Text 28795, 102 rader
Skriven 2012-08-27 10:48:00 av Glen Jamieson
     Kommentar till en text av Ruth Hanschka
Ärende: 809 FISHY  20827
========================
 -=> Quoting Ruth Hanschka to Glen Jamieson <=-

 ->  -> Herring in pieces 51%, water, rapeseed oil, sugar, egg yolk, dill,
 ->  -> onion, chive, vinegar, sour cream powder, salt, preservatives,
 ->  RH> yolks  could be the problem.
 -> I think you could be right.  There was a certain "rotten-egginess"
 -> about the flavour of the stuff.  Much as I hate to throw any food
 -> away, I will have to do so in this case, as I couldn't even get Kevin
 -> to accept it.
 RH> Egg yolks and herring is just wrong.  If the eggs were starting to
 RH> sulphur  out on you that's probably the ball game.
 
 -> I would be prepared to try that.  I do quite like rollmops and similar
 -> pickled fish, eels and squid.
 -> 
 RH> I think it's about comperable to a rollmop.  The fish is getting
 RH> harder to  find here, as the older Jewish population is dying off and
 RH> the kids can't  stand the stuff.

Not many Jews came to South Australia, so the main customers for
pickled sea-food are the refugees from Russia and the Baltic
countries.  I first tried rollmops over 60 years ago, and liked them.
 
 ->  RH> Hmm, durian oatmeal? (LOL)  
 -> 
 -> I bought one, but am still waiting for it to ripen.  The current cold
 -> weather (7-13C) in Adelaide isn't helping.  The longans are ripe,
 -> however, and enjoyable. (Rather like rambutans or lychees in flavour.)

 RH> Sounds like nice weather to me, but then the MS does not like heat or 
 RH> humidity. 

I prefer the "Winter" climate in Darwin, 18-32C with low humidity.
The main problem then is that the city fills up with tourists and old
people from "South" who go there to get warm.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ROLLMOPS / MARINATED HERRING ROLLS
 Categories: Russian, Appetizers, Fish, Preserves, Euro-n
      Yield: 1 Servings
 
           -==MARINADE/HERRING========
    3/4 c  Vinegar, white, wine
    1/2 c  Water
     10    Peppercorns, black
      2    Bay leaves
      4    Allspice, berries
    1/2 ts Mustard seeds
      2    Cloves
      1 ts Sugar
      1 sm Onion,
           -thinly sliced.
      1 sm Carrot,
           -peeled and diced.
  1 1/2 lb Herring fillets,
           -the recipe says to use
           -MATJES, and not to
           -substitute salt herring.
    1/3 c  Mustard, whole-grain
    1/4 c  Onions, red,
           -minced.
    1/4 c  Pickles, dill,
           -chopped.
      3 tb Capers, small,
           -drained.
           -==GARNISHES===============
           Lettuce leaves, Boston
           Beetroot, cooked,
           -diced.
           Potatoes, cooked,
           -diced.
           Dill, fresh sprigs
 
  Place the vinegar, water, peppercorns, bay leaves, allspice, mustard
  seeds, sugar, cloves, onion and carrot in a small enamelled saicepan
  and bring to the boil. Boil for 1 minute, then remove from the heat
  and cool to room temperature. Remove the carrots from the marinade
  and set aside.
  
  Rinse the herring fillets under cold running water and pat dry with a
  paper towel. Spread the skinless side of each fillet with some of the
  mustard. Place some of the red onions, chopped pickles, capers, and
  reserved carrots on each piece. Roll up and secure with a toothpick.
  
  Place the rolls upright in a glass jar with a tight fitting lid and
  pour the marinade over them. Cover and refrigerate for 7 to 9 days.
  If the marinade doesn't cover the rolls, turn the jar once a day.
  
  To serve, line a platter with the lettuce leaves and arrange the
  rollmops on top. Garnish with the beets, potatoes, and dill sprigs.
  
  from PLEASE TO THE TABLE by ANYA VAN BREMZEN & JOHN WELCHMAN typed by
  KEVIN JCJD SYMONS
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)