|
One
is allways interested in new and different ways of cooking
their catch. Heres some that i`ve found. If you know of any
good ones then please send them in.
Click here to add your fish recipe. |
| Sea
Bass Amandine On Water Cress |
| Ingrediants
1 small
bunch of watercress, trimmed 6 tablespoons sliced almonds
1/4 cup
all purpose flour
8 ounces
sea bass fillets, cut into 1/2-inch-wide strips
3 tablespoons
butter
1/3 cup
dry white wine
Lemon
wedges
Divide
watercress between 2 plates; set aside. Blend 4 tablespoons
almonds and flour in processor until almonds are finely ground.
Transfer flour mixture to shallow bowl. Sprinkle fish with
salt and pepper. Add fish to flour mixture; toss to coat.
Melt
1 tablespoon butter in large skillet over medium-high heat.
Add 2 tablespoons almonds. Sauté until toasted and
golden, about 2 minutes; transfer to bowl. Melt 2 tablespoons
butter in same skillet. Add fish; sauté until cooked
through, about 2 minutes per side.
Arrange
fish on top of the watercress. Add dry white wine to skillet.
Whisk over medium heat until sauce comes to simmer. Season
sauce with salt and pepper. Spoon sauce over fish, then sprinkle
with toasted almonds. Garnish with lemon wedges and serve.
Makes
2 servings; can be doubled |
| Seafood
Casserole |
Ingredients
2 kg.mixed fish (halibut,mullet, squid, sole, eels, etc.filleted
and cut in pieces )
5 tablespoon
olive oil
1 onion
chopped
1 tablespoon
chopped parsley
3 cloves
garlic chopped
1 red
pepper diced
500 g.
tomatoes skinned and chopped
1/4 litre
dry white wine
salt
and freshly ground black pepper
Method
In a casserole heat half the oil, add the onion, garlic, red
pepper and fry gently for few minutes. Add the tomatoes, wine
salt and pepper to taste, bring to the boil, put the remaining
oil in a frying pan and fry the squid, add to the casserole,
cover and cook for 20 minutes
Add
the rest of the fish, cover and simmer for 10-15 minutes,
or until the fish is tender. Sprinkle with chopped parsley,
place a slice toast in each individual bowl and pour the fish
stew over.
Serve very hot.
|
| Fish
Pie |
Ingrediants
10oz
skinless cod or haddock fillets
4fl oz tomato and vegetable juice
4 tablespoons white wine
1lb 2oz potatoes, diced
salt
2 teaspoons margarine
1 onion
3oz mushrooms, sliced or chopped
2 tablespoons flour
2oz frozen peas
2oz peeled prawns
2oz cheese, grated
2 tablespoons milk
Pepper
Place
the fish in a saucepan, pour over the tomato and vegetable
juice and wine, cover and poach for 8-10 minutes until the
fish is cooked. Remove the fish, reserve the liquid and
flake the fish.
Boil the potatoes in salted water until cooked, drain.
Melt the margarine in a saucepan, add the onion and stir
fry for 3-4 minutes. Add the mushrooms and sprinkle in the
flour, stir well
Gradually blend the reserved poaching liquid into the onion
and mushroom mixture. Add the peas and bring to the boil,
stirring all the time, add the flaked fish and prawns, transfer
the sauce to an ovenproof dish.
Mash
the potatoes, add the cheese and milk, season with salt
and pepper. Spread the potato mixture on top of the fish
sauce, roughen the top with a fork and bake at 400F, 200C,
Gas 6 for 20 minutes. If desired brown the potatoes under
a hot grill.
|
|