The Art of Cleaning Fish
Extreme is one of those words that's gained much currency in the last few years, usually attached to sports and even to activities as prosaic as ironing. "Extreme food" would not be an inaccurate way to describe this recipe from the ecclectic site, The Surreal Gourmet. "Poaching fish in the dishwasher," insists author/illustrator and food adventurer Bob Blumer, "is a virtually foolproof way to shock your friends, prepare a succulent meal, and do the dishes -- all at the same time." Talk about multitasking. Blumer claims to have poached salmon in more than a hundred dishwashers and entertained dinner guests around the globe.
According to the recipe, which appears in Blumer's cookbook "Off the Eaten Path," the key is to embed the fillets in a tightly-sealed aluminum foil sack and place them on the top rack of the dishwasher. Then you run it through the entire "normal" cycle. When it's finished, you take out the salmon, discard the foil and spoon a generous serving of dill sauce over each fillet.
If repurposing household appliances for food preparation catches on, you heard about Popcorn-in-a-dryer here first.
1 Comments:
Anyone that has ever worked in fast food can attest to the art of "extreme heating"... cans of mushroom sauce, frozen steaks (thankfully ceiled in plastic) and the occasional odd potato were all on the dishwasher menu of a not-to-be-named national steakhouse chain!
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