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Fish LoafServes

Boil fish in slightly salted water. When fish falls away from bone, drain and cool, then flake. Sauté onion in butter till golden. Blend fish, onion mix, boiled eggs, cream, salt and pepper. Lightly grease loaf pan or mold and sprinkle bread crumbs all over. Pack fish in. Spread more crumbs on top and dot w butter. Bake 1 hour at 375 in dish w water 1/2 way up. Unmold and serve.

Fish, Sea Bass4
 - 5 lb

Onion1
thinly sliced

Butter0.25
lb

Egg6
hard boiled, chopped

Heavy Cream0.5
c

Crumbs, Bread

Fishy PuffServes4

Mix fish, rice, milk, melted butter, juice, pimento, Wor. sauce, peas and dill. Fold in yolks and season. Fold in stiffly beaten whites. Pour into greased 2 qt casserole and bake 30 min at 375.

Fish2
c cooked, flaked

Rice2
c cooked

Milk0.5
c

Butter2
T melted

Lemon Juice, Fresh2

Pimento1
chopped

Worcestershire Sauce1
T

Peas1
c cooked

Dill0.5
tsp

Egg4

Flounder ThermidorServes4

Place fillets in greased baking dish. Melt 3T butter in skillet. Stir in flour and season. Gradually blend in soup. Cook and stir until thick. Add sherry and parmesan. Stir till cheese is melted. Pour sauce over fish. Mix breadcrumbs w 1T butter and scatter over fish. Bake 30 min at 350.

Wine, Sherry2
T

Fish, Flounder4
fillets

Butter4
T

Flour3
T

Soup, Cream of Shrimp1
can

Cheese, Parmesan0.33
c

Crumbs, Bread0.25
c

 Frogs Legs a la Horcher Serves 4

Dip legs in milk, then dredge in seasoned flour. Sauté garlic, onions, bay leaf and mushrooms in butter. Sauté legs until they are a delicate brown, then transfer to warm platter and keep warm. Add wine to skillet and simmer. Return legs to pan and cook 5-10 min. Remove legs and mushrooms and strain sauce. Return to pan and add sherry. Return legs and mushrooms and cook 5 min longer. Garnish w parsley.

Frogs Legs 2
-3 lbs, disjointed

Milk

Salt

Pepper

Butter 0.25
lb

Garlic 1
clove, crushed

Onions, Green 6
chopped

Bay Leaves 1

Mushrooms 6
oz, drained

Wine, White 0.25
c

Wine, Sherry 0.25
c

Halibut ala Discovery
Coat halibut filets in chopped nuts. Bake at 350. Mix other ingredients and warm. Pour over cooked fish.
Fish, Halibut
Olive Oil 5 tsp
Garlic 1 T
Ginger 1 T grated fresh
Curry Powder 1 T
Curry Paste 1 T Thai red
Coconut Milk 1 can
Coconut 0.25 c flakes
Ketchup 0.33 c
Soy Sauce 3 T
Brown Sugar 3 T

Halibut w Tomato Cream Sauce  Serves 4


 Pat fish dry and sauté in 2T butter until lightly browned, but not done. Transfer to warm serving platter and cover w foil. Add remaining butter to skillet, then add onion and garlic and sauté a few minutes until tender. Add cream and wine and cook a few minutes longer until mix begins to thicken. Stir in tomatoes; sauté over high for just a minute or so, then add chives. remove from heat and season. Just before serving, return fish to pan. Reheat, basting fish briefly w sauce, then return fish to platter, spoon sauce over and serve.

Fish, Halibut 4
med steaks (8-10 oz each)

Butter 3
T

Onion 0.5
c

Garlic 2
cloves, minced

Heavy Cream 0.5
c

Wine, White 2
T

Tomatoes, Cherry 3
med, very finely chopped

Chives 1
T chopped

Lobster Salad Saffron Serves 4

Combine wine and garlic in large pot and bring to boil over medium. Add lobsters, cover and steam 12 min. Remove from pot. When cool enough to handle, remove meat and cut in bite sized pieces. Strain broth into small saucepan. Boil. Simmer until reduced to 1/4 c (3-5 min). Add saffron and set aside to cool. Cook potatoes until tender. Rinse under cold water. Cut in half. Set aside. Pour cooled lobster sauce into large salad bowl. Whisk in juice and oil. Season to taste. Add potatoes, lobster and basil. Toss gently. Refrigerate up to 4 hours.

Wine, White 2
c

Garlic 1
clove

Lobster 2
1.5-2 lb

Saffron 0.25
tsp threads

Potato 2
c Red Bliss

Lemon Juice, Fresh 1
T

Olive Oil 1
T

Basil 0.5
c coarsely chopped