RECIPE TITLE "EIGHT WAYS TO COOK BLACKFISH" from: "How to Cook Fish", by Olive Green
BLACKFISH À L'AMERICAINE
Draw two large blackfish, trim, and clean thoroughly. Put into a baking-dish with two chopped onions fried in butter. Add two cupfuls of cold water and half a cupful of Port wine. Season with salt and pepper, a pinch of powdered cloves, mace, allspice, and thyme, two bay-leaves, a small bunch of parsley, and two leeks. Cover tightly and cook for an hour. Lift out the fish and strain the liquid. Thicken it with a tablespoonful of butter, blended with an equal quantity of flour. Bring to the boil, add two tablespoonfuls of butter, and minced parsley and lemon-juice to season. Pour over the fish and serve.
BLACKFISH WITH FINE HERBS
Put the cleaned fish into a baking-dish with chopped onions, parsley and mushrooms. Gash the fish and fill the incisions with butter and chopped onion. Moisten with equal parts [Page 66] of white wine and stock, cover with buttered paper, and cook in a moderate oven for half an hour, basting frequently. Take out the fish, strain the sauce, and add stock to make the necessary quantity. Thicken with a tablespoonful of butter rolled in flour, and pour over the fish. Cover with crumbs, dot with butter, and brown in the oven. Sprinkle with lemon-juice before serving.
BROILED BLACKFISH WITH CHILLI SAUCE
Clean the fish, season with salt and pepper, rub with oil, and broil slowly. Fry in butter a chopped shallot and two chilli peppers. Add two chopped tomatoes, a wineglassful of Catawba wine, and a cupful of stock. Boil to the consistency of a thick sauce, add two tablespoonfuls of butter and a little chopped parsley. Spread over the fish.
MATELOTE OF BLACKFISH
Cover four pounds of cleaned blackfish with equal parts of Claret and water. Add salt and pepper to season, two small cloves of garlic, two onions sliced, and a bunch of parsley. Boil for half an hour and strain the liquid. Thicken it with two tablespoonfuls of butter blended with a little flour. Add two tablespoonfuls [Page 67] of butter, a tablespoonful of anchovy paste, and lemon-juice to season. Strain over the fish and garnish with fresh fried mushrooms and small white onions sprinkled with sugar and fried brown in clarified butter.
STEWED BLACKFISH À LA NEWPORT
Cook four pounds of blackfish in Catawba wine and water to cover, seasoning with parsley and onion, three cloves, salt, and half a dozen pepper-corns. Boil for half an hour, strain the sauce, and thicken with two tablespoonfuls of flour browned in butter. Cook until thick, add two tablespoonfuls of butter and the juice of half a lemon. Strain over the fish and surround with a border of baked tomatoes.
Put two cleaned blackfish into a buttered baking-pan with one cupful of Port wine and two cupfuls of water. Add salt, white and red pepper, grated nutmeg, minced parsley, and sweet herbs to season. Dot the fish with butter, cover with buttered paper, and bake for forty-five minutes, basting as required. Take out the fish, strain the sauce, and put it into a saucepan with two cupfuls of stock. Thicken with two tablespoonfuls of butter [Page 68] blended with an equal quantity of flour, and boil for ten minutes. Skim, add two tablespoonfuls each of butter and anchovy paste, and lemon-juice to taste. Reheat, pour over the fish, and serve.
Remove the skin and fins from a six-pound fish and place in a baking-pan. Cover with two cupfuls of bread-crumbs moistened with hot water, and seasoned with butter, salt, pepper, sage, summer savory, and sweet marjoram. Bake for an hour and a half and serve with any preferred sauce.
BLACKFISH WITH PORT WINE SAUCE
Put two cleaned blackfish into a pan with one cupful of Port wine, one cupful of water, one cupful of white stock, and salt, pepper, minced parsley, and sweet herbs to season. Cover and simmer for forty minutes. Take out the fish, add two cupfuls of stock to the sauce, thicken with one tablespoonful of butter blended with two of flour, and cook until of the proper consistency. Strain through a cloth, add two tablespoonfuls of butter, and lemon-juice and red pepper to season. Pour over the fish and serve.
|Salmon: A Cookbook
Diane Morgan is hooked on salmon and it shows. From the deck of a commercial fishing boat in Alaska to the fish farms in Scotland, she has traveled the world on a quest to find out everything there is to know about the world's favorite fresh fish. Learn the difference between wild and farmed salmon, discern among the varieties of species, whether Atlantic, Chinook, Coho, or Sockeye, and discover the heart-healthy benefits of including salmon in the diet. The real catch are the recipes. Salmon Hash, Thai Coconut Soup, Salmon Tacos, and a dramatic yet simple whole roasted version show the incredible versatility of salmon—it's perfect morning, noon, and night. It pairs well with an international array of flavors and can be poached, smoked, baked, or grilled. With tips for storing, preparing, filleting, cutting steaks, taking out pin bones, plus gorgeous scenic photographs of famed fishing areas, Salmon is sure to make a big splash in the kitchen.
|Salmon: The Cookbook
High in omega-3 and low in fat, salmon is the world's healthiest and most popular fish. The best salmon recipes from Whitecap Books are here in one indispensable volume.
Salmon: The Cookbook is complete with full color photos and more than 120 recipes that feature both Atlantic and Pacific salmon. Conveniently organized by meal course, this cookbook includes appetizers, soups, salads and entrees, as well as marinades, curing and different cooking methods.
The easy-to-follow recipes in Salmon range from simple dishes with few ingredients to the more elaborate, such as: - Salmon Pastrami - Home-style Salmon Roe Cured with Apple Juice and Sea Salt - Salmon Sorrel Chowder - Roasted Salmon Fillets with Mango Chili Glaze - Cedar Plank Salmon - Candied Salmon
|Fish: The Complete Guide to Buying and Cooking
From anchovy to wolffish, Mark Bittman, the executive editor of Cook's Illustrated magazine, presents fish and shellfish by name, offering discussions on preparation and presentation along with sumptuous recipes. Bittman proposes everything from traditional fare--Dungeness crab salad and marinated grilled salmon--to more complex dishes like curried mussels and raw sea bass salad. The more than 500 recipes are tried-and-true, and any cook with access to a decent fish market is advised to take full advantage of Bittman's expert and substantial overview. The book won the 1995 Julia Child Cookbook Award in the Single Subject Category.
|The Diabetes Seafood Cookbook: Fresh, Healthy, Low-Fat Cooking
Meals that are naturally delicious, low-fat,. and diabetes-friendly!
. Naturally low in fat and packed with protein and. healthy omega-3 fats, seafood is a perfect choice for. fresh meals that fit well into a diabetes meal plan.. Unfortunately, most seafood cookbooks on the market. take what�s naturally a healthy ingredient and add heavy. cream sauces, fatty oils, or fried batters. The results are. unhealthy meals packed with fat and cholesterol that. could potentially wreck a diabetes self-care plan.. With The Diabetes Seafood Cookbook, author Barbara. Seelig-Brown has put together over 100 meals that. deliver seafood�s nutrition-dense benefits without. skimping on taste. Brown has refined the art of coaxing. delicious meals from healthy ingredients, while keeping. the process simple and approachable.
|Neptune's Table: Cooking the Seafood Exotics
Don Hubbard's Neptune's Table is an impressive collection of unusual and exotic seafood information including over 200 exciting, innovative, delicious recipes, plus preparation instructions that deal with such diverse subjects as cooking and serving octopus; extracting and preparing sea urchin roe; preparing calamari in unexpected ways (and a simple calamari cleaning method); using the shells of shrimp in cooking; cleaning, cooking, and dining on exotics like sea snails, abalone and limpets. Neptune's Table features chapters and recipes for scallops, oysters, crab, lobster, mussels, and most other sea creatures (except fish). Each chapter is introduced by a full-color original gyotaku (nature print) of the subject special created by Hubbard. From Smoked Oysters Wrapped in Bacon, Scallops and Leeks on Linguine, and Baked Potato Stuffed with Avocado and Shrimp to Abalone Rellenos, Crawfish Court Bouillon, and Sea Urchin Roe Omelet, Neptune's Table is a "must" for every seafood lover's culinary reference shelf! -- Midwest Book Review