Thursday, April 9, 2015

A Free Spring Read and a recipe

In 1912 a woman plans to leave her husband for a charming neer-do-well, while her spinster sister and 12-year-old daughter conspire to frustrate her intentions. When she leaves to meet the Other Man on the steamboat, TALBOT, her whole family shows up to take a hand in the action.

Baked Rock Fish 
(Stripped bass for those from the city)

1 large rock fish 6 to 8 pounds
1 pound (or less) bacon
1 large sweet onion
4 tbsp lemon juice
Salt and pepper to taste
Enough water to just cover the bottom of the pan, when the fish is in place.

Clean and wash fish with fresh water and stretch out in a large baking pan or covered roaster.
Place fish in foil-lined pan. I use foil as I don't have the large roaster my granny had...

Place Sliced onion inside the fish and around the sides.  Add salt, pepper, and water, but not too much water.  Apply bacon strips across the fish. 

Bake at 350 for about an hour, or more if necessary (allow 15 min per pound of  whole dressed fish). Remove cover for the last half hour or so, so the bacon can crisp.

Serve with gold sauce on the side.

Gold Sauce

Excellent with baked fish or over noodles.

6 fresh egg yolks (free from the cord and all egg whites)
1 1/2 cups clarified butter
Two cloves FRESH garlic (you can add more or take away according to taste but fresh is important.)
Take two cloves of garlic and drop into the pasta water for 20 seconds. Remove garlic and peel it. Cut off any unwanted parts. Slice the garlic into three sections lengthwise and then very thinly slice them.In a bowl, whisk six egg yolks well.
Heat the clarified butter until boiling hot. Reduce heat to the lowest setting to keep warm. Put the garlic into the butter and let it flavor the butter for a minute. Grate the cheese into the same pot (adds an extra layer of flavor.)
Whisk egg yolks while adding a tablespoon of the hot butter at a time (you are tempering the eggs.

No comments:

Post a Comment