Fish recipes

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New! Baked Trout
(a recipe of Brian MacPherson, Chicago)

Ingrediants:
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.

Method:
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, Dundee)

Ingrediants:
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.

Method:
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 vegetables.

Baked Cod and Egg

Ingredients:
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.

Method:
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.

Stuffed Trout

Ingredients:
2 trouts, 1 finely chopped shallot, 1 tablespoon butter, 1 tablespoon chopped parsley, 1 teaspoon chopped fennel, 2 tablespoons cream, 4 tablespoons ground oatcakes.

Method:
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.

Mussel Stew
(Sent in by Muriel Shaw, Inverness)

Ingredients:
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 flour.

Method:
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.

Boiled Salmon
(Sent in by Jenny Cunningham, Edinburgh)

Ingredients:
Any sized piece of salmon, lemon juice, freshly ground black pepper.

Method:
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.

Fish Pie
(Sent in by Jenny Cunningham, Edinburgh)

Ingredients:
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.

Method:
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).
 
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