

      2 lb Thick fillet of cod
           S&P
      2    Lemons
      2 cl Garlic
      6 tb Chopped fresh chervil
      3 oz Breadcrumbs
    Extra virgin oil
  1 1/2 lb Small spinach leaves
           SAUCE:
      1    Lemon
      1    Shallot
      2 tb White wine vinegar
      2 tb Dry white wine
    1/2 ts Sugar
    Salt and pepper
    120 g  Chilled unsalted butter

  Pre-heat oven to 220c/gas 6. Skin fillet and very carefully remove
  all bones. Cut into 4 pieces. Wash fish and pat dry. Season with
  salt and pepper. Remove zest from lemons with a zester or fine
  grater. Peel and finely chop garlic. Mix lemon zest, chopped
  garlic and chervil in a bowl. Put breadcrumbs into a frying pan
  and add olive oil, stirring and cooking until crumbs just bind
  together. Add lemon mixture to crumbs.

  Press the crumb mixture firmly into the cod fillets and place the
  crumbed fillets on a baking sheet or in a shallow roasting tin.
  Roast in a pre-heated oven for 5-7 minutes until fish feels firm
  and crumbs are crispy and golden. Rest fish in a warm place for a
  few minutes.

  Wash spinach leaves thoroughly while fish is cooking and shake
  dry. Heat a little olive oil in a large frying pan and quickly
  stir-fry spinach for seconds until the leaves wilt. Season very
  lightly with salt.

  Serve cod on the spinach (or surrounded by it if in a dish) and
  with the lemon butter sauce.

  Sauce: Peel and finely chop the shallot. Put into a wide shallow
  pan and pour in the wine vinegar and white wine. Reduce over a
  medium high heat to drive off the alcohol and excess acidity and
  to soften the shallot.

  Take a piece of the zest off the lemon with a potato peeler and
  add it with the lemon juice to the pan. Add the sugar. Simmer
  together to blend all the flavours. Start whisking in the chilled
  butter a little at a time until the sauce is thickened to your
  taste, and glossy.

  Season carefully then pass through a fine sieve into a clean pan
  and keep warm until ready to serve. Just before serving re-heat
  gently and strew with freshly chopped parsley or chives.

  Carlton Food Network http://www.cfn.co.uk/
  
MMMMM

Cheers

YK Jim


... A well-aged mescal, on the other hand, is about three days old.

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