Recipes: Fish Recipes

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This is an easy and tasty way to prepare fish. Try this recipe, it will save you a lot of time as you do not have to watch it all the time it is in the oven. Because the fish is moistened, it does not dry out that easily making it very suitable for the novice cook

Easy Hungarian Fish Recipe:

1. Cut the fish into pieces.
2. Place the fish in a greased oven proof dish.
3. Sprinkle with salt and pepper.
4. Top with finely chopped onion and a few gherkins.
5. Pour over a little sour cream and dot with butter.
6. Cover and stew in a moderate oven for about 30 minutes until done.
7. To test, the fish must not be shiny when you flake it.

Ingredients:

White sauce

1. Melt 1 tbsp butter, add 1 heaped tbsp flour.
2. Mix well on stove and gradually add half a cup of hot  milk, stirring continuously for a smooth consistency.
3. Mix with salmon, grated onion, salt and pepper and two egg yolks.
4. Beat whites until stiff and fold in lastly.
5. Pour into large greased dish and bake in hot oven until set.

Ingredients:

Method:

1. Drain salmon and flake.
2. Mix cheese, onion flour and salt.
3. Put in layers in fireproof dish.
4. Beat eggs and pour over.
5. Bake in very hot oven for 15 minutes and at 150 deg c. for another 30 minutes until set.
6. Serve immediately.

Ingredients:

Method:

Mash salmon finely, add parsley, tomato puree and season.

Stir in gelatine, melted in ¼ cup water.

Fold in stiffly beaten egg whites.

Place in damp mould and set in refrigerator.

SALMON CREAM

Ingredients:

Method:

1. Drain salmon, carefully remove skin and bone. Flake.
2. Place milk, salt, pepper, paprika and mustard in a double boiler.
3. Stir until hot.
4. Add butter and egg yolks mixed with half cold water.
5. Cook very slowly in double boiler until thick.
6. Add gelatine, softened in the rest of the water.
7. When dissolved, cool and stir in salmon and vinegar.
8. Turn into moulds,. rinsed with cold water.

TUNA DELIGHT

Method:

Method:

1. Melt butter, add flour and blend well.
2. Add seasoning, tomato and egg.
3. Cook for a few minutes – add heated milk.
4. Add tuna, simmer for 5 minutes.
5. Serve on cooked rice, noodles or toast.

HADDOCK PIE

Poach haddock in milk, remove from milk, remove bones and skin. Flake fish – not too finely.

Method:

1. Make white sauce – not too thick.
2. Add I tsp curry powder to every cup of white sauce.
3. Add flaked fish.
4. Line ovenproof dish with slices tomato.
5. Alternate a layer of cooked rice with a layer haddock mixture, ending with haddock.
6. Put tomato slices on top, then a layer bread crumbs, grated cheese and a few dabs of butter.
7. Bake until tomatoes are done.

HADDOCK AND CHEESE

Ingredients:

Method:

1. Boil haddock for 5 minutes and pour off liquid and flake.
2. Alternate layers of flaked tuna, grated cheeses and tomato slices until all is used up.
3. Beat the egg with the milk and pour over.
4. Season with a little pepper.
5. Put lumps of butter on top and bake in a moderate oven until set.

DELICLIOUS TUNA

Ingredients:

Method:

1. Mix the first 6 ingredients, beat with eggbeater until well mixed and fold the grated carrots in.
2. Put spoonfuls of the mixture in greased ovenproof dishes.
3. Bake in moderate oven for 15 minutes.
4. Meanwhile, melt butter and cheese over warm water, beat the egg whites until stiff and fold into the cheese and butter mixture.
5. Spoon mixture over the baked tuna.
6. Place back into oven and bake till light brown.
7. Serve immediately.

PILAU

Ingredients:

Method:

1. Stew mutton in water until tender.
2. Fry onion, skin and chop nuts and lightly fry.
3. Lightly fry rice until golden brown.
4. Strain off mutton liquid and season.
5. Add this liquid slowly to rice and cook until tender.
6. Mix in nuts and raisins and top with meat and onions

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