All Fish Recipes For:
Salmon Tuna Mackerel Cod Halibut Perch Flounder Smelts Rock Fish Shad
Turbot Trout Herring Eel Haddock Shad Roe Bluefish Finnan Haddie Salt Fish
CASSEROLE OF FISH
Cook 1 cupful of rice or barley. Measure the ingredients given in Salmon Timbale or Loaf, using salmon or any kind of canned or cooked fish, and prepare a fish loaf. Let the cereal cool slightly after cooking. Then line a baking dish or a mold with about three fourths of the cooked rice or barley, pressing it in the dish firmly with a spoon. Put the fish mixture in the cavity and cover it with the remainder of the cereal. Steam the food 30 to 45 minutes. Turn from the mold and serve hot with White Sauce as directed for Salmon Timbale.
Since codfish is a rather dry fish, containing little fat, it is usually combined with some other food to make it more appetising. In the case of creamed codfish, the cream sauce supplies the food substances in which the fish is lacking and at the same time provides a very palatable dish. When codfish is prepared in this way, boiled potatoes are usually served with it.
To make creamed codfish, freshen the required amount of codfish by pouring lukewarm water over it. Shred the fish by breaking it into small pieces with the fingers. Pour off the water, add fresh warm water, and allow the fish to stand until it is not too salty. When it is sufficiently freshened, drain off all the water. Melt a little butter in a frying pan, add the fish, and saute until slightly browned. Make a medium white sauce and pour it over the codfish. Serve hot with boiled potatoes.
CREAMED FINNAN HADDIE.
The flavour of finnan haddie is such that this fish becomes very appetising when prepared with a cream sauce. If, after combining the sauce with the fish, the fish is baked in the oven, an especially palatable dish is the result. To prepare creamed finnan haddie, freshen the fish and shred it into small pieces. Then measure the fish, put it into a baking dish, and pour an equal amount of white sauce over it. Sprinkle generously with crumbs and bake in a hot oven until the crumbs are browned. Serve hot.
CREAMED TUNA FISH.
Combining canned tuna fish with a cream sauce and serving it over toast makes a dish that is both delicate and palatable one that will prove very satisfactory when something to take the place of meat in a light meal is desired.
3 Tb. butter, 3 Tb. flour, 1/2 tsp. salt, 1/8 tsp. pepper, 1/8 tsp. paprika, 1-1/2 c. hot milk, 1-1/2 c. tuna fish, 1 egg
Melt the butter in a saucepan and add the flour, salt, pepper, and paprika. Stir well, pour in the milk, and when this has thickened add the tuna fish. Allow this to heat thoroughly in the sauce. Just before serving, add the slightly beaten egg and cook until this has thickened. Pour over toast and serve. Sufficient to Serve Six.
CREAMED SALMON WITH RICE.
A creamed protein dish is always more satisfactory if it is served on some other food, particularly one high in carbohydrate. When this is done, a better balanced dish is the result. Creamed salmon and rice make a very nutritious and appetising combination.
1 c. salmon, 1 c. medium white sauce, Steamed rice
Break the salmon into moderately small pieces and carefully fold these into the hot white sauce. Serve this on a mound of hot steamed rice.
CREAMED FISH IN POTATO NEST.
Fish may also be combined with mashed potato to produce a most appetising dish. Line a baking dish with hot mashed potato, leaving a good-sized hollow in the centre. Into this pour creamed fish made by mixing equal proportions of cold fish and white sauce. Season well with salt and pepper, sprinkle with crumbs, and dot the top with butter. Bake until the crumbs are brown. Serve hot.
TURBOT A LA CREME.
Boil five or six pounds of haddock. Take out all bones, and shred the fish very fine. Let a quart of milk, a quarter of an onion and a piece of parsley come to a boil; then stir in a scant cupful of flour, which has been mixed with a cupful of cold milk, and the yolks of two eggs. Season with half a teaspoonful of white pepper, the same quantity of thyme, half a cupful of butter, and well with salt. Butter a pan, and put in first a layer of sauce, then one of fish. Finish with sauce, and over it sprinkle cracker crumbs and a light grating of cheese. Bake for an hour in a moderate oven.
All Fish Cooking Method Recipes For:
Boiled Fish Broiled Fish Baked Fish Sauted Fish Stewed Fish Creamed Fish
Fish Salad Fried Fish Fish Soup Fish Chowder Fish Balls Fish Sauces Fish Stuffings
Fish Dressings Fish Tartre Fish Au Gratin Planked Fish Pan Fish Fish Croquettes