Seafood

Quick pan_fried five_spice fish

Quick-pan-fried-five-spice-fish_cIngredients:
* 1 lb (450 g) fresh fish fillets
* 1 teaspoon five-spice powder
* 1 teaspoon salt
* 1 1/2 tablespoons oil (preferably groundnut)
* 2 tablespoons coarsely chopped garlic
* 2 tablespoons coarsely chopped fresh root ginger
* 1 1/2 tablespoons Chinese rice wine or dry sherry
* 2 teaspoons light soy sauce
* 2 teaspoons sesame oil

Katerine's fish recipe

Katerines-fish-recipe_cIngredients:
* 4 x 120g skinless salmon or ocean trout fillets
* 1/3 cup (80ml) light soy sauce
* 2cm piece ginger, very finely shredded
* 1/3 cup (80ml) sweet chilli sauce
* Steamed rice, to serve
* 4 spring onions, thinly sliced on the diagonal

Souffle omelette with smoked haddock and mushroom sauce

Souffle-omeletteIngredients:
* 25g (1 oz) Stork margarine
* 15g (1/2 oz) plain flour
* 150ml (1/4 pint) milk
* Freshly ground black pepper
* 50-75g (2-3 oz) smoked haddock, skinned, poached and flaked
* 50g (2 oz) mushrooms, wiped and chopped
* 2 eggs, size 3, separated

Cheesy tuna risotto

Cheesy-tuna-risotto_cIngredients:
* 25g (1 oz) Stork margarine
* 1 onion, peeled and chopped
* 1 clove garlic, peeled and crushed
* 1-2 sticks celery, chopped
* 225g (8 oz) long grain rice
* 575ml (1 pint) stock
* Salt and freshly ground black pepper
* 1 x 180g (6 1/2 oz) can tuna fish, drained and cut into small chunks
* 1 x 180g (6 1/2 oz) can of pimentoes, drained and chopped
* 50g (2 oz) salted cashew nuts
* 2 x 15ml spoons (2 tablespoons) chopped parsley
* 75g (3 oz) Cheddar cheese, grated

Spiced fish parcels

Spiced-fish-parcels_cIngredients:
* 40g (1 1/2 oz) Stork margarine
* 2 medium-sized onions, peeled and chopped
* 1 x 5ml spoon (1 teaspoon) ground ginger
* 1 x 2.5ml spoon (1/2 teaspoon) chilli powder
* Salt and freshly ground black pepper
* 1 x 5ml spoon (1 teaspoon) sugar
* 1 x 5ml spoon (1 teaspoon) lemon juice or vinegar
* 1 x 15ml spoon (1 tablespoon) plain flour
* 60ml (2 1/2 fl oz) stock
* 450g (1 lb) white fish fillet, skinned and diced
* 8 large cabbage leaves
* Tomato Sauce

Creamy fish bake with broccoli

Creamy-fish-bake-with-broccIngredients:
500 g/1 lb broccoli
salt and freshly ground pepper
1 large red onion
1 yellow pepper
25 g/1 oz butter
1 lemon
300 g/10 oz cod fillet
300 g/10 oz salmon fillet
100 g/4 oz cream cheese
100 ml/4 fl oz single cream
1/2 tablespoon fresh thyme
leaves
pinch nutmeg
100 g/4 oz cooked mussels
100 g/4 oz prawns
50 g/2 oz mature Gouda cheese
or any mature cheese, grated

Fried plaice with almonds

Fried-plaice-with-almondsIngredients:
50 g/2 oz flour
2 plaices
salt and freshly ground pepper
1 teaspoon paprika powder
1 orange
75 ml (3 fl oz) medium dry
sherry
50 g/2 oz butter
50 g/2 oz flaked almonds
1 tablespoon finely chopped
chives

Steamed mussels with herb sauce

Steamed-mussels-with-herb-sIngredients:
1 leek
2 small carrots
1 clove garlic
2 kg/4 1b mussels
50 g/2 oz butter
2 sprigs thyme
For the herb sauce:
1/2 small bunch parsley
1/2 small bunch chives
1/2 small bunch chervil
1/2 tsp cornflour
125 ml/5 fl oz creme fraiche
freshly ground pepper

Salmon plait

salmon-plaitIngredients:
* 250g (8 oz) shortcrust pastry

Filling:
* 50g (2 oz) Stork margarine
* 50g (2 oz) flour
* 275ml (1/2 pint) milk
* Salt and freshly ground black pepper
* A pinch of dry mustard
* 1 x 120 g (4 oz) can salmon, drained and flaked
* 1 hard-boiled egg, peeled and sliced
* 1 tomato, skinned and sliced
* Beaten egg or milk, to glaze

Herrings with mustard sauce

Herrings-with-mustard-sauceIngredients:
* 4 herrings, cleaned, gutted and boned
* 4 x 15ml spoons (4 tablespoons) wholemeal breadcrumbs
* 1/2 apple, grated
* 1 small onion, peeled and finely chopped
* 1 x 5ml spoon (1 teaspoon) lemon juice
* 25g (1 oz) melted Stork
* Sauce
* 25g (1 oz) Stork margarine
* 25g (l oz) flour
* 425ml (3/4 pint) milk
* 1 x 15ml spoon (1 tablespoon) dry mustard
* 1 x 15ml spoon (1 tablespoon) wine vinegar
* Lemon wedges and parsley, to garnish

Herring appetizers in mustard cream

herring-appetizers-in-mustaIngredients:
2 raw young herrings
2 spring onions
125 ml/5 fl oz creme fraiche
1 teaspoon smooth mustard
salt and freshly ground pepper
1/2 red onion
12 Melba toasts or small rounds
of rye bread

Smoked eel appetizers

smoked-eel-appetizersIngredients:
1 lemon
50 g/2 oz softened butter
2 tablespoons finely chopped
chives
salt and freshly ground pepper
3 slices white tin-loaf
100 g/3 1/2 oz smoked eel at
room temperature

Stuffed peppers with smoked mackerel

Stuffed-peppers-with-smoked-mackerel_cIngredients:
* 6 medium sized red or green peppers
* 15g (1/2 oz) Stork margarine
* 1 medium-sized onion, peeled and chopped
* 1/2 red pepper, de-seeded and chopped
* 1/2 green pepper, de-seeded and chopped
* 3 sticks celery, washed and chopped 1 small can sweetcorn, drained
* 4 tomatoes, skinned and chopped
* 225g (8 oz) smoked mackerel, skinned and flaked
* 275ml (1/2 pint) milk
* 25g (1 oz) plain flour
* 25g (1 oz) Stork margarine
* 50g (2 oz) cheese, finely grated
* 1 x 2.5ml spoon (1/2 teaspoon) oregano
* A little salt and freshly ground black pepper

Steamed Fish

Steamed-FishIngredients:
* 4 fish fillets, about 4 - 6 ounces each
* 2 tablespoons Chinese rice wine or dry sherry
* 1/4 teaspoon granulated sugar, or to taste
* 1/4 teaspoon salt
* a few drops sesame oil
* 1 green onion, washed and finely chopped
* 1 tablespoon chopped cilantro, for garnish
* 1 large lemon, cut into wedges, for garnish

Kedgeree2

kedgeree_cIngredients:
* 175g (6 oz) long grain brown rice
* 275g (10 oz) smoked haddock
* 25g (1 oz) Stork margarine
* 50g (2 oz) button mushrooms
* 125g (4 oz) frozen peas, cooked, optional
* 2 hard-boiled eggs, roughly chopped
* Pepper
* Nutmeg
* 2-3 x 15ml spoons (2-3 tablespoons) single cream or top of the milk
Garnish:
* Chopped parsley Lemon wedges
* 2 rashers bacon

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