Unicorn (Unicorn@Indenial.com)
Mon, 18 Jan 1999 11:57:47 -0500
Thanks to "Catterfly7" for today's food funny:
Baby Girl Tater was asking Mom and Pop Tater about who she could marry
when she grew up. There was the yam who was alright because he was a
Sweet Tater. Then there was the foreign one that was acceptable
because he was a French Fried Tater. But the last one they discussed
was of the liberal press variety, and Mom and Pop Tater seemed
worried. They looked lovingly at Baby Girl Tater, shaking their heads
sadly, and said, "No, Baby Girl, you can't marry one of those. Their
just Common Taters."
Norma Mead Barkson's Poached Salmon with Watercress Sauce
2 to 3 lbs (1 to 1.5 Kg) salmon fillet
(you may use a whole fillet, or individual portions)
1 recipe court bouillon (see below)
1+1/2 cups (375 ml) chopped watercress
1+1/2 cups (375 ml) mayonnaise
1 Tbs (15 ml) wine vinegar
1 shallot, chopped
Salt and ground white pepper to taste
Cucumber and lemon slices for garnish
Tie the salmon in cheesecloth and place on a rack in a poacher, or
wide saucepan with a tightly fitting lid. Cover with the cold court
bouillon and bring to a simmer over high heat. Do not boil. Cook for
10 minutes per inch (2.5 cm) of thickness of the fish. Remove from
the heat and allow the fish to cool in the court bouillon. Chill in
the refrigerator for at least two hours before serving. For the
sauce, combine the watercress, mayonnaise, vinegar, shallot, salt, and
pepper in a food processor or electric blender and puree until smooth.
Pour over the chilled salmon and garnish with the cucumber and lemon
slices. Serves 6 to 8 as an appetizer, or 4 to 6 as a main course.
Court Bouillon
3 cups (750 ml) water
1 cup (250 ml) wine vinegar
1 medium onion, sliced
1 carrot, sliced
1 celery stalk, sliced
1 leek, trimmed and sliced, white part only (optional)
3 fennel stalks, sliced (optional)
1 sprig of fresh thyme or 1/2 tsp (2 ml) dried thyme
2 tbs (30 ml) salt
8 white peppercorns
Combine all ingredients in a saucepan and bring to a boil. Cover and
simmer over low heat for 25 minutes. Strain and reserve the liquid.
Makes about 4 cups (1 L).
This archive was generated by hypermail 2.0b3 on Tue Jan 19 1999 - 09:00:04 EST