Quoting Dave Drum to Jim Weller <=-

you can turn any fish into a blue fish with vinegar, so long as
the fish is extremely fresh.

I was not aware of that. Which makes today a good day. I've learned something new. Bv)=

One guy who knows what he's talking about suggests nothing but live
trout, killed when the water is boiling.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Truites Au Bleu (Trout Cooked in Court Bouillon)
Categories: Fish, Trout, Sauces
Yield: 4 servings

4 x 10 oz. trout
4 qt Water
1 c White vinegar
1 Bay leaf
Salt to taste
10 Peppercorns
Lemon wedges
Melted butter or
Hollandaise Sauce

Using a pair of kitchen shears, cut off the fins from the back and
sides of the trout. Leave the head and tail intact. Using a long
needle such as a trussing needle, run a string through the eyes of
the trout, then the tail. Tie the head and tail together. This is
simply for appearance. When trout are freshly caught, they are
killed and dressed and dropped into boiling water immediately.
These trout will curve naturally through muscle and nerve
reaction. Combine the water and vinegar in a fairly wide
casserole. There should be enough liquid to cover the trout when
they are added. Add the bay leaf, salt and peppercorns. Bring to
the boil and simmer for 10 minutes. Drop the trout into simmering
water. Simmer for 5 minutes. Drain the trout and serve with
lemon wedges and hot melted butter or Hollandaise Sauce.

The New York Times Cookbook by Craig Claiborne, 1961

MMMMM

I have a copy of that cookbook I bought second hand in the 1970s. I
still use it when I want good quality, rich American food from the
1950s. (There is such a thing!)

Cheers

Jim

... I heard about the new pumpkin ales to choose and
... rushed out to buy a case of Guinness.

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JIM WELLER wrote to DAVE DRUM <=-

you can turn any fish into a blue fish with vinegar, so long as
the fish is extremely fresh.

I was not aware of that. Which makes today a good day. I've learned something new. Bv)=

One guy who knows what he's talking about suggests nothing but live
trout, killed when the water is boiling.

Would that be:

The New York Times Cookbook by Craig Claiborne, 1961

????

Fresh is usually best.

My mother gifted me with the 1961 edition. That's where I first saw what
became my Fish Parmesan recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Fish Parmigiana
Categories: Five, Seafood, Cheese, Sauces
Yield: 4 Servings

4 Fish filets or steaks
1 c Tomato sauce
Salt & fresh black pepper
1/2 c Grated Parmesan cheese
2 tb Butter; melted

Set oven @ 425ºF/220ºC.

Place the fish in a shallow, buttered baking dish and
season with salt and fresh ground pepper.

Spread the tomato sauce over each filet/steak and
sprinkle with the cheese. Drizzle with melted butter.

Bake, uncovered, until the fish flakes easily when
tested with a fork, fifteen to twenty minutes.

FROM: New York Times Cookbook, 1961 edition, page 263.
: Edited by Craig Claiborne.

Uncle Dirty Dave's Kitchen

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Fish Parmesan
Categories: Seafood, Cheese, Sauces, Mushrooms
Yield: 8 Servings

2 lb Fish filets or steaks
26 oz Jar Onofrio's Basilico sauce
- or Marinara sauce *
Salt & fresh black pepper
1 lb Mozzarella or Provolone;
- sliced or shredded
1 lb Crimini/Swiss Brown button
- mushrooms, cleaned, sliced
- reserving 8 buttons
Fresh grated or shaved
- Parmesan cheese
8 tb Butter; melted

Set oven @ 425ºF/220ºC.

Spread a thin layer of sauce over bottom of baking dish
place a layer of firm whitefish filets on the sauce. Salt
and pepper the fish. Sprinkle some sliced mushrooms over
fish and place cheese in a layer over the mushrooms.
Spread a layer of sauce over the cheese and repeat the
fish, mushroom, cheese layers until the baking dish is
near full or you run out of fish.

Top the last layer with cheese, the remaining sauce in
the jar and the 8 reserved mushroom buttons. Grate or
shave Parmesan over until you are ashamed of yourself or
until you run out of cheese.

Drizzle the melted butter over the cheese and bake until
fish is done - 15 to 20 minutes

* Available from www.onofrios.com. Or you may use Rao's,
Filippo Berio, Classico, etc.

I like the addition of the basil in the Basilico sauce. If
you don't care for basil with your fish use the straight
marinara. - UDD

Adapted from a NYT Cookbook recipe and served many times
from Dirty Dave's Kitchen.

MM Format by Dave Drum - 10 June 1997

MMMMM

... "Kindness can become its own motive. We are made kind by being kind" Hoffer --- EzyBlueWave V3.00 01FB001F
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