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FROM THE SEA SALAD

200g macaroni 500g marinated mussels, drained
1 small onion,sliced 2 stalks celery

LEMON DRESSING
grated rind and juice of 2 cloves garlic, crushed
1 large lemon 1/4 c chopped parsley
1/2 tsp dried basil 3 Tbsp salad oil
salt and pepper


Cook the pasta according to directions on the pack.
Meanwhile, drain the mussels and chop. Soak onions in icy water.
String and slice celery.
To make the dressing combine lemon rind and juice, garlic, parsley,
basil, oil, salt and pepper. Spoon through the hot pasta with the
mussels and onion.

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SMOKED FISH BAKE

1lb smoked fish (skinned) a little milk
1 pkt onion sauce (made up) 2-3lb mashed potatoes
2ozs. cheddar cheese 1 pkt plain crisps

Place the smoked fish in frying pan cover with a little milk
and simmer until the fish flakes easily. (about 10 mins.)
Break into flakes and mix with onion sauce, and place in an ovenproof dish.
Cover with mashed potato, grate the cheese, crush the crisps until they look
like breadcrumbs and mix with the cheese. Spread over top of mashed potato.
Bake mod. oven about 30 mins. until top is golden.
Serve with vegetables and more onion sauce.


SMOKED FISH RAMEKIN

8ozs. smoked haddock 1/4 pt. milk
1/2 oz. butter 1/2 oz. flour
4ozs. cheddar cheese grated salt and pepper
1 tomato,skinned and sliced

PANCAKES:- Beat together... 2ozs. flour, pinch salt, 1 egg,
1/4 pt milk, 2Tbs water. Oil for frying.

Place fish in a small pan, pour over milk, cover and simmer until
fish flakes. Strain and reserve milk.
Flake fish, discard skin and bone. Melt butter, stir in flour and cook 1
min. Stir in reserved milk, bring to the boil and cook a further min.
Stir in fish and half the cheese. Season.

Make pancakes.
Cut three circles the size of ramekin dishes from each pancake.
Layer the pancake circles, fish sauce and tomato slices in ramekin dishes,
finishing with pancake circle. Sprinkle with remaining cheese.
Bake 375 F. approx. 15 mins. until cheese is brown.
Garnish with lemon and tomato slices.

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HADDOCK IN CREAMY SAUCE

4 haddock fillets 3ozs. butter
2 tsp plain flour or cornflour 2 1/2 fl.oz. cream
1/2 dsp lemon juice salt and pepper
1/4 pt. fish stock or white wine
To garnish......Finely chopped chives

Cook fillets in 1oz. butter. Add stock/wine and cook 15 mins.
Remove fish and place on a heated dish. Reserve stock.
Melt 1 oz. butter, add flour and gradually add stock.
Bring to the boil. Simmer for 5 mins., then add cream and remaining butter.
Mix until smooth and add salt and pepper to taste.
Carefully pour over fish and sprinkle with chives. Serve immediately.

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SWEET AND SOUR BATTERED FISH

1 Tbs oil 1 onion, peeled & chopped
1 small carrot,cut into thin strips 1/4pt pineapple juice
< cucumber unpeeled cut into strips 4 Tbs vinegar
1 Tbs worcestershire sauce 2ozs. brown sugar
4 battered frozen fish steaks 1 level Tbs cornflour
4 Tbs water blended with cornflour

Heat oil in a pan and add the onion, carrots and cucumber.
Fry for 5 mins. Pour in the fruit juice, vinegar, worcestershire sauce
and sugar. Simmer for 10 mins. stirring occasionally.
Meanwhile, cook fish in mod. oven (turning them over half way through)
for about 20 mins. Add the cornflour and water mixture to the sauce
and bring back to the boil, stirring constantly. Simmer for 1-2 mins.
Serve with long-grain or basmati rice.

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BOILED FISH BALLS

1lb white fish 2 med. size onions
2 med. size carrots 1 egg
salt and ground pepper herbs of choice (opt)
chopped parsley

Put fish in processor and roughly chop, then add 1/2 onion and egg,
pepper, salt and chopped parsley (herbs if used).
Make into small ball with wet hands.
Slice carrots and chop onions, put onto 2pt. casserole dish and place
fish balls on top, then gently pour in about 1/2 pt. water so fish balls
are just covered.
Bake in mod. oven for 25-30 mins. until carrots and onions are
soft and fish is cooked through. Serve with new potatoes and peas.


HOT COATED FISH

2 Tbs olive oil 2/3Tbs flour
1 tsp chilli or cayenne pepper couple shakes black pepper
8ozs. fish (any fish that's usually fried) milk

Heat 2 Tbs olive oil in strong bottom frying pan.
Mix the flour chilli and pepper either in a dish or a bag.
Dry off fish, dip in milk then in flour mix and fry until golden and
fish is cooked through. Serve with a slice of lemon.

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COD PIE

1 fillet cod (good size) 3/4 pint milk and water mixed
potatoes small tin tuna
salt and pepper tartare sauce

Poach cod in milk and water, drain, then flake into small pieces
and place in an ovenproof dish. Boil and mash potatoes.
Mix together tuna, salt and pepper to taste, and 1 dsp tartare sauce,
then place over cod in oven dish, smooth mashed potato over top.
Put in oven and grill till brown. Serve with new potatoes, garden peas,
cheese or parsley sauce. Freezes well.

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TASTY FISH PUFFS

1/2lb cooked fish 2ozs. S.R. flour
1/2oz. chopped parsley salt and pepper
2 eggs milk
cooking oil

Flake fish with a little of the liquid it was cooked in, add flour,
seasoning and eggs. Add sufficient milk to make a soft consistency.
Heat oil until hot, drop in Tbs. of the mixture. Fry until golden brown.
These will puff up really well. Serve very hot with mashed potatoes and peas.

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SWEET AND SOUR FISH

1 egg white 2 tsp cornflour
pinch salt 1lb white fish
oil for frying

SAUCE.....
1 Tbs cornflour 1/2 pt fish stock
1 Tbs soy sauce 1 Tbs dry sherry
1 Tbs cider vinegar 1 Tbs brown sugar
1 Tbs tomato puree 1 tsp French mustard

Cut fish into 1" cubes. Lightly beat the egg white in a shallow dish
with the cornflour and salt. Add cubes of fish and coat well.
Refrigerate while preparing the sauce.

Sauce.......Blend the cornflour with 2 Tbs. of the stock until smooth,
then add the remaining stock and sauce ingredients. Stir well.
Pour the oil into a wok or deep pan, sufficient for frying.
When hot deep fry the fish, a few pieces at a time, for 2-3 mins.
or until golden in colour. Drain each piece well and keep hot.
Heat the sauce in another saucepan, bring to the boil,
then simmer for 1-2 mins. Serve hot.

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BAKED FISH WITH ORANGE

2-3 ozs. butter 6ozs. fresh breadcrumbs
1 garlic crushed (or garlic salt) 4 portions cod
juice & grated rind of 1 lge orange salt and pepper

Melt the butter in frying pan, add the crumbs,
garlic and grated orange rind. Stir until crumbs have absorbed all the
butter. Place fish portions in a buttered ovenproof dish, sprinkle with the
breadcrumbs, then pour over the orange juice. Bake uncovered for 20-30 mins.
in mod. oven.

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GINGERED PRAWNS KEBABS

10ozs. unpeeeled prawns 3ozs. butter
2 cloves garlic crushed 2 tsp fresh ginger sliced
watercress to garnish

Remove the head and main body shell from the prawns, leaving on the
tail shell. Melt the butter, add the garlic and ginger and allow to stand
5 mins. over a low heat.
Thread the prawns onto short wooden skewers securing the head and tail.
Place on a baking tray and pour over the flavoured butter.
Place under hot grill for 1 min. turning the kebabs once.
Arrange watercress on a serving dish. Place kebabs on the watercress and
pour over the juices. Serve with crusty bread.




TUNA CRUNCH

3ozs. butter 1 oz. S.R. flour
15oz. evaporated milk 7 1/2 oz can tuna in brine
2 Tbs lemon juice 4ozs fresh breadcrumbs
1 tsp dry mustard 2 tsp salt
1/4 tsp ground black pepper

Make white sauce with flour,1oz butter and milk. Drain and flake tuna,
add lemon juice, mix. Add to white sauce. Put mixture in lightly greased
casserole. Melt remaining butter and toss breadcrumbs in it.
Add mustard, salt and pepper, sprinkle on top of casserole.
Bake mod. oven approx. 30 mins. Can be made with canned salmon.

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