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Salmon deluxe - alain ducasse recipe

Main Ingredients: ? 1 salmon fillet (with or without skin) approximately 500 grams ? 4 tbs sugar ? 2 tbs salt ? 2 tsp ground white pepper ? a bunch of fresh dill weed ? plastic or saran wrap for wrapping Cooking Preparation of the Recipe: 1. Clean salmon fillet and wipe dry with paper towel. Set aside. 2. In a separate bowl, mix sugar, salt and pepper. 3. Cover salmon with mixture. 4. Place bunch of dill weed (no need to cut or break) on top then fold salmon in half, covering the dill weed. 5. Wrap in saran wrap or plastic and place in plastic bag (just to make sure it does not drip on your refrigerator shelf. 6. Leave in refrigerator for at least 3 days to cure.

Spicy squid - bobby flay recipe

Main Ingredients: Notes: Fresh squid (calamari) cooked in a classic Malay sauce; a spicy robust sauce made with chilies, shallots, garlic, stewed tomatoes, tamarind paste and belacan, a dried shrimp paste. Sambal Sotong is also a popular accompaniment to Singaporean local dish - Nasi Lemak. Popular tourist spots eg. Newton Hawker centers and Chomp-chomp Serangoon Garden also serves sambal sotong grilled over the banana leaves which are a frequent visits for bbq seafood lovers. Ingredients: ?One lb small or med-sized fresh squid, clean the squid by laying it flat on the chopping board and gently pulling out the head in one direction. Empty the cavity of the squid. Wash it clean. Discard the head except for a small portion of the tentacles. Slice the squid to thin rings. ?4 tbsp peanut or vegetable oil ?One large onion, sliced ?Two ripe tomatoes, quartered ?One tbsp tamarind paste ?One cup water ?1-2 tsp palm sugar or dark brown sugar ?salt ?8-10 shallots ?2 tsp belacan, also spelt belachan or blacan [dried shrimp paste] ?4 cloves garlic ?5 tbsp chili paste ?4 candlenuts [Substitute: macadamia nuts] Cooking Preparation of the Recipe: ? In a small bowl, using your fingers, mix together tamarind paste and water, then strain and discard seeds ? Using a mortar pestle or blender, grind shallots, garlic, belacan, candlenuts, chili paste into a paste ? In a heated wok, add oil, stir-fry ground paste until quite toasted and oil starts to ooze, about 5 mins ? Add onions, tomatoes, tamarind, sugar and salt to taste ? Cover, reduce heat to med, simmer till tomatoes are well stewed (mash with spatula) and sauce thickens ? Add squid, stir fry till just opaque - do not overcook as they will become chewy! ? Dish into a serving dish, allow to sit 10 mins or so, for squid to absorb flavors ? Served Sambal Sotong over a banana leaf with steamed rice or Nasi Lemak (Coconut Rice)

California rolls - paula deen recipe

Main Ingredients: ? 4 cups sushi rice ? 4 sheets of nori (dried seaweed) ? 1 avocado ? 3/4 cup crab meat ? 2 Tbsp mayonnaise ? 1/2 tsp salt California rolls are a maki-zushi, a kind of sushi roll, usually made inside-out, containing cucumber, imitation crab stick, and avocado. In some countries it is made with mango instead of avocado. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice is sprinkled with toasted sesame seeds or tobiko. Cooking Preparation of the Recipe: Peel an avocado and cut it into strips or mash it. Put imitation crab in a bowl and mix with salt and mayonnaise. Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread about 1 cup of sushi rice on top of the seaweed and press firmly. Sprinkle sesame seeds over the sushi rice. Turn the sushi layer over so that the seaweed is on top. Place avocado and crab horizontally on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi. Cut the sushi roll into bite-size pieces. Makes 4 rolls

Salmon and asparagus in foil - gordon ramsay recipe

Main Ingredients: 1 lb asparagus 4 (5 ounce) salmon fillets 1 fresh lemon lemon wedges (to garnish) 4 sheets aluminum foil, to wrap (12-inch by 18-inch) salt (to taste) black pepper (to taste) Cooking Preparation of the Recipe: 1. Preheat the oven to 450 degrees F. 2. Snap the ends off the asparagus spears (they will break where tender) and divide into 4 equal portions. 3. Spray the center of each foil sheet with some non-stick cooking spray. 4. Place one salmon fillet in the center of each sheet, top with a serving of asparagus and drizzle with lemon juice. 5. Sprinkle with freshly ground pepper and salt (to taste). 6. Bring up the sides of foil and fold the top over twice. 7. Seal the ends, leaving room for air to circulate inside the packet. 8. Place the packets on a cookie sheet and cook in the oven for about 15 to 18 minutes (or until the salmon becomes opaque). 9. Serve with lemon wedges on the side. Nutritional information for one serving: Calories: 193 Calories from fat: 46 Total fat: 5.2g Cholesterol: 72mg Total carbs: 7.6g Protein: 31g

Seviche - heston blumenthal recipe

Main Ingredients: 400-500 g fish filets, e.g. plaice or sole 200 ml fresh lemon juice 1-2 finely chopped red jalapeño peppers 1-2 crushed garlic cloves 5-10 g crushed coriander seeds salt and black pepper as required 200 g peeled, deseeded and coarsely chopped tomatoes 100 g finely chopped leek 200 g peeled and diced cucumber Cooking Preparation of the Recipe: Proceed as follows: Cut the fish filets into 1.5 - 2 cm pieces. Place them in bowl that is not too large for the refrigerator. Add the jalapeño peppers, garlic and coriander and pour the lemon juice on top of the mixture. The juice should cover the fish pieces, if not they will have to be compressed. If so desired also the vegetables can be added to the fish-lemon-spice mixture. This is specially recommended if you intend to serve the dish as the main course during a lunch on a hot summer day. Leave the bowl for at least 3, if possible 4 - 6 hours in the refrigerator. The fish flesh should be white and opaque and not translucent any more when the "cooking" is complete. Serve together with a cold beer (Corona?) and toasted bread or baguette.

California rolls - rachael ray recipe

Main Ingredients: 4 nori sheets 3 cups (15 oz / 470g) sushi rice 8 teaspoons ocean trout or flying fish roe 1-2 cucumbers, cut into thin, lengthwise slices 8 jumbo shrimp (king prawns), cooked, shelled, veins and tails removed 1-2 avocados, peeled, pitted and sliced 4-8 lettuce leaves, torn or sliced (optional) Cooking Preparation of the Recipe: 1. Lay 1 nori sheet on a rolling mat and put 3/4 cup (4 oz/125g) sushi rice on it. Spread rice over nori sheet, leaving 3/4 inch (2cm) of bare nori at far side and making a small ledge of rice in front of this bare strip. 2. Spoon 2 teaspoons roe along center of rice, using back of a spoon to spread. Add lettuce if desired. 3. Lay 2 shrimp along center, with one-quarter of cucumber strips. 4. Lay one-quarter of avocado slices along center. Add one-quarter of lettuce. 5. Roll mat over once, away from you, pressing ingredients in to keep roll firm, leaving the 3/4-inch (2-cm) strip of nori rice-free. 6. Covering roll (but not rice-free strip of nori), hold rolling mat in position and press all around to make roll firm. 7. Lift up top of rolling mat and turn roll over a little more so that strip of nori on far side joins other edge of nori to seal roll. Use your fingers to make sure roll is properly closed. 8. Roll entire roll once more, and use finger pressure to shape roll in a circle, an oval, or a square. Using a sharp knife, cut each roll in half, then cut each half in half again. Then cut each quarter in half crosswise to make a total of 8 equal-size pieces. Cut gently to maintain shape.

Hush puppy batter - alain ducasse recipe

Main Ingredients: 4 cups water-ground cornmeal 1 Tbls. salt 1 Tbls. sugar 2 Tbls. baking powder 1 cup minced onion 6 eggs Cooking Preparation of the Recipe: Sift the dry ingredients. Add onions. Add the eggs, one at a time and beat well after each addition. Add 1 1/2 cups hot water. Drop into hot deep fat (370 degrees F) by tablespoonfulls and fry until browned.

Catfish (cajun) - mario batali recipe

Main Ingredients: 4 catfish fillets 1/2 ts cayenne pepper 1 oz wheat flakes cereal 1/2 ts black pepper 1 tb paprika 1/2 ts white pepper 1/4 ts salt 1/2 ts thyme 1/4 ts onion powder 1 tb oil 1/4 ts garlic powder Cooking Preparation of the Recipe: Wash the fish fillets and pat dry. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil.

Stuffed trout - gordon ramsay recipe

Main Ingredients: 3-5 lbs. fresh trout 24 grapes seeded 1/2 pound mushrooms 2 cups seasoned bread crumbs 1 large onion, finely chopped 1/4 cup dry white wine 2 tablespoons fresh parsley 2 tablespoons lemon juice salt and pepper to taste. Cooking Preparation of the Recipe: Clean trout and dry cavity with paper towel. Combine grapes,bread crumbs, mushrooms, onion and parsley in large bowl. Moisten the mixture with the white wine. Season the trout with salt and pepper, and wipe cavity with lemon juice. Stuff each trout with mixture. Arrange in a shallow baking dish. Bake in a 375 degree oven for 45 minutes or till flakey. Preparation Time: 30 min.

Unrobed eels - joël robuchon recipe

Main Ingredients: 300g eels 50g soaked slices of bamboo shoots 25g fragrant mushrooms 50g fresh green peppers 25g coriander Cooking Preparation of the Recipe: Skin and bone the eels, scald and slice. Put the slices into a mixture of egg white, cornstarch and seasonings, stir-fry in 50% heated oil. Slice bamboo shoots, fragrant mushrooms and green peppers, stir-fry in 80% heated oil, add the sliced eels and cooking wine, toss a few times.

Mussels with roasted pine nuts and garlic - bobby flay recipe

Main Ingredients: 300 grams freshly cooked mussels l00 grams pine nuts 25 grams garlic olive oil Cooking Preparation of the Recipe: Proceed as follows: Chop the garlic and the pine nuts briefly in the food processor. Heat some extra virgin olive oil in a pan and add the coarse pine nut - garlic mixture. Roast the mixture until it just begins to aquire a golden brown colour (usually 2-3 minutes) and let it cool. Purée the cooked mussels and the roasted pine nut-garlic mixture in the food processor. If possible, use freshly prepared mussels which have been cooked together with white wine, fennel, celery, leeks and carrots. The pine nut-garlic-mussel purée can be served as it is, on toast or crackers, or (our preference because of the eggs!) as an omelette filling. In the latter case, a glass (or two) of dry cider is a perfect accompaniment.

Fried fish fillets with garlic mushrooms

Main Ingredients: 250 g fillets of a fish with firm, white meat, cut into 6 pieces 250 g fresh mushrooms 25-50 g crushed garlic cloves 3-5 tbsp dry white wine or vermouth extra virgin olive oil for frying spices: salt, estragon, black pepper as desired Cooking Preparation of the Recipe: Proceed as follows: Divide the mushrooms into 2 - 4 pieces. Heat the oil to about 160 oC in a frying pan (at this temperature butter starts to acquire a nut brown colour and a piece of white bread dropped into the oil turns golden brown within 15 - 30 seconds). Fry the mushroom pieces together with the crushed garlic until the mushrooms begin to turn brownish (it takes at least 3 - 4 minutes, if necessary, lower the temperature after a few minutes). Remove the mushrooms from the frying pan but leave any garlic residues in the pan. Add the fish pieces, kind of stir-fry them for 15 - 30 seconds, then add the wine and bring to a boil for another 15 - 30 seconds. Return the mushroom pieces to the frying pan and let the mixture simmer for one minute.

Takoyaki - gordon ramsay recipe - gordon ramsay recipe

Main Ingredients: 200g chopped boiled octopus cooking oil benishoga (pickled ginger) (to taste) chopped negi (or scallions) (to taste) tenkasu (or rice crispies) (to taste) [Batter]: 450cc water 1 piece konbu (kelp), 10cm square 15g powdered katsuo-bushi (shaved dried bonito) 200g flour 2 eggs [Sauce]: commercial takoyaki sauce or worcestershire sauce or bulldog sauce or mayonnaise (Best Foods or Hellman's) Cooking Preparation of the Recipe: Directions -- batter 1. Clean the konbu by wiping it lightly with a cloth. 2. Cut the konbu into 2-centimeter-wide partial strips against the grain, but don't cut all the way to the edge -- see illustration. 3. Add the water and konbu to a pot, and cook uncovered over a slow fire. 4. Just before the water starts to boil, remove the konbu from the pot. The liquid should be a light yellowish or greenish color. 5. Add shaved katsuobushi to the water as it starts to boil. 6. After the liquid has been boiling a minute or two, turn off the heat. 7. Quickly remove the shaved katsuobushi from the liquid with a filter or strainer or cloth. Try to remove the katsuobushi while it's still floating on the surface, before it has a chance to sink. 8. Allow the liquid to cool, then add the liquid, flour and eggs to a bowl and mix. Directions -- takoyaki Make a small test batch of 4 or 5 takoyaki at first, to check the consistency of the batter. Add more flour or water as needed. 1. Oil the takoyaki pan. 2. Add pieces of chopped octopus to each cup. 3. Pour in the batter. 4. Add benishoga, negi and tenkasu to taste. 5. Cook the takoyaki pieces until they achieve the desired degree of firmness, turning them over frequently. 6. Remove from the pan and serve with sauce and/or mayonnaise.

Accra (saltfish cakes) - rachael ray recipe

Main Ingredients: 2 ts Active dry yeast 1/2 c Water; warm 1/2 lb Codfish, salt, boneless 1 c Flour, all-purpose 1 ts Sugar, granulated 1/4 c Onions; finely chopped 1 Garlic cloves; chopped fine 1 tb Pepper, hot; seeded, chopped -fine 1 tb Chives; chopped fine Salt; to taste Pepper, black; to taste Oil, vegetable Cooking Preparation of the Recipe: Sprinkle the yeast on warm water and stand for 10 minutes. Pour boiling water over codfish, allow to cool. Rinse in cold water, remove skin and bones, and shred fish very fine. Mix fish with flour, sugar, onions, garlic, peppers, chives, salt and generous amount of pepper. Add yeast and beat until smooth. Allow to rise for 1 1/2-2 hours in warm, draft-free place. Drop by tablespoon into hot oil (370F) and fry until golden brown. Drain on paper towels and serve hot. Per cake: 50 calories, 6.5 g. protein, 4.5 g. carbohydrates, 2.6 g. fat, 14 mg. cholesterol, 650 mg. sodium (assumes no additional salt). Calories from fat 47%

Bbq trout - paula deen recipe

Main Ingredients: 2 Trout Lemon juice Cooking Preparation of the Recipe: Brush trout with lemon juice inside and out to preserve freshness before refrigeration. Place 2 trout, 10 to 12 inch fish, in shallow baking dish; pour marinade (recipe follows) over fish. Let stand for one hour. Place on grill and cook until done, approx. 15 minutes. The drained marinade should be used for basting during cooking. Marinade 1/2 c Soy sauce 1/2 c Cooking sherry 1 tb Lemon juice 1 Clove crushed garlic 1/4 c Salad oil Use hand mixer to blend all ingredients well.

Poisson a la provencale - joël robuchon recipe

Main Ingredients: 2 lb Fish fillets 2 Onions 3 Garlic cloves 11 oz Fresh mushrooms 2 tb Olive oil 2 lb Fresh tomatoes -OR 1 cn Peeled tomatoes with most -of juice poured off (28 oz) 1 Fennel sprig 1 Bay leaf Salt and Pepper Tabasco sauce 1 Butter stick 1/4 c Cognac (opt) Cooking Preparation of the Recipe: Chop finely the onions, garlic and 7 ounces of the mushrooms. Brown onions in oil, then add garlic and saute briefly. Add mushrooms. Saute briefly. Add tomatoes, fennel, bay leaf, salt and pepper. Simmer gently for 10 minutes. Remove from heat and pass through a sieve or food mill (not a food processor). Add a dash of Tabasco. (Sauce can be made ahead and refrigerated.) Slice remaining mushrooms and saute for 3-5 minutes in approximately 2 tablespoons butter. In a large saute pan, brown fish in butter. Pour warm cognac over fish and flambe. Place fish in baking dish, pour sauce over and garnish with sauteed mushrooms. Bake 15 minutes in a 400'F. oven. Serve with rice. Nutrition Analysis per Serving: 337 calories; 18 grams fat; 67.4 milligrams cholesterol; 170 milligrams sodium; 50% of calories from fat.

Mussels for gourmets on a diet - jamie oliver recipe

Main Ingredients: 2 kgs fresh Zeeland mussels, the larger the better (and more expensive) 100-200 g peeled and thinly sliced carrots 100 g thinly sliced celery a small leek, thinly sliced 6-10 garlic cloves, finely chopped (this is one secret ingredient!) a small onion, finely chopped 100-200 ml dry white wine 0.5 g saffron (this is the other secret ingredient) Cooking Preparation of the Recipe: Proceed as follows: Clean the mussels and discard those that appear to be dead, i.e. will not close their shells when a friendly pressure has been applied a few times. Parboil the veggie mix in the microwave oven at full power (700 W), 1.5 minutes for every 100 grammes of vegetables. Transfer the vegetables to a 6 liter casserole, add the wine, the saffron and the mussels and bring to a boil. Stir now and then (about every 10 seconds), using a wooden fork if available, until all the mussels have opened (this should only take a few minutes). The dish is now ready to be served. The mussels can best be served together with toast, aïoli and, if available, zeekraal. The easiest way to eat the mussels is to use a pair of empty mussel shells as tweezers to pick the mussel meat out of the shells.

Preparing jumbo shrimp for nigiri-zushi - alain ducasse recipe

Main Ingredients: This is the method to use when preparing jumbo shrimp (king prawns) for sushi. It will cook them the appropriate amount of time and prevent them from curling. Cooking Preparation of the Recipe: 1. Wash shrimp under running water and cut off heads. Insert a bamboo skewer or long toothpick along shrimp from head to tail, running along legs of shrimp without touching flesh. Drop shrimp into a pot of salted, boiling water (use enough salt to make it taste like seawater). Boiling shrimp in salted water keeps protein in shrimp. They will sink to bottom and after 3 to 5 minutes will change color and rise to top. (Do not use a lid, or a strong smell of shrimp will remain.) To check that they are cooked, remove one shrimp from water and squeeze gently. If inside is firm, it is cooked. Quickly place shrimp in ice water. This gives them a good color and stops flesh from shrinking and becoming hard. When shrimp are cold, remove from ice water and place in a colander. To remove skewer, use a screwing motion to avoid breaking flesh. Remove shell from around body, but not tail. 2. To make butterfly cut, lay shrimp down with tail away from you, then cut from head to tail along belly with knife only going halfway in. 3. Use the knife or your fingers to open out and flatten shrimp carefully, without breaking the flesh. Remove vein and rinse shrimp with mildly salted water. Lay on paper towels to drain.

Shark steak - jamie oliver recipe

Main Ingredients: Serves/Makes:3 Ingredients Shark: 2 lbs (.9 kg). of blue shark Flour Salt and Pepper Olive oil Sauce: 1/2 cup (125 ml) of white wine 1/4 cup (60 ml) of balsmic vinegar 1/4 cup (60 ml) of fresh rasberries 1 Tsp (5 ml) sugar 2 Tbsp (30 ml) butter Cooking Preparation of the Recipe: Preparation Shark: Cut shark into three pieces. Mix in a bowl 1/2 cup (125 ml) of flour with salt and pepper. Wash shark, and pat dry. Heat frying pan with a little olive oil. Dredge shark into flour mixture and place into pan. Cook for only about four minutes per side, then remove from pan, cover and set aside. Sauce: Heat butter in sauce pan. Add 2 Tbsp (30 ml) of flour and brown. In a cup, mix balsmic vinegar and wine, then add the mixture to the sauce pan and slowly stir on low heat. Lastly stir in rasberries. Slowly stir on low heat until sauce thickens, remove from stove and serve. Serve shark with a little sauce on top, very good! Comments I have made this recipe quite a few times, it is absolutely delicious! It also does not have a fishy taste.

Prawn sushi - gordon ramsay recipe

Main Ingredients: Prawns, unshelled 6 nos. (Shrimp) For the Marinade Rice Vinegar 3 tbsps. Sugar 1 tsp. Ajinomoto A pinch Water 4 tbsps. Salt ¼ tsp. For the Filling Egg Yolks 4 nos. Salt Salt Sugar 1¼ tsp. Lemon Juice 2½ tsp. Cooking Preparation of the Recipe: .Keeping the shell intact pass a tooth pick through the flesh of the prawn so that it doesn't curl. 2.Boil these prawns in water for about 3-4 minnutes or till they change colour. 3.Drain the water and immediately pass the prawns through cold water. 4.Now remove the toothpicks and peel the shell off from the prawns, but leave the tail section of the shell. 5.Cut the prawn slightly and remove the vein from its back. 6.Make a deeper incersion on the prawn and spread the prawn making it look like a butterfly. 7.To prepare the marinade, mix the vinegar with water, salt, sugar, ajinomoto and mix it with the prawns, then marinate for 1 hour. 8.Beat the egg yolks lightly and remove about 21/2 tsps. of the egg yolks and keep aside. 9.Add water to the remaining yolks, mix well and cook over a medium flame till the yolks turn firm. 10.Drain the yolks and then mash them to a fine paste. 11.Mix the sugar, salt. lemon juice, ajinomoto and the rest of the egg yolk and beat well. 12.Pass this mixture through a fine sieve, then mix it with the mashed egg yolk and keep aside. 13.Divide the filling into 6 portions an dthen filling them into the 6 individual prawns. 14.Seal the edges but pressing them together and serve.

Golden fried prawns - alain ducasse recipe

Main Ingredients: Prawn-king size 8 nos. (Shrimp) Ajinomoto(optional) ¼ tsp. Cornflour 100 gms. White flour(maida) 50 gms. Egg whites 2 nos. Red wine or sherry 2 tsp. Baking powder ½ tsp. White pepper ¼ tsp. Oil 2 tsp. Oil for frying Salt and pepper to taste Water(approximately) ½ cup Cooking Preparation of the Recipe: 1.Clean, peel and devein the prawns keeping the tail intact. 2.In a bowl mix salt, black pepper and wine and marinate the prawns in this mixture for 20 minutes. 3.Take a bowl and add cornflour, white flour, eggwhites, ajinomoto, baking powder, white pepper, water and oil and whip till the mixture thickens and is smooth coating consistency. 4.Dip each prawn in this mixture and fry till golden brown. 5.Garnish with spring onions. 6.Serve hot with a sweet and sour sauce.

Prawns in a "bird's-nest" - bobby flay recipe

Main Ingredients: Materials: 500g live prawns 200g potatoes 5g soaked hair-like seaweed a stick of celery 150g cooked green soybeans 25g soaked Xianggu mushrooms Cooking Preparation of the Recipe: Preparations: Cut the potatoes into strips and soak in salt water, remove and mix with dry cornstarch and flour. Remove heads and shells and wash the prwans, mix with condiments and cornstarch. Arrange the potato strips in the shape of a bird's nest, deep-fry the "nest" in 70% heated oil until golden. Arrange the celery in the shape of tree branches. Put the "nest" on the top of the "branches". Put the hair-like seaweed at the root of the "tree". Deep-fry the prawns in 50% heated oil. Saute the green soybeans and mushrooms, add condiments and chicken soup, thicken with cornstarch put in prawns and stir-fly remove to the "nest".

Mandarin fish in tomato juice

Main Ingredients: live mandarin fish 250g cabbage leaves 100g sugar 5g scallion 10g ginger 100g tomato ketchup Cooking Preparation of the Recipe: Clean the fish and cut into long slices, score the two sides, steep in scallion and ginger sauce and cooking wine for 30 minutes. Then coat the fish slices with dried cornstarch, deep-fry in 8-fold hot oil till golden brown and look like grapes, transfer to a plate. Scald green cabbage leaves, cut into grape-leaf-like patterns and place beside the fish "grapes". Pour tomato ketchup into hot oil, stir well, pour over the fish.

Chinese squidballs - mario batali recipe

Main Ingredients: Lb squid - cut into rings 1/4 Lb cooked shrimp 2 tsp chopped garlic 1 X egg yolk 1/4 cup water chestnuts, chopped 1 tsp ginger, grated 3 tbsp cooking oil Cooking Preparation of the Recipe: 1.Cook squid rings and tentacles in boiling water for 30 seconds. Drain and set aside to cool. 2.Saute garlic in frying pan over low heat in 1 tb of oil until lightly browned. 3.Combine squid, garlic, the egg yolk and the rest of the dry ingredients in a food processor. 4.Add 1 or 2 tablespoons of oil, then start food processor. 5.Stop when the mixture forms a large ball. 6.Remove and form into a dozen or so squid balls. 7.Heat 3 tbs of oil in a heavy frying pan, fry squid balls until golden and crispy. 8.Serve on toothpicks with hot sauce or soy sauce.

Barbecue salmon - paula deen recipe

Main Ingredients: For Barbecue but will work in the over. 1 average sized red salmon filet cut into steak size chunks 1 can frozen without pulp orange juice concentrate 1 juice can full of soy sauce (orange juice) to make amounts equal Minced fresh garlic to suit your taste Cooking Preparation of the Recipe: Blend juice, garlic and soy sauce together and marinade for 330-45 minutes. Place on barbecue skin side down. Baste with sauce. Turn over for the last 5 minutes just to sear the top. Serve with rice. If baking baste more often. Use the oven at 350 degrees for 30 minutes or until done. This is a real crowd pleaser.

Roast chinese salmon

Main Ingredients: 750g Chinese salmon meat Cooking Preparation of the Recipe: Clean and score the fish meat. Steep in pepper, salt and wine for 20 minutes, roast on an open fire.

Bbq salmon - jamie oliver recipe

Main Ingredients: 7-10lb salmon 1/2 lb. butter 6 cloves garlic herbs; rosemary, thyme, basil lemon shrimp mushrooms Cooking Preparation of the Recipe: Crush 6 gloves of garlic amp; chop up very fine. Mix the chopped garlic with the butter at room temperature. Rub the butter/garlic all over the inside and outside of the salmon. Cut very thin slices of lemon amp; place in the salmon. Dice mushrooms of your choice amp; place inside the salmon. Place some shrimp inside the salmon. Finely chop the herbs and spread all over the salmon. Wrap the salmon up in aluminum foil and place on a well heated BBQ. Allow 10-15 minutes for every pound. Preparation Time: 1-2 hours

Crystral prawn rings - mario batali recipe

Main Ingredients: 500g prawns 200g cucumbers Cooking Preparation of the Recipe: Rinse the prawns. Rinse the cucumbers, cut into rings, make a small hole in the middle of each ring, slip a ring onto each prawn tail. Pass the prawns through 8-fold heated oil, drain off the oil. Heat sesame oil to 5-fold hot, season with white pepper, drop in minced ginger, cooking wine, soup stock, salt and prawns, stir-fry.

Sauteed eel shreds - heston blumenthal recipe

Main Ingredients: 500g live eels 10 egg pancakes 100g shrimp mash Cooking Preparation of the Recipe: Wash the eels and cut away the heads, take out the bones, pat loose the flesh with a stick, then cut into pieces, dry with absorbent paper, deep-fry in 80% hot oil. Flavor oil with scallion and ginger, add sugar, salt, soy sauce, drop in eel pieces, add wine, toss, place in a plate sprinkle on diced garlic. Surround with shrimp-egg dumplings.

Mcdonald's® lobster sandwich

Main Ingredients: 12 cup cooked Maine Lobster (fresh is best)12 tablespoon mayonnaisepinch salt1 lettuce leafsmall hoagie roll Cooking Preparation of the Recipe: 1. Mix together lobster, mayonnaise and salt.2. Slice hoagie roll length wise, and spread the lettuce leaf on the bottom half. 3. Spread lobster over lettuce. Top off sandwich with top half of the roll.

Barbequed salmon - paula deen recipe

Main Ingredients: 1 whole salmon cleaned 2 to 3 lemons, sliced 2 to 3 limes, sliced a few tarragon sprigs a few dill sprigs Cooking Preparation of the Recipe: Preparation Place fish on double foil. Put herbs inside salmon. Arrange alternate citrus slices over the fish. Put foil on top and do other side. Wrap well and refrigerate. Preheat barbeque at medium high cooking 10 min for each inch thickness. It can also be put in the oven. Serve with fresh citrus slices. Good hot or cold. Comments Have used orange slices also.

Tropical fish stew - joël robuchon recipe

Main Ingredients: 1 ripe pineapple 600 grams of our fish stew (or of yours!) 50-75 grams grated cheese paprika powder Cooking Preparation of the Recipe: Proceed as follows:Prepare the fish stew. Preheat the oven to 225 oC (400 oF). Cut the pineapple vertically into two halves and scoop out the fruit flesh. Mix the fish stew with some of the fruit flesh. How much you take is a matter of taste; we normally use one third (and have the remainder for dessert). Fill the two pineapple halves with the hot (or, at least, warm) fish stew. Cover with the grated cheese and some paprika powder. Place the fille pineapple halves on a plate and put it in the preheated oven for 10 minutes. After that, raise the thermostat setting and turn on the grill element. Grill until the cheese has melted and turned golden brown. Serve! Any thick fish stew can be used. "Watery" stews of the bouillabaisse type are less well suited. As a drink, we recommend beer. For once, white wine does not come well together a fish dish.

Trout baked in wine - joël robuchon recipe

Main Ingredients: 1 Rainbow trout (about 2.5 lb) 2 c White wine 1 pn Each of herbs* Cooking Preparation of the Recipe: *Whichever ones you like parsley, thyme, herbes de provence....amp; Garlic. Scale and gut the trout if not cleaned already. You can filet it, or not: it hardly matters. Cut the trout in half the long way and lay in a baking dish. Barely cover with white wine. Add herbs, if you like them, or garlic. Bake at 350 F for half an hour.

Arroz de bacalhau - paula deen recipe

Main Ingredients: 1 Onion peeled and thinly sliced 4 tb Olive oil 1 Steak dried salt cod 1 Ripe tomato (or dbl. amt.) peeled, cored and very coarsely chopped Salt and pepper to taste 1 2/3 c Short-grain rice Cooking Preparation of the Recipe: Short-grain rice adds the perfect texture to this traditional dish from northern Portugal. The salt cod may eliminate the need for additional salt. BROWN THE ONION in the olive oil in a large heavy saucepan over moderate heat. Meanwhile, shred the cod, remove the skin and bones and wash but do not soak. Add the cod to the onion, cover and simmer for about 10 minutes. Add the tomatoes and leave to cook 20-to-30 minutes, covered, over low heat. Meanwhile, wash and drain the rice. Add 3 1/3 cups water to the pan (add twice as much water as there is rice), season to taste with salt and pepper. When the water boils, add the rice and continue to cook on low heat until the rice is done--probably 25-to-30 minutes. Cover the kettle for the last half of cooking.

Baked eel - jamie oliver recipe

Main Ingredients: 1 living eel (about 500g)box of sweet wheat saucefermented soybeansseafood saucedark soylight soysugargourmet powdersorghum winedelicious soupmaltosesalad oilscallionginger shreds Cooking Preparation of the Recipe: 1. Kill the eel, gash it in the abdominal part from the head to tail. Remove the bones, chop the head open.2. Put the eel in the seasonings (except salad oil and maltose) mixture to pickle for half an hour. Bake it in an oven at 150C for 10 odd minutes.3. After another 5-minute baking, coat it with maltose syrup, then bake it for 5 minutes once more. Finally, coat oil on it.

Dublin lawyer - mario batali recipe

Main Ingredients: 1 live lobster, about 2 lb1/2 cup butter1/2 cup Irish whiskey1/2 cup whipping creamsalt and pepper(serves two) Cooking Preparation of the Recipe: Toss the lobster meat in foaming butter over a medium heat for a few minutes until cooked. Take care that the butter does not burn. Add the whiskey and when it has heated up set light to it. Pour in the cream, heat through and season. Serve in the half shells with plainly boiled fine beans. This dish is delicious and traditional - a happy combination - though its expensive ingredients make it a rare treat rather than an everyday affair. For the best flavor the fish has to be freshly killed just before cooking. Plunge a sharp knife into the cross on the back of the head. Slice in half lengthwise and crack open the claws. Remove all the flesh and cut into large chunks. Keep both halves of the shell for serving

Spanish style codfish - heston blumenthal recipe

Main Ingredients: 1 lb Salt Cod 1/4 c Onion; Chopped, 1 sm. 1 ea Clove Garlic; Minced 1/4 c Vegetable Oil 8 oz Tomatoes; Cut Up, 1 cn 2 tb Pimentos; Chopped 1 ds Pepper 2 tb Sherry; Dry 1/4 c Pimento Stuffed Olives; * Cooking Preparation of the Recipe: * Pimento-stuffed olives should be sliced. Rinse the excess salt from the cod, then soak cod overnight in cold water, changing several times. Drain and cut into serving size pieces. Cook the onion and garlic in oil until the onion is tender but not brown. Add the fish pieces and cook until lightly browned. Add the UNDRAINED tomatoes, pimentos and pepper. Simmer, covered, about 20 minutes or until fish tests done. Add the sherry and heat through. Garnish with the sliced olives.

Fish cakes - rachael ray recipe

Main Ingredients: 1 lb Fish, cod 1 ea Egg 3 md Potatoes 1/4 c Milk; hot 1/2 ts Pickling spices Bread crumbs; or matzo meal Cooking Preparation of the Recipe: Boil fish, potatoes, and spices until potatoes are soft. Remove spices, mash potatoes, add hot milk and beat until light and fluffy. Add flaked fish and well beaten egg. Chill thoroughly, form into cakes, dip in bread crumbs (or matzo meal) and chill again. Fry in shortening (or Passover approved oil).

Lake trout (fried) - bobby flay recipe

Main Ingredients: 1 Lake trout1 c Sour cream1/2 ts Salt1/2 ts Lemon juice2 tb ButterCornmeal for dredging1/4 ts Lemon pepperShortening for frying Cooking Preparation of the Recipe: Clean and wash the fish and cut into serving pieces, leaving the skin on. Salt and pepper and coat throughout with cornmeal. In a fry-pan bring 1/4-1/2 inch of shortening to high heat, add fish, and fry for approximately 4 minutes; turn, and cook 3 minutes more. Fish should be nicely browned. Put fish on hot serving platter.Pour off the fat from the pan and replace with butter, add the sour cream, and stir with a spoon to loosen any greables. Cook several minutes, but do not boil.Remove from heat, add lemon juice, stir, and pour over trout.

Baked salmon - rachael ray recipe

Main Ingredients: 1 fresh salmon (about 5 lb/ 2 kg) parsleysalt and pepper1/2 cup butter1/2 cup dry cider1/2 pt/ 250 ml/ 1 cup double cream(serves eight to ten) Cooking Preparation of the Recipe: Clean and descale the salmon, cut off the head and tail and trim the fins. Stuff the parsley into the gullet. Butter some aluminium foil and form a loose envelope round the fish, sealing both ends but leaving the top open for the moment. Dot the rest of the butter over the salmon, season and pour over the cider and the cream Now seal the foil along the top, leaving only a small vent. Bake in the oven for l l/4 hours at gas mark 4, 350°F, I80°C. When ready, take from the oven, remove the skin and reduce the sauce by boiling, stirring all the time. Serve with boiled new potatoes and fresh garden peas.There is no doubt that this is an expensive dish, but it will feed eight to ten people and makes a fine party piece

Paella-stuffed snapper - heston blumenthal recipe

Main Ingredients: 1 Fish * 1 Lime Juice 1/4 c Margarine Or Butter; Melted 2 tb Lime Juice 1 Lime Wedges *PAELLA STUFFING* 1/2 lb Chorizo Sausage Links;Chopped 1 c Onion; Chopped, 1 Large 2 Cloves Garlic;Finely Chopped 2 Serrano Chiles; ** 2 tb Margarine Or Butter 2 c Rice; Cooked 1/2 c Almonds; Slivered, Toasted 1/4 c Fresh Cilantro; Snipped 1/4 c Tomato Sauce 1/4 ts Saffron; Ground 6 oz Frozen Medium Shrimp; Cooked Cooking Preparation of the Recipe: * Use a 6 to 8 pound Red Snapper, Cod or Lake Trout. Clean and dress the fish. ** The Serrano Chiles should be seeded and chopped. Prepare the Paella Stuffing and set aside. Heat the oven to 350 degrees F. Rub the cavity of the fish with lime juice and fill with the Paella Stuffing. Close opening with skewers and lace with string. Place in a large broiler pan (without the rack) or in a shallow roasting pan. Mix margarine and 2 Tbls Of lime juice. Bake the fish, uncovered, brushing with the margarine mixture occasionally, until fish flakes easily with a fork, about 1 1/2 hours. Serve with Lime Wedges. PAELLA STUFFING: Cook sausage, onion, garlic and chiles in the margarine in a 10-inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes then drain mixture. Stir in the remaining ingredients and set aside to use in the fish.

Easy fisherman's stew

Main Ingredients: 1 28 oz (784 grm). can whole tomatoes, plus juice (crush by hand) 1 8 oz (224 grm). can tomato sauce 1 medium onion, chopped 1 cup (225 ml) white wine 1/3 cup (80 ml) olive oil 3 cloves garlic, chopped 1/2 cup (125 ml) parsley, chopped 1 green pepper, chopped 1 jalapeno pepper, seeded, de-ribbed, chopped (optional) salt and pepper to taste 1 tsp (5 ml) thyme 2 tsp (10 ml) basil 1 tsp (5 ml) oregano 1/2 tsp (2 ml) paprika 1/2 tsp (2 ml) cayenne pepper SEAFOOD: 1 deboned and cubed filet of seabass, cod or other whitefish 1 doz. prawns 1 doz. scallops 1 doz. mussels 1 doz clams Cooking Preparation of the Recipe: Place all ingredients EXCEPT seafood in crockpot. Cook 6-8 hours on low. 30 minutes before serving, add your seafood. Turn heat to high at this time. Stir occasionally and very gently. Comments Use your own personal preferences when it comes to the seafoods. You may add water to this recipe to thin out but the thicker version is very good. Serve with sourdough bread and dunk away.

Easy cod cobbler

Main Ingredients: 1 1/2 lb Skinless filets of cod 2 oz Butter 2 oz Flour 1/2 l Milk 3 1/2 oz Grated cheese 2 oz Grated cheese (for scones) 2 oz Butter (for scones) 1 ts Baking powder (for scones) 1 pn Salt (for scones) 1 Egg (for scones) Cooking Preparation of the Recipe: Place cod filets in the bottom of a round oven dish. Make a cheese sauce with 2 oz each of butter and flour, 1/2 l milk and 3 1/2 oz grated cheese: pour over fish. Then make scone dough rub 2 oz butter into 8 of flour with 1 tsp baking powder, and pinch of salt. Add 2 oz grated cheese, preferably mature Cheddar or a mixture of that and Parmesan. Drop 1 egg yolk into the mixture and add enough milk to make a workable dough. Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter. Dispose these rounds on top of the sauce, so that they just about cover the surface; glaze them with a little milk, sprinkle some more grated cheese over them and bake in a hot oven (450 F) for 25-30 minutes, until the scones are golden brown

Real wali wa samaki = fish rice

Main Ingredients: 1/2 kilo fish (preferably salmon), half boiled, stripped from the bones and cut into small pieces 1 large fresh minced onion 1/4 cup of vermicelli broken to small pieces 2 medium sized fresh carrots, cut into tiny pieces or grated 1 cube magi soup 2 cups of rice 1 cup of water 1 tea spoon salt Cooking Preparation of the Recipe: Boil the rice well and add some salt to taste. Pour out all the water and leave the rice in a sieve. Stir fry the fish, onion, vermicelli and carrots in a wide pan until onions get cooked but not burnt. Add 1 cup of water into the frying pan and drop in the magi soup cube. Keep steering until water starts boiling and the soup is fully dissolved. Take the rice from the sieve and put into a medium sized cooking dish, add all the contents from the frying pan and stir gently (with wooden spoon / spatula). Put in a low fire for 5 minutes. Stir one more time and take off from the fire. Keep to cool a little and serve.

Real trout mousse

Main Ingredients: 500 grams trout (or other salmon type fish) 100 grams boiled potatoes 150 ml freshly pressed lemon juice 3 tbsp cognac 2 tbsp molten butter 2 avocados cayenne pepper black pepper, salt Cooking Preparation of the Recipe: Proceed as follows: Cook any salmon type fish, e.g. trout, in the microwave oven: 1 minute at high for every 100 grams. Remove skin, bones, tail and head, and let the meat cool. About 300 grams of meat should remain. Purée the trout meat together with cooked potatoes, freshly pressed lemon juice, cognac and molten butter in a food processor. Add the flesh of 1 1/2 peeled avocado, a very generous pinch of cayenne pepper and pinches of salt and black pepper. Purée for another 15-30 seconds. Transfer the mousse to a suitable bowl and let it cool for at least a few hours in the refrigerator. Serve the mousse together with lumpfish roe in canapés or on toast, using the remaining 1/2 avocado cut in thin slices as a decor. An alternative is to take the mousse bowl, sit down upon a bed and spoon-feed each other. In this case the roe should be excluded.

Real trout in beer sauce

Main Ingredients: 4 tb Vegetable oil 1 large onion - diced 2 tb Flour 1 1/2 c Beer 2 tb Brown sugar 1/4 ts Pepper 2 ts Worcestershire sauce 3 lb Trout (6 pieces) Cooking Preparation of the Recipe: In a large skillet, saute diced onion in hot oil until it becomes translucent. Add flour to onions and, stirring constantly, cook for 2 minutes. Add beer, brown sugar, pepper, and Worcestershire sauce to skillet and heat until sauce thickens. Stir constantly. Carefully place fish pieces in skillet. Cook until fish flakes easily with a fork.

Best thai salmon parcels

Main Ingredients: 2 4-5oz salmon fillets 4 Sheets filo pastry 1 oz Butter 1 ts Grated ginger 1 Garlic clove; pressed 1 Spring onion; finely chopped 1 tb Fresh coriander - (finely chopped) 1 Lime; zest amp; juice Salt amp; pepper Cooking Preparation of the Recipe: Mix together lime zest and juice, garlic, spring onion, ginger and coriander. Melt butter. Lay out 1 sheet of filo, and brush with butter. Lay second sheet on top, brush with more butter. Lay a salmon fillet about 2-3 inches from short side of pastry, season to taste and put half of lime mixture on top. Fold short end of pastry over salmon, then fold in the 2 long sides. Fold the salmon over twice more, and cut off the remaining pastry. Do the same with the other fillet. Put the parcels on a well-greased baking sheet, and just before baking brush with the remaining butter.Cook at gas mark 5 for 20-25 mins, until brown and crispy.

Real szechuan fish

Main Ingredients: Fish (boneless) 16 pieces Cornflour 2 tbsps. Pepper ½ tsp. Garlic paste 1 tsp. Chili powder 1 tsp. Soya sauce 1 tsp. Oil for frying As required Salt As required For the Sauce Ginger, finely chopped 1 tsp. Garlic, finely chopped 1 tsp. Red chilies, dried and finely chopped 3 nos. Spring onion, finely chopped ¼ cup Mushrooms sliced 12 nos. Capsicum, chopped ¼ cup Pepper ¼ tsp Ajinomoto As required Vinegar ½ tsp. Chicken stock ½ cup Tomato sauce ¼ cup Soy sauce 1 tsp. Sugar ½ tsp. Garlic chili sauce ¼ tsp. Cornflour mixed with 2 tbsp. water 1 ½ tbsp. Oil 2 tbsps. Salt As required Cooking Preparation of the Recipe: 1.Wash and clean the fish and cut into 16 pieces. 2.Marinate the fish with soy sauce, cornflour, pepper, chili powder ginger-garlic paste, and salt. 3.In a pan heat the oil and deep fry the marinated fish and set aside. 4.Heat oil in a wok and fry the ginger, garlic and red chilies for a minute. 5.Add the vegetables, pepper, ajinomoto and salt and continue to stirfry. 6.To prepare the sauce, Bring the rest of the ingredients except the cornflour to a boil and pour over the fish and vegetable mixture. 7.Add the cornflour mixed with water and stir continuously till the sauce thickens. 8. Serve hot with rice or noodles

Stewed shark's fins

Main Ingredients: 1500g fresh shark's fins chicken leg meat pork leg meat ham and mushrooms Cooking Preparation of the Recipe: Wash the shark's fins thoroughly, place on a bamboo pan, add scalded ham pieces chicken and pig leg meat and mushrooms, place together with the bamboo pan in a casserole, add milk soup, salt, cooking wine and ginger juice. Boil on a high heat for 10 minutes, then simmer till the soup is thick and flavored. Take away the chicken and pork meat, transfer the shark's fins to a plate. Thicken the stock soup and pour it over the shark's fins.

Best smoked mackerel pate

Main Ingredients: 450g skinned mackerel fillets 2 chopped shallots 75g tomato puree 75ml double cream 5ml brown sugar 15ml fresh basil 1.25ml dried tarragon 8 crushed peppercorns Juice of 1/2 lemon Afew drops of Tabasco 25g butter Cooking Preparation of the Recipe: 1. Melt the butter in a saucepan and add the shallots. Fry for 2-3 minutes until they soften. 2. Add the tomato puree, lemon juice, sugar, herbs and peppercorns. Continue cooking for 4-5 minutes and then add the Tobasco sauce and allow to cool. 3. Using a liquidiser, puree the mixture as well as the cream and mackerel fillets. 4. Transfer the mixture to a small dish and cool. Serve with toast. Serves 4. Preperation time 20 mins.

Real skate wings with capers

Main Ingredients: 400 - 500 g skate wings (2 - 4 pieces) 25 - 50 g capers Dijon mustard, salt 25 - 50 g butter Cooking Preparation of the Recipe: Proceed as follows: First prepare the "nutbrown butter" (beurre noisette): Melt butter and continue to heat it rather slowly until it has acquired a dark golden brown colour and small dark brown grains of deep fried proteins begin to appear. Place the skate wings on a suitable glass or ceramic form with the thickest part facing outwards. Add some salt and cover the skate wings with a very thin layer of Dijon mustard. Cover with plastic wrap and cook in the microwave oven at full heat (700 W) for one minute per 100 g skatewings. Remove the plastic wrap, strew capers generously over the wings and serve together with the nutbrown butter. Carefully decant the butter over the skatewings, leaving the fried protein behind. Almost any source of "slow carbohydrates", be it potatoes, fresh pasta or rice can be served as a side dish.

Shark fins and scallops

Main Ingredients: 300g water expanded shark fins 100g scallops red and green cherries ham, pork, chicken and duck slices Cooking Preparation of the Recipe: Scald the shark fins, steep in chicken soup till flavored, remove to a bowl and cover with ham, pork, chicken and duck slices, drain out the juice, turn the bowl upside down onto a plate. Scald the scallops in chicken soup, together with the red and green cherries place arround the shark fins.

Real seafood dumplings

Main Ingredients: 1/4 lb. scallops or firm white fish 1 tablespoon fresh ginger 1 tablespoon rice vinegar 2 green onions, chopped 12 or so wonton wrappers Cooking Preparation of the Recipe: Put all ingredients except wrappers in food processor or blender and process until just blended. Put about a teaspoon filling inside each wonton. Wet hands and seal each wonton. Place in a oiled steamer basket (to prevent sticking) and steam about 3 minutes or until heated.

Scallops in yuzu

Main Ingredients: 6 oz (160g) fresh scallops, quartered 1/2 cup (125g) red Dengaku Miso (see recipe) 4 yuzu oranges or mandarins 4 white hime radishes, or 4-in (10-cm) piece of daikon (giant white radish), quartered 4 teaspoons moro miso or red miso Cooking Preparation of the Recipe: Directions: Mix the scallops with the dengaku miso. Cut off the top of each yuzu and reserve as a lid. Hollow out the rest of the yuzu carefully and fill each with some of the scallop mixture. Set the lid aside and bake the filled yuzu in a 350 degree F (180 degree C, gas mark 4) oven for 15 minutes. While the scallops are baking, peel the radish and boil in lightly salted water until soft. Drain, cool in iced water and reserve. Place a yuzu and its lid on each serving dish, garnish with the radish and 1 teaspoon of miso.

Savory crabs

Main Ingredients: 4 live femal crabs (1250g) 25g green soybeans 10g garlic 10g scallion 5g ginger powder 50g tomato ketchup 20g sugar 10g chili sauce 15g oil curry 15 vinegar Cooking Preparation of the Recipe: Wash the crabs, chop off the claws, chop each crab into eight pieces, smear with flour, fry with scallion, ginger and garlic in 4 fold hot oil till 70% done. Add oil curry, tomato ketchup, salt, wine, vinegar, soy sauce, sugar, chilli sauce and green soya beans, cook till the sauce is thick, sprinkle with sesame oil.

Real salt amp; pepper prawns

Main Ingredients: Prawns, medium sized 12 nos. (Shrimp) Egg 1 no. Cornflour 1 tbsp. White pepper As required Spring onions finely chopped ½ cup Spring onion tops finely chopped ¼ cup Ginger finely chopped 1 tbsp. Ajinomoto As required Peppercorns ¾ tsp. Spring onions sliced (for garnish) 4 nos. Pineapple thinly sliced (for garnish) 4 nos. Oil for frying As required Salt As required Cooking Preparation of the Recipe: 1.Clean the prawns and pat dry with paper towels. 2.Marinate the prawns with the egg, cornflour, salt and pepper and set it aside for 20 mins. 3.Roast the pepper corns on a tava for about 4 minutes, remove from heat and set asdie. 3.In a skillet deep fry the prawns till golden brown, remove from heat and drain off the excess oil. 4.In pan stir fry the spring onions, ginger and ajinomoto and a little bit of salt for 2 to 3 minutes. 5.Add the roasted peppercorns to the prawns and vegetables and mix well. 6.Arrange the prawns on a serving dish and garnish it with the sliced spring onions and pineapple. 7.Serve as an appetizer or starter.

Best red snapper in brodetto with polenta

Main Ingredients: 6 c Water, cold 1 tb Butter, unsalted 1 ts Salt 1 ea Bay leaf 1 1/2 c Cornmeal 4 lb Red snapper, cleaned or 4 lb Stripped bass, cleaned or 4 lb Sea bass, cleaned or 4 lb Monkfish, cleaned 2 c Oil, vegetable 1 c Flour, all purpose 3/4 c Oil, olive 1 c Onion, finely chopped 1/2 c Scallion, finely chopped white part only Salt 2 tb Paste, tomato 1/4 c Vinegar, red wine (or more) 3 c Water, hot Pepper (to taste) 5 minutes. Cooking Preparation of the Recipe: For Polenta:In a heavy saucepan, combine water, butter, salt and bay leaf.Pour in cornmeal in a thin stream, stirring constantly. Bring mixture to a simmer, stirring constantly, over medium heat.Reduce heat to medium low. Continue to stir over heat until mixture is smooth, very thick, and pulls away from sides of pan, about 15 minutes.Cover and keep warm. For Red Snapper in Brodetto:With a cleaver, cut each fish into 3 pieces, leaving head and tail on.Heat vegetable oil in skillet to about 350 F.Dredge pieces of fish in flour, shaking off excess. Cook, turning once, until lightly golden but not cooked through, about 5 minutes.Drain on paper towels and set aside.In separate large skillet, heat olive oil over medium high heat. Add onion and scallion and saute, tossing until lightly golden, aboutAdd fish in single layer and sprinkle with salt.Spoon tomato paste between pieces of fish and cook about 3 minutes, shaking pan occasionally.Stir together vinegar and hot water and add to fish. Bring to boil then lower the heat and simmer, uncovered, 2 to 3 minutes.Carefully turn pieces of fish.Increase heat to medium high and continue to cook just until fish is cooked through, about 10 minutes.Transfer fish and a mounded spoonful of polenta to warm serving plates.Boil sauce vigorously until slightly thickened and correct seasoning with salt, pepper, and a few drops of wine vinegar, if needed.Pour over fish and serve immediately.Source: New York's Master Chefs, Bon Appetit Magazine

Real prawns in garlic sauce (shrimp)

Main Ingredients: Prawns 500-700 gms. Ginger, ground ¼ tsp. Egg white 1 no. Cornflour 1½ tsp. Oil 5 tbsp. Salt 1½ tsp. For Sauce Chili Sauce 2 tbsps. Tomato Puree 3 tbsps. Soya Sauce 1½ tbsp. Cornflour, blended with water 2 tbsp. Garlic 4 cloves Chicken stock 2 tbsp. Dry sherry 2 tbsp. Vinegar 2 tsp. Cooking Preparation of the Recipe: 1. Clean and cut the prawns into half. Rub the prawns with salt and ginger and keep aside for 15-20 minutes. 2. Make a batter out of egg white and cornflour and coat the prawns with it. 3. Prepare the sauce by heating together the chili sauce, puree, soya sauce, sherry, vinegar and chicken stock. 4. When the mixture boils add the cornflour mixture and stir till sauce thickens. 5. Heat the oil and fry the prawns. Heat the sauce and stir in the prawns. 6. Let the sauce come to a boil before serving.

Real prawns in chili sauce (shrimp)

Main Ingredients: Prawns 500-700 gms. Ginger, ground 1/4 tsp. Egg white 1 no. Cornflour 1 ½ tsp. Oil 5 tbsps. Salt 1 ½ tsp. For the Sauce Chili sauce 2 tbsps. Tomato puree 3 tbsps. Soya sauce 1 ½ tbsp. Chicken stock 2 tbsps. Cornflour 2 tsps. Water 2 tbsps. Dry sherry 1 ½ tbsp. Vinegar 2 tsps. Cooking Preparation of the Recipe: 1.Clean, cut the prawns into half, rub them with salt and ginger and keep aside for 15-20 mins. 2.Make a batter out of the egg white and cornflour and coat the prawns with it. 3.Prepare the sauce by heating together the chili sauce, puree, soya sauce, sherry, vinegar and chicken stock. 4.Make a paste with 2 tsp cornflour and 2 tbsps. water, add this paste to the mixture while boiling and stir till sauce thickens. 5.Heat the oil and fry the prawns, put these fried prawns into the sauce. 6.Let the sauce come to a boil before serving.

Real prawn spring roll (shrimp)

Main Ingredients: Egg 1 no. Prawns 200 gms. (Shrimp) Cornflour ½ cup Dried mushrooms 4 nos. Spring onions 2 nos. Soya sauce 1 tsp. Peanut oil As required Oil for frying As required Salt As required Cooking Preparation of the Recipe: 1.Clean and cut the prawns into small pieces and drain, rinse and shred the soaked mushrooms, chop the onions finely. 2.Heat oil in a pan and fry the onions, add the prawns and mushrooms 3.Stir fry for 2-3 mins and cook on low heat till the prawns are done. 4.Add 1 tsp cornflour, soya sauce, salt and mix well and cook for another 2 mins and keep aside. 5.Sift the flour, ½ cup of cornflour and salt in a bowl. 6.Make a well in the center and add the egg into it. 7.With a wooden spoon mix the flour into the egg and slowly add 4/5 cup of water to make a smooth batter. 8.Heat a little peanut oil in a frying pan and spread batter thinly to cover the base. 9.Cook the pancakes on one side and remove. 10.Place the prawn filling in the center of each pancake and roll it and fold at the ends securing them with cornflour paste. 11.Deep fry them till golden brown, drain well and serve hot.

Pine nut and shrimp paste

Main Ingredients: 100 grams shelled shrimp 50 grams pine nuts 75 grams sour cream or creme fraiche pastry shells or endive leaves Cooking Preparation of the Recipe: Proceed as follows: Purée the shelled shrimps, half of the pine nuts and the sour cream in the food processor until you have a smooth paste. Add the remaining pine nuts and mix thoroughly. Serve, e.g. in small pastry shells or on leaves of Belgian endive as an appetiser before Since the taste of the paste is very delicate, it should not be combined with strongly tasting items.

Deluxe peixe oporto (baked fish with port wine sauce)

Main Ingredients: 1 1/2 lb Sea bream or other suitable white fish 1 oz Butter 2/3 c Port wine 2 Egg yolks 1 tb Cream Paprika Salt Cooking Preparation of the Recipe: Prepare the fish and season with salt and paprika. Bake it with the butter in a covered fireproof dish in a moderate oven (350 deg. F) for 5 minutes. Add the port wine and continue cooking until the fish is tender - 15 to 20 minutes. Strain of the liquor from the dish and cook quickly in a saucepan to reduce it a little. Cool, and beat in the egg yolks, add the cream and reheat very gently but do not bring to the simmering point. Pour the sauce over the fish and serve with Savory Rice (opt.)

Real panfish chowder

Main Ingredients: 6 slices of Bacon (cut into 1 inch) 2/3 cup chopped Onion 1/2 cup chopped Celery 3 medium size Potatoes -- peeled and cubed 2 cups Water 1/2 cup chopped Carrots 2 tablespoons minced parsley (Fresh) 1 tablespoon Lemon juice 1/2 teaspoon Dill weed 1/4 teaspoon Garlic salt 1/8 teaspoon Pepper 1 pound Panfish fillets cut into 1-inch chunks 1 cup Half-amp;-Half cream Cooking Preparation of the Recipe: In a 3-quart saucepan, cook the bacon until crisp. Remove bacon, and set aside; discard all but 2 tablespoons of drippings. Saute onion and celery in drippings until tender. Add the next 8 ingredients. Simmer until vegetables are tender, about 30 minutes. Add fish and bacon; simmer for 5 minutes, or JUST until fish flakes with a fork. Add cream, and heat through.

Real ogwissimanabo (tuscarora yellow squash soup)

Main Ingredients: 1 medium Yellow squash, diced 4 ea Shallots, with tops, chopped 1 qt Water 2 tbl Maple syrup 5 slices Cucumber (1/2" thick) 1 tbl Salt 1/4 tsp Black pepper Cooking Preparation of the Recipe: Place the squash, shallots, water amp; syrup into a large soup pot amp; simmer for 40 minutes, until the squash is tender. Add the cucumbers. Pit everything into a large bowl amp; mash until it forms a thick, creamy paste (or use a blender). Put the mixture back into the soup pot amp; season with salt amp; pepper. Simmer for 5 to 10 minutes.

Best nero wolfe's bacalhau (portuguese salt cod)

Main Ingredients: 1 1/2 lb To 2 lb soaked dried cod * 2 lg Onions, sliced 6 tb Butter 1 cl Garlic, minced 3 lg Potatoes 2 tb Bread crumbs 10 Pitted green olives 10 Black olives 4 Hard-cooked eggs 1/2 c Chopped fresh parsley Wine vinegar Olive oil Fresh ground black pepper Cooking Preparation of the Recipe: To prepare dried cod, soak in cold water for about 24 hours, or until it is completely moistened. Change the water two or three times. Drain thoroughly. Put the cod into a saucepan and add enough cold water to cover. Bring to a boil, reduce the heat, and simmer for 15 minutes, or until the fish is tender. Drain; remove skin and bones. Flake the meat with a fork into large pieces. Saute the onions in 3 tablespoons of butter until they are tender and golden in color. Add the garlic. Boil the unpeeled potatoes in salted water. When they are tender (about 20 minutes), remove from the heat, put under cold running water, and remove the skins. Drain and slice into 1/4-inch pieces. Preheat the oven to 350 deg.F. Grease a 1 1/2-quart casserole with the remaining 3 tablespoons of butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper and repeat the layering. Sprinkle the bread crumbs over the top layer. Bake for 15 minutes, or until heated through and lightly browned. Before serving, garnish the top with olives and eggs; sprinkle with parsley. Serve with the wine vinegar and oil in cruets and black pepper in a small dish.

Maofeng smoked hilsa herring

Main Ingredients: Materials: half a hilsa herring (750g) 25g Maofeng tea leaves 25g scallion 50g ginger 150g rice crust Cooking Preparation of the Recipe: Preparations: Rub the fish, outside and inside, with salt, sprinkle on minced ginger and scallion then pickle for 20 minutes. Put rice crust into an iron saucepan, sprinkle with tea leaves, on top place an iron rack, put the fish on the rack. Heat the iron saucepan over a high heat until thick smoke comes out, smoke for five minutes over a low heat, then smoke for three minutes over a high heat. Chop the fish into long strips, arrange the strips in the original fish form on a plate. Serve with vinegar and minced ginger.

Kräftor - river crayfish

Main Ingredients: 10 - 20 river crayfishes per person (alive!) plenty of dill (best is to use the inflorescences, if not available dill sprigs will do) enough water to cover the crayfishes 2 tablespoons of salt per liter of water Cooking Preparation of the Recipe: Proceed as follows: Bring the water, the salt and half of the dill to a boil. Add the crayfishes, 10 at a time and let the water come to a biol between the successive additions. Add the other half of the dill, cover and let boil for 10 minutes. Leave the crayfishes to cool overnight in the refrigerator, submerged in the brine. When ready to serve, pour off the brine and remove the soggy dill. Arrange the crayfish on a platter and garnish with dill inflorescences. Serve together with buttered toast and "snaps" (Swedish aquavit). At a crayfish party, it is mandatory to sing each time you take a "snaps". Most meat is in the tail. Simply twist off the tail section from the rest of the body and split it open.

Inside-out california rolls

Main Ingredients: Clingfilm 3 half-size sheets seaweed paper 1 quantity sushi rice Japanese horseradish Thinly sliced cucumber Flesh of 1 avocado 150g / 5 oz crab meat Toasted sesame seeds and roe (optional), to garnish Cooking Preparation of the Recipe: As its name suggests, California Roll is hardly a classical sushi recipe. It is, however, extremely popular across the United States and elsewhere. It is a superb blend of textures - cooked crab, avocado and cucumber. Although it is quite possible to make a small roll with sparing amounts of these fillings, inside-out rolls allow for generous servings. A vegetarian version of the California Roll can be made using a combination of cucumber, cooked dried gourd, thinly sliced parboiled carrot, mangetouts and cream cheese! To prepare the avocado, halve it, cutting around the stone. Remove the stone and using a large spoon scoop out the flesh from each half in one piece. Slice into strips. 1. Cover the sushi mat with Clingfilm. Lay the seaweed paper on top and cover with a thin layer of sushi rice. Dip your fingers in a bowl of rice vinegar-water, then lightly press the rice with your fingers to secure it to the seaweed. 2. Turn the seaweed paper and rice over on the covered mat. Smear the seaweed paper with a little Japanese horseradish. 3. Top with cucumber, avocado and crab meat. 4. Carefully start to roll the mat, using your fingers and palms to keep the mat even and the ingredients in place. 5. Compress and shape the roll. 6. Unroll the mat and remove the Clingfilm, then sprinkle with sesame seeds and roe before cutting into six pieces. Repeat to make 2 more rolls.

Gravlax - salt and sugar-cured salmon

Main Ingredients: 2 pieces of centre-cut salmon fillets, little more than 1 pound (500 g) each, if possible of equal size, and with skin left on. slightly more than 1/2 cup sugar slightly less than !/2 cup coarse salt (somewhat more sugar than salt) 15 coarsely crushed white peppercorns 1 very large bunch of dill (very important) - it´s not necessary to chop the dill Cooking Preparation of the Recipe: Proceed as follows: Remove any small bones from the fillets, it´s easily done with the use of a pair of forceps. Mix sugar, salt and pepper in a bowl. Cover the bottom of a baking dish with dill. Rub half of the sugar-salt mixture into the first fillet, on both sides, and lay it skinside down, on top of the dill. Cover with lots of dill. Prepare the other salmon fillet in the same way, and cover with the remaining fillet., skinside up. with the remaining dill on top. Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 48 - 72 hours, turning the salmon upside down at least once a day. (Personally, we favour 3 days in the refrigerator!) Scrape the marinade off and slice the fillets very thinly. Serve with a mustard sauce

Real fukien fish in ginger sauce

Main Ingredients: Fish fillets 500 gms. Stock ½ cup Tomato 1 no. Wine paste 30 gms. Sherry 2 tbsps. Onion(chopped) 1 no. Capsicum 1 no. Spring onions(chopped fine) 2 no. Ginger(sliced thinly) 1 tbsp. Cornflour 1 tbsp. Water ¼ cup Sugar ½ tsp. Soya sauce ½ tsp. White pepper ¼ tsp. Green chili(chopped fine) 1 no. Oil for deep frying Salt and pepper to taste FOR THE WINE PASTE: Dry sherry 4 tbsps. Onion(chopped) 1 no. Tomato puree 2 tbsps. Toffu 25 gms. Brandy 1 tbsp. Orange peel(chopped) 2 tsps. Brown sugar 2 tsps. Rice powder 2 tsps. Ginger(grated) 1 tsp. Garlic(crushed) 2 flakes Cooking Preparation of the Recipe: 1.Deseed tomato and capsicum and finely slice them lenghtwise. Keep aside. 2.Rub fish fillet with salt, half the sherry and half the wine paste. Marinate for one hour. 3.Heat oil in a saucepan and deep fry the fish until pale golden in colour. Drain on an absorbent kitchen paper. 3.Heat again 1 tbsp. of oil in a saucepan, saute onion and ginger for 2 minutes and add the remaining sherry, sugar, wine paste, soya sauce, capsicum and tomatoes. Stir well add the stock and cook for 5 minutes. 4.Dissolve the corn flour in ¼ cup water and add to the above mixture. Stir well remove from heat as the sauce begins to thicken. 5.Place the fried fish in a serving dish and pour the sauce over the fish. 6.Garnish with spring onins and chilies. To make wine paste: 1.Blend all the ingredients in a liquidiser. 2.Place the mixture in a saucepan over low heat and keep stirring constantly, till almost dry. 3.Store in a airtight jar in a refrigerater.

Real fried grill fish with lemon

Main Ingredients: Soya sauce 3 tbsps. White vinegar 4 tbsps. Ginger, ground ½ tsp. Fish pieces 16 nos. Flour 2 tbsps. Lemons 2 nos. Oil for frying As required Salt amp; Pepper As required Cooking Preparation of the Recipe: 1.Mix the vinegar, soya sauce, ginger and salt and rub into the fish pieces and keep aside for 2-3 hours. 2.Drain the pieces of fish and rub flour over the pieces and deep fry the fish in oil. 3.Drain the fish pieces well and place on a grill for 3-4 mins or in the oven for 10 mins to make the fish crisp. 4.Serve with lemon wedges.

Easy fish stew

Main Ingredients: 300 grams of (mixed) fish fillets of white, firm meat 1 fish bouillon cube or 1 tbsp of fish bouillon powder 250 ml dry white wine 1 tbsp butter 25-50 grams beurre manié (a mixture of equal parts of all-purpose flour and butter) salt and pepper as required Cooking Preparation of the Recipe: Proceed as follows: Cut the fish fillets into inch-sized cubes and dip them into the flour-pepper-salt mixture. Prepare the bouillon from boullion cubes or powder but use white wine instead of water. Melt the butter in a pan. When the butter is slowly turning dark yellowish, fry the fish fillet cubes for one minute, then add the bouillon and let the fish cubes simmer for a few minutes. Remove the pan from the heat and decant the liquid into another pan. Bring the liquid to a boil and add small quantities of beurre manié while constantly stirring until you have a rather viscous sauce. Remove the pan from the heat and pour the sauce over the fish cubes in the first pan. Add salt and pepper as required. Heat briefly until the sauce is just about to begin boiling again, the remove the pan from the heat.

Real easiest salmon perok

Main Ingredients: Oven 350 degrees Baking time: approximately 40 to 45 minutes 2 frozen pie crust circles or make your own 2 cups hot or newly cooled cooked rice (do not use instant rice) 1 pint canned red or king salmon Salt and pepper as desired or needed 1 tsp. granulated onion (optional) 1 beaten egg 1 medium onion diced 1 1/2 Tbsp. butter Cooking Preparation of the Recipe: Place onion and butter in microwave and cook until onions are clear. Mix all ingredients together. Place in pie crust lined pie pan and press down slightly. Cover with top crust and seal. Cut vents, brush canned milk evenly on crust and bake in 350 degree oven until golden brown. Serve with ketchup if desired.

Dragon (lobster) thrusting out of the sea

Main Ingredients: one lobster (1200g) 100g rice 100g crisp fritters 50g hot picked mustard tuber 10g chopped scallion Cooking Preparation of the Recipe: Wash the rice and boil into almost-done porridge. After discarding the uneatable parts of the lobster and wash it, put in the porridge, add salt, MSG, sesame oil, pepper and simmer for 15 minutes until the soup turns into the color of milk and the flavor comes out. Serve with fried crisp fritters, hot picked mustard tuber grains and chopped scallion.

Real creamed salmon and peas

Main Ingredients: Serves/Makes:4 or more servings Ingredients 6 tbsp (90 ml) butter 5 tbsp (70 ml) flour 1 tsp (5 ml) salt 1/2 tsp (2 ml) pepper 1 cup (225 ml) whole milk 1 cup (225 ml) of the liquid from the canned salmon and peas 1 pound can salmon 1 can (no. 2) peas (the normal size) 2 tbsp (30 ml) green pepper, finely chopped 1 tbsp (15 ml) onion, finely chopped 2 tbsp (30 ml) pimiento Cooking Preparation of the Recipe: Preparation Melt butter over medium heat. Blend in flour, salt and pepper. Add milk and liquid from salmon and peas; stir until thick. Break salmon into large pieces. Add Salmon and peas to the white sauce. Sprinkle green pepper, onion, and pimiento over top; cover. Reduce heat to simmer setting and cook for 20 minutes. Comments In my family, we served this over big thick slices of fresh homemade bread oven toasted with sweet butter. Now, with diets and nutrition concerns, I serve it over steamed rice. But, every now and then, I just HAVE to have that fresh bread and butter! Note: You can substitute Albacore tuna or other flakey fish if you have leftovers too! Use fish stock or chicken stock for the 1 cup of juice. And, if you use frozen peas, use fish stock or chicken stock to make up the 1 cup of liquid for the missing canned pea liquid.

Best cima alla genovese ii (salsa verde)

Main Ingredients: 3 tb Oil, olive, extra-virgin 1 c Oil, olive, extra-virgin 1/2 c Shallot ** 4 ea Anchovy, fillets ** 1/2 c Vinegar, red wine Salt (to taste) Pepper (to taste) 2 ea Peppers, red bell, roasted -- or 1 c Pimientos, canned ** 1 md Onion, red (1 cup) ** 2 ea Celery, stalks ** 1 c Parsley, italian ** 2 lg Eggs, hard cooked ** ** Finely chopped Cooking Preparation of the Recipe: For Salsa Verde:Heat 3 tablespoons of olive oil in a medium skillet. In the hot oil, saute shallots and anchovies, stirring until shallots are softened, 2 to 3 minutes. Cool.In bowl, combine 1 cup olive oil, wine vinegar and salt and pepper to taste. Add shallot-anchovy mixture and remaining ingredients. Stir well, adjust seasoning and set aside.Source: New York's Master Chefs, Bon Appetit Magazine

Easy catfish stew

Main Ingredients: Serves/Makes:8 Ingredients 2 lbs (.9 kg) catfish fillet cut into nuggets 1/2 lb (.2 kg) sliced smoked sausage cajun spiced 1/4 lb (.1 kg) peeled raw shrimp 1-1/2 cups (350 ml) imitation crabmeat lump style 3 bell peppers chopped (red,yellow,green) 1 med tomato cut in wedges 1 cup (225 ml) whole frozen baby okra 32 oz (896 grm) beer 2 beef boullion cubes 2 chicken boullion cubes water 2 tbsp (30 ml) Old Bay seasoning more to taste 1/2 tsp (2 ml) ground cumin 3 smashed garlic cloves 1/3 cup (80 ml) mahogany roux (flour browned in butter or oil) 1/2 tsp (2 ml) ground cayenne red pepper 1/4 cup (60 ml) uncooked rice 4 Tbs (60 ml) file powder (ground sasafrass leaves) 1/2 stick butter or margarine 1/2 tsp (2 ml) sugar 1 tbsp (15 ml) Sambal Olek (serrano chili paste)optional Cooking Preparation of the Recipe: Preparation In large soup pot add beer, spices (except file powder), garlic, boullion cubes, bell peppers, tomato. Simmer covered 20 min till skins come off peppers and tomato. Add water as necessary from here on out. Add roux and thicken slightly. Add sausage and rice. Add catfish nuggets and okra. Add shrimp and crab meat. Stir gently and simmer with lid on till rice is done. When rice is done stir in butter, sugar, sambal, and file. Comments Serve with wine and french bread.

Real catfish fillets (baked)

Main Ingredients: 1 1/2 lb Catfish fillets 2 Egg whites 1 tb Grated onion 1/4 ts Dry mustard 2 tb Butter or margarine 1 c Milk 1 tb Lemon juice 2 tb Sour cream 1 Clove garlic 1/4 ts White pepper 2 tb Flour 4 ts Prepared horseradish Cooking Preparation of the Recipe: Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet. Bake at 375°F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, horseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish.

Real catfish (with beer)

Main Ingredients: 2 cup Self-rising flour 1 cup Beer Garlic powder - to taste Salt and pepper - to taste 4 3-5 oz. catfish fillets - cut Vegetable oil; for frying Cooking Preparation of the Recipe: Combine 1 cup flour, beer, garlic salt, salt and pepper in a bowl. Mix well. Dip catfish strips in remaining flour and then in batter. Fry in hot oil in a deep-fryer or skillet until golden brown. Drain on absorbent towels. Serve hot. Serve with your favorite sauce.

Real catfish (cajun spicy strawberry sauce)

Main Ingredients: 2 lbs Catfish Fillets Salt Black Pepper 2oz Hot Pepper Sauce 1 1/2 c Strawberry Preserves 1/2 c Red Wine Vinegar* 1 tb Soy Sauce 1/4 Seafood Cocktail Sauce 1 Clove Garlic, minced 2 ts Horseradish 3/4 c Cornmeal 3/4 c Flour 1/2 c Safflour Oil Fresh Strawberries Parsley Sprigs, optional Cooking Preparation of the Recipe: Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and saute' until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired. * Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar.

Real buttermilk fried carp fillets

Main Ingredients: Buttermilk Fried Carp Fillets 2 pounds carp fillets 1 cup buttermilk 1 cup biscuit mix or pancake mix 2 teaspoons salt 1/4 teaspoon dried lemon flakes Cooking Preparation of the Recipe: Remove the skin of the carp. Take out all the brownish-redish-colored part of the meat, the "mud vein"; discard. Chunk up the rest of the carp fillets. Place fillet pieces in a shallow dish. Pour the buttermilk over them and let it stand for half an hour, turning the fillets over once during that time. Stir the salt into the biscuit mix. Take fillets out of the buttermilk and pat them into the biscuit mix, covering both sides. Fry fillets in deep fryer or in hot oil in fry-pan for 5 - 10 minutes until cooked through and browned on both sides. Use tongs or slotted spoon to turn them. (If oil is too hot, they will brown too quickly and not cook within.) Drain on paper towels. Serve with lemon wedges if available. Carp Sandwich: --------------------- Skin the carp. Remove the redish-brown colored part of the meat: the "mud vein." Fillet the carp. Score the fillets by cutting about two-thirds into the meat every 1/4 inch. Cut into sandwhich size pieces. Beat one or more egg. Dip fish pieces into egg, then into salted bread crumbs, or saltine cracker crumbs. Deep fry or pan fry in lots of oil, after oil is plenty hot (about medium to medium high). Use your favorite bread or hamburger buns, spread bread with tartar sauce or sandwich spread. Place browned and tender fish fillets between the slices. Add whatever garnishes you?d like -- lettuce, tomato...

Butterfly fish

Main Ingredients: 750g middle section of a black carp one clean rape heart two red cherries one clean coriander stalk Cooking Preparation of the Recipe: Clean the fish and cut out two connected middle sections. Score each section once from the backbone to each side, and twice parallel to the backbone. Fry the fish in 80% heated oil until golden, add a spicy sauce and boil until only a little sauce is left, thicken with cornstarch solution and transfer to a plate. Make into butterfly wings with the rape heart as body, the red cherries as eyes and the coriander stalk as feeler.

Deluxe bombay fish fillets in romaine (kangi)

Main Ingredients: 8 lg Romaine leaves 1/4 c Chopped fresh parsley 2 tb Chopped fresh mint 2 tb Brown sugar 1 tb Lemon juice 1 tb Cider vinegar 1 ts Curry powder About 1 ts salt 1/2 ts White pepper 6 4oz firm flesh fish fillets -such as cod, flounder, - grouper, halibut, bluefish -sea bass or snapper Cooking Preparation of the Recipe: Preheat oven to 400 degrees. Grease an 8-or 9-inch square baking dish. Blanche the romaine in boiling water until pliable. Drain. Arrange 2 of the leaves in the bottom of the baking dish. In a blender or food processor, puree the parsley, mint, brown sugar, lemon juice, vinegar, curry powder, salt and pepper. Spread a heaping teaspoon of the spice mixture on each fillet. Place the fillets on the remaining 6 romaine leaves. Fold the steam end over the fish, tuck in the sides of the leaf, and roll up. Place seam side down, in the baking dish. Bake the fish until tender, about 30 minutes. Nutritional info per serving: 115 cal; 20g pro, 5g carb, .8g fat(7%) Exchanges: .3 bread, 2.9 meat

Boiled crucian carp with clam

Main Ingredients: 2 live crucian carp 250g live clams 3 slices of ham 5 slices of bamboo shoot one mushroom Cooking Preparation of the Recipe: Clean the crucian carps, cut along the backbone, score several cuts on the sides, put in a saucepan with cold water, add seasonings, ginger slices, scallion sections, bamboo shoots, boil over a low heat till done, transfer to a soup plate, save the soup. Drop the clams into a saucepan with cold water, boil till the shells open, remove the clam meat to the soup bowl. Strain the fish soup, add to and bring to the boil with the clam soup, add mushrooms and ham, season and pour into the soup plate.

Black grouper

Main Ingredients: 1 lb Fresh black grouper filets 1 lb Plump tomatoes (halved) 1 med Vadilia onion (cut into lg 1/2 inch pieces) 1/2 cup Greek olives of choice 3 cloves garlic(diced) 1 Red or yellow bell pepper (seeded amp; cubed) 1/4 cup choice of white wine 1/4-1/2lb Feta (cubed) Cooking Preparation of the Recipe: Cut the filets into apx. 1 1/2 inch cubes. Put all ingredients into a metal boat/sizzler. Splash -to taste- of a very high quality extra virgin cold pressed olive oil. (It has a nice buttery flavor.) Put in oven until fish is slightly flakey. Serve scampi style in the boats and juices. Finish with the addition of cubes of Feta to taste. This is an outstandingly beautiful dish, too.

Real beer battered walleye

Main Ingredients: 6 Filets of Walleye or your favorite fish. 2 cups beer 2 cups flour 1 tsp. salt 1 tsp. black pepper 1 cup vegetable oil 1 quartered lemon Cooking Preparation of the Recipe: Clean and pat dry fish filets Mix beer, flour, salt, and pepper into a bowl making a nice thick batter. Heat oil in a heavy skillet over medium hot flame. You want the fish to sizzle when it hits the hot oil. Dip fish into batter then place in the hot oil. Cook 3 minutes per side or until golden brown. Squeeze lemon onto fish and ser

Deluxe bass in beer sauce

Main Ingredients: 4 tb Vegetable oil 1 large onion - diced 2 tb Flour 1 1/2 c Beer 2 tb Brown sugar 1/4 ts Pepper 2 ts Worcestershire sauce 3 lb Bass (6 pieces) Cooking Preparation of the Recipe: In a large skillet, saute diced onion in hot oil until it becomes translucent. Add flour to onions and, stirring constantly, cook for 2 minutes. Add beer, brown sugar, pepper, and Worcestershire sauce to skillet and heat until sauce thickens. Stir constantly. Carefully place fish pieces in skillet. Cook until fish flakes easily with a fork.

Real bass (oven broiled)

Main Ingredients: 4 lb Bass - whole 1 tb Salt 1 ts Pepper 6 slices Bacon 1 Onion - chopped 1 c Apple - diced 2 Lemon - thinly sliced 1 Green pepper - chopped 1 ts Garlic powder 1 ts Celery salt 1/4 c Butter 3/4 c Worcestershire sauce 2 tb Soy sauce Cooking Preparation of the Recipe: Clean fish. (Do not skin.) Remove head and empty cavity. Place 3 strips bacon in bottom of shallow baking tin. Mix onion, apple, lemon and green pepper. Layer 1/3 of mixture on bacon strips. Sprinkle both sides of fish with salt and pepper and place fish on vegetable mixture. Put 1/3 mixture in fish cavity and remaining 1/3 on top of fish. Place 3 strips bacon on top of fish and vegetable bed. Melt butter in saucepan. Add worcestershire and soy sauce. Add remaining ingredients and bring to boil. Baste fish regulary. Do not turn. Bake until meat separates from bones. Bake at 375°F for approximately 1 hour.

Basic aphrodisiac mussels

Main Ingredients: 3 kilograms (7 lbs) of mussels, cleaned 350 grams (12 oz) onion, coarsely chopped 300 grams (10 oz) celery, coarsely chopped 250 grams (8 oz) shallots, coarsley chopped 2 garlic cloves (10-15 grams), finely chopped 3 fish bouillon cubes (intended for 750 ml/3 cups of bouillon) 1 teaspoon dry thyme leaves 1 teaspoon dry basil leaves 1 bottle (750 ml) of dry white wine 3 grams saffron (the quantity can be reduced) Cooking Preparation of the Recipe: Proceed as follows: Let the vegetables and the garlic simmer in the white wine for 15-20 minutes in a pan with a volume of 4-6 litres. At a late stage add the thyme and the basil. Increase the heat, place half of the mussels on top of the vegetables and let them steam until they have opened. This should take about 5 minutes. Remove the steamed mussels using a perforated ladle and set them apart. Place the remaining half of the mussels on top of the vegetables and let them steam for another five minutes until they all have opened. Remove them and add them to the first mussel batch. Sieve the liquid to remove the vegetables, let the sieved bouillon boil for 5-10 minutes to reduce the volume somewhat, then leave it to cool. When cool, add the saffron. Remove the mussels from the shells. Keep them separated from the bouillon. Now you have the starting materials for a number of delicious dishes, e.g. mussel soup, diet mussel soup, mussel pasta sauce and mussel risotto. You can put the mussels and the bouillon in the deep-freeze for use later on; if so we suggest you pack in separate plastic bags about 100 grams of mussels per bag and 250 ml (1 cup) of bouillon) per bag. Otherwise you can use the ingredients almost immediately, but remember that the saffron will require a few hours to merge with the bouillon!

Barbecued trout with fennel butter

Main Ingredients: 4 whole trout 1 tbsp chopped fresh thyme 2 tbsp extra virgin olive oil salt and pepper Fennel Butter: 2 tsp fennel seeds 125g/4oz butter, softened 1 tbsp chopped fresh parsley 2 tsp lemon juice Cooking Preparation of the Recipe: 1. Wash and dry the trout inside and out and using a sharp knife make several slashes on each side. Mix together the thyme leaves, oil and some salt and pepper and rub over the fish making sure the flavourings are pressed well into the slashes. Marinate for at least 1 hour. 2. Meanwhile, make the butter. Toast the fennel seeds in a dry frying pan until they turn golden and release their aniseed aroma. Cool slightly and grind to a fine powder in a spice mill or pestle and mortar. 3. Beat into the butter with the parsley, lemon juice and some pepper. Chill until required. 4. Brush the fish with a little extra oil and cook on a hot barbecue for 3-4 minutes each side until charred and cooked through. Rest for five minutes and serve with the fennel butter and a tomato and olive salad.

Real balmain bugs with mango sauce

Main Ingredients: 8 large green balmain bugs or 2 large green lobster tails Mango Sauce 1 large or 2 small mangoes 2-3 TBSP sour cream 1/4 cup lemon or lime juice 1 tsp soft brown sugar 2-3 tsp Thai sweet chili sauce Cooking Preparation of the Recipe: Lower bugs into large pan of lightly salted boiling water. Simmer uncovered for 4-5 minutes or until shells have changed to an orange red color. Gently separate the heads from the bodies. Use a pair of sharp kitchen scissors to cut along the soft underside of the bugs. Pull shell apart and ease out the flesh. Cut each piece of flesh in half, lengthways. To make the mango Sauce, peel the mango(s), remove the seeds and roughly chop flesh. Place flesh in a food processor. Add sour cream, juice, sugar and sauce. Process for 20-30 seconds or until smooth. Refrigerate, covered, until needed. If the sauce is too thick, add a little extra cream or juice.

Easy baked stuffed herring

Main Ingredients: 4 tb Breadcrumbs (heaping) 1 ts Parsley, chopped 1 sm Egg, beaten 1 Juice and rind of lemon 1 pn Nutmeg 1 Salt and pepper 8 Herrings, cleaned 300 ml Hard cider 1 Bay leaf, well crumbled 1 Fresh ground pepper Cooking Preparation of the Recipe: First make the stuffing by mixing the breadcrumbs, parsley, beaten egg, lemon juice and peel, and salt and pepper. Stuff the fish with the mixture. Lay in an ovenproof dish, close together; add the cider, crumbled bay leaf and salt and pepper. Cover with foil and bake at 350F for about 35 minutes.

Good baked gefilte fish

Main Ingredients: 1 lb Halibut -or- turbot fillets, -fresh or frozen 1 sm Onion 1 sl Bread, crumbled 1/2 ts Salt 1/4 ts Black pepper, ground 1 Egg 1 tb Vegetable oil 1 Onion, sliced 1 Sweet green pepper, chopped 8 oz Can tomato sauce Cooking Preparation of the Recipe: Defrost the fish, if frozen. Grind the fish and onion in a food processor. Add the bread, salt, pepper and egg. Mix well. Shape into 12 balls. Combine the oil, onion, green pepper and tomato sauce in a baking dish. Arrange the fish balls in it, cover, and bake in a 325-degree oven for 40 to 45 minutes. Baste with the sauce before serving. One Serving 2 Fish Balls: Calories: 189 Carbohydrates: 9 Protein: 20 Fat: 8 Sodium: 671 Potassium: 606 Cholesterol: 77

Best baked fish fillets

Main Ingredients: Any Type Fish Fillets 1/2 cup milk 1/2 tsp. salt 1/4 cup parmesan cheese 3/4 cup seasoned bread crumbs 1/4 cup melted butter paprika Cooking Preparation of the Recipe: Dip fillets into mixture of milk and salt. Coat with a mixture of Parmesan cheese and crumbs. Arrange in a baking dish, drizzle with butter, sprinkle with paprika. Bake at 525 degrees F. for about 12 minutes or until fish flakes apart easily.

Aromatic salmon cooked in coconut milk

Main Ingredients: 4 thick salmon steaks 350g/12oz tomatoes 1 small yellow pepper 1 fresh red chilli 2.5cm/1in piece fresh ginger 2 large cloves garlic 4-6 roughly crushed cardamom pods 400ml/14fl oz tin coconut milk juice of 2 limes handful of fresh mint leaves sea salt Cooking Preparation of the Recipe: 1. Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely. 2. Put the tomatoes in a bowl, cover with boiling water, leave for a minute or two, then drain and peel. Slice in half or in quarters if the tomatoes are large. 3. Cut the pepper in half lengthways, discard seeds and stem and slice across as thinly as you can. Cut the chilli in half lengthways under water, discard seeds and stem and slice as finely as possible across the flesh. 4. Peel the ginger and garlic and cut into small, very thin slices. 5. Scatter the ginger, garlic, tomato pieces and sliced pepper over and around the fish and the cardamom pods in between. Empty the coconut milk into a bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour gently over and around the fish and cover the dish. 6. Preheat the oven to 150C/300F/gas mark 2. Put the dish on the centre shelf and cook for 40-50 minutes, until the fish is lightly done; to discover this insert a small, sharp knife into the centre of one of the steaks ? if the flesh is slightly darker pink in the centre it will be perfectly cooked. Remove from the oven. 7. Before serving, chop the mint leaves and scatter on top.

Real arabic shrimp with cummin

Main Ingredients: shrimp,1 1/2,pounds,large,in the shells water,3,cups, lemon zest,2,strips, parsley,4,sprigs, garlic,4,cloves,crushed peppercorns,8,, celery leaves,1,handful,very large olive oil,1,tablespoon, onion,1,,large,chopped garlic,6,cloves,minced cummin,1 1/2,teaspoon,ground cayenne pepper,1,pinch, salt,,,to taste black pepper,,,fresh ground,to taste cilantro,3,tablespoons,chopped,fresh lemon wdges,,,for garnish rice,6,cups,cooked,for serving Cooking Preparation of the Recipe: Peel the shrimp and place the shells in a saucepan with the water and the next five ingredients. Bring mixture to a boil, lower heat and simmer 50 minutes. Pour the liquid through a strainer and reserve 1 cup of the liquid. Heat the oil in a large heavy skillet and add the chopped onion and 6 garlic cloves. Saute over medium-low heat until the onion is tender. Add cumin,cayenne,salt and pepper and the shrimp. Stir 2 minutes and pour the cup of reserved liquid(from shells) into skillet. Bring to a rapid boil, reduce heat to simmer and cook 15 minutes. Best way to eat:Arrange in a serving dish, sprinkle with cilantro and serve hot.May be served over top of rice piping hot or rice may be served on the side. Garnish with lemon wedges.

Best catfish stew

Main Ingredients: Serves/Makes:8Ingredients 2 lbs (.9 kg) catfish fillet cut into nuggets 1/2 lb (.2 kg) sliced smoked sausage cajun spiced 1/4 lb (.1 kg) peeled raw shrimp 1-1/2 cups (350 ml) imitation crabmeat lump style 3 bell peppers chopped (red,yellow,green) 1 med tomato cut in wedges 1 cup (225 ml) whole frozen baby okra 32 oz (896 grm) beer 2 beef boullion cubes 2 chicken boullion cubes water 2 tbsp (30 ml) Old Bay seasoning more to taste 1/2 tsp (2 ml) ground cumin 3 smashed garlic cloves 1/3 cup (80 ml) mahogany roux (flour browned in butter or oil) 1/2 tsp (2 ml) ground cayenne red pepper 1/4 cup (60 ml) uncooked rice 4 Tbs (60 ml) file powder (ground sasafrass leaves) 1/2 stick butter or margarine 1/2 tsp (2 ml) sugar 1 tbsp (15 ml) Sambal Olek (serrano chili paste)optional Cooking Preparation of the Recipe: Preparation In large soup pot add beer, spices (except file powder), garlic, boullion cubes, bell peppers, tomato. Simmer covered 20 min till skins come off peppers and tomato. Add water as necessary from here on out. Add roux and thicken slightly. Add sausage and rice. Add catfish nuggets and okra. Add shrimp and crab meat. Stir gently and simmer with lid on till rice is done. When rice is done stir in butter, sugar, sambal, and file. Comments Serve with wine and french bread.

Creamed salmon and peas

Main Ingredients: Serves/Makes:4 or more servingsIngredients 6 tbsp (90 ml) butter 5 tbsp (70 ml) flour 1 tsp (5 ml) salt 1/2 tsp (2 ml) pepper 1 cup (225 ml) whole milk 1 cup (225 ml) of the liquid from the canned salmon and peas 1 pound can salmon 1 can (no. 2) peas (the normal size) 2 tbsp (30 ml) green pepper, finely chopped 1 tbsp (15 ml) onion, finely chopped 2 tbsp (30 ml) pimiento Cooking Preparation of the Recipe: Preparation Melt butter over medium heat. Blend in flour, salt and pepper. Add milk and liquid from salmon and peas; stir until thick. Break salmon into large pieces. Add Salmon and peas to the white sauce. Sprinkle green pepper, onion, and pimiento over top; cover. Reduce heat to simmer setting and cook for 20 minutes. Comments In my family, we served this over big thick slices of fresh homemade bread oven toasted with sweet butter. Now, with diets and nutrition concerns, I serve it over steamed rice. But, every now and then, I just HAVE to have that fresh bread and butter! Note: You can substitute Albacore tuna or other flakey fish if you have leftovers too! Use fish stock or chicken stock for the 1 cup of juice. And, if you use frozen peas, use fish stock or chicken stock to make up the 1 cup of liquid for the missing canned pea liquid.

Buttermilk fried carp fillets

Main Ingredients: Buttermilk Fried Carp Fillets2 pounds carp fillets1 cup buttermilk1 cup biscuit mix or pancake mix2 teaspoons salt1/4 teaspoon dried lemon flakes Cooking Preparation of the Recipe: Remove the skin of the carp. Take out all the brownish-redish-colored part of the meat, the "mud vein"; discard. Chunk up the rest of the carp fillets. Place fillet pieces in a shallow dish. Pour the buttermilk over them and let it stand for half an hour, turning the fillets over once during that time.Stir the salt into the biscuit mix.Take fillets out of the buttermilk and pat them into the biscuit mix, covering both sides.Fry fillets in deep fryer or in hot oil in fry-pan for 5 - 10 minutes until cooked through and browned on both sides. Use tongs or slotted spoon to turn them. (If oil is too hot, they will brown too quickly and not cook within.)Drain on paper towels.Serve with lemon wedges if available.Carp Sandwich:---------------------Skin the carp. Remove the redish-brown colored part of the meat: the "mud vein." Fillet the carp. Score the fillets by cutting about two-thirds into the meat every 1/4 inch. Cut into sandwhich size pieces.Beat one or more egg. Dip fish pieces into egg, then into salted bread crumbs, or saltine cracker crumbs.Deep fry or pan fry in lots of oil, after oil is plenty hot (about medium to medium high).Use your favorite bread or hamburger buns, spread bread with tartar sauce or sandwich spread. Place browned and tender fish fillets between the slices. Add whatever garnishes you?d like -- lettuce, tomato...

Deluxe baked fish fillets

Main Ingredients: Any Type Fish Fillets1/2 cup milk1/2 tsp. salt1/4 cup parmesan cheese3/4 cup seasoned bread crumbs1/4 cup melted butterpaprika Cooking Preparation of the Recipe: Dip fillets into mixture of milk and salt. Coat with a mixture of Parmesan cheese and crumbs. Arrange in a baking dish, drizzle with butter, sprinkle with paprika. Bake at 525 degrees F. for about 12 minutes or until fish flakes apart easily.