Today's market and supermarkets feature fresh fish counters making the availability of fish and seafood for your table an original every night. So vast and diverse are the types of fish that one could have a different meal everyday for a year without repeating the same recipe once. All that is required is to allow your creativity to flow.
That exactly what I've done in SIMPLY DELICIOUS COOKING 2 for you. It doesn't matter whether your in the mood for fish or crustacean, your frame of mind will be satisfied by the pages within.
Fish, meets the high nutritional standards of the modern family, and exceeds those of many cuts of meat. Delicate and light meals are made better when prepared with fish and seafood. The adventurous know that when it comes to a dish such as hazelnut red snapper, they have met the requirements of nutrition, but have also met the requirements of great cuisine. There is never a compromise with fresh seafood.
Look to all types of fish to bring satisfaction, not just the salmons and soles but the snapper and bass are equally as good. Less expensive fish will equal the big name results without the big budgets. Many recipes that call for salmon can be exchanged for a lesser costly fish with the same glowing praise for a result.
The fascination found in serving seafood will only deepen as you venture into this chapter. With one new recipe for every day of the month no-one could ever be bored with your catch of the day. Not when there such interesting dishes as gamberi piccanti (spicy shrimp) or Arctic char with roasted red peppers and prickly pear butter. Every one has heard of monk fish but when you place an Italian name on it, it becomes that much more exciting, thus monk fish with tomatoes becomes Rana pescatrice al forno.
Of course the fresher the fish the better, if you catch it yourself you'll enjoy it more. So catch the fresh recipes here and enjoy seafood and fish that is SIMPLY DELICIOUS.
Salmon Filets with Raspberry, Kiwi and Green Peppercorn Sauce
4 servings
4 4 salmon filets
1 tbsp 15 ml melted butter
2 cup 125 ml heavy cream
1 cup 250 ml raspberries
3 cup 60 ml green peppercorns
2 2 kiwis
Preheat oven to 350F (180C).
Brush salmon with melted butter.
Bake in oven for 12 to 15 minutes.
In a saucepan, heat cream, raspberries, sugar and peppercorns. Simmer for 5 minutes.
Peel the kiwis and chop; add to sauce.
Remove salmon from oven.
Place filets on plates and pour sauce over salmon and serve.
Apples Stuffed with Smoked Salmon
6 servings
6 6 very large apples
1 lb 450 g fresh spinach
2 cup 125 ml butter
3 tbsp 45 ml all-purpose flour
1 tbsp 15 ml dried basil leaves
2 2 cups 625 ml heavy cream
2 2 egg yolks
2 cup 125 ml grated Havarti cheese
1 lb 450 g smoked salmon
Preheat oven to 350F (180C).
Cut a 2 in. (1.5 cm) slice from the top each apple.
Hollow out the apple, leaving a 3 in. (0.5 cm) shell all around. Take care not to pierce the apple skin. rrange the apple shells in a baking dish.
Quickly sauté the spinach in 3 cup (60 ml) butter over high heat until wilted and tender. Chop and set aside.
Melt the remaining 3 cup (60 ml) butter and stir in the flour. Add the basil and 2 cups (500 ml) cream; simmer until sauce has thickened.
Whisk the yolks into the remaining cream and stir into the sauce. Stir in the cheese and set aside.
Place half the salmon in the bottom of the apples. Spoon spinach over.
Place the remaining salmon on top. Fill with sauce.
Replace apple tops and bake in oven until apple skins are tender, 15 to 20 minutes.
Serve with rice pilaf and kernel corn mixed with pieces of sweet red pimiento. Cheese scones are
very nice with this as well.
Salmon with Crab and Béarnaise Sauce
4 servings
4 cups 1 lb court bouillon (see Soups)
4 4 Salmon filets, 6 oz. (170 g) each
1 cup 250 ml Crab meat, cooked
1 cup 250 ml Béarnaise Sauce (see Sauces)
Heat the court bouillon. Gently simmer the salmon in court bouillon 10 to 12 minutes.
Remove and place in a shallow jpan. Top each filet with 3 cup (60 ml) crab meat and 2 tbsp
(30 ml) Béarnaise Sauce.
Place under broiler for 1 minute or until brown.
Serve the remaining sauce on the side.
Baked Stuffed Salmon
8 servings
5 lb 2.2 kg fresh salmon
2 lb 225 g bacon, diced
1 1 onion, minced
1 1 celery stalk, minced
2 2 carrots, minced
2 cups 500 ml crackers, crushed fine
1 cup 250 ml lobster, shrimp or crab meat, cooked and chopped
1 tsp 5 ml paprika
3 tsp 1 ml pepper
2 cup 125 ml water
Preheat oven to 375F (190C).
Thoroughly clean the salmon. Prepare stuffing by frying the bacon until tender.
Add the onion , celery and carrots. Sauté until tender. Drain excess fat. Cool.
Mix the crackers with the seafood and seasonings. Add the fried mixture.
Stuff into the cavity of the fish. Tie with string.
Bake in a greased covered baking pan 40 to 45 minutes with 2 cup (125 ml) water.
Poached Salmon with Blue Cheese Sauce
6 servings
6 6 salmon filets
Court bouillon (see Soups)
Blue Cheese Sauce
1 tbsp 15 ml pickle relish
2 tbsp 30 ml chopped parsley
2 tbsp 30 ml chopped chives
2 tbsp 30 ml heavy cream
2 tsp 10 ml lemon juice
1 tsp 5 ml worchestershire Sauce
3 cup 60 ml crumbled blue cheese
1 cup 250 ml mayonnaise
Place the salmon filets in a large heavy skillet.
Cover with court bouillon. Bring to a boil over high heat; reduce heat and simmer just until fish flakes with a fork about 8 - 12 minutes, depending on size of filets.
Serve hot or cold, accomplished with Blue Cheese Sauce.
Sauce: combine all ingredients; mix well. Chill.
Salmon with Orange and Pecans
6 servings
3 tbsp 45 ml butter
6 6 salmon filets, 6 oz. (170 g)
2 tbsp 30 ml flour
1 cup 250 ml heavy cream
3 cup 60 ml sherry
1 1 orange
2 cup 125 ml chopped pecans
Preheat oven to 350F (180C).
Melt the butter in a saucepan. Use 1 tbsp (15 ml) of melted butter to brush on salmon. Bake salmon 12 to 15 minutes in oven.
Add the flour to the remaining butter. Stir and cook for 2 minutes.
Add the cream and sherry. Simmer until thickened.
Grate the orange peel and add to sauce. Stir in the pecans.
Remove fish from oven. Place on a serving platter. Smother with sauce.
Slice the orange and use as a garnish. Serve.
Fliet of Sole Olga
4 servings
4 4 large potatoes
4 4 sole filets 6 oz. (170 g) each
4 cups 1 L court bouillon (see Soups)
1 cup 250 ml baby shrimp
1 cup 250 ml White wine Sauce ( see Sauces)
1 cup 250 ml grated Cheddar cheese
Preheat oven to 400F (200C). Wash and scrub the potatoes.
Bake potatoes until tender in oven. Remove from oven.
Cut away the tops. Scoop out the pulp, leaving the shell.
Fold filets in half. Heat court bouillon. Gently poach the filets. Spoon in 2 tbsp (3) ml) of shrimp into potatoes. Add the poached filets. Spoon in 2 tbsp (30 ml) of White Wine Sauce.
Sprinkle with cheese. Return to over and bake 8 to 10 minutes or until cheese is golden brown. Serve.
Sole Meunière
4 servings
4 4 sole filets
a cup 80 ml milk
2 cup 125 ml flour
a cup 80 ml butter
2 tbsp 30 ml freshly chopped parsley
1 1 lemon
Dip the filers in the milk. Dust the filets with the flour. Heat the butter in a skillet. Sauté the filets in the butter 2 2 to 3 minutes each side. Remove filets to a heated platter. Add the parsley and lemon juice to butter; cook for 1 minute. Pour over filets and serve.
Sole Walewaska
4 servings
4 cups 1L court bouillon (see Soups)
4 4 sole filets, 6 oz. (170 g) each
1 cup 250 ml Mornay Sauce ( see Sauces)
8 oz. 225 g lobster meat
1 cup 250 ml grated Swiss cheese
Heat the court bouillon. Gently poach the filets in the court bouillon 8 to 10 minutes.
Heat the Mornay Sauce in a saucepan. Remove filets and place on an oven proof platter. Top each filet with 2 oz. (30 g) of lobster meat. Cover with sauce. Sprinkle with cheese. Broil in oven for 1 minute or until golden brown.
Filet of Sole Florentine
4 servings
4 4 sole filets, 8 oz. (225 g) each
8 oz. 225 g spinach leaves, chopped fine
6 cups 1.5 L court bouillon (see Soups)
2 cup 125 ml sherry
1 2 cups 375 ml Mornay Sauce (see Sauces)
Top each filet with spinach, then rolleach up like a jelly roll.
Hold together with toothpicks.
Bring court bouillon to a gentle boil and add the cherry.
Cook the fish in the court bouillon until opaque in color.
Place on serving platter. Keep hot.
Heat Mornay Sauce.
Pour sauce over fish and serve at once.
Filet of Sole with Mushrooms
4 servings
8 oz. 225 g mushrooms, sliced
2 cups 500 ml water
1 cup 250 ml white wine
4 4 sole filets, 6 oz (170 g) each
3 tbsp 45 ml butter
3 tbsp 45 ml flour
1 cup 250 ml light cream
1 cup 250 ml Mornay Sauce ( see Sauces)
3 cup 60 ml fine breadcrumbs
Preheat oven to 500F (260C).
Boil the mushrooms in the water and wine for 7 minutes. Strain the mushrooms and reserve the liquid.
Poach fish in the mushroom liquid and keep hot in a casserole dish.
In a saucepan, melt the butter, add the flour and make a paste (roux).
Add the cream and mushrooms. Simmer until very thick. Mix in Mornay Sauce.
Pour this mixture over the fish.
Sprinkle with breadcrumbs.
Bake in oven until golden brown. Serve.
Sole Normandy
4 servings
4 4 apples
1 cup 250 ml Béchamel Sauce (see Sauces)
1 cup 250 ml baby shrimp
2 2 Sheet puff pastry
a cup 80 ml butter
4 tsp 20 ml oil
4 4 sole filets, 7 oz. (200 g) each
1 tsp 5 ml parsley
2 tsp 10 ml lemon juice
Preheat oven to 350F (180C).
Cut the tops from the apples. Scoop away the core and pulp, leaving a shell.
Mix the Béchamel Sauce with the shrimp. Stuff into the cavity of the apple. Bake in oven 20 to 25 minutes until the apples are tender.
Cut the puff pastry into 1 x 3 in. (2.5 x 7.5 cm) rectangles.
Bake in oven with the apples on a separate shelf.
In a skillet, melt 4 tsp (20 ml) butter together with the oil. Reduce heat.
Gently sauté the filets 2 2 to 3 mintues each side. Remove fish to a heated serving platter.
Add the remoaining butter, parsley and lemon juice.
Cook to very hot. Pour over fish.
Place the apples around the platter and garnish with pastries. Serve.
Filet of Sole Nantua
1 serving
1 1 sole filet, 8 oz. (225 g)
6 cups 1.5 L court bouillon (see Soups)
2 tsp 10 ml butter
2 tsp 10 ml flour
3 tbsp 45 ml fish stock (see Soups)
3 tbsp 45 ml fish stock (see Soups)
1 tbsp 15 ml chopped crayfish or lobster meat
1 tbsp 15 ml shrimp, cooked and chopped
pinch pinch paprika
2 tsp 10 ml sherry
Gently poach the fish in the court bouillon.
Remove 1 cup (250 ml) of court bouillon and simmer; reduce to 3 tbsp (45 ml).
In a saucepan, melt the butter and add the flour to make a paste (roux).
Add the cream and stock. Simmer 1 minute, add crayfish, shrimp, paprika and sherry.
Simmer 1 more minute.
Pour sauce over fish and serve.
Baked Orange Roughy
4 servings
4 4 orange roughy filets
1 2 cups 375 ml sliced mushrooms
2 cup 125 ml grated medium Cheddar cheese
Salt and pepper
Preheat oven to 450F (230C).
Place filets on individual pieces of heavy duty foil.
Top with raw mushrooms slices and cheese. Sprinkle with salt and pepper.
Wrap each filet tightly and place on a baking sheet.
Bake in oven 10 to 12 minutes.
Broiled Orange Roughy
4 servings
4 4 orange roughy filets
3 cup 60 ml melted butter
Salt and pepper
2 cup 125 ml grated Parmesan cheese
Place filets in a shallow baking pan, drizzle with half the melted butter, and season with salt and pepper.
Place under a heated broiler 3 to 4 mintues.
Turn filets over and drizzle with remaining butter.
Sprinkle with cheese and return to oven for 3 to 4 minutes or until cooked through and fish flakes with a fork.
Fennel Orange Roughy
4 servings
1 tbsp 15 ml crushed fennel seeds
2 cup 125 ml flour
3 cup 60 ml light cream
3 tbsp 45 ml butter
4 4 orange roughy filets, 6oz. (170 g) each
Mix the fennel with the flour.
Dip the filets in the cream and dust with flour.
Heat the butter in a skillet.
Sauté the filets 2 2 minutes each side.
Peppered Orange Roughy and Lime Butter
6 servings
6 6 orange roughy filets
2 tbsp 30 ml oil
2 tbsp 30 ml crushed dried green peppercorns
2 tbsp 30 ml cracked black peppercorns
2 tbsp 30 ml cracked white peppercorns
3 cup 60 ml butter
Lime Butter
2 cup 125 ml softened butter
1 tbsp 15 ml grated lime rind
2 tbsp 30 ml lime juice
1 1 garlic clove, minced
Brush the fish with oil . Mix the peppercorns and coat each side of fish with pepper mixture.
Heat butter and gently sauté fish.
To prepare Lime Butter, combine butter with other ingredients.
Place on wax paper and roll. Refrigerate until firm.
Once fish is cooked, slice butter and place a slice on each filet.
Dill Swordfish
6 servings
6 6 swordfish steaks
1 tbsp 15 ml oil
2 tbsp 30 ml dill weed
3 cup 60 ml butter
1 tsp 5 ml lemon juice
Brush steaks with oil.
Broil the steaks 5 minutes each side, for each inch (2.5 cm) of thickness, (over coals is best).
Blend together the dill, butter and lemon juice.
Brush onto steaks as they grill and just before serving.
Grilled Swordfish with Walnut Sauce
4 servings
4 4 swordfish steaks, 6 oz (170 g) each
1 tbsp 15 ml melted butter
Sauce
1 tsp 5 ml Dijon mustard
2 tsp 10 ml lemon juice
pinch pinch salt
3 tsp 1 ml fresh cracked pepper
2 tbsp 30 ml walnut oil
3 cup 60 ml olive oil
Brush fish with butter.
Gril in an oven broiler or over coals 4 minutes each side.
To prepare sauce, blend together the mustard, lemn juice, salt, pepper and oils thoroughly.
Brush fish with sauce and serve.
Trout Jodee
2 servings
2 2 small trout
3 tbsp 45 ml butter
3 tbsp 45 ml oil
2 2 carrots, cut in julienne
1 1 zucchini, cut in julienne
2 2 celery stalks ,cut in julienne
1 cup 250 ml commercial oyster sauce
2 lb 225 g oyster mushrooms
3 cup 60 ml butter
Sauté the trout in the butter and oil, 4 ot 5 minutes each side.
Remove from heat and keep hot.
Blanch th ecarrots, zucchini an dcelery for 5 minutes. Heat the sauce.
Sauté the vegetables and mushrooms in butter.
Place on a plate, top with trout and pour sauce over fish.
Whitefish Rolls
6 servings
3 3 slices bacon
1 1 carrot finely diced
1 1 celery stalk, finely diced
1 1 small onion, finely diced
1 cup 250 ml grated Havarti cheese
6 6 whitefish filets
2 tbsp 30 ml butter
2 cups 500 ml Mornay Sauce (see Sauces)
Preheat oven to 350F (180C).
Finely dice the bacon and sauté.
Add the vegetables and sauté until tender. Allow to cool.
Combine sautéed mixture with cheese.
Press cheese mixture onto each filet and roll.
Bake in a buttered pan for 15 to 20 minutes.
Remove from oven, place on plates and cover with heated Mornay Sauce.
Bass Amandine
4 servings
3 cup 60 ml butter
4 4 bass filets, 6 oz. (170 g) each
3 cup 60 ml milk
3 cup 60 ml flour
a cup 80 ml silvered blanched almonds
1 1 lemon
Heat the butter in a skillet.
Dip the bass in the milk then dust with flour. Fry 2 2 to 3 minutes each side. Remove fish to a heated platter.
Add almonds to butter and sauté until browned.
Squeeze the juice from the lemon into the butter. Swirl.
Pour over fish and serve.
Baked Red Snapper with Crab Stuffing
8 servings
1 2 lbs 675 g monkfish filets
3 tbsp 45 ml oil
2 tsp 3 ml basil
2 tsp 3 ml thyme
2 tsp 3 ml oregano
2 tsp 3 ml salt
1 tbsp 15 ml minced garlic
1 tsp 5 ml parsley flakes
1 2 tsp 8 ml lemon juice
a cup 80 ml softened butter
Dice filets into 1 in (2.5 cm) cubes.
Mix oil with basil, thyme, oregano, and salt in a mixing bowl. Add fish.
Stir to cover fish with seasoned oil.
Blend the garlic, parsley and lemon juice into butter.
Skewer fish cubes with wooden (bamboo) skewers.
Broil in oven 5 minutes each side, brushing with butter.
Serve on rice.
Halibut with Rémoulade Sauce
4 servings
4 4 halibut steaks, 6 oz (170 g) each
1 tbsp 15 ml melted butter
3 3 egg yolks
: cup 180 ml oil
2 tbsp 30 ml fresh chopped parsley
1 1 garlic cloves, minced
2 2 green onions, diced
1 tsp 5 ml paprika
3 3 drops Tabasco sauce
Heat the broiler (oven or gas).
Brush the halibutwith butter.
Broil 4 minutes each side.
In a food processor with steel blades, blend the eggs. Slowly pour in oil. Blend in the parsley, garlic, onions and seasonings; combine well.
Remove steaks and place on a platter.
Drop 1 tbsp (15 ml) of sauce in the center of each steak.
Serve with the remaining sauce.
Cod Soufflé
4 servings
1 tbsp 15 ml flour
3 cup 60 ml heavy cream
1 tbsp 15 ml butter
1 1 egg
1 1 egg white
pinch pinch salt
c tsp 2 ml cream of tartar
a cup 80 ml cooked, flaked cod
2 cup 125 ml grated Parmesan cheese
Preheat oven to 350F (180C).
Blend the flour with a little of the cream into a paste.
Heat remaining cream and butter together until butter melts. Pour flour paste into cream. Stir until boiling. Remove from heat.
Whip the egg. Blend a little hot cream. Stir into sauce.
Beat the egg white with the salt and cream of tartar until stiff. Stir one quarter of the egg white into the sauce. Fold in the fish.
Add the remaining egg white in a folding motion. Try not to lose too much of the lightness of the egg white.
Fold into a greased cheese.
Bake in a water bath in oven for 35 minutes or until golden brown.
English Style Fish
8 servings
1 cup 250 ml flour
2 tsp 3 ml baking powder
c tsp 0.5 ml baking soda
: tsp 4 ml salt
pinch pinch white pepper
1 cup 250 ml beer
4 cups 1 L vegetable oil
1 1 egg whites
2 lbs 900 g cod filet, cut into : in (2 cm) strips
In a mixing bowl, sift together all the dry ingredients.
Slowly add the beer. Whisk briskly. Let stand for 1 2 hours.
Heat the oil to 375F (190C).
Whip the egg white. Fold into batter.
Dip fish into batter, allowing any excess batter to run off.
Using a slotted spoon, place fish in hot oil. Fry 21 2 to 3 minutes or until golden brown.
Remove and keep hot on a paper towel lined platter.
Pike Baked in Cream
4 servings
1 lb 450 g pike filets
3 tbsp 45 ml butter
1 1 small onion, diced
2 2 Green pepper, diced
1 1 celery stalk, diced
2 cup 125 ml tomatoes, peeled, seeded and chopped
1 2 cups 375 ml heavy cream
1 cup 250 ml grated Swiss cheese
2 cup 125 ml breadcrumbs
2 tsp 3 ml salt
Preheat oven to 350F (180C).
Wash and dry the fish. Place fish in a greased casserole dish.
Heat the butter in a saucepan.
Add the onion, pepper and celery; sauté until tender.
Add the tomatoes and simmer until liquid had evaporated. Spoon over fish.
Add the cream and sprinkle with cheese and breadcrumbs.
Bake in oven for 30 minutes.
Perch Filets with Shrimp Sauce
4 servings
1 lb 450 g perch filets
1 cup 250 ml flour
1 1 egg
2 cup 125 ml milk
1 2 cups 375 ml fine breadcrumbs
3 tbsp 45 ml butter
3 tbsp 45 ml flour
1 cup 250 ml heavy cream
2 cup 125 ml fish stoc (see Soups)
3 cup 60 ml sherry
2 tsp 3 ml salt
2 lb 225 g baby shrimp
1 cup 250 ml oil
Wash and dry the filets. Dust with flour. Mix the egg with the milk. Dip filets in egg mixture. Dredge with breadcrumbs. Reserve. Heat the butter in a saucepan. Add 3 tbsp (45 ml) flour and stir into a paste (roux). Cook for 2 minutes. Add the cream, stock and sherry. Simmer until thick. Add the salt and shrimp. Simmer for 5 minutes. Heat oil in a larfe skillet. Fry the fish in the oil 1 2 to 2 minutes each side. Place on a platter. Our half the sauce over the fish. Serve the remainder separately.
Perch Filets with Eggs Brown Butter
3 servings
4 cups 1 L court bouillon (see Soups)
1 lb 450 g perch filets
a cup 80 ml butter
1 tsp 5 ml parsley flakes
1 2 tsp 8 ml lemon juice
2 2 hard boiled eggs, chopped
Heat court bouillon. Gently cimmer the fish in the court bouillon for 6 minutes.
In a saucepan, heat the butter until it turns hazelnut brown in color.
Add the parsley and lemon juice.
Place fish on a serving platter. Pour butter over fish.
Sprinkle with chopped eggs.
Shrimp Aïoli
4 servings
4 cups 1 L court bouillon, (see Soups)
1 lb 450 g prawns, peeled and deveined
4 4 garlic cloves, pressed
1 2 tsp 8 ml vinegar
2 tbsp 30 ml breadcrumbs
pinch pinch salt
1 1 egg yolk
a cup 180 ml olive oil
Bring court bouillon to a boil. Cook the shrimp in the court bouillon for 3 to 4 minutes. Remove and chill.
Place garlic in blender. Add vinegar an dbreadcrumbs. Blend for 30 seconds.
Add the salt and egg yolk and blend until smooth. With blender running, slowly pour in the oil. Blend into a thick sauce.
Place shrimp on a platter.
Serve with sauce in the center.
Three Pepper Prawns
8 servings
2 tbsp 30 ml oil
3 cup 60 ml butter
2 2 garlic cloves, crushed
2 tbsp 30 ml green peppercorns
2 tbsp 30 ml cracked black pepper
1 tsp 5 ml cayenne pepper
3 lbs 1.3 kg prawns, shelled and deveined
2 cup 125 ml red pimiento
1 tsp 5 ml sugar
2 tbsp 30 ml brandy
Heat the oil butter in a large frying pan.
Add the garlic and peppers and sauté until tender. Stir in pimiento.
Sprinkle with sugar and flame with brandy. Serve at once.
Shrimp à l=Étoufée
6 servings
2 cup 125 ml butter
1 1 onion, diced
1 1 green pepper, diced
2 3 lbs 1 kg shrimp, peeled and deveined
2 cups 500 ml tomato sauce
1 tsp 5 ml salt
1 tsp 5 ml pepper
1 tsp 5 ml paprika
2 tsp 3 ml oregano
2 tsp 3 ml thyme
2 tsp 3 ml cayenne pepper
2 tsp 3 ml garlic pepper
2 tsp 3 ml white pepper
3 tbsp 45 ml diced green onions
1 tbsp 15 ml parsley flakes
Melt the butter and sauté the onion and green pepper.
Add the shrimp and cook gently. Add the tomato and seasonings. Simmer, half covered, for 20 minutes.
Stir in the green onions and parsley flakes.
Serve over noodles or rice.
Tempura Shrimp
6 servings
2 cup 125 ml milk
2 : cups 680 ml flour
2 tbsp 30 ml cornstarch
1 tsp 5 ml baking powder
1 tsp 5 ml salt
2 2 eggs, beaten
4 cups 1 L oil
2 3 lbs 1 kg prawns, peeled and deveined
Blend the milk, : cup (180 ml) flour, cornstarch, baking powder, salt, eggs and 2 tbsp (30 ml) oil into smooth butter.
Heat the remaining oil to 375F (190C).
Dip the shrimp into the remaining flour, then into the batter.
Cook in the oil 2 2 to 3 minutes. Serve hot.
Jumbo Fantail Shrimp
8 servings
2 3 lbs 1 kg large shrimp, peeled and deveined
2 cups 500 ml flour
2 cup 125 ml cornmeal
1 tsp 5 ml baking powder
1 tsp 5 ml salt
2 tsp 3 ml oregano
2 tsp 3 ml thyme
2 tsp 3 ml basil
1 tsp 5 ml paprika
2 tsp 3 ml pepper
2 2 eggs
1 cup 250 ml heavy cream
4 cups 1 L oil
Butterfly the shrimp.
Sift 1 cup (250 ml) of flour into cornmeal.
Add the baking powder and seasonings.
Beat the eggs into the cream. Stir into the seasoned flour.
Dust the shrimp with the remaining flour. Dip into batter.
Fry in the oil, which has been heated to 375F (190C). Serve at once.
B.B.Q. Shrimp
8 servings
3 lbs 1.4 kg large shrimp
3 cup 60 ml butter
2 cup 125 ml olive oil
1 tbsp 15 ml Worchestershire Sauce
4 4 garlic cloves, minced
4 tsp 20 ml lemon juice
2 tsp 10 ml chopped parsley
2 tsp 3 ml paprika
2 tsp 3 ml basil
2 tsp 3 ml oregano
2 tsp 3 ml cayenne pepper
2 tsp 3 ml hot pepper sauce
2 tsp 3 ml salt
Place the shrimp in a large mixing bowl.
Add the remaining ingredients to a saucepan.
Combine well and heat without boiling, then chill. Pour over shrimp.
Marinate 30 minutes, stirring from time to time.
Preheat oven to 325F (160C).
Pour shrimp and sauce on a baking sheet; bake 8 to 10 minutes in oven.
Serve at once.
Jumbo Stuffed Shrimp
4 servings
2 tbsp 30 ml butter
1 tbsp 15 ml minced green onion
1 tbsp 15 ml Dijon mustard
1 tsp 5 ml chopped sage
1 cup 250 ml breadcrumbs
1 cup 125 ml crab meat
3 cup 60 ml heavy cream
24 24 large prawns, butterflied
Preheat oven to 425F (220C).
In 2 tsp (10 ml) butter, sauté the onion. Blend in the mustard and sage. Remove fromheat.
In a mixing bowl, blend together the breadcrumbs, crab meat, egg, cream, sage mixture and remaining butter.
Place 2 tbsp (30 ml) of mixture on each butterflied shrimp. Place on a lightly greased baking sheet.
Bake in oven 8 to 10 minutes, or until golden brown. Serve hot.
Shrimp Creole au Gratin
4-6 servings
3 cups 750 ml court bouillon (see Soups)
1 2 lbs 675 g large fresh shrimp
2 cups 500 ml cooked and drained fettuccine noodles
1 2 cups 375 ml Creole Sauce (see Sauces)
2 cup 125 ml coarsely grated medium Cheddar cheese
2 cup 125 ml coarsely grated old Cheddar cheese
2 cup 125 ml coarsely grated Swiss or Havarti cheese
Preheat oven to 400C (200C).
Bring court bouillon to a boil. Add shrimp and simmer just until cooked through, about 3 to 5 minutes.
Cool, peel and devein shrimp.
Place noodles in a greased shallow baking dish. Spread shrimp over noodles; pour sauce evenly over shrimp.
Combine cheeses and sprinkle over sauce.
Bake in oven 25 to 30 minutes or until the cheese is melted and golden.
Coquilles St. Jaques à l=Indienne
4 servings
1 cup 250 ml white wine
1 lb 450 g scallops
3 cup 60 ml butter
1 1 small onion, diced
1 1 green pepper, diced
1 1 celery stalk, diced
3 tbsp 45 ml flour
1 cup 250 ml heavy cream
a cup 80 ml sherry
2 tsp 3 ml salt
2 tsp 10 ml curry powder
1 cup 250 ml heavy cream
2 tsp 3 ml salt
2 tsp 10 ml curry powder
1 cup 250 ml tomatoes, peeled, seeded and chopped
1 1 recipe Risi e Bisi (see Rice)
Heat the wine. Add the scallops and cook for 6 minutes. Set aside.
In a saucepan, heat the butter. Sauté the vegetables untiltender.
Add the flour and stir. Cook for 2 minutes.
Add the cream, sherry and seasonings. Simmer until thickened.
Add the tomatoes and scallops. Simmer for 5 minutes.
Serve with Risi e Bisi.
Coquilles St. Jacques Florentine
2 servings
10 oz 284 g spinach
1 tbsp 15 ml butter
1 cup 250 ml white wine
2 lb 225 g scallops
1 cup 250 ml Mornay Sauce (see Sauces)
3 cup 60 ml grated Parmesan cheese
Preheat oven to 450F (230C).
Clean and stem the spinach. Cook in boiling, salted water for 5 minutes. Drain. Cool.
Coarsely chop the spinach.
Heat the butter in a skillet. Add spinach and sauté 3 minutes.
Place spinach in a greased casserole dish.
Heat wine. Add scallops and cook for 6 minutes. Remove and place on spinach.
Cover with Mornay Sauce. Sprinkle with Parmesan.
Place in oven 3 to 5 minutes or until golden brown.
Paprika Scallops
4 servings
3 tbsp 45 ml butter
1 lb 450 g scallops
3 tbsp 45 ml flour
1 cup 250 ml heavy cream
3 cup 60 ml sherry
1 tbsp 15 ml Hungarian paprika
3 3 green onions, minced
Heat the butter in a large skillet. Add the scallops and sauté for 5 minutes.
Sprinkle in the flour. Cook 2 minutes. Add the cream, sherry and paprika.
Reduce heat and simmer 8 to 10 minutes or until thickened.
Sprinkle with green onions. Serve over rice or fettuccine.
Coquilles St. Jacques Meuniére
8 servings
2 lbs 900 g scallops
1 tsp 5 ml salt
2 tsp 3 ml pepper
2 tsp 3 ml paprika
2 cups 500 ml flour
1 2 cups 375 ml milk
4 cups 1 L oil
2 cup 125 ml butter
1 tbsp 15 ml parsley
2 tsp 10 ml lemon juice
Wash and dry the scallops. Mix the seasonings into the flour.
Heat oil to 375F (190). Dip scallops in milk, then into seasoned flour.
Fry in the oil to golden brown. Place in a serving dish.
Slowly cook the butter until it turns to a hazelnut-brown clor.
Sprinkle with parsley and lemon juice. Pour over scallops and serve.
Scallops au Gratin
4 servings
1 lb 450 g scallops
Court bouillon (see Soups) or salted water
1 2 cups 375 ml sliced mushrooms
2 tbsp 30 ml butter
2 cup 125 ml cooked baby shrimp
2 cups 500 ml Mornay Sauce (see Sauces)
2 cup 125 ml grated mild Cheddar cheese
2 cup 125 ml grated mozzerella cheese
: cup 180 ml grated Parmesan cheese
Place scallops in a medium saucepan and cover with court bouillon or wwater.
Bring to a simmer and cook 3 to 5 minutes or until scallops are cooked through; drain.
Meanwhile sauté mushrooms in butter over high heat.
Stir mushrooms and shrimp into Mornay Sauce.
Place scallops in 4 individual shells or baking dishes.
Spoon sauce mixture over and sprinkle with grated cheeses.
Place under heated broiler until cheese melts.
Kentucky Scallops
8 servings
2 lbs 900 g scallops
2 tsp 3 ml each of oregano, thyme, basil, garlic powder, onion powder, paprika, pepper
1 tsp 5 ml salt
2 cups 500 ml flour
4 cupa 1 L oil
1 2 cups 375 ml milk
Wash the scallop, then dry them. Blend all the seasonings into the flour.
Heat the oil to 375F (190C).
Dip scallops in milk then into the seasoned flour.
Deep fry in the oil 2 to 3 minutes or until golden brown.
Sylvia=s Jumbo Crab Claws
8 servings
2 tbsp 30 ml butter
2 3 cups 560 ml flour
1 cup 250 ml milk
4 cups 1 L crab meat, cooked
2 tsp 3 ml each of thyme, basil, oregano, pepper
1 tsp 5 ml paprika
1 tsp 5 ml salt
2 2 eggs
1 cup 250 ml milk
3 cups 375 ml fine breadcrumbs
4 cups 1 L oil
Heat the butter in a saucepan. Add 3 cup (60 ml) of flour and stir. Cook two minutes.
Add 1 cup (250 ml) milk and cook very thick. Cool.
Add the crab meat and blend.
Shape into 8 crab claws. Place on a wax paper-lined pastry sheet.
Chill in refrigerator for 2 hours.
Blend the seasonings with the remaining flour. Beat the eggs and add the milk. Dust crab claws with seasoned flour and dip into the eggs. Dredge with breadcrumbs.
Heat oil to 375F (180C). Fry one or two claws at a time until golden brown.
Serve at once.
Baked Crab au Gratin
6-8 servings
1 1 medium onion, chopped
1 1 green pepper, chopped
1 1 red pepper, chopped
8 8 large mushrooms, sliced
2 2 large tomatoes, peeled, seeded and diced
3 cup 60 ml butter
3 cup 60 ml all-purpose flour
1 3 cups 310 ml heavy cream
2 3 lbs 1 kg cooked crab meat
Salt and pepper
3 cup 60 ml sliced almonds
2 cups 500 ml grated medium Cheddar cheese
Preheat oven to 450F (230C).
Sauté the vegetables in butter until tender. Sprinkle with flour; stir until well blended.
Add cream and simmer, stirring until thickened. Stir in crab meat and season to taste.
Spoon hot mixture into a greased shallow baking dish. Sprinkle with almonds and cheese. Bake in oven just until cheese is golden.
Crab Louis
4 servings
1 lb 450 g crab meat
2 2 heads butter lettuce
3 3 tomatoes, sliced
4 4 hard-boiled eggs, quartered
16 16 green olives
Sauce
: cup 180 ml chili sauce
2 cup 125 ml mayonnaise
1 tsp 5 ml minced onion
2 tsp 3 ml sugar
3 tsp 1 ml Worchestershire sauce
3 tsp 1 ml salt
pinch pinch pepper
Check crab meat and remove any cartilage. On four plates, arrange the lettuce leaves. Place 4 oz (115 g) of crab meat in the center of lettuce. Place 4 slices of tomato and egg around the crab meat. Pour over 2 tbsp (30 ml) of sauce. Garnish with the olives. Serve remaining sauce separately.
Sauce: Blend together all the ingredients thoroughly. Chill 30 minutes before serving.
Lobster Mornay
4 servings
4 4 live lobsters, about 1 2 lbs (675 g) each
Court bouillon (see Soups)
3 tbsp 45 ml finely chopped onion
3 tbsp 45 ml finely chopped celery
3 tbsp 45 ml finely chopped carrot
8 8 large mushrooms, sliced
2 tbsp 30 ml butter
1 cup 250 ml cooked diced chicken
1 : cups 430 ml Mornay Sauce (see Sauces)
1 cup 250 ml grated Swiss cheese
Holding lobsters by the back, plunge them, head first, into a large pot of boiling court bouillon.
Simmer 12 to 15 minutes, or until lobsters rise to the surface. Drain.
Sauté the vegetables in butter. Stir in the chicken and hot Mornay Sauce. Simmer over low heat until mixture is thickened.
Slice lobsters in half horizontally, crack claws, and remove all lobster meat and tamale or coral rice.
Discard the claws. Slice lobster meat and stir into the Mornay mixture with tamale or roe; spoon mixture into the half shells and tails.
Sprinkle with cheese and place under heated broiler until golden.
Lobster Medallions in Pernod Cream
6 servings
6 6 lobster tails
1 1 small onion, minced
1 1 garlic clove, minced
1 tbsp 15 ml butter
2 cups 500 ml crushed tomatoes
1 tsp 5 ml fennel seeds
3 cup 60 ml Pernod
2 cup 125 ml heavy cream
Cut the lobster tails into medallions.
Sauté the onion and garlic in the butter until tender.
Add the tomatoes, feneel seeds and Pernod; simmer for 12 minutes.
Add the cream and lobster and simmer 10 more minutes. Serve at once.
Lobster Thermidor
6 servigns
3 3 lobsters 1 2 lbs (675 g) each
3 cup 60 ml butter
2 tbsp 30 ml oil
3 3 shallots, chopped
3 cup 60 ml white wine
3 cup 60 ml sherry
2 cups 500 ml Mornay Sauce (see Sauces)
1 tbsp 15 ml parsley
1 tsp 5 ml dry mustard
1 tbsp 15 ml heavy cream
2 cup 125 ml grated Parmesan cheese
Preheat oven to 400F (200C).
Split the lobsters in half. Remove and crack the claws.
Melt 2 tbsp (30 ml) butter and drizzle over the lobster.
Pour oil on large pastry sheet. Place lobster and claws on pastry sheet. Place in oven fore 10 minutes.
While lobster is cooking, heat remaining butter in a saucepan.
Add shallots and simmer until tender. Add wine and sherry and reduce to 3 cup (60 ml).
Add the Mornay Sauce, parsley and dry mustard. Cook 3 minutes on high heat, stirring constanly with a whisk.
Remove lobster from oven. Take meat out of shells. Reserve shells.
Dice the meat and place in a mixing bowl. Add b of the sauce. Combine. Spoon a little of the sauce into the shells. Fill shells with lobster mixture.
Pour remaining sauce and cream over mixture. Sprinkle with cheese.
Return to oven and brown. Serve.
Lobster Henri Duvernois
6 servings
2 3 lbs 1 kg lobster meat
3 cup 60 ml butter
2 cup 125 ml leeks, julienned
b cup 160 ml sherry
2 tbsp 30 ml brandy
2 cups 500 ml heavy cream
4 cups 1 L cooked rice, hot
Sauté the lobster meat in the butter. Add the leeks and cook until tender.
Add the sherry and brandy and simmer for 5 minutes.
Remove lobster and keep hot. Add cream and reduce to half the volume. Place lobster over rice, pour sauce over the lobster and serve.
Pamela=s Seafood Sloppy Joes
6 servings
3 cup 60 ml oil
2 2 garlic cloves, minced
1 1 small onion, finely diced
1 1 green pepper, finely diced
4 oz 115 g mushrooms sliced
2 2 celery stalks, minced
1 lb 450 g small shrimp, peeled and deveined
2 cups 500 ml tomato purée
3 tsp 1 ml each of oregano, thyme leaves, basil, chili powder, paprika, pepper
1 tsp 5 ml salt
1 lb 450 g crab meat, cooked
1 1 french loaf, cut into 6 thick slices
2 cups 500 ml grated Cheddar cheese
Heat the oil in large skillet. Add the garlic, onion, pepper, mushrooms and celery; sauté until tender.
Add the shrimp; cook until pink. Add the tomato purée and seasonings; stir. Cook for 10 minutes over low heat.
Add the crab meat and simmer for 5 minutes.
Hollow the sliced bread to form a cavity. Place bread under oven broiler and toast.
Remove and fill the bread cavity with seafood mixture.
Sprinkle with cheese and return under the broiler for 1 minute or until browned.
