Fish

Koninginnesoep Queen's soup

Queens-soupIngredients:
1 litre/2 pints chicken stock
30 g/1 oz flour
150 g/5 oz smoked salmon, in
pieces
freshly ground pepper
pinch nutmeg
few drops lemon juice
1 egg yolk
100 ml/3 1/2 fl oz cream
2 tablespoons finely chopped
dill

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

Tomatoes stuffed with egg salad

Tomatoes-stuffed-with-egg-sIngredients:
4 anchovy fillets
3 tablespoons milk
4 medium tomatoes
4 hard-boiled eggs
100 ml/3 1/2 oz creme fraiche
50 ml/2 fl oz mayonnaise
freshly ground pepper
2 tablespoons finely chopped
chives + extra for garnishing or
1 tablespoon drained capers or
black imitation caviar

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

Prawn sauce (for fish)

Prawn-sauce-for-fishIngredients:
25 g/1 oz butter
25 g/1 oz plain flour
1/4 litre/ 1/2 pint fish stock
75 g/3 oz Dutch prawns
2-3 tablespoons double cream
salt and freshly ground pepper

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

Smoked mackerel pate

smokedmackerelpate_cIngredients:
* 225g (8 oz) smoked mackerel, skinned and flaked
* 125g (4 oz) cottage cheese
* 150ml (5 fl oz) single cream or natural yogurt
* 1 1/2 x 15ml spoons (1 1/2 tablespoons) lemon juice
* Pinch of nutmeg and cayenne pepper
* 175g (6 oz) Stork margarine, melted
* Lemon slices and parsley, to garnish

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

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