Recipes to enjoy _ fish

Fish should have no unpleasant smell and when touched should be firm.

With whole fish, the eyes should be bright and protruding;with herrings, the gills should be red.

To remove scales: place fish on a pice of paper, and, using the back of a knife, work from the tail toward the head.

General preparation: remove tail, fins and head. How to cook salmon without skin Slit down gullet and remove entrails.


Salmon oven cooking time A little salt is useful when handling fish , especially for removing the dark membrane from white fish.

Preparation for frying: Dry fish thoroughly. How to prepare salmon fillet Dip in seasoned flour. Oven baked salmon with lemon Fry in shallow fat or coated with egg and crumbs or frying batter and cooked in deep fat.

The dusting of flour before coating helps absorb any surplus moisture and prevents undue bubbling of the fat. Oven roasted salmon fillet Menu

• Arbroath Smokie Mousse• Baked Cod and Parsley Sauce• Baked Kippers• Baked Stuffed Herring• Boiled Salmon• Fish Pie• Fishcakes with Fried Parsley• Fried Herring• Fried Kippers• Ginger Salmon Stir-Fry• Grilled Kippers• Haddock Pudding• Hashed Cod• Kedgeree• Mussel Stew• Potted Herring• Sardine Pate• Savoury Cod• Savoury Fish• Smoked Fish on Toast• Solomon Gundy• Stuffed Trout• Trout with Almonds• Tuna Salad

Methodology: Remove skin and bones very carefully from smokies

Place into moulds, garnish with parsley and serve with oatcakes, lemon wedges and salad.

• 2 pounds of cod (or other white fish)• Salt and pepper• Squeeze of lemon• a little margarine• 1 egg

Bake in moderate oven (3-4) until fish is cooked ( 1/ 2 – 3/ 4 hour.

Wash parsley. Oven cook salmon fillet Tie in bunch. How to cook salmon fillet in a pan Immerse leaves in boiling water. Oven baked salmon fillets Boil for 2 minutes.

Increase heat, stir until it comes to the boil, simmer for a few minutes.

• 5 Herrings• 5 tablespoonfuls oatmeal• 1 finely chopped onion• Salt and pepper

Divide stuffing into 5 and spread one part on each herring, fold herring in half.

Cover with margarine paper and bake at gas mark No. Oven cook salmon fillets 4, 350 degrees F. Cooking salmon with skin on for 30 minutes.

Wrap the fish in tin foil, making sure it is thoroughly sealed.

This recipe avoids this pitfall retaining both its flavour and its natural oils.

• Salt• Pepper• Cayenne and pinch of mace• Butter• 4 ounces of prawns• 1 ounce butter• 1 ounce flour• 1/ 2 pint of good fish stock

Methodology: Cut the fish into 2 inch pieces, season with salt, pepper, cayenne and mace.

Lay pieces in a buttered dish and scatter the prawns over the top.

Cover with the pastry, brush with beaten egg yolk, and bake for 10 minutes, gas mark 6 or 400 degrees F., and then for a further 25 minutes at gas mark 4 or 360 degrees F.

• 1 teaspoon of lemon juice• 1 ounce of margarine• Salt and pepper

• Dry white breadcrumbs• Deep fat for frying• 1 good bunch of parsley to garnish

Bring to boil and simmer till soft. How to cook salmon with skin on Drain, beat to soft cream with half margarine.

Flake fish into bowl, mix in potato, lemon juice, parsley, seasoning and any liquid from fish.

Turn off heat and fry parsley for seconds only, it should still be green but crisp.

Methodology: Dip the split and boned herring in seasoned oatmeal, pat well in.

Fry in a little hot fat, skin side up, until crisp on one side.

Turn and fry on other side – time approximately 3-5 minutes for each side.

• 2.5 cm (1 inch) piece of stem ginger, peeled and coarsely grated.

Methodology: Mix together the cornflower, ginger wine, vinegar and soy sauce, with 3 tablespoons of cold water.

Heat oil in a wok or large frying pan until hot, add spring onions and ginger and cook for 30 seconds.

Add the sauce, stir and cook until sauce thickens and starts to bubble and the vegetables take on a shine and the salmon is cooked.

• 2 pounds cooked cod• 2 ounces butter• 1 pint of milk• mashed potatoes• seasoning• Parsley• 1/ 4 pint of prepared shrimps

Methodology: Melt the butter and stir in flour, cook gently without browning then add the milk gradually and stir until boiling.

Flake the fish and mix into the sauce with shrimps and seasoning.

Cook until hot, put into a hot dish, surround with a deep border of the hot, mashed potatoes and sprinkle with finely chopped parsley.

Methodology: Cook the rice in boiling water for 10-12 minutes.

If collecting mussels from rocks that are covered by the tide, away from human habitation.

• 1 saucepan fresh mussels• 1 large chopped onion• 1 tablespoon butter• Parsley, thyme, freshly ground black pepper• 2 tablespoons butter• 2 tablespoons flour• 1/ 2 pint white wine or cider

Methodology: Soften the finely chopped onion in the butter, add the wine/cider, parsley, thyme and black pepper and allow to cook gently for a few minutes.

Then add the cleaned mussels, cover the saucepan and shake the pan until the shells open.

Then thicken by adding the butter and flour creamed together.

Bring to the boil stirring constantly, adjust seasoning, pour over mussels and sprinkle with chopped parsley

• 4 tablespoonfuls salad cream• 2 ounces freshly-made breadcrumbs• Juice of 1/ 2 lemon

Tip the sardines and their oil into a bowl and mash them to a paste with a fork.

Stir in the salad cream with the breadcrumbs and, when they are well blended, add the lemon juice, anchovy essence and enough seasoning to taste.

Turn the pate into a small dish and store it, covered, in a cool place – it will keep for about two days.

• 1 pound cod steaks• 2 ounces mushrooms• 1 small onion• seasoning• 1/ 4 pint stock• Few brown breadcrumbs

Chop the onion finely and mix with breadcrumbs and chopped mushrooms.

Butter a dish well, put in half the mushroom mixture, lay the steaks over, add remaining butter in pieces over the fish.

Top with remaining mushroom mixture then pour on the liquid and bake for 20 minutes or so in a fairly hot oven

• 5 ounces macaroni• 1 tin of mushroom soup• 2 ounces grated cheese

Methodology: Place the macaroni in boiling water and cook until tender, around 20 minutes.

Add a little of the hot milk to the cornflour, add to fish and stir until boiling.

• 6 herrings• 4 anchovies• 1 onion• Rind of 2 lemons• A few mushrooms• A few capers• A few pickled oysters

Boil gently then take the meat from the bones without breaking and bones or removing the head or tail.

Add the finely chopped onion, capers and chopped mushrooms, the grated lemon rind and a few pickled oysters.

When this is mixed well, place it over the bones and shape as herrings.

• 2 trout• 1 finely chopped shallot• 1 tablespoon butter• 1 tablespoon chopped parsley• 1 teaspoon chopped fennel• 2 tablespoons cream

Melt the butter and add the finely chopped shallot and cook until soft.

Add the parsley, fennel and ground oatcakes and season well with salt and pepper.

Stuff the trout with this mixture and place in a buttered dish, spoon over the cream.

Cover the dish in a pre-heated oven and cook at gas mark 4 or 350 degrees F. Grilling salmon with skin on for 30 minutes.

• 1 tin tuna (8 ounces)• 2 hard boiled eggs• Little salad cream

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