Text 26180, 99 rader
Skriven 2012-06-17 06:07:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: Cods
============
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> I haven't had Chilean sea bass for years, being a little bit of a
 JW> greenie. In fact neither the Co-Op or Loblaws will sell it. Loblaws
 JW> is Canada's largest grocer, is pretty green for a for-profit company
 JW> and is dominant enough to set trends. It checks the various
 JW> sustainability red lists and refuses to sell the products listed.

 JW> It also imposed a fee on plastic bags long before provincial or
 JW> municipal governments did, while subsidizing their cloth bags.

Good for them. (and that's *not* a sarcastic comment)  
 
 JW> Decent alternatives to Chilean sea bass: Cobia, Sablefish, Black
 JW> Cod.

I know. There was an * after the 1st ingredient line in the recipe I posted
that should have referenced that very thing -- but, I was dithering as to
whether to bung the corresponding * in after the ingredients or after the
directions and as a result it didn't get in at all -- my bad. Here it is now --

"* or other firm fleshed fresh fish such as; cobia, sablefish, black cod or
butterfish"
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chilean Seabass * w/Fava Beans & Marjoram Oil
 Categories: Seafood, Vegetables, Herbs
      Yield: 4 Servings

MMMMM----------------------MARJORAM OIL-----------------------------
    3/4 c  Extra virgin olive oil
    3/4 c  Fresh marjoram leaves;
           - rinsed, dried & stemmed
    1/2 c  Italian parsley; rinsed,
           - dried & stemmed
           Sea or kosher salt

MMMMM----------------------BEANS & FISH-----------------------------
      1 lb Fava beans; fresh or frozen
           - you can substitute frozen
           - shelled edamame
      4    (6 oz ea) Chilean seabass
           - filets; * skin and any
           - bones removed
           Sea or kosher salt & fresh
           - ground white pepper
      4 tb extra virgin olive oil or
           - truffle oil

  * If you are unable to find (or are unwilling to use)
  MSC-certified Chilean seabass, you could substitute black
  cod or Pacific halibut.

  To prepare the marjoram oil, place the oil, marjoram, and
  parsley in the bowl of a food processor or blender.
  Process or purée until the mixture has emulsified. Strain
  the oil over a fine mesh strainer into a clean bowl or
  jar. Add salt to taste. Set aside.

  If using frozen favas or edamame, cook according to the
  package directions. If you are using fresh fava beans,
  remove the beans from their pods and blanch them in
  boiling water for about a minute. Drain the beans and
  immediately transfer them to a bowl of ice water to stop
  the cooking. Drain. Remove the outer skins and discard.
  Set aside.

  Preheat the water bath to 135øF/57øC.

  Season the filets lightly with salt and pepper. Place each
  filet in a separate small cooking bag along with 1 tb of
  oil. Seal the bags using the water displacement method or
  simply squeeze as much air as possible out of the bags so
  they do not float in the bath.

  Cook for 30 minutes.

  A few minutes before the fish is done, plunge the cooked
  beans into a pan of simmering salted water for about a
  minute to reheat. Drain the beans thoroughly and combine
  with just enough of the marjoram oil to fully coat their
  surfaces.

  Divide among 4 serving plates.

  Remove the filets from the food bags, discarding any
  liquid, and place the fish atop the beans. Garnish with a
  bit of baby greens or fresh herbs if desired.

  From: http://svkitchen.com

  Uncle Dirty Dave's Archives

MMMMM

... Bless my soul! No apple pie. - Robert Oliver
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