SC - back on topic (was re: below the salt)

[marilyn traber]

kat wrote:

> Despite the delightful direction this topic has taken (visions of The
> Ultimate Feast dancing in my head) I am still interested in the
> original subject:
>
> Can anyone suggest one or two above-the-salt-type recipes for the
> final remove of a feast I am trying to put together in March?
>

Cod a la bretonne-made with whole cods instead of the fillets-better
presentation

take leeks, celery and carrots in fine julienne, saute til almost done
in butter
in parchement[or multiple layers commercial aluminum foil if doing on
covered grill outdoors] place 1/3 of the veggies. place fish next
stuffed with 1/3 of the veggies, add fresh thyme leaves, fresh parsley
leaves and fresh basil leaves, salt and white pepper to taste, wrap in
gauze to keep it from falling apart wen you remove it from the foil then
top with the rest of the veggies, dot with butter, sprinkle with white
wine and arrange slices of lemon. seal in well.
place on very large cooking sheet and bake at 425*f 10 minutes per inch
of thickness or place on the grill and cover with a large piece of metal
to hold the heat in for about the same.

take out, place the veggies on the platter, then carefully put the fish
on top, add assorted small garnishes around and serve.

If you want a really neat form of period presentation, take regular
pastry and make a fish shaped dome lid and blind bake, glazing with
saffron and eggyolk wash to make it golden. Place over the fish and
veggies and cary in with pomp and ceremoney.

margali

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