|
There are few families
in England, surrounded by sea, where fish is not served at least once a
week. In this chapter, some excellent and original recipes are given
for many kinds of fish and shellfish. Saltwater fish, such as cod,
herring and plaice can be given a new, exciting appearance when
prepared in the ways suggested here, and make a welcome change.
Freshwater fish is represented by, among others, the tempting baked
stuffed trout. Some of the many ways in which shellfish can be served,
as hors d'oeuvre, in a salad or as a main course, will give you an
opportunity to provide a variety of unusual and inexpensive dishes for
many occasions.
- Baked Fish
- Baked Mackerel
- Baked Stuffed
Fish
- Baked Stuffed Trout
- Boiled
Dungeness Crabs
- Boiled Hard
Shell Crabs
- Boiled Lobster
- Bream and Almond Scallop
- Broiled Fish
-
Broiled Lobster Tails Lemon Butter Sauce
-
Cod with Orange Salad
-
Crab Balls
-
Crab Mayonnaise
-
Creamy Topped Scallops
- Creole Flounder
- Crunchy Topped Fish Bake
- Cucumber Crunchy Herrings
-
Deep Fried Fish Shallow Fried Fish
- Devilled Lobster
- Fillet Sole
Bonne Femme
- Fish Curry
- Fish Envelopes
- Fried Soft
Shell Crabs
- Herrings with Mustard Sauce
- Lobster Thermidor
- Lobster Cocktail
- Mackerel en Papillotes
- Over Fried
Fillets
- Panfried Fish
- Plaice Rolls
- Poached Fish
with Cucumber Sauce
- Pompano
En Papillote
- Portugese Cod
- Potted Shrimps
- Prawn and Potato Salad
- Prawns in Batter
- Prawns in Sour Cream Sauce
- Prawn Vol-Au-Vent
- Quick Fish Casserole
- Salmon Chaudfroid
- Scallops au Gratin
- Scalloped Oysters
- Scallop Kabobs
- Shrimp
De Jonghe
- Smoked Haddock Casserole
- Southern Fish Casserole
- Steamed Clams
- Tuna Bake
- Turbot Mornay
- Whitebait
- Whiting Meuniere
|