New! Baked Trout
(a recipe of Brian MacPherson, Chicago)
Four half pound (250g) trout, 4 tablespoons
dry vermouth, 2 tablespoons olive oil, salt, black pepper, 4 sprigs of fresh herbs (dill,
fennel, chives or parsley), 1 lemon.
Clean the trout if required, remove the
scales and fins and wipe with kitchen paper. Season the inside of the trout with salt and pepper
and insert the herbs.
Cut four pieces of of kitchen foil into oval shapes which are long enough to take the fish
plus an extra 3" (7cm) foil. Brush the foil with olive oil and place each trout in the centre.
Brush the outside of the fish with olive oil, season with salt and pepper and pour a tablespoon
of vermouth over each fish. Pull the foil up to make a boat shape for the fish and pleat over
the top to totally enclose the fish, making sure it is pinched together.
Place on a baking sheet and bake in a pre-heated oven at 450F (230C or Gas Mark 8) for 8 to 10
minutes. The time will vary, depending on how plump the fish are. Check by opening up foil and
examining the flesh at the thickest part. There should be no opaqueness or pinkness. The fish
can be served in the foil with fresh vegetables.
Salmon in Whisky Sauce
(sent in by Helen Livingstone,
6 salmon steaks
For poaching: 5 fluid oz Scotch
whisky, ¼ pint water, 8 black peppercorns, 3 bay leaves, 1 chopped carrot, 1 finely chopped
onion, 3 tablespoons lemon juice, ½ teaspoon thyme, salt and pepper to taste.
For the whiosky butter sauce: 3 egg
yolks, 1 tablespoon lemon juice, 4 oz butter, 3 tablespoons Scotch whisky, 3 tablespoons of
the liquid used for poaching.
Place all the ingredients for the poaching
liquid in a pan and gently poach the salmon for 7-10 minutes or until the fish is cooked.
Strain and reserve the poaching liquid. Place the salmon on a warm serving plate, cover and keep
hot. Make the butter sauce by whisking the egg yolks and lemon juice together. Place in a
heat-proof bowl and set over a pan of hot but not boiling water on a very low heat. Whisk until
the mixture begins to thicken. Stir in the butter gradually, allowing a small amount to melt at
a time. If any lumps appear in the mixture, remove the bowl from the heat and add a teaspoon of
cold water before placing back on the heat. Once all the butter has been mixed in and the sauce
is to the required thickness, remove from the heat and add in the three tablespoons of whisky
and the three tablespoons of poaching liquid. Pour over the salmon and serve with fresh
Baked Cod and Egg
4 cod fillets, 2 ounces (60g or ½ stick)
butter, 2 ounces (50g or ½ cup) flour, 1¼ pints (720ml or 3 cups) milk, 3 hard boiled eggs, finely
chopped, 1 tablespoon butter, butter for coating the baking dish, pinch of nutmeg, salt and
pepper to taste.
Butter an oven-proof dish and arrange
the cod fillets. Melt the butter in a pan, add the flour slowly and stir over a low heat.
Add the milk and some whisky gradually, whisking continuously until it is smooth and creamy. Continue heating
over a low heat for 2/3 minutes. Then mix in the eggs, the extra tablespoon of butter, nutmeg
and salt and pepper. Stir well over a low heat. Pour the egg sauce over the cod fillets
and bake for 20 minutes in a pre-heated oven at 375F/190C/Gas Mark 5. Serve with potatoes.
2 trouts, 1 finely
chopped shallot, 1 tablespoon butter, 1 tablespoon chopped parsley, 1 teaspoon
chopped fennel, 2 tablespoons cream, 4 tablespoons ground oatcakes.
Clean the trouts. Melt
the butter, add the finely chopped shallot and cook until soft. Add the
parsley, fennel and ground oatcakes and season well with salt and freshly
ground pepper. Stuff the trouts with this mixture and place in a buttered
dish, spoon over the cream. Cover the dish in a pre-heated oven and cook
at Gas 4 180°C (350°F) for 30 minutes.
(Sent in by Muriel
1 saucepan fresh mussels,
1 large chopped onion, 1 tablespoon butter, 1/2 pint white wine or cider,
parsley, thyme, freshly ground black pepper, 2 tablespoons butter, 2 tablespoons
Soften the finely chopped
onion in the butter, add the wine or cider, parsley, thyme and black pepper
and allow to cook gently for a few minutes. Then add the cleaned mussels.
If they are freshly from the sea cover the saucepan and shake the pan until
the shells open. Remove the shells and place the mussels in a big warm
bowl. Boil up the remaining liquid and reduce by half. Then thicken by
adding the butter and flour creamed together. Bring to boil and stir constantly,
adjust seasoning, pour over mussels and sprinkle with chopped parsley.
(Sent in by Jenny Cunningham,
Any sized piece of
salmon, lemon juice, freshly ground black pepper.
Choose any sized piece
of salmon and clean it. Squeeze over it some lemon juice and freshly ground
black pepper. Wrap the fish in tin foil, making sure that it is thoroughly
sealed. Boil up some water in a heavy pan. When boiling, put in the fish,
cover and boil for 2 minutes. Remove from the heat and lay the covered
dish in a cool place. When the water is quite cool, the fish will be cooked.
(Sent in by Jenny Cunningham,
1 1/2 lb fillets of
fish (sole, haddock or cod), salt, pepper, cayenne, a pinch of mace, butter,
4 oz prawns, 1 oz butter, 1 oz flour, 1/2 pint good fish stock, 2 tablespoons
cream, 1/2 lb puff pastry.
Cut the fish into 2
inch pieces, season with salt, pepper, cayenne and mace. Lay the pieces
in a buttered dish and scatter the prawns over them. Melt 1 oz butter in
a saucepan and add 1 oz flour. Cook for 1 minute. Beat in the stock. Season,
add the cream and pour it over the fish. Cover with pastry, brush with
beaten egg yolk and bake for 10 minutes at Gas 6, 200°C (400°F)
and then for further 25 minutes at Gas 4 180°C (350°F).
me your favorite recipe!