Quoting Michael Loo to All <=-

a fairly fantastic meal.

Everything sounds quite wonderful.

the basil overpowering a little; Ian proposed that the dryness of
the summer made the herbs too concentrated and too bitter;

I mentioned just yesterday to Dale that we have had a wet summer
here and although my basil looked quite succulent, the flavour was
too diluted and mild.

ahi marinated in soy with cucumber, very beefy and delicious
(I remain dubious about the cucumber)

I like cucumber and that sounds like an inspired pairing to me.

Swisher got snails, which as I understand he thoroughly enjoyed.
These were not the classic garlic butter ones, which Ian sneers
at but which I consider a culinary national treasure, but in
some kind of delicate creamy sauce.

The nicest snails I have ever had was decades ago in Ottawa at that
long gone Portuguese cum Mexican place. The snails were on the
Portuguese half of the menu and they were served in a thin aromatic
tomato sauce that had just a hint of chile heat,

John Dory / flounder or hake, for example, would have been just
as good.

I've never had John Dory but know of it's reputation for being
extremely tasty. Sadly, most flounder and sole species are on the
seafood police avoid list for being overfished. Hake is certainly
nice but it's more cod-like than sole-like. Halibut are just big
flounders but I wouldn't call them delicate ...

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

Title: Herbed Fish Bake
Categories: Fish, Herbs, Mushrooms, Dairy
Yield: 4 servings

2 tb Butter
2 lb Halibut steaks; 1" thick
4 oz Sliced mushrooms
3 tb Mushroom liquid
2 tb Flour
1 ts Salt
1/2 ts Savory
1/2 ts Tarragon
1/8 ts Pepper
1 1/2 c Sour cream
1/4 c Chopped parsley
Paprika
Lemon slices

Preheat oven to 350F.

In a casserole, melt butter. Add Halibut. Drain mushrooms, reserving
3 tb liquid. In a bowl, combine mushrooms, mushroom liquid, flour,
slat, savory, tarragon and pepper. gently fold in sour cream. Spoon
mixture over fish and sprinkle with paprika. Bake for 30 minutes.
Remove from oven; dip lemon slices in parsley and arrange on top of
fish. Serve with additional lemon slices if desired.

If fresh fish is used, use 1/4 cup of butter.

Delores E. Rowe

MMMMM



Cheers

Jim


... I'm bored with small fish; the time has come to harpoon a whale.

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On 09-21-19 22:03, Jim Weller <=-
spoke to Michael Loo about Les Trois Soleils <=-

John Dory / flounder or hake, for example, would have been just
as good.

I've never had John Dory but know of it's reputation for being
extremely tasty. Sadly, most flounder and sole species are on the
seafood police avoid list for being overfished. Hake is certainly
nice but it's more cod-like than sole-like. Halibut are just big
flounders but I wouldn't call them delicate ...

Personally, I would not mind if no one fished for flounder and sole.
They are on the bottom of my list for desirable fish. Too soft, and not
all that much flavor to me. When we lived in England, the fish and
chips shops would have both cod and plaice (which I think is a type of flounder). They charged more for the plaice, but I much preferred the
cod.

No fish in tonight's file, but this looked decent.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: BASQUE OMELET SANDWICH
Categories: Main dish, Sandwich
Yield: 4 Servings

1 md Onion; peeled and chopped
1 or 2 cloves garlic;
-crushed
3 tb Olive or salad oil or butter
1 lg Tomato; peeled and chopped
1 md Green pepper; cleaned and
-chopped
1/2 ts Dried oregano or basil
1 1/2 ts Salt
1/4 ts Pepper
8 Eggs; slightly beaten
2 tb Fresh parsley; chopped
4 Crusty white rolls; split
-and toasted

Saute onion and garlic in heated oil in a large skillet until tender.
Add tomato, green pepper, oregano or basil, salt, and pepper; saute 3
minutes. Stir in eggs and parsley. Cook slowly, covered, until
mixture is set and surface is dry when touched lightly. To serve,
cut into four portions; place each on bottom roll; cover with top
roll.

from The Complete International One-Dish Meal Cookbook "Cold and Hot
Sandwiches" posted by Tiffany Hall-Graham

Recipe posted by: Tiffany Hall-Graham

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:24:05, 23 Sep 2019
___ Blue Wave/DOS v2.30

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Quoting Dale Shipp to Jim Weller <=-

most flounder and sole species are [...] overfished.

They are [...] Too soft, and not all that much flavor to me.

The people who like them uses words like tender and mild flavoured
[g].

True Dover sole has a firmer texture than Pacific sole and Halibut
is fairly firm.

Like you I generally prefer firm fish: pollock, haddock, halibut,
swordfish, tuna, and sturgeon. Having said that I haven't had
sturgeon for ages.

Oily fish tend to have the strongest flavour. I like anchovies,
bluefish, herring, mackerel, salmon, sardines, char, lake trout and
tuna.

Loblaws only sells sustainably sourced seafood. I wish more
retailers would follow suit. Speaking of such I just had some blue
cod from them. It is not really a cod at all but a sandperch (which
isn't a perch either) from New Zealand. It turned out to be another
soft textured, mild flavoured fish, so I'm not recommending it so
much as issuing a caveat.

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

Title: Herbed Salmon Noodle Casserole
Categories: Fish, Salmon, Pasta, Cheese, Casseroles
Yield: 4 servings

8 oz Noodles; cooked
1/4 c Butter
1/4 c Flour
1 md Onion; diced
1/4 ts Thyme
1/4 ts Savory
1/4 ts Parsley
1/4 ts Basil
2 c Milk
2 c Cheddar cheese; grated
15 1/2 oz Canned salmon, flaked

Melt butter, blend in flour and seasonings. Stir in milk. Cook
til thickened. Add cheese, and cook til melted. Combine noodles,
salmon, cream sauce and optional onion. Pour into a 2 quart
casserole. Bake 375 degrees about 30 minutes.

From: S Gavett To: Eat-L

MMMMM


Cheers

Jim


... Fish tastes good and is a healthy alternative to the walking animals.

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