A way with fish

FISH CHOWDER  

5 lbs. potatoes, grated

4 large onions, grated

3 c. cooked tomatoes

3 qts. water

5 tsp. salt

1 tsp. pepper

3 lbs. strong-flavored fish, such as haddock

1 qt. whole milk

1/2 pint heavy cream

1/4 lb. butter or margarine

Grate potatoes and onions. Place in large saucepan. Add tomatoes, water and seasonings. Simmer for about two hours until mixture is a fine pulp. Stir occasionally. Add fish which has been finely chopped and simmer three hours longer. If frozen fish is used, thaw before adding. If fresh fish is used, take off as much fish from bone as possible. Cook bones in small amount of water, strain and add to chowder. Just before serving add milk, cream and butter or margarine; do not boil. Bring just to boiling point and serve at once. Serves 12-15.

 

DEVILED HALIBUT

1 1/2 lbs. halibut steak (one piece)

1/4 c. minced onion

1/4 c. chopped green pepper

Salt and pepper

1 Tbsp. prepared mustard

3 1/2 Tbsp. lemon juice

1 tsp. Worcestershire sauce

1/8 tsp. Tabasco sauce

1/2 c. butter or margarine, melted

2 c. fine bread crumbs or corn flake crumbs

2 Tbsp. grated Parmesan cheese

 

Mix green pepper, onion, mustard, Worcestershire sauce, Tabasco and lemon juice. Mix butter and crumbs and combine both mixtures, blending well. Spread half of mixture on top of the steak, patting it down well. Quickly turn if crumb-side-down in shallow greased casserole. Season top side and spread with rest of crumb mixture. Bake casserole 25-30 minutes in 350° oven, or until fish flakes easily with fork. Spread cheese on top and brown thre – four minutes under broiler, watching carefully to see that it doesn’t burn. Serves four. (Good with parsley-buttered potatoes.)

 

SALMON TETRAZZINI     

1 (1 lb.) can salmon

1/4 c. dry sherry

1/2 c. butter or margarine

1/2 c. light cream

1/2 c. flour

1/2 lb. mushrooms, sliced

2 c. hot chicken broth

1/2 lb. spaghetti, cooked

1/2 tsp. salt

2 Tbsp. butter or marg.

1/8 tsp. pepper

1/8 tsp. nutmeg

1/2 c. grated Parmesan cheese

1/2 c. bread or corn flake crumbs

Make cream sauce first. Melt 1/2 cup butter, blend in flour and gradually add broth, stirring until the sauce is smooth and velvety. Season with salt and pepper, nutmeg and sherry. Drain salmon and stir its liquid into the sauce. Let it simmer eight-10 minutes, stirring occasionally. Add cream and keep warm. Saute mushrooms lightly in two tablespoons. butter and add to sauce. Stir half the sauce into cooked spaghetti and spread on large flat casserole or deep oversize pie plate. Flake salmon coarsely and mix with rest of sauce. Carefully pour over the spaghetti. Sprinkle the top with the cheese and crumbs mixed and bake 15-20 minutes in a 350° oven until well browned. If everything is hot when you put the casserole together you can merely brown the top well under the broiler. Serves four.

 

CRAB/ASPARAGUS SOUFFLE   

1 small onion, chopped

1/2 c. butter or marg.

1/2 c. flour

1 tsp. salt

Dash of white pepper

2 1/2 c. milk

4 oz. Swiss cheese, shredded

2 Tbsp. dry sherry

1/2 tsp. dry mustard

4 eggs, separated

1 (6 oz) pkg. frozen crabmeat, thawed, drained and flaked

1 (10 oz.) pkg. frozen asparagus, cooked and cut into 1” pieces

 

(NOTE: 1 (7 oz.) can tuna, drained or 1 (8 oz.) can salmon, drained, can be substituted for crabmeat.) In large saucepan saute onion in butter until soft. Stir in flour, salt and pepper until mixture bubbles. Stir in two cups of milk and cook, stirring constantly, until sauce thickens and bubbles. Cook and stir one minute. Reserve one cup of the mixture in bowl. In remaining sauce in pan add cheese and dry mustard. Heat and stir until cheese melts; remove from heat. Fold, crab, asparagus, remaining milk and sherry into reserved sauce in bowl. Spoon into an eight-cup souffle dish or straight-sided casserole, pushing pieces of crab and asparagus against side of dish. In large mixer bowl beat egg whites at high speed until soft peaks are formed. Beat egg yolks in medium bowl at high speed; blend in cheese mixture until smooth. Fold egg yolk mixture into egg whites until well blended. Spoon over sauce in dish. With table knife cut a ring around souffle mixture about 1-inch from edge of dish to create a “top hat.” Bake 45 minutes in preheated 350° oven or until puffed and golden brown. Serve immediately. Makes four – five servings.

 

(320) 573-2655  • e-mail: valerie@upstel.net

 

 

 

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