[CH] =?iso-8859-1?Q?=22Gr=E4sl=F6k=22_=28was=3A_=5BCH=5D_OT=3A_Wine?=
Bloechl, Sharen Rund (sharen.rund.bloechl@lmco.com)
Tue, 14 Sep 1999 06:49:12 -0700
Your description of "Gräslök" sounds like what we call "chive(s)"
Sharen Rund Bloechl
Lockheed Martin Enterprise Information Systems
Sunnyvale Data Center
sharen.rund.bloechl@lmco.com Phone: 408-756-5432
[or] Fax: 408-756-0912
srund@svl.ems.lmco.com LMnet: 8-326-5432
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> ----------
> From: Kristofer Blennow[SMTP:kristofer@blennow.se]
> Reply To: Kristofer Blennow
> Sent: Monday, September 13, 1999 9:29 PM
> To: tucker
> Cc: chile-heads@globalgarden.com
> Subject: [CH] OT: Wine/mushroom sauce - mild! [Was] Becoming a CH
>
> On 4 Mar 99, tucker wrote:
>
> > Mmmm. I think this would be a real winner at my house. Any way we
> > could get a recipe???
>
> > > at last learned how to make a professional
> > > wine/mushroom gravy for salmon.
>
> Squeezing my brain before I forget it...
>
> "Lidö" Wine/Mushroom Fish Sauce (serves 6)
>
> 3 dl Dry white wine
> 150 g Champignons
> 1 Fish bouillon cube
> 1 Yellow onion
> 1 Garlic clove
> 1/2 dl "Gräslök" (note below)
> 1/2 dl Parsley
> 1 tablespoon Wheat flour
> 100g Roomtemp butter
> 1.5 dl Full fat cream
>
> All ingredients should be finely chopped. Mix wine, champignons,
> onion, garlic and the bouillon cube and reduce over medium heat to
> about half the volume. Mix 1 tablespoon flour with 1 tablespoon
> butter to an even paste and whip it into the reduced fond. This far
> the sauce can be prepared, and wait for the rest of the meal.
>
> Just before serving, reheat the fond, take it off the heat, and add
> 100g butter, whipping well. Add the parsley and the "gräslök". Whip
> the cream very lightly (it should get a "soda pop" feel, not "whipped
> cream"), and ever so gently turn it into the sauce. At this stage, do
> not boil the sauce eccessively, just heat it up quickly and serve. If
> needed taste it off with some salt and lemon pepper (was not needed
> when we did it).
>
> Note - I don't know the English name for "gräslök". It is an onion
> plant, that grows like grass, thin (2-3 mm) green tubular straws,
> with a mild, aromatic taste. Traditional summer spice here in Sweden,
> we always keep it in our gardens for our pickled herring lunches etc.
>
> Thoughts: Will test to finish it off with some tarragon, and a bit of
> champagne to fizz it up...
>
> Enjoy and improvise,
> Kristofer
>
>
>
>