SC - Iron Chef! OOP - OT

[Stefan li Rous]

Bear commented:
> The filet idea didn't work out to well, but the fish and
> the chicken were much appreciated and we didn't get much back.

I'm not sure which factors you are using in saying "The Fillet idea didn't
work out too well". but I do know of one problem. I was one of those
tasked with removing the skins from the fillets. The problem appeared to
be that to skin the fish well, it had to be within a fairly narrow
temperature span. If it was too frozen, the skin would not come off
without ripping. If the fish was too thawed, you were likely to rip
off pieces of the flesh along with the skin. If you had it just right,
the skin would come off in one piece fairly easily. Unfortunately, I
didn't have many fillets in that range. I decided I was mutilating
far too many of the fish to do Bear's feast good and found another to
replace me. I believe the lady who replaced me was new to this also,
but she did a much better job.

> I will say that the fish probably went over because it was a floured, fried
> filet, which made it similar to fried catfish, the most common fish in our
> area.  And it was served with an apple and wine sauce which helped enhance
> the flavor.  The recipe is presumed to be Elizabethean, but since the
> original source can not be examined, I had to take the author at his word.

The fish was wonderful. I liked the apple and wine sauce much better
than the mustard sauce.

- -- 
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****