[Sca-cooks] fish sausages recipe please

[Phil Troy / G. Tacitus Adamantius]

On Tuesday, June 24, 2003, at 11:51  AM, AEllin Olafs dotter wrote:

> LOL! And I've had it to look at, I think... but skimmed it, never  
> really read it, evidently. (I'll never make it - shellfish allergy.)   
> Just thought "Gee, that looks good, too bad.."  Good thing someone  
> reads things around here...
>
> AEllin

These can also be made with any firm fish fillet. Pike is a classic;  
but cod, perch, or even the infamous "chilean sea bass", formerly  
"Arctic Char" (which is in fact Pacific sablefish or rock cod, the same  
stuff you get at bagel shops, just not cured, dusted with paprika, and  
hot-smoked) all work.

Thinking back, we were _going_ to use watercress, which proved, the day  
before the feast in question, to be more expensive than I'd counted on.  
We ended up using a coarse-chopped porrey of mixed greens... kale,  
leeks, spinach, even some bunches of flat parsley, sauteed and stewed  
to a thick green not-quite-puree...

Adamantius

>
> Carol Eskesen Smith wrote:
>
>> OOPS! Phil's right; just check the context.  So much for my  
>> proof-reading; my sausage handout's had it like that for over a year!
>> Regards,
>> Brekke
>>
>>     ----- Original Message -----
>>     From: Phil Troy / G. Tacitus Adamantius
>>     <mailto:adamantius at verizon.net>
>>     To: Cooks within the SCA <mailto:sca-cooks at ansteorra.org>
>>     Sent: Saturday, June 21, 2003 4:10 PM
>>     Subject: Re: [Sca-cooks] fish sausages recipe please
>>
>>
>>     On Saturday, June 21, 2003, at 01:14 PM, Carol Eskesen Smith  
>> wrote:
>>
>>         Add about 1 rounded teaspoon of salt, 1 rounded ¼ tsp white
>>         pepper, and 1 level ¼ teaspoon of salt.
>>
>>
>>     Hey, cool feature of Mac Mail! (And about time I discovered one,
>>     too!) Select a passage and hit "reply", and that's exactly what
>>     you get, properly formatted and part of the thread. No pasting
>>     needed. Who knew? Maybe I just never tried this before.
>>
>>     But I digress...
>>
>>     See above. Brekke, are you sure this is correct? Could that last
>>     rounded 1/4 teaspoon be nutmeg? It seems unlikely that salt was
>>     used twice in this way.
>>
>>     IIRC, didn't we serve this on top of a bed of sauteed watercress
>>     to give the proper Ostgardrian green and white?
>>
>>     Adamantius
>>
>>      
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