Subj : trout for t-day
To : DAVE DRUM
From : JIM WELLER
Date : Sun Oct 16 2022 22:12:00
-=> Quoting Dave Drum to Jim Weller <=-
DD> You have, it seems, picked up the mooky end of the stick.
I don't think so. Read it again.
I'm always on the lookout for new ways to prepare char and lake
trout and came across this. Tarragon is wonderful with rich, fatty
fish and a nice change of pace from dill or parsley. Cilantro may
not be a traditional Icelandic herb but this guy is quite
contemporary and international in style.
6 tb Fresh lemon juice
1/3 c Dry white wine
1/3 c White balsamic vinegar
2 tb Vegetable, corn or
-canola oil
1 ts Worcestershire sauce
1 md Garlic clove, minced
1 tb Chopped fresh tarragon
1 tb Chopped fresh cilantro
1 ts Salt, plus extra for
Sprinkling
Pepper
1 sm Red onion, cut lengthwise
Into quarters, then each
Quarter sliced very thin
1 lb Arctic char fillet, skin,
Pin bones removed
6 lg Scallions, sliced thin
In a small bowl, mix the lemon juice, wine, vinegar, oil,
Worcestershire sauce, garlic, tarragon, cilantro, 1 teaspoon salt,
pepper, and red onion. Pour into a small flat dish (just large
enough to hold the char fillet), push the onion to the sides, and
lay the char fillet, flesh side down, in the liquid, making sure
the flesh is submerged completely. Cover and refrigerate for 4 to
6 hours, turning the fish over halfway through that time.
Remove the char from the marinade, pat it dry with paper towels
and slice it thinly on the diagonal. Arrange the slices on a
serving platter and sprinkle with salt. In a strainer, drain the
onion mixture, discarding the liquid. In a small bowl, mix the
marinated onion with the scallions. Serve the sliced char with
crackers or cocktail pumpernickel topped with a small portion of
the scallion mixture.
A specialty dish of Ulfar Finnbjornson known as the Wild Chef of
Iceland.
From: The Boston Globe
MMMMM
Cheers
Jim
... Pineapple Pizza is illegal in Iceland; fermented fish still OK.
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