Quoting Sean Dennis to Jim Weller <=-
This week's theme is things to do with mayo for fishy stuff. None
of these recipes have been in this echo before, as I found them
elsewhere.
I cannot handle mayo. It is the vinegary taste that is off-putting
for me.
I like acidity in food, especially greasy ones that need balance.
And now that I'm on a reduced sodium diet I use even more vinegar
and (citrus juices) than before.
Perhaps home made mayo with lemon juice might appeal. And then
there's always Ranch and other thick white dressings, Kraft Creamy
Cucumber Dressing for example, that could be subbed into recipes.
I can taste bitterness in everything. It's really annoying.
Technically vinegar is acidic, not bitter. And bitterness too has
it's place in the scheme of things. Angostura bitters in stewed
fruit, horseradish on roast beef, bitter greens added to lettuce
salads etc.
Now fishy stuff I -do- like. A lot.
So, I'll keep them coming and let you figure out how to deal with
the mayo called for in the sauces.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Poached Salmon with Tarragon Sauce and Fingerling Potatoes
Categories: Salmon, Herbs, Condiments, Sauces
Yield: 6 Servings
FOR SAUCE:
2 bn fresh tarragon
1 bn fresh chives
1 lg Shallot
3/4 c Fresh flat-leafed parsley
-leaves
1 c Mayonnaise
1/3 c Rice vinegar
2 ts Dijon mustard
2 1/2 c Dry white wine
2 1/2 c Water
3 lb Salmon fillet with skin
1 1/2 lb Pink fingerling potatoes
1/2 lb Cooked sugar snap peas;
-diagonally cut into
-thirds for garnish
Make sauce: Pick enough tarragon leaves to measure 1/2 cup (do not
pack). Chop enough chives to measure 1/3 cup. Coarsely chop
shallot. In a food processor puree tarragon, chives, and shallot
with remaining sauce ingredients until smooth and season with salt
and pepper. Sauce may be made 1 day ahead and chilled, covered.
Bring sauce to cool room temperature before serving.
In a deep 10-inch skillet bring wine and water to a simmer,
covered. Cut salmon into 6 pieces and season with salt and pepper.
Submerge 3 salmon pieces, skin side down, in simmering liquid (add
hot water if necessary to just cover salmon) and poach at a bare
simmer, covered, 8 minutes, or until just cooked through. Transfer
cooked salmon with a slotted spatula to a platter to cool and
poach remaining salmon in same manner. When salmon is cool enough
to handle, peel off skin and if desired with a sharp knife scrape
off any dark meat. Salmon may be cooked 1 day ahead and chilled,
covered. Bring salmon to cool room temperature before serving.
Cut potatoes lengthwise into 1/8-inch thick slices. In a steamer
set over boiling water steam potatoes until just tender, 4 to 5
minutes.
Spoon sauce onto 6 plates and arrange some potatoes in a circle,
overlapping slightly, on top of sauce. Season potatoes with salt
and arrange salmon on top of potatoes. Garnish salmon with peas.
Recipe by: COOKING LIVE SHOW
MMMMM
Cheers
Jim
... In Pulp Fiction that $5 milkshake was crazy expensive
___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)