Subject: Herbed Halibut Veronique
From: Unicorn (unicorn@indenial.com)
Date: Thu Dec 19 2002 - 14:39:22 EST
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FOOD FUNNY
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Sara Hubert writes, "I found this food funny in the back of an old
cookbook while looking for a recipe for chile verde. Never did find
the chile verde recipe, oh well! Sorry in advance for this groaner."
A panda bear walked into a restaurant, sat down and ordered a lettuce
sandwich. The waiter served the sandwich and the panda ate it, pulled
out a gun and shot the waiter dead. As the panda stood up and moved
toward the door, the manager shouted at him, "Hey! Where are you
going? You just shot my waiter and you didn't pay for your sandwich!"
The panda yelled back at the manager, "Hey man, I'm a panda! Look it
up!"
The manager rushed to his dictionary, opened it and read the following
definition for a panda: "A tree dwelling mammal of Asian origin,
characterized by distinct black and white coloring. Eats shoots and
leaves."
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TODAY'S RECIPE
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"Veronique" is a fancy French term for dishes that contain grapes.
Call it what you will, this dish is quick, easy, and delicious.
Herbed Halibut Veronique
1 cup (250 ml) heavy cream
1 cup (250 ml) dry white wine
2 Tbs (30 ml) chopped fresh tarragon,
or 2 tsp (10 ml) dried
4-6 halibut fillets, or other firm, white fish,
about 1 inch (2.5 cm) thick
Salt and freshly ground pepper to taste
2 tsp (10 ml) Dijon mustard
1 cup (250 ml) seedless green or red grapes
Combine the cream, wine, and tarragon in a skillet large enough to
hold the fish in a single layer and bring to a simmer over moderate
heat. Season the fish with salt and pepper and add to the skillet.
Simmer covered until the fish is cooked through and firm to the touch,
about 8 minutes. Transfer the fish to a warm platter and stir the
mustard into the sauce. Bring to a boil over high heat and cook,
stirring occasionally, until the sauce has thickened, about 10
minutes. Add the grapes and heat through. Spoon the sauce over the
fish and serve immediately. Serves 4 to 6.
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