Text 28432, 78 rader
Skriven 2015-06-21 22:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: carp
============
-=> Quoting Dave Drum to Jim Weller <=-

 DD> beginning to market the invasive (and very easy to catch) Asian silver
 DD> carp. They are fairly tasty - more so than most carp. Besides selling
 DD> them as food he and another waterman are setting up a processing plant
 DD> to turn larger amounts of the Asian carp into animal food and
 DD> fertiliser.

Turn them into pellets for feeding trout and salmon!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Trout and Kashkaval Roll-ups on a Bed of Fried Rocket
 Categories: Trout, British, Cheese, Herbs
      Yield: 1 Serving
 
      1    Sweet potato;peeled, chopped
     15 g  Butter and 1 tsp
    150 ml Double cream and 1 tbsp
      1 tb Freshly squeezed lemon juice
      6 tb Balsamic vinegar
      3    Shallots; peeled. minced
      2 tb Demerara sugar
      1 ts + 3 tb mixed chopped herbs:
           Parsley; coriander, mint,
           basil, oregano
           Veg. oil for deep frying
      1 bn Wild rocket
      1 tb Red wine
      1    Trout; skinned, filleted
           -reserve bones for stock
      2 tb Grainy mustard
    110 g  Bulgarian Kashkaval cheese
           -sliced or sub
           -Gruyere or Parmesan
           Salt and pepper
 
  Bring a pan of salted water to the boil and cook the potatoes
  until softened, then drain. Mash with 15g/ 1/2oz butter, 1 tbsp
  double cream and lemon juice. Keep warm.
  
  Reduce 2 tbsps balsamic vinegar in a small pan until syrupy. Add 1
  tsp butter and stir in the shallots with the demerara sugar.
  Caramelise. Season with salt and pepper. Stir through 1 tsp mixed
  herbs. Keep to one side.
  
  Third fill a medium pan with vegetable oil and deep fry the rocket
  until crispy. Drain on kitchen paper. Reduce 4 tbsps balsamic
  vinegar and red wine in a small saucepan to a syrup. Keep to one
  side.
  
  Fill the pan of a steamer with water and add the fish bones. Add 1
  tbsp mixed herbs and reduce. Pour 150ml/ 1/4 pint liquid into a
  saute pan. In a bowl mix the grainy mustard with 150ml/ 1/4 pint
  double cream and 2 tbsps chopped herbs.
  
  Add to the saute pan and season. Heat through and keep to one
  side. Put a slice of cheese and 1 heaped tsp shallot chutney on
  each fillet, roll and secure with cocktail sticks, season. Steam
  for 1 1/2 minutes.
  
  Put a ring mould on a plate and fill with the potato. Put the
  rocket on top and arrange the fish on top. Pour the cream sauce
  and reduction around the plate. Serve.
  
  Chef - James Martin, Ready Steady Cook

MMMMM


YK Jim


... Muesli was available in those days; it was called cattle feed.

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