Seafood

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Fish Turban With Scallops

Published by Anonymous (not verified) on Fri, 22/07/2022 - 6:51am in

1 ½ pounds hake or halibut
Well-flavored court-bouillon
1 ¼ cups milk
4 cups freshly grated breadcrumbs
4 egg yolks
6 tablespoons heavy cream
4 egg whites
Salt, freshly ground black pepper and cayenne pepper
Butter
Scallops, crab, shrimp or mussels

Poach fish in a well-flavored court-bouillon until flesh flakes easily with a fork; remove from court-bouillon and drain. Remove skin and bones, and flake fish. Bring milk to a boil; pour over fresh breadcrumbs and mix well with flaked fish; pound in a mortar until smooth. Add egg yolks and cream and mix well into mixture. Beat egg whites until stiff and fold gently into fish mixture. Season to taste with salt, freshly ground black pepper and a pinch of caynne. Spook mixture into a buttered ring mold; place mold in a pan of boiling water and bake in a slow oven (325° F.) for 1 hour, or until turban is firm. To serve: unmold turban onto a heated serving dish and fill ring with curried scallops, crab or shrimp, or more simply mussels in a lightly curried cream sauce. Serves 6 to 8.

Publishers GROSSET & DUNLAP New York, © Robert Carrier 1967

Saengseon gwa Seu-Jeon (Fried White Fish and Prawns)

Published by Anonymous (not verified) on Fri, 27/05/2022 - 8:23am in

4 servings

You will need
¾ lb. white meat fish fillets, cut into thin slices
8 prawns, shelled and deveined, with tail retained. Cut lengthwise and open out.
2 eggs, lightly beaten
3 tablespoons flour, sifted
pinch of salt
a little pepper
3 tablespoons sesame oil
Vinegar Soy-Sauce

Sprinkle salt and pepper over fish and prawns. Dredge with flour, dip in beaten eggs and brown both sides lightly in sesame oil.

Serve hot with Vinegar-Soy Sauce.

Vinegar-Soy Sauce
2 tablespoons soy sauce
1 tablespoon vinegar
dash of monosodium glutamate
a little lemon juice

Mix all ingredients well.

© Shufunotomo Co., Ltd., Japan 1974

Finnan Haddie

Published by Anonymous (not verified) on Wed, 30/03/2022 - 5:20pm in

½ cup chopped onion
2 pounds finnan haddie
1 cup light cream
2 tablespoons butter
Several sprigs fresh dill weed

Preheat oven to 350°. Place bed of chopped onion in a baking dish and arrange pieces of finnan haddie on top. Pour light cream over the fish and dot each with several pieces of butter. Bake 40 to 45 minutes – until fish flakes easily when tested with a fork. Decorate each piece of fish with a sprig of fresh dill weed.

Serves: 6
Preparation time: 50 min
Approximate calories per serving: 250

SUGGESTED MENU
Mixed Green Salad
Finnan Haddie
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©1973 Curtin Publications, Inc. New York, N.Y. PRINTED IN U.S.A.