Subj : Oily Fish was:ATK
To   : Shawn Highfield
From : Dave Drum
Date : Sat Jul 23 2022 05:11:00

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> I may be an "odd duck" but I'm not fond of many of the oily fish
 DD> like salmon or mackerel. I can do bluefish if it's *very* fresh.
 DD> And, oddly, I really like trout (salmon's close cousin).

 SH> I most of the oily fish, but salmon is not on the top of the list
 SH> for me. I like Canned salmon way more then fresh.  Andrea loves
 SH> fresh salmon so I cook it and eat just a small bit and give her
 SH> the rest.

The most common fish around here is catfish which some claim is "muddy"
tasting - something I have never experienced even when eating the mud
pout catfish. It is not a firm fleshed fish however. For that one need
go to the second most popular fish from these parts - carp (which can
be muddy-tsating if harvested from slow moving muddy waters).

 SH> ... Marijuana is why I've mixed Ramen Noodles & clam chowder... twice.

I was going to "adopt" that tagline. But, it seems it's already in my
collection.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gefilte Fish
 Categories: Seafood, Nuts, Vegetables
      Yield: 16 Servings
 
      1 md Onion; coarse chopped
      2 tb Margarine *
      1 lb Carp filet
      1 lb Whitefish
           Salt & white pepper
      4 lg Eggs
  1 1/2 c  Fine ground blanched almonds
     12 c  Strained fish bouillon (TIP)
 
  * if not keeping Kosher use butter - UDD
  
  Saute the onion in margarine until soft. Combine with
  the carp and whitefish and chop finely with steel blade
  in a food processor (or chop by hand). Season mixture
  with salt and pepper.
  
  Add eggs and mix well to blend. Blend in almonds.
  
  With wet hands shape the fish mixture into ovals, using
  two tablespoons for each.
  
  Place the ovals in lightly boiling fish bouillon, cover
  and cook at a slow boil for about 30 minutes. Remove
  fish balls from bouillon and arrange on serving dish.
  Strain the bouillon through a fine strainer over the
  fish and refrigerate. The bouillon will jell.
  
  To serve, arrange a piece or two of cooked carrot slices
  on each piece of gefilte fish, decorate with parsley and
  serve red horseradish on the side.
  
  TIP: Using a standard recipe for making fish bouillon,
  season with carrots, tomato, zucchini, onions, celery,
  parsley, bay leaf and leek.
  
  Written by: Marian Burros
  
  Yields - About 16 pieces
  
  RECIPE FROM: http://cooking.nytimes.com/
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Avoid the Tate's Compass: "He who has a Tate's is lost!"
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