Fish

Salmon Mousses

Salmon-Mousses_cIngredients:
* 12oz (350g) fresh salmon
* 1 oz (25g) gelatine
* 4 tablespoons cold water
* 10 1/2 oz (298g) can condensed consomme soup
* 1/2 pint (300ml) double cream, whipped
* 3/4 pint (450ml) good thick mayonnaise
* juice of 1 lemon
* salt
* freshly ground black pepper
* 1 tablespoon freshly chopped parsley
* chopped fresh dill to garnish (optional)

Steamed salmon with black bean sauce

Steamed-salmon-with-black-bean-sauce_cIngredients:
* 1 lb (450 g) fresh salmon fillets, 1 inch (2.5 cm) thick
* 1 teaspoon salt
* 2 teaspoons sesame oil
* 1 tablespoon oil (preferably groundnut)
* 2 tablespoons coarsely chopped black beans
* 1 1/2 tablespoons coarsely chopped garlic
* 1 tablespoon finely chopped fresh root ginger
* 3 tablespoons coarsely chopped spring onions
* 1 tablespoon dark soy sauce
* 2 teaspoons light soy sauce
* 5 fl oz (150ml) water
* 1 teaspoon cornflour mixed with
* 1 teaspoon water

Fried fish with whole garlic

Fried-fish-with-whole-garlic_cIngredients:
* 1 lb (450 g) fresh fish fillets
* 1 teaspoon salt
* 3 tablespoons cornflour
* 4 tablespoons oil (preferably groundnut)
* 8 cloves garlic, peeled
* 2 tablespoons coarsely chopped fresh root ginger

For the sauce:
* 1 tablespoon Chinese rice wine or dry sherry
* 3 tablespoons water
* 1 tablespoon light soy sauce
* 1 tablespoon bean sauce
* 1 teaspoon sugar
* 1 tablespoon dark soy sauce

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

Flans savoury

Flans-savoury_cIngredients:
* One cooked 18-20 cm (7 or 8 inch) flan case.

Fillings:
This quantity of filling is also sufficient for 8 Bouchee Cases, or 18 Savoury Cases.
* Chicken
* Ham
* Salmon or
* White Fish

Bouchee cases

Bouchee-cases_cIngredients:
Flaky or Rough Puff Pastry, made with
* 250g (8 oz) flour, etc
* Beaten egg or milk, to glaze
* Parsley, to garnish

Filling:
* Chicken
* Ham
* Salmon or
* White Fish

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

Salad nicoise

Salad-nicoiseIngredients:
* 2 eggs, hard-boiled
* 225g (8 oz) French beans, topped and tailed
* 225g (8 oz) tomatoes, quartered
* 2-3 spring onions, sliced
* 1 lettuce, washed
* 150ml (1/4 pint) garlic-flavoured
* French Dressing
* 1 x 90g (3 1/2 oz) can of tuna fish, drained
* Small can of anchovy fillets, drained
* A few black olives

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

Braised cod with tomato, lemon and parsley

Braised-cod-with-tomato-leIngredients:
600 g/20 oz thick cod fillet
salt and freshly ground pepper
2 tomatoes
3 spring onions or one
small leek
1 small bunch parsley
1 lemon
75 g/3 oz butter

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