Text 27742, 89 rader
Skriven 2012-07-30 22:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: impressive 39
=====================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I doubt if my abstinence will last much longer though.

It didn't. (Sippin' brandy and ginger as I type.)
      
 ML> I'm impressed with your perseverence through that particular
 ML> trial.

I didn't like the other two alternatives: a root canal or throwing
up.

 ML> I can see it now - restaurants losing their stars because
 ML> their burgers aren't good enough ...

[snork]
     
 ML> what's deconstructed blood sausage?

Damned if I know.

 ML> Properly, it
 ML> would be bits of plain barley (or other starch), bits of
 ML> fat, and clods of blood. I'm guessing someone is misusing
 ML> the fancy term to substitute for "chopped" or summat.

I hope so.

 ML> Arctic Char Gravlax with Sorrel Cream Sauce
 ML> Pierre LePage

It's pretty good.

Any salmon recipe works for char. You could sub something else green
for the dill ...

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

      Title: Filo Baskets with Salmon in Dill Hollandaise
 Categories: Salmon, British, Condiments, Sauces, Pastry
      Yield: 8 Servings

    Olive oil
      1 pk Fresh filo pastry or 16
    -sheets; 30cm x 18cm
      1 kg Salmon fillet; skinned
    250 ml Hollandaise sauce
     90 g  Dill sauce or dill mustard
    250 g  Sugar snap peas
      2    Handfuls fresh dill
      2    Lemons cut into 8 wedges
    Salt and pepper

  Preheat the oven to 180C/350F/gas 4.

  To make the filo baskets you will need 8 oven-proof bowls about 11cm
  in diameter. Brush the insides of the bowls with oil. Lay one sheet
  of filo out and brush half of it with the oil, then fold it in half
  to form a square. Brush the top of this with oil and repeat with
  another sheet of filo on top - you should now have 4 filo layers.

  Put these inside the bowl and brush the exposed pastry layer with oil.
  Repeat with the remaining bowls then cook in the oven for 10 minutes.
  When cool enough to handle take the filo baskets out of the bowls.

  Cut the salmon into chunks, top and tail the peas and cut in half.
  Mix the salmon and peas with the hollandaise and dill sauces and
  season. Chop half the fresh dill and add to the mixture.

  Put the salmon mix inside the baskets and cook for 20 minutes.
  Decorate with the remaining dill sprigs and the lemon wedges.

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


MMMMM



Cheers

YK Jim


... Arctic char makes better salmon salad sandwiches than salmon.

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