How to Cook Fish Part 61

Mix cold cooked flaked fish with one-third the quant.i.ty of mashed potatoes and add enough Drawn-b.u.t.ter Sauce to make a smooth paste, season with salt, pepper, and Worcestershire, cool, shape into [Page 462]

croquettes, dip in egg and crumbs, and fry in deep fat.

FISH CROQUETTES--II

Prepare a very thick Cream Sauce and mix it with twice as much cold cooked fish flaked fine. Season to taste and cool. Add bread-crumbs or an egg, or both, if the mixture is not stiff enough. Shape into croquettes, dip in egg and crumbs, fry in deep fat, and serve with any preferred sauce.

CURRIED FISH--I

Fry two chopped onions in b.u.t.ter and add a tablespoonful of flour mixed with a teaspoonful of curry powder. Add two cupfuls of water or stock and cook until thick, stirring constantly. Reheat in this sauce cold cooked flaked fish; take from the fire, season with salt, pepper, and lemon-juice, and serve in a border of boiled rice.

CURRIED FISH--II

Season cold cooked flaked fish with grated onion and lemon-juice and reheat in Curry Sauce.

CURRIED FISH--III

Fry two chopped onions in b.u.t.ter and add enough flour to make a smooth paste. Add enough stock to make the required quant.i.ty of [Page 463]

sauce, and cook until thick, stirring constantly. Season highly with salt, pepper, lemon-juice, cayenne, curry powder, and a little sugar.

Reheat cold boiled fish in this sauce and serve with boiled rice.

CURRIED FISH--IV

Fry a chopped onion in b.u.t.ter, and add enough curry powder to season highly. Add a cupful of stock or milk, and cold cooked fish cut into small slices. Simmer for ten minutes, sprinkle with chopped parsley, and serve.

CURRIED FISH IN RAMEKINS

Reheat cold cooked flaked fish in Curry Sauce, fill b.u.t.tered individual dishes, cover with crumbs, dot with b.u.t.ter, sprinkle with grated cheese, and brown in the oven.

FISH CUTLETS

Mix cold cooked flaked fish with very thick Cream Sauce and season to taste. Shape into cutlets, dip in egg and crumbs, and fry in deep fat.

DEVILLED FISH--I

Make a paste with a teaspoonful of dry [Page 464]

mustard, two tablespoonfuls of b.u.t.ter, and lemon-juice, seasoning with salt and cayenne. Fill small b.u.t.tered sh.e.l.ls with cold cooked flaked fish, spread with the paste, cover with crumbs, dot with b.u.t.ter, and brown in the oven.

DEVILLED FISH--II

Mix cold cooked flaked fish with Cream Sauce and chopped hard-boiled eggs, seasoning with salt, pepper, minced parsley, and made mustard.

Fill small sh.e.l.ls--clam sh.e.l.ls are usually used--and cool. Brush the tops with beaten egg, sprinkle with crumbs, and fry in deep fat. Serve with Tartar Sauce.

DEVILLED FISH--III

Mix together one tablespoonful each of mustard, lemon-juice, and hot water, add a teaspoonful of Worcestershire, and salt and paprika to season. Broil the fish until it begins to brown, spread with the mixture, dip in crumbs, and finish broiling. Serve with Tartar Sauce.

ESCALLOPED FISH--I

Reheat equal quant.i.ties of cold cooked flaked fish and cold cooked maraconi cut small in equal parts of tomato sauce and [Page 465]

oyster liquor. Season with salt and pepper, grated onion, paprika, and minced parsley. If desired, this mixture may be put into a b.u.t.tered baking-dish, covered with crumbs, dotted with b.u.t.ter, and browned in the oven.

ESCALLOPED FISH--II

Fill a b.u.t.tered baking-dish half full of cold cooked flaked fish seasoned to taste. Cover with Cream Sauce, seasoned with grated onion, chopped celery, minced parsley, and clove. Cover with mashed potato, beaten light with the stiffly beaten white of egg, dot with b.u.t.ter, and brown in the oven. Cream may be used instead of the Cream Sauce.

ESCALLOPED FISH--III

Mix cold baked flaked fish with the remnants of the stuffing. Arrange in a b.u.t.tered baking-dish with alternate layers of seasoned cracker crumbs, having crumbs on top. Pour over enough cream to moisten, and bake brown.

ESCALLOPED FISH--IV

Into a well-b.u.t.tered baking-dish put a layer of cold baked fish flaked. Add a layer of the stuffing, if any, sprinkle with [Page 466]

crumbs, dot with b.u.t.ter, and repeat until the dish is full, having crumbs and b.u.t.ter on top. Pour over enough cream or Cream Sauce to moisten, and bake until well browned.

ESCALLOPED FISH AU GRATIN

Add one egg well-beaten to three cupfuls of seasoned mashed potato.

Make a border of the potato around a stoneware platter. Put a layer of Bechamel Sauce on the bottom of the platter, then a layer of cold cooked flaked fish, cover with sauce, sprinkle with crumbs and grated cheese, dot with b.u.t.ter, and brown in the oven. Serve in the same dish.

ESCALLOPED FISH IN Sh.e.l.lS

Allow one cupful of Cream Sauce to each cupful of cold cooked flaked fish, seasoning with salt, pepper, grated onion, and lemon-juice.

Add chopped hard-boiled eggs if desired, or the yolk of one egg beaten smooth with a little hot cream. Fill b.u.t.tered sh.e.l.ls with the mixture, cover with crumbs, dot with b.u.t.ter, and brown in the oven. Sprinkle also with minced parsley or grated Parmesan cheese, or sweet green pepper.

FILLED FISH

Clean a fish thoroughly and take the flesh [Page 467]

carefully from the skin. Do not injure the skin. Take out the bones, chop the meat fine, and mix with an equal quant.i.ty of bread-crumbs.

Season with grated onion, salt, pepper, grated nutmeg, and minced parsley. Add half a cupful of b.u.t.ter, half a cupful of blanched and pounded almonds, three whole eggs, and the yolks of two more.

Fill the skin, preserving the natural shape of the fish, and sew up. Simmer in court bouillon until done, drain, and stick the body of the fish full of blanched almonds shredded. Strain the liquid in which the fish was cooked, thicken with b.u.t.ter and flour cooked together, season with lemon-juice, pour around the fish, and serve.

FISH FRITTERS

Mix any cold cooked flaked fish with an equal quant.i.ty of mashed potatoes, seasoning with grated onion. Make into a paste with beaten egg, shape into b.a.l.l.s, dredge with flour, and fry in deep fat.

Dip in egg and crumbs before frying if desired.

FISH IN GREEN PEPPERS

Prepare Creamed Fish according to directions previously given.

Cut a slice from the pointed ends of green peppers, and remove the seeds carefully. Stuff with the fish mixture, sprinkle with crumbs, [Page 468]

and lay a bit of b.u.t.ter on top of each one. Put into a baking-pan with a little hot water and bake carefully, basting as required.

FISH HASH

Cut salt pork into dice, fry crisp, and skim out the pork. Mix together equal parts of cold cooked flaked fish and cooked potatoes, cut small. Season to taste and cook slowly in the pork fat until brown. Arrange the dice around the platter as a garnish.

JELLIED FISH SALAD

Mix cold flaked fish, which has been cooked in court bouillon, with Mayonnaise. Add sufficient soaked and dissolved gelatine to make the mixture very hard. One package of gelatine will solidify one quart of the mixture. Pour into a mould wet in cold water and put on the ice to harden. Turn out and serve with a garnish of hard-boiled eggs and lettuce.