Herb Recipes: Fish Dishes

SHRIMPS CREOLE

8 oz frozen shrimps or fresh, peeled shrimps

1 oz butter

1 small onion, finely chopped

½ green pepper, seeded and finely chopped

1 oz butter

1 oz flour

1 ½ lb tomatoes, skinned and chopped

Juice of the tomatoes

1 tablesp finely chopped fresh thyme, rosemary and basil or

½ tablesp dried Salt and black pepper 1 level dessertsp sugar A little water if required

Allow shrimps to thaw, drain well. Melt butter in a deep pan, gently fry onion and green pepper until soft (about 7 min). Stir in flour, tomatoes, herbs, salt, pepper and sugar, and cook with lid on the pan, stirring occasionally, until tomatoes are soft (about 20 min); if sauce gets too thick, add water. Add the shrimps and simmer for 4 or 5 min until hot. Serve with boiled rice or mashed potatoes.

4 helpings

SKEWERED MACKEREL

4 smallish or 2 large mackerel

8 small pickled onions

8 rashers streaky bacon

8 button mushrooms

12 bay leaves

Salt and pepper

Juice of 1 lemon

1 level dessertsp chopped fresh fennel leaves or thyme

¼ pt oil

Clean fish. Remove heads and backbones. Cut small fish into about six slices, large ones into 12 slices. Thread fish on skewers alternating with onion, rolled bacon rashers, mushrooms and bay leaves. Mix seasoning, lemon juice and fennel into the oil. Marinade skewered ingredients in this mixture for one hour. Cook under a hot grill, turning occasionally.

4 helpings

BLUSHING HADDOCK

4 portions haddock fillet

Salt and black pepper

2 tablesp oil

1 lb tomatoes, skinned and chopped

1 small onion, finely chopped

1 teasp fresh chopped basil or ½ teasp dried basil

1 tablesp chopped parsley

2 oz fresh breadcrumbs

1 oz finely-grated Cheddar cheese

Put the fillets in a lightly-greased shallow dish. Season well. In a saucepan put the oil, tomatoes, onion and basil; cover and simmer for 10 min, stirring occasionally. Sprinkle parsley over the fish, pour over the sauce. Mix breadcrumbs and cheese together and cover top of dish. Bake in oven at 180°C, 350°F, Mark 4 for 30-40 minutes.

4 helpings

KILLYBEGS HERRINGS

3 medium-sized carrots, chopped

2 onions, chopped

1 clove garlic, chopped

1 dessertsp chopped parsley

Sprig of thyme

1 bay leaf

2 cloves

4 peppercorns

¼ OZ butter

Cold water

Salt and black pepper 12 small herrings, gutted 1 onion, cut in rings 1 teacup malt vinegar

Put the carrots, chopped onions, garlic, parsley, thyme, bay leaf, cloves, peppercorns and butter into a saucepan; just cover with water, add seasoning, bring to boil, reduce heat and simmer until vegetables are cooked. Meanwhile, cut heads from fish and clean them. Transfer vegetables and any juice to a fairly shallow fireproof dish. Lay fish over, top with onion rings, pour in vinegar and sufficient water to cover the ingredients. Cover dish with foil and bake just above centre of oven at 190°C, 375°F, Mark 5, for about 25 min, until the fish is tender. (If large fish is used, cooking time will be longer.) Remove from oven and leave to cool in liquid.

12 helpings as a starter

6 helpings as a main meal with salad

STEWED EELS

1 ½ lb eels, skinned and cut into 2-in pieces

1 small onion, chopped

A bunch of herbs (sprig parsley, thyme, tarragon, or to your

taste) 8 peppercorns A blade of mace 1 tablesp lemon juice Salt and pepper White stock or water 1 oz butter 1 oz flour Stock from eels ¼ pt single cream or milk 1 tablesp chopped parsley

Put eels, onion, herbs, peppercorns, mace, lemon juice and seasoning into a saucepan, cover with stock or water, bring to boil and simmer 35—40 min, until eels are cooked. Remove fish and keep warm. Reserve ½ pt strained liquid in which it was cooked. Melt butter, add flour, cook 2 min, slowly stir in stock, cook until thickened. Take pan off heat, add cream, re-heat a little, adjust seasoning, mix in parsley and pour over eels.

4 helpings

‘FISH’N’FENNEL’

1 ½ lb fillets of whiting or fresh haddock or cod

Oil

4 oz butter

1 —2 tablesp freshly-chopped fennel

Salt and pepper

Brush fillets with oil and grill in usual way until cooked. Melt butter, stir in fennel and seasoning, put fish on warmed platter, pour sauce over and serve.

4—5 helpings

ANNE’S PLAICE

1 lb plaice fillets, cut into pieces about l^-in

Seasoned flour

3—4 oz butter

¾ pt single cream

About ¾ pt milk

1 teasp chopped young coriander leaves or parsley

A pinch of dried thyme

Chopped parsley or chopped coriander leaves for garnish

Dip the fish in seasoned flour and fry in the butter for 5 min, using a heavy pan. Shake frequently. Slowly stir in the cream, add the herbs, and sufficient milk to make a smooth sauce. As soon as the sauce is cooked (2—3 min), turn into a warmed dish, garnish and serve.

4 helpings

COLD COD SUPPER

4 cod cutlets or steaks

3 tablesp olive oil

2 tablesp tarragon or cider vinegar

1 shake garlic salt

½ bay leaf, broken into pieces

½ teasp each finely-chopped parsley, basil, lemon balm (or

any combination that appeals to you) Paprika pepper for garnish

Place cod in a shallow bowl, thoroughly mix other ingredients together, pour over fish, cover and leave to marinade for at least 2 hours. Lay buttered greaseproof paper in base of steamer. Put drained cod over and steam for 10—15 min depending on thickness of the fish. Leave to cool. Serve garnished with paprika pepper, surrounded by salad.

4 helpings

FISH CAKES

8 oz cooked white fish, skin and bone removed, flaked

8 oz mashed potatoes

1 teasp chopped parsley

1 teasp chopped chervil

Salt and pepper

½ oz butter, melted

1 egg lightly beaten

Egg and browned breadcrumbs for coating

Fat for shallow frying

Parsley sprigs

Mix fish, potatoes, herbs, seasoning and melted butter together with sufficient beaten egg to bind mixture. Divide into eight portions, form into cakes, coat in egg and breadcrumbs and fry, turning once during cooking, until golden brown. Drain and serve garnished with sprigs of parsley.

4 helpings

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