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Author Message
CheeseBall
Post subject: Fennel-Cured Halibut Gravlax  PostPosted: Oct 05, 2008 - 06:47 AM





Sergeant Major
Like salmon, the usual choice for this Swedish delicacy, cured halibut is delicious. For food safety, it's best to use thawed frozen-at-sea (FAS) halibut. Depending on the size of the fillets, you may use two to five pieces. Don't use one large fillet, as the salt cure will not seep evenly throughout the fish. Slice the gravlax into paper-thin strips with a thin, sharp knife, angling the blade for wider slices. Serve as an appetizer with rye or pumpernickel toasts and cream cheese. Garnish with dill sprigs.
Yield

12 servings (serving size: about 2 1/2 ounces)
Ingredients

* 1/3 cup coarse sea salt
* 1/3 cup sugar
* 1/3 cup chopped fennel fronds
* 1/4 cup olive oil
* 1 teaspoon freshly ground black pepper
* 2 pounds halibut fillets, skinned
* 3 tablespoons finely chopped fresh dill

Preparation

1. Combine the first 5 ingredients in a food processor, and process until finely ground.

2. Arrange fish in a single layer in a 13 x 9–inch baking dish. Rub salt mixture evenly over surface of fish. Cover and refrigerate fish for 24 hours.

3. Rinse fish thoroughly under cold water; pat dry. Pat dill onto fish. Cut fish into 1/16–inch slices. Store in an airtight container in refrigerator up to 3 days.

Wine note: Gravlax is fantastic with a wine that's beginning to make a big splash in the States—grüner veltliner. The most famous white wine of Austria, grüner veltliner is fresh, clean, crisp, and slightly peppery, giving it the right bite to balance cured fish. A terrific choice is the 2007 Nigl Grüner Veltliner Kremser Freiheit from the Wachau region of Austria ($20). —Karen MacNeil
Nutritional Information

Calories:
95 (22% from fat)
Fat:
2.3g (sat 0.3g,mono 1.1g,poly 0.6g)
Protein:
14.8g
Carbohydrate:
2.8g
Fiber:
0.0g
Cholesterol:
23mg
Iron:
0.6mg
Sodium:
631mg
Calcium:
34mg


Maybe do these with the fish, tastes real good, I love halibut.

Raclette



Notes: Any smooth-melting cheese - cheddar, fontal, fontina, gouda, gruyčre, jack, Swiss, taleggio, or teleme, even brie - can stand in for raclette. You can bake or boil potatoes.
Yield

Makes 4 servings
Ingredients

* 2 pounds thin-skinned potatoes (1 to 1 1/2 in. wide), scrubbed
* 1 red onion (1/2 lb.)
* 1 tablespoon lemon juice
* About 1 pound raclette cheese (see notes)
* About 1 cup cornichon pickles
* Salt and pepper

Preparation

1. Put potatoes in a 4- to 5-quart pan. Barely cover with water, put lid on pan, and place over high heat. When boiling, reduce heat and simmer until potatoes are tender when pierced, about 20 minutes.

2. Meanwhile, peel onion and thinly slice lengthwise. Mix with lemon juice.

3. Slice cheese; arrange in a shallow 8- by 11-inch casserole or 4 individual casseroles, each about 5 inches wide.

4. When potatoes are cooked, drain off most of the water and keep warm.

5. Broil cheese about 6 inches below heat until melted, about 5 minutes.

6. To eat, put potatoes, onion, and pickles on dinner plates. Spoon hot cheese, a few bites at a time, over potatoes. Add salt and pepper to taste. If cheese in casserole gets hard, return to broiler to soften, 3 to 4 minutes.
Nutritional Information

Calories:
687 (50% from fat)
Protein:
40g
Fat:
38g (sat 21)
Carbohydrate:
48g
Fiber:
4.7g
Sodium:
1217mg
Cholesterol:
125mg

Cheese Popcorn


raclette-su-523467-l.jpg



Click on the picture to view the Original size

halibut-gravlax-ck-1823341-l.jpg




                    
Cook, or be cooked. Have a nice day. Smile
 
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