Seafood

Fish cakes

Fish-cakes_cIngredients:
* 225g (8 oz) cooked potatoes
* 25g (1 oz) Stork margarine
* Salt and pepper
* 225g (8 oz) cooked flaked fish
* 1 x 15ml spoon (1 tablespoon) chopped parsley
* 1 x 5ml spoon (1 teaspoon) lemon juice or vinegar
* 1 egg, size 4, beaten
* Browned breadcrumbs
* Spry Crisp'n Dry oil, for frying

Fish gougere

Fish-gougere_cIngredients:
* 1 quantity of choux pastry
Filling:
* 225g (8 oz) white fish fillets e.g. whiting, coley, cod, haddock
* 275ml (1/2 pint) milk
* 20g (3/4 oz) Stork margarine
* 20g (3/4 oz) flour
* 1 x 200g (7 oz) can sweetcorn, drained {/i red pepper, de-seeded and diced
* 2 x 15ml spoons (2 tablespoons) parsley, chopped

Fisherman's pie

Fishermans-pie_cIngredients:
* 350g (12 oz) cooked flaked fish or
* 226g (8 oz) can salmon or tuna fish, drained
* 275ml ('/i pint) Cheese Sauce
* 1 egg, hard-boiled and sliced
* 2 x 5ml spoons (2 teaspoons) parsley, chopped
* 1 x 2.5ml spoon (1/2 teaspoon) vinegar or
* Worcestershire sauce
* 50g (2 oz) mushrooms, chopped
* Salt and pepper
* Parsley, to garnish

Topping:
* 675g (1 1/2 lb) potatoes, peeled and boiled
* 25g (1 oz) Stork margarine
* 3-4 x 15ml spoons (3-4 tablespoons) milk

Anchovy dip

anchovy-dip_cIngredients:
* 25g (1 oz) Stork margarine
* 1 small bunch spring onions, sliced into rings
* 175g (6 oz) cream cheese
* 2 x 15ml spoons (2 tablespoons) milk
* 2 x 5ml spoons (2 teaspoons) anchovy essence
* 1 x 5ml spoon (1 teaspoon) tomato puree Black pepper

Shrimp Stuffed Peppers

shrimp-stuffed-peppers_cIngredients:
* 1/3 pound shrimp, shelled
* 1/4 cup Chinese rice wine or dry sherry
* 1 tablespoon cornstarch
* 10 water chestnuts, chopped
* 1 scallion, minced
* 3 green peppers, seeded and cut in 1 1/2 inch squares

Kedgeree

kedgeree2Imperial
6 oz smoked haddock
3/4 oz butter
1 hard-boiled egg, chopped
9 oz cooked rice
2 tablespoons single cream
1 tablespoon chopped fresh parsley
1/4 teaspoon paprika

Halibut with prawn sauce

halibut-with-prawn-sauceImperial
4 thick halibut steaks
1/2 oz butter, softened
4 oz peeled prawns
1/4 pint double cream
2 tablespoons ketchup

Salmon steaks with lemon

salmon-steaks-with-lemonImperial
4 x 6 oz salmon steaks
1 tablespoon lemon juice
salt and freshly ground pepper
2 tablespoons flour
1 oz butter

Turbot au champagne

turbot-au-champagneImperial
4 large turbot fillets, skinned
1/2 pint champagne or sparkling white wine
1 bay leaf
salt and freshly ground pepper
2 oz butter
1 onion, finely chopped
1 bunch watercress, trimmed
1/2 pint warm milk

Sole with whisky sauce

sole-with-whisky-sauceImperial
8 sole fillets, skinned
1 1/2 oz butter
salt and freshly ground pepper
1 small fennel bulb, thinly sliced
1 garlic clove, crushed
3 tablespoons whisky
4 oz peeled prawns
2 large firm tomatoes, skinned, deseeded and chopped
1/4 pint double cream

Fish Glazed with Brown Sugar

glazed-fish_cIngredients:
* 1/2 pound Tilapia (fish fillets)
* 2 tablespoons Italian reduced fat dressing
* 1 teaspoon Teriyaki Light
* 1 teaspoon Natural Season mix (Mortons makes a natural seasons mix but nothing in it seems that natural)
* 1 teaspoon Lemon pepper mix
* 1 tablespoon chopped fresh parsley
* 1 teaspoon chopped fresh dill
* brown sugar (about 1 tablespoon)

Mussel kebabs

mussel-kebabsImperial
4 lb fresh mussels, cooked and shelled
9 oz bacon rashers, rinds removed, cut into lengths and folded double
1 red pepper, deseeded and cut into squares
1 green pepper, deseeded and cut into squares
4 oz butter, softened
2 garlic cloves, crushed
2 tablespoons chopped fresh parsley
salt and freshly ground pepper

Scrambled eggs and shrimps

scrambled-eggs-and-shrimpsImperial
3/4 oz butter
4 eggs
4 tablespoons milk
salt and freshly ground white pepper
2 oz peeled shrimps
2 thick slices hot buttered toast
paprika

Bouillabaisse _ Shell the shrimps and prawns and chop the crab and lobster meat into bite _ sized pieces

sup3Imperial
1 lb assorted filleted white fish,
skinned
9 oz assorted cooked shellfish
(shrimps, prawns, crab,
lobster)
1 medium onion, finely chopped
1 leek, white part only, thinly sliced
1 garlic clove, crushed
2 tablespoons olive oil
2 tomatoes, skinned, deseeded
and chopped
1 tablespoon finely chopped
fresh parsley
1/4 teaspoon powdered saffron
1 bouquet garni
1 teaspoon lemon juice
2 pints boiling water
salt and freshly ground pepper
6 slices French bread, each about 1 inch thick


Deviled eggs with shrimps and radishes

deviled-eggs3_cIngredients:
* 12 large eggs
* 1 tablespoon olive oil
* 2/3 pound medium shrimp, shelled and deveined
* Salt and fresh ground black pepper
* 1/2 cup mayonnaise
* 1/4 cup finely diced red radishes (about 4 large)
* 2 tablespoons minced parsley
* 2 teaspoons capers, chopped
* 1 medium shallot, minced
* 1 garlic clove, minced

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