THE DETROIT JEWISH NEWS Friday, September 14, 1984
SEE OR CALL
in BIRMINGHAM at
CALL BUS 644-1930
1350 N. WOODWARD, BIRMINGHAM
large pan about 1x inches deep,
and a food processor.
Preheat oven to 375 degree F.
Rinse fish and pat dry with paper
towels. Cut a sheet of heavy foil
long enough to enclose fish and
grease lightly with vegetable oil.
Place fish in center of foil, grease
its head and tail lightly, and wrap
tail with a heavily greased piece
of foil. (The tail dries out quickly
and sticks to the foil.)
Squeeze lemon juice over the
inside and outside of the fish and
sprinkle lightly with salt and
pepper. Wash parsley, chop
coarsely, and place inside cavity
Bring up edges of foil on both
sides, pour wine over fish, and
seal edges tightly. Place foil-
enclosed fish in the pan and pour
in about 1/2, inch of boiling water.
Steam in center of oven for about
25 to 30 minutes. Loosen foil and
test with the tip of a knife to see if
fish is ready. It should be• only
slightly opaque (that is, slightly
undercooked), because fish will
continue to cook while it cools.
The steaming time should be
about 6 minutes per pound. Re-
seal edges of foil, pour off pan
water, and let cool. When outside
of foil feels cool, open top, fold
back edges, and pour off the liq-
uid. With a small knife, carefully
remove skin. Flip fish over onto a
platter and remove skin on the
other side. Wipe offjuices that ac-
cumulate on the platter with
paper towels. Decorate with
parsley sprigs or watercress
leaves and serve with sauce on the
To make the sauce: Peel and
chop shallots very fine. Remove
parsley stems, wash leaves, spin
dry, and chop fine. Peel, core, and
seed tomatoes and cut into cubes.
Place shallots, mustard, and vin-
egar in a food processor fitted with
the steel blade. With the motor on,
dribble in the olive oil through the
feeding tube. Sauce will become
pale and slightly thick. Transfer
to a serving bowl, combine with
chopped parsley and tomatoes,
and correct seasoning.
If the fish does not fit into your
pan, place it on the diagonal and
do not worry if the head and tail
stick out. Yield: 4 servings.
1 pound small young snow
2 tbsps. peanut oil
1/2 tsp. sugar
About 11/2 tsps. kosher salt
11/2 to 2 tbsps. black Chinese
I suggest you use a wok.
Pinch off both ends of snow peas
and pull off string running along
the straighter side. (If peas are
very young, there may be no
string. If they are more mature,
there may be strings on both
sides; remove them both.) Wash
Heat a wok until•hot, add oil
and heat again. Add snow peas, .
stirring all the time until well
coated with oil. Add sugar, salt,
and soy sauce and cook for a min-
ute. Remove peas with a slotted
Continued on Page 42
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