Lögberg-Heimskringla - 11.02.2005, Síða 15

Lögberg-Heimskringla • Föstudagur 11. febrúar 2005 • 15
First Lutheran Church
Pickerel amandine, fettucine with bacon and parmesan cheese sauce, rounded out with a tasty
asparagus salad vinaigrette (above), make for nearly complete comfort food. But don’t forget
to finish off with the chocolate mousse (below).
sauce as the fish is cooking. Just
before serving, pour hot water
over fettuccine to reheat and
toss with sauce immediately.
Thin the sauce with a little milk
if necessary.
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over and top with another
dinner plate for weight. Chill
for 30 minutes.
5. Heat butter in large skillet
over medium heat. Sauté for
1-2 minutes on each side or
until fillets are golden and
fish flakes easily.
6. Transfer to heated platter or
serve immediately. Gamish
with a sprig of parsley and
lemon slice or wedge.
Clarified Butter
Yield approximately 1/2 cup
1. Melt 3/4 cup butter over low
heat.
2. Remove from heat; let stand
for 3 minutes skim the l'roth.
3. Strain through a sieve lined
with cheesecloth leaving
milky solids in the bottom of
the pan.
Tips: When cooking the fish
do not overcrowd the pan — it
is better to sauté in two batches;
a combination of the butter with
a little olive oil is another good
altemative for cooking the fish.
Fettuccine with Bacon,
Parmesan Cheese Sauce
4-6 slices bacon cut in 3/4
inch pieces
2 tbsp. butter (optional)
1 garlic clove, minced (op-
tional)
1 cup whipping cream
2-3 drops Worcestershire sauce
1 cup finely grated Parmesan
cheese
1 pkg. fresh fettuccine (350 g)
1. Fry bacon; drain; set aside.
2. Optional — melt butter in a
medium sized saucepan or
skillet. Add garlic; sauté for
a few minutes.
3. Add cream, Worcestershire
sauce, cheese and bacon.
4. Cook, stirring, over low heat
until hot.
5. Meanwhile, cook fettuccine
in salted boiling water for 3
- 4 minutes; drain.
6. Toss fettuccine and sauce
together in a large bowl.
Add freshly grated pepper to
taste.
7. Serve with additional freshly
grated Parmesan cheese if
desired.
Tips: While the fish is chill-
ing prepare the sauce through
step #3. Set aside, allowing
the flavours to blend. Just prior
to sautéing the fish, cook the
fettuccine and drain. Heat the
Kristin’s Kitchen
Kristin Olafson-Jenkyns
Dundas, ON
Whether Valentine’s
Day puts you in a
romantic mood or
not, February is a good month
for comfort food such as sau-
téed fish and fettucine — not to
mention chocolate.
The toasted slivered al-
monds transforms the ever-pop-
ular breaded pan-fried pickerel
into a sophisticated entrée. You
may substitute other varieties
of lean white-flesh fish for the
pickerel, such as sole or orange
roughy.
A Valentine’s Day menu
demands chocolate for dessert.
There seems to be a lack of
chocolate in our Icelandic culi-
nary heritage. This rich, velvety
mousse is a decadent remedy
for our chocolate deprivation.
Enjoy!
The recipes will serve four
to six. Halve the amounts for a
romantic dinner for two.
Pickerel Amandine
1 -11/2 Ib. pickerel fillets
2 cups fine breadcrumbs, made
from day old bread or pre-
packaged
1 cup sliced blanched almonds,
toasted slightly
1/4 cupfresh parsley, minced
3 egg whites
1/2 cup clarified butter (in-
structions following recipe)
1. Combine crambs, almonds
and parsley in a shallow
bowl.
2. Beat egg whites lightly in
another shallow bowl.
3. Dip fillets into the egg
whites and then into the
crumb mixture (Tip: Press
down on the fillets with wax
paper under your hand. Lift
out of crumbs and flatten
between sheets of wax paper
pressing gently but firmly to
insure that the cramb mix-
ture will stick.)
4. Arrange fillets on a dinner
plate lined with wax paper in'
a single layer. Lay wax paper
Asparagus Salad Vinaigrette
llb.fresh asparagus
1 red bell pepper
1 head romaine, butter or leaf
lettuce, torn up
2 green onions, finely chopped
1 celery stalk, sliced thinly
Dressing:
1/3 cup olive oil
1 tbsp. white wine vinegar
juice of 1/2 lemon
1/2 tsp. sugar
1 tsp. Dijon style mustard
salt, freshly ground pepper, to
taste
1. Steam asparagus until tender
but still crisp; cut into 2”
lengths. Chill.
2. Char red bell pepper under
broiler until blackened on all
sides. Place in a paper bag to
steam for 10 minutes. Peel,
rinse and pat dry. Cut into
fine strips. Chill.
3. Whisk the dressing ingredi-
ents together to combine.
4. Toss salad ingredients with
enough dressing to coat to
your taste.
Tip: Adjust amounts ac-
cording to the number you are
serving.
Chocolate Mousse
This recipe will serve
eight. You may easily halve the
amounts.
8 eggs
2 cups or 350 g. semisweet
chocolate chips
10 tbsp. butter
1/4 cup cognac, grand marnier
or kirsch (optiondl)
3/4 cup whipping cream
To serve: Spoon into indi-
1. Separate eggs; put whites
into a large mixer bowl;
put yolks in a small bowl.
Let whites warm to room
temperature.
2. Melt butter with chocolate
chips in top of a double
boiler, over hot, not boiling
water. Stir constantly.
3. Remove top of double
boiler from water. Beat in
egg yolks, one at a time,
with a wooden spoon; beat-
ing well after each one. Let
cool 10 minutes; optional
— stir in cognac or liqueur
of your choice.
4. Beat egg whites until stiff.
With a whisk or rabber
scraper, using a gentle under
and over motion, fold the
chocolate mixture into the
egg whites just until com-
bined (no white streaks).
Tum into a 1-quart serving
bowl. Relrigerate at least six
hours.
5. Whip cream with a little
sugar and vanilla.
vidual dessert bowls or glasses.
Gamish with a dollop of whip
cream, chocolate curls, shav-
ings or heart in keeping with
the occasion.
Tip: You can make the
mousse the night before.
For more information on
Kristin and The Culinary Saga
of New Iceland see her web-
site www.coastline-publishing.
com.
Have an elegant
Valentine’s Day
dinner for two
Visit us on the web at http://www.lh-inc.ca