Ingredients
Salmon Filet (size depending on # people to be fed)
Grey Poupon Country Dijon Mustard (or your favorite brand)
Mustard seed
White wine
White pepper
Olive oil
Directions
Preheat the broiler (medium setting) and the pan (use broiler pan with grill top). Meanwhile, place salmon filet skin side down in another pan. Liberally pour white wine over fish and marinate approximately 5 min. Then decant the wine and sprinkle white pepper to taste over top side of fish. Coat fish top side with the Country Dijon mustard and then completely cover with the dried mustard seed. Finally sprinkle olive oil over seed to moisten.
Now carefully place fish skin side down directly on preheated hot (!) broiler pan. You may want to remove pan from oven for this step. Stand back as it sizzles!!! Place pan back under broiler until fish is done. Don’t let mustard seed burn – apply more olive oil if needed while cooking.
Serve hot or cold (room temp). We frequently bring this dish to potluck parties.
Showing posts with label Fish and Shellfish. Show all posts
Showing posts with label Fish and Shellfish. Show all posts
Monday, November 8, 2010
Lobster Galson (Ed and Eva)
Ingredients
1 can lobster
white sauce (2 Tbs flour, 2 Tbs butter, 1 cup milk)
Various vegetables ( Carrots, peas, mushrooms or others..use your imagination)
Fresh grated parmesan
Sherry
Bit hot pepper
Salt (.25 teaspoon)
Nutmeg
Directions
Open and thaw lobster can. Get rid of all the water.
Cut up and cook the vegetables i.e., cut carrots in pieces and cook with bit of water in microwave 4 minutes, quickly braise mushrooms, thaw frozen peas in hot water. Then put them all together in a plastic bowl.
Melt butter and slowly stir in flour in a heavy frying pan on low heat. Then add 1 cup milk. Slowly heat and stir. After it thickens add spices and taste.
Add most of the grated cheese
Add everything else including sherry
Heat slowly in the same heavy frying pan till mildly boiling
Put in ovenware dish . Oven at this time should be at 350F. Top it with the remaining cheese. Put in after setting oven to broil. Heat dinner plates below the broiling dish, Time about 5 minutes but make sure that the cheese topping comes out nice and brown
Serve immediately and enjoy it greatly.
1 can lobster
white sauce (2 Tbs flour, 2 Tbs butter, 1 cup milk)
Various vegetables ( Carrots, peas, mushrooms or others..use your imagination)
Fresh grated parmesan
Sherry
Bit hot pepper
Salt (.25 teaspoon)
Nutmeg
Directions
Open and thaw lobster can. Get rid of all the water.
Cut up and cook the vegetables i.e., cut carrots in pieces and cook with bit of water in microwave 4 minutes, quickly braise mushrooms, thaw frozen peas in hot water. Then put them all together in a plastic bowl.
Melt butter and slowly stir in flour in a heavy frying pan on low heat. Then add 1 cup milk. Slowly heat and stir. After it thickens add spices and taste.
Add most of the grated cheese
Add everything else including sherry
Heat slowly in the same heavy frying pan till mildly boiling
Put in ovenware dish . Oven at this time should be at 350F. Top it with the remaining cheese. Put in after setting oven to broil. Heat dinner plates below the broiling dish, Time about 5 minutes but make sure that the cheese topping comes out nice and brown
Serve immediately and enjoy it greatly.
Baked Haddock on Veggies (Allen and Nirelle)
Ingredients
Haddock
Veggies
Garlic
Sake or white wine
Soy sauce
Pepper and salt
Bread crumbs
Paprika
Lemon
Basil
Directions
Stir fry veggies and finish with garlic and sake or white wine and soy sauce, pepper and salt. Simmer until 1/2 cooked. Bed fish on veggies in an oval clay casserole. Sprinkle bread crumbs, paprika, lemon and basil on top of fish. Bake uncovered at 350F for about 6 minutes and broil for another six minutes. Veggies should be caramelized. On the other hand you don't want to incinerate the fish. Well, do the best you can. And you will have to play around with the amount of stir frying you do before the baking bit. It only takes practice.
Haddock
Veggies
Garlic
Sake or white wine
Soy sauce
Pepper and salt
Bread crumbs
Paprika
Lemon
Basil
Directions
Stir fry veggies and finish with garlic and sake or white wine and soy sauce, pepper and salt. Simmer until 1/2 cooked. Bed fish on veggies in an oval clay casserole. Sprinkle bread crumbs, paprika, lemon and basil on top of fish. Bake uncovered at 350F for about 6 minutes and broil for another six minutes. Veggies should be caramelized. On the other hand you don't want to incinerate the fish. Well, do the best you can. And you will have to play around with the amount of stir frying you do before the baking bit. It only takes practice.
Greek Style Shrimp with Rigatoni (serves 4) (Ed and Eva)
Ingredients
5 Tbs olive oil
1 tsp finely chopped garlic
5 plum tomatoes
1/2 c dry white wine
1/4 c basil leaves
1tsp dried oregano
1 1/2 lb shrimp (48)
1tsp red pepper flakes
1/2 lb crumbled feta
Rigatoni or curly pasta
Directions
For sauce: heat 2 Tbs oil & add garlic. Cook briefly &add tomatoes. Cook 1 min. & add salt, wine. Add basil and oregano. Cook over moderate heat about 10 minutes.
Heat remaining 3 Tbs oil in large skillet & add shrimp. Cook quickly, about 1 min, just until shrimp turn red. Sprinkle with red pepper flakes.
Heat oven to 450 degrees.
Spoon shrimp and sauce into baking sheet. Sprinkle with feta & bake 10 minutes. Meanwhile cook pasta & drain. Mix hot pasta into piping hot shrimp mixture.
5 Tbs olive oil
1 tsp finely chopped garlic
5 plum tomatoes
1/2 c dry white wine
1/4 c basil leaves
1tsp dried oregano
1 1/2 lb shrimp (48)
1tsp red pepper flakes
1/2 lb crumbled feta
Rigatoni or curly pasta
Directions
For sauce: heat 2 Tbs oil & add garlic. Cook briefly &add tomatoes. Cook 1 min. & add salt, wine. Add basil and oregano. Cook over moderate heat about 10 minutes.
Heat remaining 3 Tbs oil in large skillet & add shrimp. Cook quickly, about 1 min, just until shrimp turn red. Sprinkle with red pepper flakes.
Heat oven to 450 degrees.
Spoon shrimp and sauce into baking sheet. Sprinkle with feta & bake 10 minutes. Meanwhile cook pasta & drain. Mix hot pasta into piping hot shrimp mixture.
Fried Fish (Allen and Nirelle)
Ingredients
Fish
White wine
1 Tbs capers
Butter
Salt and pepper
Fresh parsley
Directions
You know how to fry fish. At the end, deglaze pan with wine, reduce by 1/2, add capers and butter and pour over fish. Add salt and pepper and lots of fresh parsley.
Implements
Telephone
Comments
Editor’s note: If you don’t know how to fry fish, call Allen.
Fish
White wine
1 Tbs capers
Butter
Salt and pepper
Fresh parsley
Directions
You know how to fry fish. At the end, deglaze pan with wine, reduce by 1/2, add capers and butter and pour over fish. Add salt and pepper and lots of fresh parsley.
Implements
Telephone
Comments
Editor’s note: If you don’t know how to fry fish, call Allen.
Fish and Shrimp Moqueca-a Brazilian Stew (Jessie and Steven)
Ingredients
¼ cup olive oil
1 medium onion
3 assorted peppers
1 lb fish fillets of your choice
1 lb large shrimp
3 tomatoes seeded and peeled
1 tbs chopped cilantro
Salt and pepper to taste
1 Tbs palm oil
½ cup coconut milk
Directions
In a skillet, heat olive oil and add ½ of the onions (chopped) and ½ of the peppers (chopped). Saute until light brown. Add the shrimp, tomatoes, remaining peppers (sliced), and onions (sliced). Simmer about 15 minutes. Add the palm oil and coconut milk. Add the fish fillets and simmer a little more. Don’t simmer for too long or the fish will crumble. If stew needs thickening, just make a mix of 1 Tbs of all purpose flour and ¼ cup of milk and add to the sauce.
Comments
Steven and I first had moqueca in the Bahia region of Brazil and both loved it. It might have helped that we were sitting at an outdoor table and looking out on swaying hammocks and a white sandy beach. The palm oil gives it a very distinctive flavor. Our housekeeper Silvia taught us how to make it.
¼ cup olive oil
1 medium onion
3 assorted peppers
1 lb fish fillets of your choice
1 lb large shrimp
3 tomatoes seeded and peeled
1 tbs chopped cilantro
Salt and pepper to taste
1 Tbs palm oil
½ cup coconut milk
Directions
In a skillet, heat olive oil and add ½ of the onions (chopped) and ½ of the peppers (chopped). Saute until light brown. Add the shrimp, tomatoes, remaining peppers (sliced), and onions (sliced). Simmer about 15 minutes. Add the palm oil and coconut milk. Add the fish fillets and simmer a little more. Don’t simmer for too long or the fish will crumble. If stew needs thickening, just make a mix of 1 Tbs of all purpose flour and ¼ cup of milk and add to the sauce.
Comments
Steven and I first had moqueca in the Bahia region of Brazil and both loved it. It might have helped that we were sitting at an outdoor table and looking out on swaying hammocks and a white sandy beach. The palm oil gives it a very distinctive flavor. Our housekeeper Silvia taught us how to make it.
Crab Louis (Allen and Nirelle)
Ingredients
Crab meat
Lettuce (Boston or red leaf)
For sauce:
1/4 cup sour cream
1/2 cup mayo
2 Tbs heavy cream
2 Tbs chili sauce
2 Tbs finely chopped red pepper
2 Tbs scallions
2 Tbs lemon juice
1 tsp Worchester sauce
Adjust to your taste and don’t forget those chives.
Directions
The general idea is to place some real crab meat (for gods sake don’t use the fake stuff) over nicely arranged leaves of Boston bib lettuce or even red leaf lettuce. Top the crab with shredded lettuce. Pour the sauce over the mound and sprinkle over it snipped chives for color contrast and piquant taste.
Comments
Crab Louis (pronounced Louey to rhyme with Fooey which is not a reflection on the quality of the dish which we rather enjoy from time to time remembering that crab meat is rather heavy, so go easy on it especially if it is followed by a sumptuous main course for dinner or unless that is all you are having for lunch.)
You could serve with your favorite canned tomato soup diluted with water, not milk (add squeeze of lemon and pinch of sugar) and crusty or multigrain bread.
Crab meat
Lettuce (Boston or red leaf)
For sauce:
1/4 cup sour cream
1/2 cup mayo
2 Tbs heavy cream
2 Tbs chili sauce
2 Tbs finely chopped red pepper
2 Tbs scallions
2 Tbs lemon juice
1 tsp Worchester sauce
Adjust to your taste and don’t forget those chives.
Directions
The general idea is to place some real crab meat (for gods sake don’t use the fake stuff) over nicely arranged leaves of Boston bib lettuce or even red leaf lettuce. Top the crab with shredded lettuce. Pour the sauce over the mound and sprinkle over it snipped chives for color contrast and piquant taste.
Comments
Crab Louis (pronounced Louey to rhyme with Fooey which is not a reflection on the quality of the dish which we rather enjoy from time to time remembering that crab meat is rather heavy, so go easy on it especially if it is followed by a sumptuous main course for dinner or unless that is all you are having for lunch.)
You could serve with your favorite canned tomato soup diluted with water, not milk (add squeeze of lemon and pinch of sugar) and crusty or multigrain bread.
The World’s Best Crab Cakes (Ed and Eva)
Ingredients
1/2 # crab meat (use mostly big pieces)
1/2 cup mayonnaise.
1/2 cup crackers or dried seasoned bread crumbs
One or two egg whites
pepper
squirt Worcesteshire sauce
mustard
garlic
1/2 lemon
Directions
Mix crab meat, mayonnaise, crackers or bread crumbs. egg whites, pepper, Worcesteshire sauce, mustard, garlic, and lemon. Roll into crackers of some sort. I’d prefer onion sun chips. It might be pretty loose but that is ok. You can scoop them up with a spatula into a frying pan. Fry for 5-8 minutes till light brown on both sides and then yum,yum,yum.
Comments
Editor’s note: The best crabcakes come from Maryland, not Syracuse
1/2 # crab meat (use mostly big pieces)
1/2 cup mayonnaise.
1/2 cup crackers or dried seasoned bread crumbs
One or two egg whites
pepper
squirt Worcesteshire sauce
mustard
garlic
1/2 lemon
Directions
Mix crab meat, mayonnaise, crackers or bread crumbs. egg whites, pepper, Worcesteshire sauce, mustard, garlic, and lemon. Roll into crackers of some sort. I’d prefer onion sun chips. It might be pretty loose but that is ok. You can scoop them up with a spatula into a frying pan. Fry for 5-8 minutes till light brown on both sides and then yum,yum,yum.
Comments
Editor’s note: The best crabcakes come from Maryland, not Syracuse
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