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Freezer Burn Salvation
Posted by AlaskanAuthor on Mar 26 2005
Yeah, it's that time of year when those of us return to the larder and find that some of those precious packs of halibut that we put up last summer are all frosted. Do not be in dismay. Here is something you might like to try.
Defrost your packs. Trim the burned parts off and discard. What's left is soft white meat; fry it and you might be dissapointed. Render it, and a culinary surprise awaits you.
Run the trimmed flesh through a food processor and convert it into a paste. Put it in a large mixing bowl and add choped onion, dill, salt, pepper, sevral raw eggs, and bread crumbs.
Knead it into a sticky paste. Form the product into golf ball sized portions and drop them into boiling water. Watch them rise, boil 5 minutes, and then cover and steep. Drain and let cool. Pack them into quart jars. (and if you quartered a peeled carrot and steamed it with the fish you've now got an added appealing color to your jars) Add canned chicken broth and and store cold in the ice box for several days.
Served Cold: Use a horseadish topping and get ready to enjoy a terrific snack.
Served Hot: Heat in the broth and enyoy as a soup, or take the balls and add them into any warm dish combination. (try pasta and an alfreado sauce)
If you have the product and time, you might want to try it. I gave the recipe to Richard at Blue Moose Rafting and if he cooks half as good as he makes a fly a fly rod, he's 'gonna love it!
From my kitchen to yours, enjoy...
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