Text 7894, 63 rader
Skriven 2011-03-01 22:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SAMPSA LAINE
Ärende: EATING AT AIRPORTS 10227
================================
-=> Quoting Sampsa Laine to Glen Jamieson <=-

 SL> to be Finnish.
 
 SL>  ! Origin: B4BBS = London = b4bbs.sampsa.com 2:250/7 (2:250/7)


Hi. Nice to see somebody new join us. Especially from Europe which
has been quiet in recent months.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: (Sbs) Ocean Trout with Saffron Sauce
 Categories: Australian, Fish, Trout, Dairy
      Yield: 1 Servings
 
     50 g  Silver beet
     50 g  Snow peas
     50 g  Rice noodles
    150 g  Ocean trout fillet
     50 ml Fish stock
     60 ml Fresh cream
           Saffron strands
           Sea salt, pepper
           Canola oil
           Touch of sweet chilli sauce
           Red capsicum for garnish
 
  Prepare silver beet and snow peas, blanching them in boiling
  salted water for 45 seconds, refresh in ice water and set aside
  for later use. Soak the rice noodles in hot water until soft.
  Panfry the trout fillet until golden brown on each side (medium
  rare) and set aside. Place fish stock in a sauce pan and heat, add
  the cream and the saffron strands. Season with sea salt and
  pepper. Allow to simmer then add the pan-fried ocean trout to
  infuse the flavours. Sautee the vegetables in a wok with a little
  canola oil and a touch of sweet chilli sauce. Add noodles to heat
  through. Place noodles and vegetables on plate, place the fish on
  the top and pour sauce over the fish. Garnish with sliced red
  peppers for colour.
  
  TIP: To get a really crunchy texture in the capsicum, cut the
  pepper in very thin strips and place it in ice water for a couple
  of hours before you use it.
  
  Petuna Ocean Trout's chef, Christian Heidenreich
  
  The Food Lovers' Guide to Australia
  SBS - Special Broadcasting Service
  http://www.sbs.com.au
 
MMMMM

Cheers

YK Jim


... He just smiled and gave me a vegemite sandwich.

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