Text 3229, 81 rader
Skriven 2010-10-29 22:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Tibet
=============
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> 1    Handful of Seaweed
 
 GJ> Where in Tibet does the seaweed come from?

From the Great Tibetan Sea!

Or maybe the neighbourhood corner Chinese grocery store. I assume
it's imported as dried sheets, not sold fresh, same as Yellowknife.

One could also ask where all the tropical curry spices came from?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Skate Wing with Spinach and a Tartare of Mussels
 Categories: Fish, Mussels, Dairy
      Yield: 4 Servings
 
      1 lg Skate wing
    200 g  Spinach
      1    Clove garlic
     20 g  Butter
    200 ml Vegetable stock
      1 ts Cream
    125 g  Butter
           Seasoning
           THE MUSSEL TARTARE:
     20    Mussels; scrubbed
      1 ds Wine
     30 g  Capers; dry salted, rinsed
     20 g  Finely diced onions; blanch
     30 g  Diced gherkins
      1    Plum tomato; peeled, seeded
           -flesh diced
      8 g  Chopped parsley
           Lemon juice
 
  Portion the skate by removing the flesh from the bone and cutting
  into four. Reserve in the fridge.
  
  Reduce the nage down by half, add a drop of cream and incorporate
  the cold butter. Season with salt, pepper and a little lemon
  juice.
  
  Fry the skate in a hot pan with a little oil. At the same time
  cook the spinach with the clove of garlic and the butter. Season.
  
  Place the spinach in a bowl and put the skate on top, after
  seasoning with salt and a little lemon juice. Keep warm.
  
  For the mussel tartare: Steam the mussels in a dash of wine in a
  tightly covered pan until they open. Turn out of the pan and allow
  to cool a little.
  
  Meanwhile blanch the onions briefly in boiling water then drain
  and refresh in cold water. Pat dry.
  
  Remove the mussels from their shells and place in a bowl with
  their finely strained juices.
  
  Add the capers, onion, gherkin, tomato and parsley to the nage.
  Adjust the seasoning again with salt and lemon juice, then add to
  the mussels with their liquid. heat through, but do not boil.
  
  Pour the mussel tartare garnish and sauce around the skate and
  serve.
  
MMMMM


Cheers

YK Jim


... Imagine life without wine.

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