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Fish should have no unpleasant smell and when touched should be firm.
Arbroath Smokie MousseIngredients:
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 SauceIngredients:
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.
Place in pairs flesh sides together on a baking tin.
Bake for 15 minutes at 350 degrees F., gas mark 4.
Baked Stuffed HerringIngredients:
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.
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.
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 ParsleyIngredients:
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.
Turn off heat and fry parsley for seconds only, it should still be green but crisp.
Heap on to fishcakes.
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.
Melt a little fat in frying pan.
Fry kippers 5-6 minutesd, turning once.
Ginger Salmon Stir-FryIngredients:
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.
Place under heated grill.
Grill for 5-6 minutes, turning once.
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.
Stir in margarine, flaked fish and chopped eggs.
Heat thoroughly and serve.
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
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
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.
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.
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
Cover with soup.
Bake at 350 degrees F, gas mark 4 for 35 minutes.
Drain macaroni, add soup and stir until boiling.
Add flaked fish, grated cheese and heat.
Smoked Fish on ToastIngredients:
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.
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.
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.
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