That was one of the first recipes I ever made for a girlfriend. It was wrapped in prosciutto with a bit of mustard as well. Love it.
Quite interesting that even when you put a lid on it to steam it to help cook, you still get fairly crispy hashbrowns. You have to squeeze the water out before hand though.
One of my chef friends used to add a flour and water mix to the potatoes to help them stick together as well as to the fish. Looked like a good idea but I never tried it myself. Maybe just a bit of flour would help absorb some water from the potatoes as well.
All time favorite!
Winter harbour Albacore Niscois salad , blanched green bean, new potatoes , pickled shallot , 7 min egg, seasoned cherry tomatoes , sliced green olive ,baked and dressed albacore over spring mix with a lemon / honey/ dijon vinegrette . An outstanding way to use your tuna rather than the usual raw preparation .
Nog what is this marinade / concoction you put on all your meats ? Looks dijon based?Gave my Lady a choice last night - Whitetail or Pheasant.
Whitetail tonight, Pheasant tomorrow.
Roger...
Marinated Whitetail Sirloin Tip:
On the BarBee:
Sliced:
And served with Cheddar Chipotle Pasta and a fresh garden salad:
Washed down with the mandatory red, it was absolutely delicious!
Cheers,
Nog
While we are at it - would you mind telling us a bit more about the cheddar chipotle pasta
It varies according to the meat.
This one had an olive oil / melted butter base to which was added a shot of lemon juice, minced garlic, garlic & herb spice, dehydrated chopped onion, Montreal steak spice and powdered mustard. I don't measure those, simply toss in how much I think it needs of each based on overall volume.
Enniberg: I must admit to cheating on that one. Although we often roll our own, in cases when I am busy (like at the BarBee) I will run with store bought.
Readily available at most grocery stores:
Cheers,
Nog
