New Ways with Fish

New Zealand Listener, Volume 41, Issue 1047, 18 September 1959, Page 30

New Ways with Fish

ERE is a varied collection of recipes for cooking fish, mostly simple and suitable for family use. Nearly all have come from Links in our Daisy Chain, and are practical as well as tasty. Fish is good protein food (tissue building), and sea-fish especially is rich in phosphorus, iodine and mineral matter. But one gets tired of ordinary fried or steamed, or even baked fish and some of these suggestions may be helpful. A good idea is to wrap fillets of fish in foil, or plasticised waxed paper, with a little butter, pepper and salt for baking or steaming, thus saving the juices, which can then be poured over the servings of fish or incorporated in ¢ sauce, Fresh Herring Fritters This is good for the families of small boys who go fishing. Cut open the herrings and carefully take out the backbone; cut off heads and tails, then put herrings through the mincer. Make a batter, put in the minced fish and fry tablespoonfuls in hot fat. Fiesta Fish (Dunedin) Graper cutlets (or any preferred), 1 tin green peas, 1 tin creamed corn, mashed potatoes, grilled tomatoes. Bake the fish in a little milk with pepper and salt in the oven. Drain the liquid off the peas, mix with the sweet corn and heat both in a saucepan. together. Grill tomatoes with a knob of butter on each tomato half. Pile potatoes in the centre of the dish, mark with a fork and sprinkle with a little paprika. Put the peas and corn around the potatoes and then the fish cutlets around the edge of the dish. Place a grilled tomato on each fish cutlet. Serve hot. Epicurian Fish -Pour a tin of tomato juice into a saucepan, warm it and add 12 cup grated cheese. Stir till cheese melts. Drop in fair-sized pieces of cooked or tinned fish. Heat thoroughly and season to taste. Serve on toast or in patty cases. Sprinkle with chopped parsley. Especially nice with fried mushrooms, A Fish Sauce Two tablespoons butter, 2 tablespoons prepared mustard, 5 teaspoons flour, 2 teaspoons salt, 2 egg yolks, 142 cups milk, 1 tablespoon lemon juice. Melt butter, then add the next three ingredients. Blend. Beat yolks, add milk ‘and stir into the mustard mixture. Cook in a double boiler for five minutes. Add lemon juice just before serving on fillets. Grilled Herrings with Mustard Sauce Other fish, filleted, may be used: two tablespoons butter, 1 minced onion, 2 tablespoons flour, 1 teaspoon sugar, ¥2 teaspoon dry mustard, 2 tablespoons vinegar, 1 cup water. Melt butter, add onion and cagk till yellow. Stir in the flour, sugar and mustard. Add the vinegar and gradually the water, stirring constantly till it boils. In the meantime wipe dry the fish, sprinkle with salt and pepper, place on oiled broiler rack and broil from 12 to 15 minutes, turning over. Place on hot dish and strain sauce around (to remove the onion). Serve plain or with mashed potatoes. New Steqmed Fish One and a quarter cups water, 14 sliced carrot, 3 fish steaks (1-inch thick),

1 small clove of garlic, 3 sprigs parsley, 1 onion (minced), 1 onion (sliced), skin of 4/2

lemon, salt and pepper, 44 teaspoon herbs. Use a steamer or improvise with a colander and a piece of cheese cloth. This helps in the handling of fish, Put fish on the cloth, sprinkle with minced onion, herbs, salt and pepper, Place over boiling water in which are all the other vegetables and lemon skin. Cover and cook. Strain the broth part and use as sauce. Then sauce: Thicken broth with cornflour, add salt and pepper, 1 tablespoon lemon juice, 1 tablespoon butter (or more) and 2 tablespoons mayonnaise, Digestible Fish Butter a pie-dish and put in the fillets of fish; season and sprinkle with lemon juice. Melt 1 oz. butter, mix in 2 tablespoons wholemeal, 1 teaspoon chopped parsley, 1 teaspoon curry powder. Work in 2 beaten eggs and ¥2 pint milk. Pour over the fish and stand the pie-dish in a tin of water. Bake in a moderate oven for half an hour. Salmon Shortcake One pound tin salmon, 4% cup mayonnaise, 2 teaspoons chopped onion, 2 teaspoons chopped parsley, chopped sweet pickle, salt and pepper, 2 cups flour, 4 teaspoons baking powder, 12 teaspoon salt, 144 cup butter, 1 egg (beaten), 2 cup milk, cheese sauce. Sift flour, baking powder and salt together, Cut in the butter. Blend the beaten egg and milk with the flour mixture to form dough. Divide dough in two pieces. Roll each to Y% inch thick, making two circles the size of a 9 inch pie tin. Filling: Toss together the salmon, mayonnaise, onion, parsley and pickle, season to taste. Place one circle of dough on a greased baking sheet, or in pie tin. Spread with filling and cover with second dough circle. Bake 435 degrees for 20 minutes. Serve with a rich cheese sauce, made by melting % cup of cheese in a double boiler and. blending with 4% cup milk. Scalloped Crayfish Chop up thd crayfish meat finely. Butter a pie-dish and put in a layer of fish, a layer of good white sauce and repeat till aH is used. Coyer with a layer of breadcrumbs and dots of butter. Make a white sauce with parsley, perhaps a little tomato sauce added, cayenne pepper, lemon juice, etc. Imagination helps here. Crayfish San Francisco Take crayfish meat out of the shell without breaking the shell. Dice or chop the crayfish. Make a very good white sauce, add an egg, dash of mustard, nutmeg, some mace, cayenne, salt, lernon juice (or 1 teaspoon vinegar). Add the crayfish meat, fill the shells, cover with breadcrumbs and dabs of butter. Bake about 30 minutes.