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Fish Dishes

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.
The scales should be plentiful and difficult to remove.
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. Slit down gullet and remove entrails. A little salt is useful when handling fish , especially for removing the dark membrane from white fish.
Wash thoroughly and dry well.
Preparation for frying: Dry fish thoroughly. Dip in seasoned flour. 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.

Menu

  1. Arbroath Smokie Mousse
  2. Baked Cod and Parsley Sauce
  3. Baked Kippers
  4. Baked Stuffed Herring
  5. Boiled Salmon
  6. Fish Pie
  7. Fishcakes with Fried Parsley
  8. Fried Herring
  9. Fried Kippers
  10. Ginger Salmon Stir-Fry
  11. Grilled Kippers
  12. Haddock Pudding
  13. Hashed Cod
  14. Kedgeree
  15. Mussel Stew
  16. Potted Herring
  17. Sardine Pate
  18. Savoury Cod
  19. Savoury Fish
  20. Smoked Fish on Toast
  21. Solomon Gundy
  22. Stuffed Trout
  23. Trout with Almonds
  24. Tuna Salad

Arbroath Smokie Mousse

Ingredients:
  • 1 pair of Arbroath Smokies
  • 75 ml (3 fluid ounces) cream
  • A squeeze of lemon juice
  • A little black pepper to season to taste
  • Chopped parsley for garnish
  • To serve:
    • Oatcakes
    • Lemon wedges
    • Salad
Methodology: Remove skin and bones very carefully from smokies
Place in food processor with the rest of the ingredients.
Process to a smooth consistency.
Place into moulds, garnish with parsley and serve with oatcakes, lemon wedges and salad.

Baked Cod and Parsley Sauce

Ingredients:
  • 2 pounds of cod (or other white fish)
  • Salt and pepper
  • Squeeze of lemon
  • a little margarine
  • 1 egg
    Sauce
  • 1/2 pint of milk

  • 3/4 ounce of margarine

  • 3/4 ounce flour

  • good bunch of parsley
Methodology:Wipe fish, lay in buttered fireproof dish.
Squeeze lemon over it, season.
Smear with margarine and cover.
Bake in moderate oven (3-4) until fish is cooked (1/2 - 3/4 hour.


Wash parsley. Tie in bunch. Immerse leaves in boiling water. Boil for 2 minutes.
Press through rounded strainer.
Boil egg for ten minutes.
Melt margarine in saucepan, take off heat.
Stir in flour, mix smooth with milk.
Increase heat, stir until it comes to the boil, simmer for a few minutes.
Skin fish, put on hot dish.
Add liquid to sauce, season, stir in sieved parsley.
Pour over fish.
Garnish with sliced hard boiled egg.

Baked Kippers

Ingredients:
  • 5 kippers
Methodology: Remove head and fins - wipe kippers.
Place in pairs flesh sides together on a baking tin.
Cover.
Bake for 15 minutes at 350 degrees F., gas mark 4.

Baked Stuffed Herring

Ingredients:
  • 5 Herrings
  • 5 tablespoonfuls oatmeal
  • 1 finely chopped onion
  • Salt and pepper
Methodology: Mix oatmeal, salt, pepper and fat together.
Divide stuffing into 5 and spread one part on each herring, fold herring in half.
Place herring on a greased tin.
Cover with margarine paper and bake at gas mark No. 4, 350 degrees F. for 30 minutes.
You can also bake herring without a stuffing.

Boiled Salmon

Ingredients:
  • Salmon
  • Lemon juice
  • Black pepper
Methodology: Choose any piece of salmon and clean.
Squeeze over it some lemon juice and freshly ground pepper.
Wrap the fish in tin foil, making sure it is thoroughly sealed.
In a heavy pan, boil up some water.
When boiling, put in the fish, cover and boil for 2 minutes.
Remove from the heat and lay covered dish in cool place.
When water is quite cool, the fish will be cooked.
If overcooked salmon becomes dry and tasteless.
This recipe avoids this pitfall retaining both its flavour and its natural oils.

Fish Pie

Ingredients:
  • 11/2 pounds of fish (sole, haddock, whiting, cod, etc.)

  • 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

  • 2 tablespoons cream
  • 1/2 pound of puff pastry
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.
Melt 1 ounce of butter in a saucepan and add 1 ounce flour.
Cook for 1 minute.
Beat in the stock.
Season, and add two tablespoons cream.
Pour over the fish.
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.

Fishcakes with Fried Parsley

Ingredients:
  • 3/4 pound of cod fillet (or other white fish)

  • 3/4 pound of peeled potatoes

  • 4 teaspoons of fine parsley
  • 1/2 egg

  • 1 teaspoon of lemon juice
  • 1 ounce of margarine
  • Salt and pepper
    Coating:
  • 1/2 egg

  • Dry white breadcrumbs
  • Deep fat for frying
  • 1 good bunch of parsley to garnish
Methodology: Put potatoes in cold salted water.
Bring to boil and simmer till soft. Drain, beat to soft cream with half margarine.
Wash and dry fish. Place in fireproof dish.
Season, dot with rest of the margarine.
Cover, bake in moderate oven (3-4)for 15 to 20 minutes.
Flake fish into bowl, mix in potato, lemon juice, parsley, seasoning and any liquid from fish.
Beat egg, add half to mixture.
Divide mixture evenly into flat cakes.
Brush with beaten egg.
Cover with breadcrumbs.
Fry in deep fat.
Drain.
Turn off heat and fry parsley for seconds only, it should still be green but crisp.
Heap on to fishcakes.
Serve!

Fried Herring

Ingredients:
  • 5 herrings
  • 2 ounces oatmeal
  • Salt and pepper
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.

Fried Kippers

Ingredients:
  • 5 kippers
  • Fat for frying
Methodology: Remove head and fins - wipe kippers.
Melt a little fat in frying pan.
Fry kippers 5-6 minutesd, turning once.

Ginger Salmon Stir-Fry

Ingredients:
  • 1 teaspoon cornflour
  • 15 ml (1 tablespoon) ginger wine
  • 15 ml (1 tablespoon) rice wine vinegar
  • 15 ml (1 tablespoon) dark soy sauce
  • 30 ml (2 tablespoons) sunflower oil
  • 1 bunch of spring onions, sliced diagonally.
  • 2.5 cm (1 inch) piece of stem ginger, peeled and coarsely grated.
  • 200 g (7 ounces) carrots, cut into strips
  • 1 yellow pepper, deseeded and sliced
  • 450 g (1 pound) salmon fillets, cut into strips.
  • To Serve:
    • Sesame oil tossed noodles
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 carrots and pepper and stir-fry for 3 to 4 minutes.
Add the salmon, cook for 3-4 minutes.
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.
Serve with sesame oil tossed noodles.
Serves 4.

Grilled Kippers

Ingredients:
  • 5 kippers
Methodology: Remove head and fins - wipe kippers.
Place under heated grill.
Grill for 5-6 minutes, turning once.

Hashed Cod

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

  • 11/2 ounces flour


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.

Kedgeree

Ingredients:
  • 3/4 pound of fish (fresh or smoked)I.e. cod, hake, ling

  • 2 ounces margarine
  • 1 cup rice
  • 2 hard boiled eggs
Methodology: Cook the rice in boiling water for 10-12 minutes.
Drain rice.
Stir in margarine, flaked fish and chopped eggs.
Heat thoroughly and serve.

Mussel Stew


If collecting mussels from rocks that are covered by the tide, away from human habitation.
When washing them, discard any that float in the pan
Ingredients:
  • 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.
Remove the shells and place the mussels in a big warm bowl.
Boil up the remaining liquid and reduce by half.
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

Potted Herrings

Ingredients:
  • 5 Herrings
  • 1 cup vinegar
  • 1 cup water
Methodology: Roll up herrings - skin side out
Place in a casserole or pie dish.
Cover with water and vinegar.
Bake at 350 degrees F, gas mark 4 for 45 minutes.
Serve either hot or cold with salad.

Sardine Pate

Ingredients:
  • Two tins of 41/2 ounces sardines in oil.

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

  • 1/2 teaspoonful anchovy essence

  • Salt and pepper
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.
Serve with hot French bread, or toast.

Savoury Cod

Ingredients:
  • 1 pound cod steaks
  • 2 ounces mushrooms
  • 1 small onion
  • seasoning
  • 1/4 pint stock
  • Few brown breadcrumbs
Methodology: Wash and dry the fish.
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

Savoury Fish

Ingredients:
  • 1 pound of fresh white fish (whiting, hake, ling, etc.)
  • 1 tin of soup - mushroom, tomato etc.
Methodology: Put fish in pie dish.
Cover with soup.
Bake at 350 degrees F, gas mark 4 for 35 minutes.

Savoury Fish

Ingredients:
  • 1 tin fish (tuna etc) or 1/2 pound cooked fish

  • 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.
Drain macaroni, add soup and stir until boiling.
Add flaked fish, grated cheese and heat.
Serve.

Smoked Fish on Toast

Ingredients:
  • 3/4 pound smoked fish

  • 1/2 pint milk

  • 1/2 ounce of cornflour

  • 2 ounces grated cheese
  • 5 slices toast
Methodology: Stew the fish in milk for 10 minutes.
Blend the cornflour with a little cold milk.
Add a little of the hot milk to the cornflour, add to fish and stir until boiling.
Add grated cheese and serve on toast.

Solomon Gundy

Ingredients:
  • 6 herrings
  • 4 anchovies
  • 1 onion
  • Rind of 2 lemons
  • A few mushrooms
  • A few capers
  • A few pickled oysters
Methodology: Scale and clean the herrings.
Boil gently then take the meat from the bones without breaking and bones or removing the head or tail.
Chop the anchovies and mix with the herring meat.
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.
Garnish with lemon slices, capers and mushrooms.

Stuffed Trout

Ingredients:
  • 2 trout
  • 1 finely chopped shallot
  • 1 tablespoon butter
  • 1 tablespoon chopped parsley
  • 1 teaspoon chopped fennel
  • 2 tablespoons cream
Methodology: Clean the trout.
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. for 30 minutes.

Tuna Salad

Ingredients:
  • 11/2 pounds cooked potatoes

  • 1 tin tuna (8 ounces)
  • 2 hard boiled eggs
  • Little salad cream
Methodology: Cut up potatoes roughly.
Add tin of tuna.
Mix all ingredients with salad cream.
Serve with slices of hard boiled eggs.
Lettuce and tomato can be served when in season.




Page Last Updated - 17/06/2008
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