• vinegar

    From JIM WELLER@1:135/392 to SEAN DENNIS on Fri Jul 23 18:57:00 2021

    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

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