Any fish Joday Madam

NZ Truth, Issue 1189, 13 September 1928, Page 2

Any fish Joday Madam

Eat more fish! This is notheant to advertise the wares of the fishmonger. It is the slogan of the health authorities, who tell us that fish contains all the elements of meat and is more easily disgtsted—that is, of course, ordinary white fish. Herrings and salmon, though equally nutritious, are not so easily digested, due to the amount of fat contained m the flesh.

"IXTHITB fish is regarded as a most VV uninteresting dish, tout that Is the fault of the cook rather than the fish. Mustard will always brighten up fish dishes, and, provided you carefully follow the recipes given, you should have no difficulty m placing a very appetlslng menu on the table. If you prefer fried fish remember that the fat should be sufficient to completely cover the food m the pan and yet leave room to allow for any bubbling that talces place. ; The correct temperature ia absolutely necessary for successful frying and for fiah It .should be 365 degrees. When cold food is placed m the fat, it naturally reduces the temperature; therefore, to be on the safe side, it is advisable to have the fat heated to,' say,; 370, and only fry small quantities at a' time. . A reduced temperature will resuit In the food being soggy and greasy instead of crisp and brown. Batter.serves two purposes. It keeps the flavor m the food and prevents the food from absorbing the fat. The best way to boil fish is to put It on a plate; tie the plate m a piece of butter muslin and put- m the sausepan. Add vinegar, lemon juice and salt to the water, then cook very slowly until the fish leaves the bone. Lemon juice whitens the flesh and vinegar improves the flavor, Always use enough salt to make the water taste." : Scum sHould be removed as soon as it rises, otherwise the fish will be-dis-colored. ": ', Steamed fish never loses its flavor; if you do not possess a proper steamer, butter a hot enamel plate, lay the filleted fish on it, squeeze over some lemon juice, cover with another hot plate and stand on top of a saucepan of boiling water. .

FISH PUDDING _ ■ ~ 7. „ . . . TAKE some boiled fish and cut it up finely. Now take 1 cup of breadcrumbs, loz. butter, 1 teaspoon of chopped parsely and 1 teaspoon anchovy sauce. Beat up 2 eggs m % cup of milk. Add fish and other ingredients. Mix-well, put In a buttered basin an<i steam for three-quarters of an hour. Serve with white sauce with 1 teaspoon of anchovy sauce mixed with it. ' # • • FISH SAUCE -,--,> , c . . „ „ a , /* C° 0K 'K f °r + 5 ""???* 1 /*',, fl °^ }n, \ \ oz. butter. Add gradually % pint of. milk and % gill of cream and a cooked parsnip cut into dice, ' m , • ■'.#■• FISH DANOLS -fAKE 4QZ fish( bi flouPf oZt but. 1 ,ter> y 4 pint of milk, 2 eggs, a little mace, salt and pepper and % pint of rich sauce. Melt the butter, add flour and mix well. Stir m th,e milk and bring to the boil, cook about 10 mm >utes; allow to cool. Then add the egg yolks and seasonings, whisk the whites stiffly, fold m the mixture, put m tins and steam for about 20 minutes. Turn out into dish and cover with sauce, ■ * * * FISH CREAM •"—r— ———» TAKE 4 oz; scrapped fish, 1 oz. but- * teiv 2 oz. breadcrumbs, 1 gill milk, a little cream, 2 eggs, 1 squeeze of lemon juice, cayenne and salt. Put the butter with breadcrumbs and fish In a basin. Pour over hot milk and beat with fork until butter is melted; season. Add cream to beaten eggs and mix with fish. Cover with greased paper and steam for H hour. Serve with white sauce.