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Travel Forums Off Topic Recipe help required

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11. Posted by tway (Travel Guru 7273 posts) 8y

Err...good question. My friend always makes that and it's wonderful. I'd guess around 350 for 40 minutes or so. Cut a piece after half an hour to see if it's still pink.

12. Posted by mikeyBoab (Travel Guru 5077 posts) 8y

Quoting tway

Err...good question. My friend always makes that and it's wonderful. I'd guess around 350 for 40 minutes or so. Cut a piece after half an hour to see if it's still pink.

Would you seal it by frying before roasting it?

13. Posted by tway (Travel Guru 7273 posts) 8y

Quoting mikeyBoab

Quoting tway

Err...good question. My friend always makes that and it's wonderful. I'd guess around 350 for 40 minutes or so. Cut a piece after half an hour to see if it's still pink.

Would you seal it by frying before roasting it?

Frying bad - no frying. It'll cook in the stock and it's own juices and stay nice and tender.

14. Posted by mikeyBoab (Travel Guru 5077 posts) 8y

Quoting tway

Quoting mikeyBoab

Quoting tway

Err...good question. My friend always makes that and it's wonderful. I'd guess around 350 for 40 minutes or so. Cut a piece after half an hour to see if it's still pink.

Would you seal it by frying before roasting it?

Frying bad - no frying. It'll cook in the stock and it's own juices and stay nice and tender.

OK. If it goes horribly wrong, I know where you live - Canada!!! I will visit this village of Canada and find you! And force you to eat it!

15. Posted by Mel. (Travel Guru 4567 posts) 8y

Quoting mikeyBoab

I will visit this village of Canada and find you! And force you to eat it!

Be sure to film that and put it on U tube so we can all enjoy it.

[ Edit: Edited on Nov 23, 2007, at 8:07 AM by Mel. ]

16. Posted by tway (Travel Guru 7273 posts) 8y

Quoting mikeyBoab

Quoting tway

Quoting mikeyBoab

Quoting tway

Err...good question. My friend always makes that and it's wonderful. I'd guess around 350 for 40 minutes or so. Cut a piece after half an hour to see if it's still pink.

Would you seal it by frying before roasting it?

Frying bad - no frying. It'll cook in the stock and it's own juices and stay nice and tender.

OK. If it goes horribly wrong, I know where you live - Canada!!! I will visit this village of Canada and find you! And force you to eat it!

Be sure to bring your woollies! And I live on the fourth street to the left, next to the mailbox.

17. Posted by beerman (Respected Member 1631 posts) 8y

Mikey....sorry, got here late....you're probably already poisoning, er, I mean FEEDING your guests. Try this next time around.....it also works with whitefish fillets.

Pour a bottle of white wine into a shallow 25-30cm saucepan and bring to a light simmer.
Place the chicken of fish fillets into the simmering wine and poach until mostly done (~6 min. for fish, ~15 min. for chicken, depending on thickness.)
Remove fillets, and remove pan from heat. Skim any foam that may have formed on top of the wine.
Blend into the wine some sour cream or plain yogurt until you have a nice thin but creamy sauce (1 small container should do, but have another on hand just in case).
Add fresh dill weed to the sauce.
Place the fillets in an oven-proof, shallow pan, pour the sauce over just to mostly cover the fillets.
Grate a nice cheese over the fillets (gruyere, swiss, asiago, etc - just not a semi-soft cheese).

Broil until the cheese is browned.

Serve with steamed broccoli, carrots, rice, alcohol, more alcohol, and a dash of alcohol as a side.

Hope the din-din went well.

18. Posted by tway (Travel Guru 7273 posts) 8y

Oooh - wine! I think maybe white wine was supposed to be involved, too. Ah, well. Hope it was delicious!

19. Posted by james (Travel Guru 4136 posts) 8y

Quoting beerman

Mikey....sorry, got here late....you're probably already poisoning, er, I mean FEEDING your guests. Try this next time around.....it also works with whitefish fillets.

Pour a bottle of white wine into a shallow 25-30cm saucepan and bring to a light simmer.
Place the chicken of fish fillets into the simmering wine and poach until mostly done (~6 min. for fish, ~15 min. for chicken, depending on thickness.)
Remove fillets, and remove pan from heat. Skim any foam that may have formed on top of the wine.
Blend into the wine some sour cream or plain yogurt until you have a nice thin but creamy sauce (1 small container should do, but have another on hand just in case).
Add fresh dill weed to the sauce.
Place the fillets in an oven-proof, shallow pan, pour the sauce over just to mostly cover the fillets.
Grate a nice cheese over the fillets (gruyere, swiss, asiago, etc - just not a semi-soft cheese).

Broil until the cheese is browned.

Serve with steamed broccoli, carrots, rice, alcohol, more alcohol, and a dash of alcohol as a side.

Hope the din-din went well.

Steamed broccoli. That's where you lost me

20. Posted by Isadora (Travel Guru 13926 posts) 8y

Quoting james

Quoting beerman

Place the chicken of fish fillets into the simmering wine and poach until mostly done (~6 min. for fish, ~15 min. for chicken, depending on thickness.)

Serve with steamed broccoli, carrots, rice, alcohol, more alcohol, and a dash of alcohol as a side.

Hope the din-din went well.

Steamed broccoli. That's where you lost me

I'd be concerned about the chicken of fish fillets... Is that like Chicken of the Sea???

James - dip the broccoli in enough ranch dressing made with vodka and you won't even notice you don't care for it.