In article >, Boron Elgar
> wrote:

> On Thu, 10 Mar 2005 15:47:40 -0600, Melba's Jammin'
> > wrote:
>
> >In article . com>,
> >"aem" > wrote:
> >
> >> Melba's Jammin' wrote:
> >> > Can I just bake it? Say yes. What time and temp?
> >> > --
> >>
> >> Sure, especially with some tasty topping. 375°F - 400°F, "ten
> >> minutes per inch" (of thickness) rule.
> >>
> >> -aem
> >
> >I'm thinking tasty topping is not in my best interest. Thanks.
>
> Some milk, a dot or two of butter, a shredded carrot & a sprinkle of
> paprika. Trust me on this one.
>
> Boron

Is shredded carrot going to cook in the time it takes to bake? I'm not
wanting crunch carrot (I think) on my fishy. Pour the milk on top, then
top with carrot? This doesn't sound real good, G. I trust you, but. .
.. .
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Thu, 10 Mar 2005 16:40:31 -0600, Melba's Jammin'
> wrote:

>In article >, Boron Elgar
> wrote:
>
>> On Thu, 10 Mar 2005 15:47:40 -0600, Melba's Jammin'
>> > wrote:
>>
>> >In article . com>,
>> >"aem" > wrote:
>> >
>> >> Melba's Jammin' wrote:
>> >> > Can I just bake it? Say yes. What time and temp?
>> >> > --
>> >>
>> >> Sure, especially with some tasty topping. 375°F - 400°F, "ten
>> >> minutes per inch" (of thickness) rule.
>> >>
>> >> -aem
>> >
>> >I'm thinking tasty topping is not in my best interest. Thanks.
>>
>> Some milk, a dot or two of butter, a shredded carrot & a sprinkle of
>> paprika. Trust me on this one.
>>
>> Boron
>
>Is shredded carrot going to cook in the time it takes to bake? I'm not
>wanting crunch carrot (I think) on my fishy. Pour the milk on top, then
>top with carrot? This doesn't sound real good, G. I trust you, but. .

If you use a grater to shred it, as if you were making carrot salad,
it cooks through. It counters any "fishy" taste that you would ever
encounter. You may only need half a carrot. Remember, I am usually
cooking for 4 or 5 when I do this and fill the broiler pan with
filets.

I broil all white-flesh fish this way. It keeps the fish from drying
out, the carrot adds a bit of flavor & the paprika makes it look
purty! The milk gets bubbly & browned, too. Yum.

Boron

Boron replied:

>>> Some milk, a dot or two of butter, a shredded carrot & a sprinkle of
>>> paprika. Trust me on this one.
>>>
>>> Boron
>>
>>Is shredded carrot going to cook in the time it takes to bake? I'm not
>>wanting crunch carrot (I think) on my fishy. Pour the milk on top, then
>>top with carrot? This doesn't sound real good, G. I trust you, but. .
>
> If you use a grater to shred it, as if you were making carrot salad,
> it cooks through. It counters any "fishy" taste that you would ever
> encounter. You may only need half a carrot. Remember, I am usually
> cooking for 4 or 5 when I do this and fill the broiler pan with
> filets.

Reminds me of the following, from _El Farol Tapas and Spanish Cuisine_:

Moroccan Carrot Sauce

1 yellow onion, diced
2 teaspoons minced garlic
3 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground cinnamon
10 carrots, peeled and chopped
8 cups chicken stock
1 can orange juice concentrate
2 tablespoons honey
2 teaspoons chile pequin, crushed
salt and pepper

Sauté onion and garlic in a skillet. Add spices and carrots. Stir. Add
remaining ingredients and boil until the carrots are soft. Puree in a
blender and strain through a wire mesh. Adjust seasoning to taste.

Makes 8 cups

I made this sauce about a month ago, and served it with chicken which had
been simply brined, drizzled with olive oil, sprinkled with black pepper,
and roasted. I can highly recommend it; the most noteworthy comment was,
"It's a party in your mouth!"

Bob

On 10 Mar 2005 17:09:03 -0600, "Bob" >
wrote:

>Boron replied:
>
>>>> Some milk, a dot or two of butter, a shredded carrot & a sprinkle of
>>>> paprika. Trust me on this one.
>>>>
>>>> Boron
>>>
>>>Is shredded carrot going to cook in the time it takes to bake? I'm not
>>>wanting crunch carrot (I think) on my fishy. Pour the milk on top, then
>>>top with carrot? This doesn't sound real good, G. I trust you, but. .
>>
>> If you use a grater to shred it, as if you were making carrot salad,
>> it cooks through. It counters any "fishy" taste that you would ever
>> encounter. You may only need half a carrot. Remember, I am usually
>> cooking for 4 or 5 when I do this and fill the broiler pan with
>> filets.
>
>Reminds me of the following, from _El Farol Tapas and Spanish Cuisine_:
>
>Moroccan Carrot Sauce
>
>1 yellow onion, diced
>2 teaspoons minced garlic
>3 teaspoons ground cumin
>2 teaspoons ground coriander
>2 teaspoons ground cinnamon
>10 carrots, peeled and chopped
>8 cups chicken stock
>1 can orange juice concentrate
>2 tablespoons honey
>2 teaspoons chile pequin, crushed
>salt and pepper
>
>Sauté onion and garlic in a skillet. Add spices and carrots. Stir. Add
>remaining ingredients and boil until the carrots are soft. Puree in a
>blender and strain through a wire mesh. Adjust seasoning to taste.
>
>Makes 8 cups
>
>I made this sauce about a month ago, and served it with chicken which had
>been simply brined, drizzled with olive oil, sprinkled with black pepper,
>and roasted. I can highly recommend it; the most noteworthy comment was,
>"It's a party in your mouth!"
>
>Bob
>

Sounds like a lively party. I have saved this recipe.

Boron

In article >,
Melba's Jammin' > wrote:

> In article >, Boron Elgar
> > wrote:
>
> > On Thu, 10 Mar 2005 15:47:40 -0600, Melba's Jammin'
> > > wrote:
> >
> > >In article . com>,
> > >"aem" > wrote:
> > >
> > >> Melba's Jammin' wrote:
> > >> > Can I just bake it? Say yes. What time and temp?
> > >> > --
> > >>
> > >> Sure, especially with some tasty topping. 375°F - 400°F, "ten
> > >> minutes per inch" (of thickness) rule.
> > >>
> > >> -aem
> > >
> > >I'm thinking tasty topping is not in my best interest. Thanks.
> >
> > Some milk, a dot or two of butter, a shredded carrot & a sprinkle of
> > paprika. Trust me on this one.
> >
> > Boron
>
> Is shredded carrot going to cook in the time it takes to bake? I'm not
> wanting crunch carrot (I think) on my fishy. Pour the milk on top, then
> top with carrot? This doesn't sound real good, G. I trust you, but. .
> . .

Shredded carrots, being shredded, usually cook pretty fast. I use that
trick in stir fry or if I want chunks of carrots, I nuke them first to
pre-cook them before adding them to the rest. :-) You could try that...

--
K.

Sprout the Mung Bean to reply...

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