As this seems to be a popular topic at the moment....

As food seems to be the popular topic of the moment I thought I'd contribute
with a little something.

Only problem, you need a piece of a big salmon ;-) (This being a FF
newsgroup it might not be that big a problem)

"Filled salmon rolls with avocado sauce".

400 grams salmon file cut in thin slices. Cut so that the slices become as
long as the salmon is wide.
100 grams of Chanterelle
2 shallots - Aka scallions
1 garlic wedge
1 table spoon of butter
the juice from 1/2 squished lemon
2 dl of cream
salt, pepper

Sauce:
1 Avocado
1 dl créme fariche
1 1/2 dl of the cream liquid from the cooked salmon rolls
salt, pepper


Fry the chopped up onions (shallots and garlic wedge) and chantrelles in the
butter until all the liquids have reduced.
Divide the content up among the thin slices of salmon and make rolls of
them.
Put them on a heat proof form (mould). Drip lemon juice on top, salt and
pepper, and pour the cream around.
Cover the form with aluminum foil and put in the middle of the oven at 175
degrees Celcius (347 degrees Farenheit) for 10-12 minutes.
Pour off the cream liquid in a bowl.
Split, peal and mash the avocado. Mix it with the cold cream (cool it
quickly in a freezer after pouring in the bowl), salt and pepper.

Serve the rolls warm or cold with mashed potatoes, a sallad and some bread.

Make a point of serving the favourite wine for fish will you, that way if
you don't like the meal at least you got to drink some nice wine.

/ Roger
I had no idea that writing a recipe in English would prove so difficult, new
vocabulary and all.

Yum. Here is a contribution from my summer trip to the Northlands of
Scandahoovia.

Wild Trout with Cloudberry Sauce:

Catch, clean, and panfry a wild brownie in butter with a pinch of olive oil,
season lightly with a light dusting of pepper, dill and lemon juice.

Make the sauce by mashing a large handful of cloudberries into a fry pan,
add a large squeeze of lemon juice, a dollop of honey, a small dash of sweet
white wine (optional) and a pinch of salt. Stir this continuously as it
reduces to the consistency of a thick syrup. Pour it over the trout.

--riverman

(hmm, and I had no trouble converting to metric.)

Thanks, I printed both of these.........

--
Bill Kiene

Kiene's Fly Shop
Sacramento, CA
www.kiene.com

"Roger Ohlund" wrote in message
...
As food seems to be the popular topic of the moment I thought I'd
contribute
with a little something.

Only problem, you need a piece of a big salmon ;-) (This being a FF
newsgroup it might not be that big a problem)

"Filled salmon rolls with avocado sauce".

400 grams salmon file cut in thin slices. Cut so that the slices become as
long as the salmon is wide.
100 grams of Chanterelle
2 shallots - Aka scallions
1 garlic wedge
1 table spoon of butter
the juice from 1/2 squished lemon
2 dl of cream
salt, pepper

Sauce:
1 Avocado
1 dl créme fariche
1 1/2 dl of the cream liquid from the cooked salmon rolls
salt, pepper


Fry the chopped up onions (shallots and garlic wedge) and chantrelles in
the
butter until all the liquids have reduced.
Divide the content up among the thin slices of salmon and make rolls of
them.
Put them on a heat proof form (mould). Drip lemon juice on top, salt and
pepper, and pour the cream around.
Cover the form with aluminum foil and put in the middle of the oven at 175
degrees Celcius (347 degrees Farenheit) for 10-12 minutes.
Pour off the cream liquid in a bowl.
Split, peal and mash the avocado. Mix it with the cold cream (cool it
quickly in a freezer after pouring in the bowl), salt and pepper.

Serve the rolls warm or cold with mashed potatoes, a sallad and some
bread.

Make a point of serving the favourite wine for fish will you, that way if
you don't like the meal at least you got to drink some nice wine.

/ Roger
I had no idea that writing a recipe in English would prove so difficult,
new
vocabulary and all.

"Roger Ohlund" wrote in message
...
As food seems to be the popular topic of the moment I thought I'd
contribute
with a little something.

Only problem, you need a piece of a big salmon ;-) (This being a FF
newsgroup it might not be that big a problem)

"Filled salmon rolls with avocado sauce".

400 grams salmon file cut in thin slices. Cut so that the slices become as
long as the salmon is wide.
100 grams of Chanterelle
2 shallots - Aka scallions
1 garlic wedge
1 table spoon of butter
the juice from 1/2 squished lemon
2 dl of cream
salt, pepper

Sauce:
1 Avocado
1 dl créme fariche
1 1/2 dl of the cream liquid from the cooked salmon rolls
salt, pepper


Fry the chopped up onions (shallots and garlic wedge) and chantrelles in
the
butter until all the liquids have reduced.
Divide the content up among the thin slices of salmon and make rolls of
them.
Put them on a heat proof form (mould). Drip lemon juice on top, salt and
pepper, and pour the cream around.
Cover the form with aluminum foil and put in the middle of the oven at 175
degrees Celcius (347 degrees Farenheit) for 10-12 minutes.
Pour off the cream liquid in a bowl.
Split, peal and mash the avocado. Mix it with the cold cream (cool it
quickly in a freezer after pouring in the bowl), salt and pepper.

Serve the rolls warm or cold with mashed potatoes, a sallad and some
bread.

Make a point of serving the favourite wine for fish will you, that way if
you don't like the meal at least you got to drink some nice wine.

Looks good, Roger. Next time you make this dish, could you please takea
photo and send it along.......I HATE cookbooks without pictures!

/ Roger
I had no idea that writing a recipe in English would prove so difficult,
new
vocabulary and all.

A couple of notes:

First, I am continually impressed with the high degree of proficiency you
and many of our other non-native English speakers show in the written
language. It's a testament to many a fine educational system, as well as
their students. Not a few of our American contributors should aspire to do
as well with their own language.....let alone someone else's.

Here in the U.S. a shallot and a scallion are not at all the same thing.
Scallions, also known as spring onions or green onions are long, typically
eight to twelve inches (20-30 cm) and thin, 1/4-1/2 inch (.6-1.2 cm) in
diameter. They are dark green at the tops and fade to white at the root
end. Shallots are the classic roughly globular shape normally associated
with onions and are mild flavored as compared to the very sharp scallions.

What you call a "wedge" of garlic is referred to most often as a "clove"
here. The larger body from which it is separated is generally called a
"head". There are a couple of problems with this nomenclature. For one
thing.....and this is obviously a minor issue....there is a possibility,
however slight, of confusion with a popular spice, used mostly for baking
here, and also called clove. An old friend who was a rabid gardener, as
well as being pathologically well-read, insisted that the proper terminology
was "clove" for the larger body, and "toe" for what you call a "wedge". I
have never encountered the latter before, but like it as it eliminates the
vague discomfort I've felt ever since my friend's revelation. I believe
I'll use it from now on. Of course, this means that most native English
speakers (and readers) won't know what I'm talking about but, as I will be
the one sharing a recipe, I figure that is their problem......not mine.


Bon Apetit!

Wolfgang

"Wolfgang" wrote in message
...

"Roger Ohlund" wrote in message
...
As food seems to be the popular topic of the moment I thought I'd
contribute
with a little something.

SNIP

/ Roger

I had no idea that writing a recipe in English would prove so difficult,
new
vocabulary and all.

A couple of notes:

First, I am continually impressed with the high degree of proficiency you
and many of our other non-native English speakers show in the written
language. It's a testament to many a fine educational system, as well as
their students. Not a few of our American contributors should aspire to
do
as well with their own language.....let alone someone else's.

Here in the U.S. a shallot and a scallion are not at all the same thing.
Scallions, also known as spring onions or green onions are long, typically
eight to twelve inches (20-30 cm) and thin, 1/4-1/2 inch (.6-1.2 cm) in
diameter. They are dark green at the tops and fade to white at the root
end. Shallots are the classic roughly globular shape normally associated
with onions and are mild flavored as compared to the very sharp scallions.

Ahh, shallot it is then, but you've already figured that out.

What you call a "wedge" of garlic is referred to most often as a "clove"
here. The larger body from which it is separated is generally called a
"head". There are a couple of problems with this nomenclature. For one
thing.....and this is obviously a minor issue....there is a possibility,
however slight, of confusion with a popular spice, used mostly for baking
here, and also called clove. An old friend who was a rabid gardener, as
well as being pathologically well-read, insisted that the proper
terminology
was "clove" for the larger body, and "toe" for what you call a "wedge". I
have never encountered the latter before, but like it as it eliminates the
vague discomfort I've felt ever since my friend's revelation. I believe
I'll use it from now on. Of course, this means that most native English
speakers (and readers) won't know what I'm talking about but, as I will be
the one sharing a recipe, I figure that is their problem......not mine.


Bon Apetit!

Wolfgang


Why thanks!

Wolfgang, would you suggest a good wine or two that you think will go well
with salmon and/or trout?

I know taste is something very personal, but I'm always open to suggestions.

/Roger
At least when it comes to wine........

Wolfgang, would you suggest a good wine or two that you think will go well
with salmon and/or trout?

A good Piesporter spatlese. At least thats what I've heard from people who
partake of wine.

--
Frank Reid
Reverse email to reply

"Roger Ohlund" wrote in message
...


Wolfgang, would you suggest a good wine or two that you think will
go well
with salmon and/or trout?

I know taste is something very personal, but I'm always open to
suggestions.

/Roger
At least when it comes to wine........

Sorry, I can't help much with this one, Roger. Aside from my own
personal tastes, I have virtually nothing to offer in the matter of
wine selection. Becky and I both prefer robust reds....so much so
that I can tell you nothing at all about whites. Our price range runs
up to about $8 or $9 per bottle, with an occasional splurge up to
$12-$15. Most often we stick to the low end of that scale....about
$6. Within that range, we've had better luck with the Californian
and, especially, Australian wines than any others. We've found both
the Yellowtail and Black Swan labels, both from SE Australia, suit our
tastes very well. A few others that come readily to mind are Glass
Mountain, Delicato, Camelot and, of course, the two...or three...buck
chuck recently mentioned in another thread. The latter is a very
cheap label produced by Charles Shaw, which is much better than it has
any right to be at that price. We also stick with merlot and shiraz
(or syrah) varieties for the most part. Anyone familiar with the
above selections will realize that our tastes tend to the sweet rather
than dry.

Thus far we haven't found much from Europe, South America, South
Africa or any other region apart from those named above that suit both
our tastes and our budget. Either they don't make anything in those
places that meet our criteria or they're keeping all the good stuff
for themselves.......the *******s.

Wolfgang

First, I am continually impressed with the high degree of proficiency you
and many of our other non-native English speakers show in the written
language.

Since the secret is out and I can't conceal it, I taught at Penn State
for 34 years. (Hell, it sure beat working for a living!)

I gave only essay exams, because I had no use for those ridiculous
"multiple guess" exams.

Over the years, I had a number of students from other countries. They
almost invariably wrote beautiful English. Wish I could say that for
the natives. Some did, but not the majority.

Of course, the "foreign" students who showed up at Penn State were the
cream of the crop in their home countries. Nevertheless, their skill
was impressive.

vince

Our price range runs up to about $8 or $9 per bottle, with an occasional splurge up to
$12-$15. Most often we stick to the low end of that scale....about
$6.

A couple of years ago, our local wine society had a tasting of Gallo
wines bottled under other brand names. All sold for about eight
bucks or less, and I thought all but one were excellent. The other
tasters (N 50) thought so too. The scores, IIRC, were around 17 or
18 out of 20.

There's no reason Gallo shouldn't produce outstanding wines. Ernesto
and Julio can afford to hire more enologists, agronomists, chemists,
blenders, etc., than could fit in most wineries. Even their "Hearty
Burgundy" jug wine, at $2.78 per gallon (in PA), which wine snobs
pooh-poohed, beat out much higher-priced wines at blind tastings back
in the 1960s. Really shocked the snobs.

A popular saying goes, "You get what you pay for." Nothing could be
further from the truth! No economist believes that. It's a saying
coined by someone who wanted to overcharge consumers for his product,
and has been picked up and perpetuated by other sellers with the same
goal.

We've found both the Yellowtail ....

The current Consumer Reports gives Yellowtail chardonnay a "best buy"
rating. I tasted some a week ago, and I thought it was as good as any
chardonnay I could recall.

I must confess it's even better than mine! (Man, that hurt!)

Camelot....

As you may know, that wine is made by Kendall Jackson.

It is a widespread practice among manufacturers of various kinds of
goods to sell *exactly* the same product at two different prices, to
increase profits by garnering two different groups of consumers.
Marketing people call it "market segmentation." Economists call it
"pricing discrimination."

This may seem irrational to someone not familiar with economic
analysis, but it increases profits by a surprisingly large amount. It
is far more profitable than trying to increase sales of one brand at
one price.

A good friend who owns a local winery (Mt. Nittany Winery; I think
some roffers visited it during one of the claves). A couple of years
ago, we were tasting some of his wines, when a mutual friend asked,
"Joe, what 's the difference between the regular chardonnay and the
"Proprietor's Reserve"?

Joe said, "It costs five dollars more."

Whether Kendall Jackson and Charles Shaw sell the same wine at two
different prices, I have no idea. They don't tell me their business
secrets. But I wouldn't be surprised. I'd be more surprised if they
don't .

I wouldn't expect them to be that dumb.

vince

"vincent p. norris" wrote in message
...
//snip//
Over the years, I had a number of students from other countries. They
almost invariably wrote beautiful English. Wish I could say that for
the natives. Some did, but not the majority.

Of course, the "foreign" students who showed up at Penn State were the
cream of the crop in their home countries. Nevertheless, their skill
was impressive.

vince

I've noticed similar things. I know a WASP with a liberal arts degree from
an Ivy League university who can't write worth a damn. And there's a fellow
named Patel here at the bank who one day said something to the effect of
"give me a couple of Chinese and a three guys from India and we'll show you
how to run a derivatives operation." Which is what we are doing, more and
more.

Really interesting implications.
Bob