Wrap salmon in cheese cloth and tie ends loosely. Place salmon on a rack in a pan and cover with a combination of boiling water, lemon juice and salt. Cover and let simmer for 35 to 40 mintues. Lift to a serving platter or baking plank. Chill.
Prepeare a sauce, and when ready to serve fish, remove the cheesecloth carefully. Remove any small particles of skin clinging to the fish. Garnish with sprigs of parsley and serve with sauce.
If you are skillful and lucky, your salmon will be a thing of beauty which you will want to display proudly. In this case, have your sauce available in a separate sauce boat from which guests may help themselves. If the fish looks a little limp and despondent, pat him into shape and cover his deficiencies with a thin coating of sauce. Reserve the rest to be added to individual servings as your guests choose.
Blend ingredients together and chill until the salmon is ready to be served. Makes 1 cup.
Brown onion and garlic in butter. Add wine, peppercorns, mace, bay leaf, thyme, and tarragon. Boil slowly until ¼ of the wine is cooked away. Strain, add stock and mushrooms. Boil 1 to 2 minutjes. Add tomato pureé, Madeira, parsley, and paprika.
When served with fish, add a little anchovy paste, cayenne, and a few drops lemon juice before serving.
Boil head in water with 1 teaspoon salt and 1 teaspoon vinegar for 20 minutes. Drain, separate into floweretters and sprinkle liberally with french dressing. Stand 1-2 hours, spooning dressing over cauliflower from time to time.
Cut meats into 3" to 4" squares. Roll each into a cornucopia and palce piece of cauliflower in each.
Garnish around meat, turkey, game and fish platters, or on smørgåsbord table.
Soak the codfish overnight in cold water. Drain in the morning and soak for 1 hour in cold water. Drain.
Put the fish and raw potatoes in a sauce pan, cover with water, and cook until the potatoes are tender. Drain off the water.
Beat the egg and blend in butter. Add the pepper and dry mustard. Add fish and potato mixture, beat well.
Drop by tablespoonsful into hot fat and fry, turning to brown all over, until a rich golden brown.
Clean, skin and bone the eel. Wash several times in cold water. Cut into pieces about 3 inches long. Cover with salted, boiling water and boil for ½ hour, or until tender. Place eel on a heatproof platter and keep warm in oven.
Strain the water in which the eel boiled.
Melt the butter and stir in the flour. Add the stock, stirring until thick. Mix the curry powder with 1 tablespoon of the sauce. Stir into balance of sauce and mix well. Remove from fire and pour over the warm boiled eel.
Serve with rice and hot rolls. Serving Ideas : With boiled rice or mashed potatoes
Melt ¼ cup butter. Stir in the flour to make a smooth paste. Add paprika and salt. Mix well. Add the water and let come just to the boiling point.
Just before serving, while still warm, add the last ¼ cup butter, cut into small pieces. Beat the butter pieces gradually into the mixture until they disappear from the surface.
Serve over fish which has a very pronounced flavor of its own, not on bland fish which needs a distinctively flavored sauce.
Makes 2½ cups
Beat the egg yolks until frothy and lemon-colored. Add the rest of the ingredients. Heat to a low boil, stirring until thick.
For Shrimp Sauce for fish pudding or other fish dish, add ½ cup chopped, cooked and cleaned shrimp.
Put the fillets in a well-buttered baking dish and season with salt and pepper.
Dice the tomatoes over the fish. Pour the wine over all and bake in a preheated moderate oven (375°) 25 to 30 minutes. Remove from oven, and dot top with butter. Sprinkle with finely chopped parsley.
Arrange mixed fish and shellfish in buttered 1 quart baking dish. Sauté onions and leeks in butter until cooked (not browned). Season. Add wine, heat a moment longer, then pour over fish. Cover with crumbs.
Bake in hot (400°F) oven until browned. Serve hot.
Place fillets in strainer; cook in boiling water with salt, pepper & bay leaf 25 minutes. Remove & keep hot.
Melt butter, add flour and 2 cups fish stock. When slightly thickened, add ¼ tespoon each salt and pepper, lemon juice & beaten egg yolks. Add sherry & remove from heat.
Arrange cod in buttered scallop shells or very shallow buttered baking dish. Cover with sauce; garnish with mushrooms. Set under low broiler heat (low oven) until delicately browned on top. Serve in shells.
Wash, clean and if necessary scale a good-sized fresh fish. Place in a shallow baking pan large enough to give the fish plenty of head and tail room. Spread over the fish the onion, carrots and lemon rind. Add lemon juice, vinegar, molasses, butter, bay leaves, salt, pepper and paprika. Sprinkle the bread crumbs on top. Pour in your favorite beer three-quarters covering the fish.
Bake about 40 minutes in a preheated 350° oven, or until well browned.
Place on a warm platter surrounded by pickled onions and mushrooms browned in butter. Cover with a sauce, if you wish, and decorate with parsley.
A 3-pound fish should serve 4-6 people.
Arrange fish fillets in a single layer in a shallow greased baking dish. Sprinkle with salt and pepper and brush with the butter.
Broil in a preheated broiler about 5 minutes, or until fish begins to flake.
Drain liquids from baking dish carefully to avoid breaking fillets.
While the fish si broiling, start to prepare the following:
Mix the mayonnaise, lemon juice and onion together.
Beat the egg whites until stiff and fold into the mayonnaise mixture very gently. Spread over the broiled fillets. Sprinkle with the slivered almonds. Return to broiler until the top is lightly browned and a little puffy.
Clean, skin and bone the fish. Set skin and bones aside. Chop fish and grind fine. Add the salt.
Whip the cream until stiff and fold in, mixing well.
Beat the egg whites until stiff and fold into the mixture.
Butter a mold generously. Fill it ¾ full. Set it in a pan containing a little hot water. Cover and bake 1 hour in a preheated 325° oven. Unmold on a hot serving platter and serve with Mushroom Sauce.
Clean fish (retain bones for stock). Season fillets with salt, pepper, paprika and parsley. Roll from head down. Place in shallow baking dish.
Place bones with bay leaves, allspice, thin slices lemon, and a little salt and pepper in enouigh water to cover. Boil 15 minutes. Strain over fish and boil 10 to 15 minutes, or until cooked through; or sprinkle top with crumbs and bake fish 12-15 minutes or more in moderate oven (350°F). Serve hot.
Bone fish (or have your market do this chore), wash, and dry well. Sprinkle with salt and pepper. Roll in flour.
Brown 4 tablespoons of the butter in a frying pan and cook fish about 5 minutes on one side over moderate heat. Turn and brown the other side. Place on a warm platter.
Melt the other 2 tablespoons of butter and add to it a little nutmeg and the sage. Heat until butter has absorbed flavors of spices, but do not allow butter to brown. Pour over fish.
Garnish with sprigs of parsley and slices of lemon.
Salt the fillets. Beat milk and eggs together. Combine the flour, baking powder and salt. Dip fillets in batter, one at a time.
Sauté slowly in hot butter until browned (from 7 to 10 minutes on each side, depending on size of fillets).
Serve with slices tomatoes and sprigs of parsley.
Melt butter in a saucepan, stir in flour until the paste is smooth. Add milk, a little at a time, until gravy has the right consistency. Add salt to taste. Before serving, add finely chopped parsley.
NOTES : HALIBUT GRAVY - Add ¼ cup flour to drippings in pan, stir until smooth. Add milk, a little at a time, until the gravy has the consistency desired. Add salt to taste and if prefereed, finely chopped parsley.
Cut herring fillets into bite-sized pieces.
Mix together sour cream, lemon juice, onion slices, peppercorns and salt. Pour the mixture over the herring and toss with a fork to coat all pieces. Refrigerate 3 hours at least, or until very cold.
Serve on a platter. Sprinkle with paprika. Garnish with sprigs of parsley and slices of lemon.
Soak the herrings over night in cold water. In the morning dry between paper towels. Skin and bone the fish. Chop very fine. Add the potatoes, meat and milk. Season with the pepper.
Shape into croquettes and roll them in the bread crumbs. Fry to a golden brown in butter. Serve with a currant sauce.
Wash the currants and boiuul until tender in the 2 cups of water. Drain.
Mix with the remaining ingredients in the order given. Serve hot over the croquettes.
Stand herring in cold water overnight. Drain, clean, skin, split and remove bones. Cut fillets in small pieces. Chop eggs coarsely. Cook onions in butter until soft (not browned); add fish and cook a minute, add cream. When hot, add seasoning. Sprinkle chopped dill. Serve hot.
Makes 2½ cups
Serves 6 Vegetables
Combine water and reserved fish skin and bones in a saucepan. Add bay leaf, parsley, carrots, onion and peppercorns. Cover and let mixture boil slowly for 45 minutes until the liquid has boiled down to about 1½ cups. Strain.
Melt the butter and sauté the mushrooms until tender and lightly browned. Stir in the flour. Add the strained fish stock, cream and salt. Cook 5 minutes. Add 2 tablespoons of this hot liquid to the beaten egg yolks a little at a time to prevent curdling. Stir into the hot sauce gradually and cook over a low flame until thickened.
NOTES : While particularly good as an accompaniment for Fish Pudding, this sauce is an asset for many other fish and meat entrées (as is the one just below).
Wash mushrooms and sauté whole (including stems) in 2 tablespoons of the butter. When browned, remove the mushrooms and mince. Stir the rest of the butter into the pan. Add the flour and stir until smooth. Add the milk a little at a time and mix well. Let cook until smooth and thickened, stirring constantly.
Just before removing from the heat, add the salt, beaten egg yolk, mushrooms and sherry. Stir thoroughly and heat for just 1 minute. Serve hot over fish, meats or fowl.
Makes 1 cup
Makes 2 cups
Stir in cold buter, just as removed from heat, after cooking previous ingredients 5 to 8 minutes. Add horseradish.
NOTES : Optionally, add 1 egg yolk before adding butter.
Prepare the salt herrings as follows: Cut off the heads and discard. Slit the fish from head to tail. Remove entrails and scrape the inside well. Cut off tail and fins. Rinse the fish thoroughly in cold water. Scrape and pull off the bluish skin. Be careful not to tear outside of fish. Remove backboe and as many bones as possible without breaking the flesh.
Let fillets soak in cold water in a large bowl for 2 hours. While fish is soaking, slice onion in to thin rings. Mix together the vinegar, water and bay leaf.
Drain herring and cut into pieces about 2½ inches square. Put a layer of herring into a shallow baking pan and top with some of the onion rings. Repeat the layers until all the fish and onion rings are used. Pour the vinegar and water mixture over it. Chill overnight in refrigerator to blend the flavors thoroughly.
When ready to serve, drain off the liquid. Toss the herring and onion rings lightly to mix. Garnish wiht chopped parsley.
Boil oysters in own liquid. When edges curl, remove from heat, lift out oysters and cool.
Boil liquid down to ½ cup; chill. Combine with remaining ingredients and pour over oysters. Let stand in refrigerator 1 hour or longer. Serve iced.
Remove truffle from pâté and chop it. Mix remaining ingredients into a smooth paste.
Make into small balls and roll in chopped truffle.
Notes: Garnish smoked meat or fish platters, or aspics.
Cover the herring with cold water and let stand overnight. Drain. Split, clean, skin, and remove all bones from the fish.
Mix the remaining ingredients and let stand while you cut the herrings in small chunks across the width of the fish. Place in a bowl. Pour the pickling solution over the herring bits.
Chill overnight or longer in refrigerator before serving.
NOTES : This recipe takes less time to prepare than most, though it must chill just as long before it is ready to serve.
Wipe the fish with a damp cloth and dry between paper towels. Cut the fillets into narrow strips about 8 to 10 inches long nad about 2 inches wide. Roll up the strips, starting at the narrower end. Fasten with a toothpick.
In a saucepan, bring the water and salt to the boiling point. After the water boils, reduce the heat somewhat. Put the fish rolls into the pan and let simmer about 8 minutes. Remove, drain and chill. When ready to serve, cover the rolls with either of the following sauces and serve on a platter, garnished with chopped green pepper and sprigs of parsley.
Cut large shrimps in half.
Melt half of the butter over low heat, stir flour into it and mix until smooth. Add the milk a little at a time, stirring well. Add the rest of the butter, sour cream, sugar, shrimps and salt to taste. Boil for about 2 minutes. Add sherry and remove from heat. Serve hot over fish fillets or steaks.
Open canned or bottled beer an hour or so before you plac to start cooking to allow it to become flat at room temperature.
Wash the shrimps; do not peel. Place in a large kettle with the remaining ingredients except the beer. Cover with beer and bring to a boil. Cover the kettle and boil over high heat for 8 minutes, stirring occasionally.
Remove from stove. Drain and reserve the broth. Shell and devein the shrimps. Serve in deep tureen with the boiled liquid, accompanied by individual serving bowls of any sauce you choose. Serves 6 to 8.
You can convert this to an hors dˇeurvre by chilling the drained shrimp (discard the broth) and serving them with the following dip:
Chop/grind salmon fine; mash cheese and add to fish with sour cream/French dressing. Add 1 - 2 drops Tabasco/Worcestershire sauce. Add seasonings. Form small patties 1" diameter. Sprinkle with finely chopped dill.
Notes: Garnish aspics, smoked fish, fowl or meat platters. Or pile on cold platter, surrounds with stuffer celery/gherkins.
Put herrings in cold water and let soak 12 hours. Dry fish well between paper towels. Skin, bone and cut into 1-inch lengths.
Place a layer of herring in a large mixing bowl. Cover with a layer of sliced onions. Repeat until all the fish is used.
Cover with a solution made of 2 parts vinegar to 1 part water. Chill for at least 12 hours.
Remove fish from vinegar solution when ready to serve. Garnish with sliced onions and sprigs of parsley. Will keep for several weeks refrigerated.
Wash sprats, clean and bone. Place in shallow buttered baking dish. Beat eggs slightly, add cream and seasonings. Pour over fish. Skrinkle with crumbs.
Bake in 375°F oven 15-18 minutes. Serve hot.
Remove fins from eels. Wash and clean well. Bone them to get log, flat pieces from both. Season with salt and pepper to taste, tapping the eels gently to distribute the seasoning.
Remove tails of the sardines and place them lengthwise between each pair of fillet strips. Close each eel with skewers, or tie together with string.
Lightly brown butter in a large skillet.
Roll the fish in fine corn meal and fry in the browned butter over low heat, turning only once to brown on both sides.
Remove to a warm platter and serve surrounded with sprigs of parsley, pickled beets and slices of lemon.
The fish should remain in the kettle for a quarter of an hour after the water has commenced boiling. Then it is carefully taken up and served in all its glory on a hot dish with Hollandaise sauce and boiled potatoes.
Makes 1 cup
Cook 15 minutes, stirring frequently. Once thickened, cover pan, turn off heat, and let stand 10 minutes.
NOTES : This is thin white sauce. Double butter and flour for medium white sauce. Triple for thick white sauce.