Whole glazed trout (Serves 4)

1 whole trout, weighing approx. 1.5 kg
Per liter water:
2 tbs. salt
1 bay leaf
8 peppercorns
1 slice of lemon
1 packet of powdered aspic
5 dl water or fish stock
Garnish: parsley, fresh dill and lemon slices

Choose a saucepan that will hold the fish bent into a semicircle. Place the fish with the backbone uppermost in the saucepan, just cover with water and add the flavorings. Bring to the boil and skim. The fish should only simmer for about 8 minutes. Remove the saucepan from the heat and leave the fish in the stock until it is cold, preferably until it is to be served. It can be kept like this for up to a day in the refrigerator. A 1-1.5 kg trout should simmer for 5 minutes. A 1.5-2.5 kg trout should simmer for 8 minutes. A 2.5-3 kg trout should simmer for 10 minutes. Dissolve the aspic. Remove the fish from the stock and cut along the back fins, around the tail and around the head. Pull the skin carefully off the body, leaving it on the tail and head. Remove the strip of fat along the back fins. Let the fish drain before placing it on a serving dish. When the aspic begins to thicken, brush the whole fish with aspic. Be sure to cover the whole fish, as this will prevent it from becoming dry. Garnish with lemon slices, parsley and fresh dill. Recipe from the Norwegian Seafood Export Council

Posted by InfoMedia at 04:47 PM | Permalink

My favorite Samosas

1 large pack egg roll wrappers
1 lb. Ground beef or lamb
1 cooked medium potato (I toss in leftover mashed sometimes)
¼ cup cooked green peas
1 med. Onion, grated
1 clove garlic, crushed
½ inch piece fresh ginger, grated (I just use it, already ground, from the
bottle!)
2 teaspoons curry powder (remember, curry here is a lot weaker then Kenya -
add to taste)
½ tsp. Chili powder
¼ tsp. Turmeric
1 tsp. Salt
¼ tsp. Black pepper
2 tbsp. Butter
1 tbsp lemon juice
1 tbsp fresh coriander, chopped - or mint (I skip this)

Mix the filling ingredients except the butter, lemon juice and chopped herbs and fry in the butter until just cooked through. Sprinkle on approx. 2 tbsp of water and increase the heat until the liquid has evaporated. Remove from the heat and add the lemon juice and herbs. Stir well and leave to cool.

Cut the egg roll wrappers into 1 ¾ inch strips. To prepare the samosas using egg roll wrapper strips, turn one end over to make a triangular shaped pocket, then turn again in the opposite direction. Fill the cavity with a spoonful of the cooked filling and continue folding until the whole strip has been used and a triangular shaped pastry results. Seal the end with water or a paste made from flour and water.

Heat oil for deep frying to fairly hot and fry the samosas, several at a time, until golden and crisp. Serve hot with fresh mint chutney.

Posted by InfoMedia at 10:20 AM | Permalink