Fish

FISH FRITTERS

Ingredients:

½ lb dried salt fish or 2 lrg fresh boneless fish fillet
2   blades eschallot

Pepper to taste
1 egg
½ pint milk
2 oz flour
¼ tsp baking powder
Oil

Preparation:

Sift flour and baking powder into a bowl.  Add the egg and milk. Stir properly until there are no lumps, then beat well for 5 minutes, and leave to stand.
While it is standing, thoroughly scald the fish, then bone, skin and pound or flake it.
Chop the eschallot very finely.
Mix the fish and seasonings together. Add to the batter. Drop by the spoonful into smoking hot oil.
Turn as required and cook until golden brown -- about 2 to 3 minutes.
Note: Fresh cooked fish may be used instead of salt fish, and in this case, add half teaspoon of salt. Add all of the ingredients into food processor. Process until well combined, shape into patties and drop into smoking hot oil.

FISH FILLET IN WINE

Ingredients

2 lb fish fillets
1 cup dry white wine

1 small onion, chopped
¾ cup sliced mushrooms, if desired
Salt and freshly ground black pepper to taste
2 tbsp white sauce
¼ cup cream
1 tbsp butter or margarine
1 tbsp chopped eschallot
1 tbsp chopped parsley

Preparation:

Preheat the oven to moderate (350°F).
Butter a baking dish. Add the eschallots and mushrooms on the bottom of the dish and sprinkle with salt and pepper.
Arrange fish on top, add the wine and cover with buttered waxed paper or foil.
Bake until the fish flakes easily when tested with a fork.
Drain the juices from the baking dish into a saucepan. Cook over a moderately high heat until reduced to about half.
Add the white sauce and cream and cook until sauce has thickened, rotating the pan all the time.
Pour the sauce over the fillets and garnish with the chopped eschallot and parsley.

FISH CAKES


Ingredients

½ lb  fish

¼ to ½ lb yams
½ oz margarine
1 tbsp chopped eschallot and celery
Pepper and salt
Lemon juice
Pinch of nutmeg

1 egg (for coating)
1 egg (to bind)
Dried bread crumbs
Preparation

Steam and remove the skin and bones from the fish and break up the remainder finely.
Boil and mash the yam, add to fish with eschallot, celery, salt, pepper, lemon juice and nutmeg.
Add margarine to the mixture, with enough egg to bind it together.
Coat mixture on a floured board. Cut into 6 equal portions.
Reshape the slices into neat, flat, round cakes.
Coat the cakes with the beaten egg or batter and dried bread crumbs.
Fry in oil and drain well when golden brown.
Serve garnished with fried parsley.

Ingredients

1 fish or fish head, about ¾ lb

1 qt cold water
1 onion
2 tbsp butter
1 lb root vegetables
½ tsp salt
¼ tsp black pepper
Eschallot, celery
1 clove

Juice of lemon or vinegar
Preparation:

Coarsely chop up the onion, eschallot and celery and lightly fry together in the butter. Avoid browning and use a cover if necessary.
Clean with lemon juice or vinegar fish or fish head and add, water and salt. Heat to boiling.
Skim and add the vegetables, previously peeled, washed and diced. Add the clove, reduce the heat and simmer for 30 - 40 minutes.
Remove the fish, separate the flesh from the bone, return the flesh to the broth and reheat.
Remove the fish head, if used, and serve it separately, if desired.
Garnish with chopped parsley and serve hot.