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Show Fish Demand Careful Cooking to Preserve Delicate Full Flavor MANY PEOPLE WHO really like fish have accustomed themselves to the disagreeable odors that often go with its cookery; cook-ery; many more people would be very fond of fish if it didn't fill ' the house with odors during its preparation. How few home-makers home-makers realize Chunks from cooked lobster tails are seasoned and mixed with egg and bread crumbs to make these lobster fries. Serve with a tangy tartar sauce, French fried potatoes and green salad for a satisfying meal. t i LYNN CHAMBERS' MENU Baked Fillet of Fish Mustard Hollandaise Sauce Chopped, Creamed Spinach Baked Potatoes Watercress with French Dressing Hot Rolls Beverage' Lemon Sherbet Butter Cookies Recipes Given large shallow baking dish. Sprinkle the sauted onion or garlic over top. Add salt and pepper. Arrange the fish fillets on this "bed" of tomatoes toma-toes and peppers. Sprinkle with lemon juice, salt and pepper. Cover with waxed paper; bake in moderate mod-erate oven (350) 20-30 minutes. Pour over this Mustard Hollandaise Sauce. Brown under broiler. Serve at once. Mustard Hollandaise Sauce 3 egg yolks 3 teaspoons dry mustard 1 teaspoon tarragon vinegar Yi teaspoon salt Cayenne pepper 2 tablespoons cream 6 tablespoons butter Mix in medium small bowl (or top of double boiler) the egg yolks, mustard, tarragon vinegar, salt cayenne pepper, cream. Place over that the cooking of fish entails no unpleasant smell! Here is a delicate food that is tender and tasty. When cooked only to the point of done-ness, done-ness, at proper temperature, its only odor is as savory as that of nicely cooked chicken or beefsteak! Many of the broiled fish recipes call for high temperature, but for only a short time. If cooked just so, fish can be downright delicious. Do give it a chance. YOU. NEED DO little to fish to make it pleasing. It's tender and juicy, easy to prepare, delightful for meal variety. It can be seasoned or served with sauce, but in every way, it's good. Creole Salmon (Serves 4) 1 pound can pink salmon 1 egg 1 green pepper, finely diced 1 small onion, finely sliced Vi teaspoon salt Vs teaspoon green pepper 1 teaspoon chili powder 1 cup canned tomatoes 1 cup bread crumbs 3 sprigs parsley, diced finely 2 tablespoons butter Mix salmon and egg in saucepan. Add chopped green pepper and onion, on-ion, seasonings, tomatoes and half the crumbs. Simmer for 10 minutes. min-utes. Add minced parsley, cook 5 minutes longer. Turn into greased casserole, or individual baking dishes, sprinkle with remaining bread crumbs and bake in hot oven (400) until crumbs are brown. Serve while hot. Spanish Style Fish (Serves 4-6) 4 cod steaks 2 egg yolks Flour ' cup oil 3 tablespoons honey 3 tablespoons lemon juice teaspoon allspice Cut steaks into serving pieces. Add 2 tablespoons water to egg yolks and beat slightly. Dip fish into egg yolks and then into flour: hot water (not boiling) and beat until mixture begins be-gins to thicken. Add butter, bit by bit, stirring continuously until un-til sauce is rich brown quickly on both sides in ' hot oil. Add honey, lemon juice and allspice all-spice and simmer sim-mer fish until all liquid is ab-sorbed, ab-sorbed, about 5 minutes, turning and creamy. Remove from over water. If too thick, thin with a little additional cream. Broiled Rock Lobster Tails (Serves 4) 4 small rock lobster tails y3 cup melted butter 1 tablespoon lemon juice 3 tablespoons chopped parsley Salt and pepper Crack heavy back shell of lobster tails lengthwise to make tail lie flat. Turn lobster over and remove thin under shell with scissors. Combine Com-bine butter, lemon juice, parsley, salt and pepper. Preheat oven and broiling pan at 400. Place lobster tails on back on pan, brush with butter and set pan about 4 inches from heat. Basting frequently with butter, broil about 15 minutes or until lobster tails are well browned. Serve hot or cold with lemon wedges and mayonnaise. Rock Lobster Fries (Serves 6) ZVi pounds boiled rock lobster tails IK cups flour 2 tablespoons salt 1H teaspoons pepper l'A teaspoons paprika 3 eggs, beaten 3 cups fine bread or cracker crumbs Butter Tartar Sauce Lemon slices Watercress Remove cooked meat from lobster tails; cut into egg-sized chunks. Roll lightly in a mixture of flour and seasonings. Dip floured pieces in beaten eggs. Roll in fine bread or cracker crumbs. Melt enough butter to fill Vi inch depth in skillet. Saute lobster until nicely browned on all sides. Serve with tartar sauce, garnish with lemon slices and watercress. Tartar Sauce (Makes 1 cups) 1 cup mayonnaise 1 tablespoon chopped onion or chives 2 tablespoons chopped olives 1 tablespoon chopped sweet pickle 1 tablespoon chopped sour pickle 1 tablespoon chopped pimiento 1 tablespoon capers Mix all ingredients, blending well. once. Baked Fillet of Fish (Serves 6) 6-8 fillets of lean fish (sole, haddock, bluefish) 2 tablespoons butter or salad oil. 2 teaspoons chopped onion or 1 clove garlic, very finely minced 1 bay leaf, broken very fine 2 tomatoes, skinned, thickly sliced 1 green pepper, sliced Juice 1 lemon Salt, pepper Melt butter. Add onion (or garlic) minced, with bay . leaf, stir over low heat until soft. Arrange tomato slices with over-lapping slices of green peppers to cover bottom of Broiled lobster tails are a favorite fa-vorite with many for a good fish dinner. They will broil quickly, and are done when they turn a deep, rich pink. Serve them with lemon wedges and mayonnaise. LYNN SAYS: Add Fanciful Touches To Everyday Foods Add some finely chopped spinach to pancake batter and make spinach pancakes. Serve with pot roast or as a vegetable. This is guaranteed to make spinach a favorite even amongst those hard to convert. Chopped liver seasonec' and mixed with bread crumbs and egg makes a first rate main dish especially when the patties are wrapped in bacon and cooked with tomato sauce. Leftover pieces of fish are just the thing to add to a crisp green salad, served with a lemon-French dressing that's really tart. When serving sauce with fish, take a bit of time preparing attractive attrac-tive lemon cups for serving the sauce accompaniment. Halves of lemon, scooped out and scalloped at edges are lovely. Frankfurter scallop is easily made with sliced frankfurters and scalloped potatoes. Add about one tablespoon of prepared mustard to each cup of white sauce used. |