
Pickles lemon juice or to taste better fish
Thanks to modern methods of packaging, refrigeration and transportation, our finned friends can be purchased in markets around the world and served in hundreds of delicious dishes to bring new flavor to foods in the daily menu. When prepared well, no apologies are necessary for serving fish. So it's not just another cheap way to give the family of protein-rich foods, but it becomes a meal in their own right.
Both chopped dill and sweet pickles, to give fresh fish flavor when used in the filling. Rub lemon juice over the fish should be cooked to grilled or fried. Once more, this is a trick worth knowing – a little lemon juice sprinkled on canned salmon or tuna before making cream or scalloped, has out all the flavor of the fish. When you fish with fish pots to spare, or with the various types of canned fish, add diced salsa India or sweet mustard pickle for a delicious contrast of flavors.
Cod steak with mushroom sauce
6 small fillets of cod or 3 large
1 small onion
1 / 4 pound mushrooms
6 tablespoons water
3 tablespoons butter
3 tablespoons flour
2 cups milk
Salt and pepper
Paprika
Place cod fillets in a baking dish greased with oil. Chop the onion and mushrooms. Cook in water 6 tablespoons butter and 3 min. Add flour and stir until well blended. Add milk and continue stirring. When mixture boils, season with salt and pepper. Pour over fish. Dust top with paprika and cook in moderate oven (F. 375 degrees) 25 minutes or until fish is tender.
If you are fond of fried fish, you'll like the next course. Cheap and fast prepared, it is just the thing for emergencies when you're hungry, unexpected guests arrive. Serve with lemon wedges or cold sauce, mashed potatoes filled with nests peas, and lots of bread and butter for a good meal.
Sardine Cutlets
1 10-oz can sardines
(Herring) packed in mustard sauce
1 egg
2 tablespoons water
Breadcrumbs
Drain excess sauce sardines. Mix egg and water. Dip sardines in breadcrumbs, then mix egg and then breadcrumbs. Fry in hot lard to 375 degrees F. until golden brown. Serve cold with sauce. Makes 3 servings.
Baked Perch Tomato
£ 1 rapidly frozen fillets red perch
1 tablespoon chopped onion
2 tablespoons butter
1.5 cups canned tomatoes
1 teaspoon salt
1 / 8 teaspoon pepper
1 teaspoon sugar
5 drops Worcestershire sauce
Separate fillets (frozen or thawed) and arrange in a shallow baking dish. Sauté onion in butter, add tomatoes and seasonings, and simmer 5 minutes. Sprinkle fillets with a little salt and pepper. Pour sauce over fish. Bake in hot oven (450 degrees F.) 20 minutes or until done. For 2-3.
Tuna Plant
1 cup cooked sliced carrots
1 cup cooked
1 teaspoon minced onion
1 cup tuna
1 / 2 teaspoon salt
4 tablespoons cooking oil
4 tablespoons flour
1 / 2 teaspoon salt
1 / 8 teaspoon pepper
2 cups milk
Combine carrots, peas, onion, fish and salt in a liter 1.5 oiled casserole. Mix oil, flour, pepper and salt in a saucepan. Add milk and cook, stirring constantly, until mixture thickens. Pour over the tuna and mix of vegetables and cover with graham cracker crust fell. Bake in hot oven (425 degrees F.) 25 minutes. Makes 6 servings.
Dropped Biscuit Crust
1.5 cups sifted flour
2 teaspoons baking powder
1 / 2 teaspoon salt
3 tablespoons butter
3 / 4 cup milk (about)
Sift together flour, baking powder and salt. Cut in shortening. Add enough milk to form a soft dough. Drop by spoonfuls on top of tuna casserole and bake vegetables as specified in the recipe above.
Fish croquettes, dill sauce
Mix 1.5 cups of cooked fish with 1 cup thick white sauce (3 tablespoons flour 1 cup milk). Season to taste. Spread on a plate to cool. Form croquettes, roll in crumbs, egg and breadcrumbs. Fry in butter until golden brown. Serve with cucumber sauce made as folles: Melt 1 tablespoon butter, add 1 tablespoon flour, gradually add 1 cup milk, stirring constantly. Cook until thickened, season with salt and pepper. Add 1 / 4 cup vinegar.
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