Fish

Halibut with prawn sauce

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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

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

Turbot au champagne

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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

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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

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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

Roes on toast

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1/2 oz butter
4 oz soft herring roes
lemon juice
salt and freshly ground pepper
1-2 slices bread
cayenne pepper

Tuna _ stuffed green peppers

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2 large green peppers
1 x 7 oz can tuna, drained
1 tablespoon lemon juice
3 oz cooked rice
salt and freshly ground pepper
1 egg, beaten
1/4 pint water

Sour cream and caviar tartlets

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6 thin slices bread
1 oz butter
4 tablespoons sour cream
1 x 2 oz jar caviar
parsley sprigs
lemon wedges

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

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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

Scallops and Asparagus with Vermouth and Dill Sauce

scallop_cIngredients:
* 1 (8-ounce) package frozen, thawed bay scallops
* 8 ounces fresh asparagus
* 1 tablespoon butter
* 1 tablespoon canola oil
* 2 tablespoons flour
* 1/8 teaspoon salt or to taste
* 1/8 teaspoon pepper or to taste
* 1/4 cup dry vermouth
* 1/4 cup chicken broth
* 1 tablespoon lemon juice
* 1 tablespoon minced fresh dill weed
* 1 cup cooked egg noodles (see note)

Steamed sea bass with tamarind sauce

sea-bass_cIngredients:
* One 2 1/2-inch block of tamarind pulp (5 ounces)
* 3 1/4 cups water
* 2 tablespoons cumin seeds
* 1 tablespoon coriander seeds
* 1/4 cup unsweetened coconut milk
* 1/4 cup unsalted dry-roasted peanuts
* 3 tablespoons minced peeled ginger
* 2 teaspoons harissa
* 4 tablespoons plus 1 teaspoon unsalted butter
* 3 pounds nooily white fish bones, rinsed and cut into large pieces
* 5 scallions, thinly sliced
* 1 garlic clove, crushed
* 24 pearl onions, blanched and peeled
* Four 6-ounce sea bass fillets
* Salt and freshly ground pepper
* 1 teaspoon fresh lime juice
* 2 tablespoons finely shredded mint leaves

Salmon in galangal-tomato compote

salmon_cIngredients:
* 1/3 cup coriander seeds
* 1 1/2 tablespoons mace blades
* 1 teaspoon cardamom seeds
* 1 star anise pod
* 1 whole clove
* Cayenne pepper
* 1 3/4 pounds tomatoes - peeled, cored and halved crosswise
* 2 1/2 tablespoons extra-virgin olive oil
* 4 garlic cloves, lightly smashed
* 2 tablespoons unsalted butter
* 1 large onion, finely chopped
* 2 tablespoons minced peeled galangal
* 1 teaspoon finely grated lemon zest
* 1 tablespoon light brown sugar
* 2 tablespoons rice vinegar
* 1 cup water
* 1/2 large mango, peeled and cut into 1/2-inch dice
* 10 large basil leaves, plus shredded basil, for garnish
* 2 teaspoons fresh lemon juice
* Salt
* Four 6-ounce skinless salmon fillets

Ikokore _ a kind of soup

ikokore_cIngredients:
* 1 medium water yam.
* 2 teaspoons tomato puree
* 1 medium onion
* 2 teaspoons fresh pepper(ground)
* ½ teaspoon locust beans
* 1 tablespoon meat or chicken stock.
* 100 ml palm oil
* 450 gm (16 ounces) smoked dry fish
* 2 magi cubes
* Salt (and condiments if desired)

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