Text 4316, 101 rader
Skriven 2010-11-29 19:33:00 av Dave Drum (47974.cooking)
   Kommentar till text 4278 av JIM WELLER (1:123/140)
Ärende: Re: Monkfish
====================
-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> I never understood the popularity of eye of round

 NB> It has a certain cachet (achieved through deft marketing) as being
 NB> the "poor man's filet mignon".

 JW> How bizarre. Incredible that they could pull that off.

 DD> Chuck-eye is much closer to being "poor man's filet mignon".

 JW> I almost made the same comment.

 NB> Monkfish [...] "poor man's lobster"

 JW> burbot. It can be somewhat lobsterish

 DD> Monkfish is somewhat of a lobster texture. But, beware of
 DD> monkfish fat - it is *extremely* strong tasting and very (to
 DD> me) off-putting.

 JW> I was not fond of monkfish liver the one time I tried it but then I
 JW> do not like fish liver in general, just bird's and mammal's. IIRC
 JW> Michael holds it in high esteem though.

Good, he can have my share, too. Of any and all fish livers. I had waaaaay too
much cod liver oil forced on me before I learned to duck out at appropriate
moments -- like when my Grandmother "got that look in her eye".
 
 DD> I like monkfish for what it is and not necessarily for what it is
 DD> purported to be.

 JW> So do I. Although lately, except for that one batch of salt cod,
 JW> I've been eating local Great Slave Lake fish almost exclusively...
 JW> much fresher and mush less expensive.

 JW> The best way to make fish taste more like lobster is to make fish
 JW> chowder with Minor's lobster base.

I prefer crab, scallops and/or shrimp to lobster. Lobster is OK ... done in
Lobster Cantonese, or lobster bisque (although shrimp bisque is better), or
lobster rolls. But, then it depends on who is doing the cooking, etc.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Monkfish Thermidor
 Categories: Seafood, Cheese, Wine, Sauces
      Yield: 4 Servings
 
    900 g  Boned, skinned monkfish;
           - cubed
      3    Shallots; skinned, chopped
     15 ml Chopped fresh tarragon
           +=OR=+
      5 ml Dried tarragon
    150 ml Dry white wine
    300 ml Semi-skimmed milk
     45 ml Cornflour
      5 ml English mustard
     25 g  Parmesan cheese; grated
     50 g  Gruyere cheese; grated
 
  1. Put the monkfish into a saucepan with the shallots,
  tarragon and wine, cover and simmer for 18 - 20 minutes
  or until the flesh flakes easily.
  
  2. Using a slotted spoon, remove fish and reserve the
  cooking liquid.
  
  3. Blend together the milk and cornflour and add to the
  cooking liquid with mustard and Parmesan cheese.
  
  4. Bring to the boil and stir until smooth and thick.
  
  5. Add the fish and transfer to a 1.1 litre (2 pint)
  shallow ovenproof serving dish.
  
  6. Sprinkle over the Gruyere cheese and put under a hot
  grill for 5-10 minutes, until golden brown.
  
  Serves 4
  
  http://www.cookitsimply.com/recipe-0010
  
  Meal Master Format by Dave Drum - 17 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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