Text 30318, 90 rader
Skriven 2015-08-27 22:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: fish
============
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> sushi lunches [...] $5 per ounce for the fish!

 DS> And I don't think I have ever paid more than US$10 for any form of
 DS> seafood, which limits me to not getting what would be called
 DS> sushi-grade product.

$10 is my upper limit for fish at a supermarket but I have to pay
more for shellfish if I want the good stuff. I just checked this
week's flyer. Frozen king crab legs are on offer at $18 per pound
while jumbo (20 count) black tiger shrimp are $14.75. I won't be
buying either of those items this week but once in a while I will
splurge.

Here's a northern cook's recipe using local fish ...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Crispy Fishcakes With Lemon Dill Bechamel Sauce
Categories: Fish, Sauces, Canadian
  Servings: 4

           FISH CAKES:
      5 md Mashed Potatoes
      2 ts garlic powder
    800 g  fish (trout, whitefish,
           pickerel, pike, char)
      1 sm finely diced white onion
      1    green onion
      1 TB garlic powder
      1 TB onion powder
      1 TB fresh dill
      1 pn dill flakes
      1 ts ground cayenne pepper or
           ancho pepper
  1 1/2 c  breadcrumbs
      2    cloves minced garlic
           LEMON DILL BECHAMEL:
    1/2 c  butter
    1/2 c  flour
  1 1/2 c  milk
           splash of dry white wine
    1/2 c  fresh dill
      1    lemon
           salt and pepper

Bake fish on a pan lined with parchment paper for about 15 minutes
or until cooked through. Once cooked, place the fish in a large
mixing bowl and separate into tiny segments. The fish should
resemble canned tuna at this point. Mix in mashed potatoes and
remaining ingredients. If the mixture is too liquidy add more
breadcrumbs. It should be solid enough to easily stick together.
Form cakes to about the size of your palm and flatten so they cook
evenly. It is essential that the cakes are very tightly formed or
they won’t maintain their shape in the frying pan. Fry them in
vegetable oil of your choice and cook until browned and crispy on
each side, about 3-4 minutes per side.

Lemon Dill Bechamel: Melt the butter in a medium-sized saucepan on
low heat. Add the flour once melted and stir with a wooden spoon
until it emits a nutty aroma. Whisk in the milk and turn the heat up
to medium. Continue whisking. It should be thickening up around now.
If it looks too thick add a splash of milk. Once the bechamel is
thick enough to coat the back of a spoon add the fresh dill and
squeeze half a lemon into the saucepan. Add some salt and pepper and
the white wine. Let simmer and whisk occasionally for another 10
minutes.

Stack three cakes, with hot bechamel sauce in between and on top,
garnish with green onions. Goes great with a crisp garden salad.
Enjoy!

"Found Food" by Calvin Rossouw


  From: The Edge Yk Magazine            
 
MMMMM-------------------------------------------------



YK Jim


... I wonder how much a zebra would cost if you scanned it.

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