ellid (ellid) wrote in lupin_snape, @ 2009-10-25 09:18:00 |
|
|||
Entry tags: | project: recipe book |
Recipe: Baked Scrod
Title: Motherless Child
Author/Artist: ellid
Excerpt: "Yes." Severus carefully lifted Remus's chin and turned his face so that their eyes met. "My petition was granted contingent on my statement that I planned to marry in the near future - it's a sub-clause in the 1917 statute giving precedence to married or engaged couples, to ensure that the child grows up in a stable home. And since I'm not as yet married - "
The joy at having Johnny home vanished. Severus had no use for women in any physical sense. What was going on?
"Married? Severus? I don't understand - "
"It's not what you think." Severus, suddenly flushed, conjured a crumpled newspaper and hastily unfolded it. "Here. From the local paper in Salem. I didn't tell you because there were legal challenges until the last minute, but - "
The headline was at least an inch high, big enough that Remus could read it without his half-glasses:
GAY MARRIAGE SURVIVES COURT ATTEMPT; FIRST COUPLES TAKE OUT LICENSES
BOSTON: AP - Opponents of gay marriage saw their last-minute brief dismissed by the Supreme Judicial Court today, opening the way for thousands of same-sex couples to wed…
The words blurred so badly Remus gave up after the first line or two. It was almost too good to be true.
Gay marriage. Legal. In Massachusetts.
In Salem.
"Severus?" His voice caught. "Does this mean what I think it does?"
Commentary: Motherless Child begins with Remus finding a newborn werewolf pup in the Forbidden Forest and ends with Severus and Remus preparing to leaving for a potions conference in Salem, Massachusetts, where they can marry and legally secure custody to their new son.
Of course the newlyweds would want a wedding supper, and there is nothing better or more satisfying in coastal New England than baked scrod. I could easily see them sitting down for a nice fish dinner with their witnesses (Remus' mother and Minerva, who was somewhat miffed at not being told until it was almost too late to attend).
Scrod is young cod, less than two pounds. It is often baked in a casserole dish with butter and breadcrumbs, or deep fried for fish and chips. It should be as fresh as possible, which is why I rarely eat it except when I'm in Boston. The best I've ever had is served at the legendary Legal Seafoods branch in Copley Square.
Source: This recipe from Food Down Under purports to be based on Legal Seafoods' recipe. I'm not sure about the mayonnaise or the herbs de Provence, but otherwise it looks right.
Ingredients:
4 7-8 oz.scrod fillets, each about 1 inch thick
¼ cup mayonnaise
2 tsp fresh-grated parmesan cheese
Topping mixture:
¾ cup oyster crackers, crushed to a medium-fine crumb (one could also use New England common crackers)
2 tsp unsalted butter
1tsp fine-chopped onions
1tsp minced fresh parsley
1/2tspdried thyme or Herbes de Provence, if desired; I've always preferred just parsley
Instructions:
Topping -
Crush the crackers until you have a slightly coarse crumb. You could also use a food processor, but it seems silly when crushing crackers is so easy.
In a medium skillet, melt 1 tablespoon butter over medium heat. Saute onions about 2 minutes, or until translucent. Do not brown. Add remaining butter, and when melted remove from heat and stir in reserved crumbs, parsley and thyme or Herbes de Provence. Mix well.
Scrod:
Preheat oven to 425 F. Lightly oil a baking dish just large enough to hold fillets in a single layer and place fillets in it.
Stir mayonnaise and parmesan cheese together well. Spread 1/4 of mayonnaise mixture evenly over top of each fillet.
Sprinkle about 2 tablespoons crumb mixture over each and press tops lightly so crumbs adhere to mayonnaise. Bake in center of oven 12 to 14 minutes, or until fillets are just cooked through and topping is golden brown.
Serve with rice pilaf, crusty rolls, a green salad, and a dry white wine. Enjoy!
Submitted by: ellid