Fillet De Pomfret Creme

Fish Recipes
Ingredients For 4 For 100
Pomfret or sole 500gm 12.5 kg
Margariine 20 gm 500 gm
Refined flour 20 gm 500 gm
Milk 300 ml 7.5 litre
Bayleaf 1 5 gm
Mace 1 blade 2 - 3 gm
Salt to taste 80 - 100 gm
Pepper a pinch 15 gm
Cayenne pepper a pinch 15 gm
Cream (optional) 20 gm 500 gm

Methods to Prepare:
  • Clean, fillet and skin fish.
  • Season fillets and roll up with the skinned side inside.
  • Cook in greased baking tins covered with greased paper for about 15 minutes.
  • Infuse the milk with the bones, while skin, bayleaf and mace.
  • Strain the milk and prepare a sauce using margarine, flour and infused milk.
  • Dish the fillets, Coat with sauce and garnish with chopped parsley and cayenne pepper.

Stuffed Baked Promfret

Fish Recipes
Ingredients For 4 For 100
Pomfret 500 gm 12.5 kg
Lime 1/2 6
Forcemeat stuffing 55 gm 1.35 kg
Butter or fat 30 gm 680 gm
Pepper a pinch 15 gm
Salt to taste 100 gm

Methods to Prepare:
  • Scale and wash fish.
  • Fillet from one side but do not detach.
  • Remove entails and centre bone.
  • Wash thoroughly.
  • Stuff with forcemeat and tie. Sprinkle with lime juice and seasoning.
  • Melt fat in a baking tray.
  • When hot, put in the fish. Cook at moderate heat till tender.
  • Baste frequently and then serve.

Fish Croquettes With Breadcrumbs

Fish Recipes
Ingrdients For 4 For 100

Fish
500 gm
12.5 kg
Shrimps(cleaned) or Anchovy essence 115 gm 2.8 kg
Cayenne pepper or chilli powder a pinch 15 gm
Lime juice 1/2 lime 6 limes
Salt to taste 100 gm
Refined flour 30 gm 340 gm
Butter 30 gm 340 gm
Milk 150 ml 3.75 litre
Eggs 1 12
Breadcrumbs 30 gm 340 gm
Fat to fry (absorption) 30 gm 340 gm

Methods to Prepare
  • Boil and flake fish.
  • Clean, boil and chop shrimps.
  • Make a panada with flour, butter and milk.
  • To the panada add fish, shrimp and seasoning. Turn out on to a plate and cool. Add lime juice.
  • Divide into even portionss. From into croquette shapes on floured board.
  • Coat with egg and toss in breadcrumbs.
  • Deep fry in hot fat. Drain on absorbent paper. Serve hot.

Stuffed Promfret Fish With Green Salad

Fish Recipes

Ingredients Quantity
Pomfret 500 - 600 gm
Salt to taste
Lime half
For Stuffing
Coconut half
Green chillies 6
Onions 1
Coriander leaves half bunch
Lime half
Garlic 2 cloves
Ginger 1/2"
Cumin 1 pinch
Salt to taste
Fat 30 gm

Methods to Prepare:
  • Remove and clean the scales and fins of Pomfret. Slit belly and remove intestines and black membrane
  • Remove center bone by filleting from belly side only.
  • Apply salt and lime juice and wash well several time in cold water.
  • Grind together the ingredients listed above for stuffing and then stuff fish, keep a little aside to apply all over the fish.
  • Stitch open ends or tie with a string.
  • Apply grounded paste over the fish and put into baking tin with melted fat and keep in a over at 175 degree Celsius(350 degree Fahrenheit)
  • Baste frequently and turn once during the cooking process.
  • Remove string and serve hot with green salad (W38XFJAZFEQ5)

Tasty Salmon Loaf With Spanish Sauce

Fish Recipes
Ingredients Quantity (For 4) Quantity (For 100)
Salmon 500 gm 12.5 kg
Celery 115 gm 2.8 kg
Onions 115 gm 2.8 kg
Butter or margarine 30 gm 250 gm
Milk and salmon liquor 100 ml 2.5 litre
Breadcrumbs 200 gm 5 kg
Salt to taste 80 - 100 gm
Pepper a pinch 15 gm
Lime 1 10
Egg 1 20
Court bouillon

Methods to Prepare:
  • Clean and boil salmon in Court bouillon(recipe given below)
  • Drain but reverse liquor. Remove bones, skin and flake.
  • Melt fat and fry finely chopped onions and celery till tender but not brown.
  • Combine all ingredients and mix well.
  • Pack in to a well-greased loaf tin.
  • Bake in moderate oven at 175 degree celsius (350 degree Fahrenheit) for about 1 hour or until slightly brown.
  • Serve with Spanish sauce(recipe given below).
How To Prepare Spanish Sauce

Ingredients		 Quantity (For 4) Quantity (For 100)
Onions 30 gm 680 gm
Celery 115 gm 2.8 kg
Capsicum 50 gm 1 kg
Fat 15 gm 340 gm
Tomatoes 450 gm 11 kg
Salt to taste 80 - 100 gm
Cayenne a pinch 10 gm
Refined flour 15 gm 340 gm

Methods to Prepare:
  • Melt the fat. Add finely chopped onions, celery and capsicum. Fry till browned.
  • Blanch tomatoes and make a puree.
  • Add tomato puree to the fried vegetables. Add seasoning and simmer slowly until vegetables are tender.
  • Add a small amount of water to the flour. Stir into a smooth paste.
  • Add flour mixture to sauce and cook until slightly thick.
  • And serve hot.
How to Prepare Court Bouillon

Ingredients		 Quantity
Water 1 litre
Carrot (sliced) 60 gm
Bay leaf 1
Parsley stalks 2 to 3
Vinegar 75 ml
Peppercorns 6
Onion (sliced) 60 gm
Thyme a spring
Salt 15 gm

Methods to Prepare:
  • Mix all the ingredients and simmer for 3 hours.
  • Strain before using.

Stuffed Baked Pomfret

Fish Recipes
Ingredients Quantity (For 4) Quantity (For100)
Pomfret 500 gm 12.5 kg
Lime 1/2 6
Forecemeat stuffing 55 gm 1.35 kg
Butter of fat 30 gm 680 gm
Pepper a pinch 15 gm
Salt to taste 100 gm

Methods to Prepare:
  • Scale and wash fish.
  • Fillet from one side but do not detach.
  • Remove entrails and centre bone.
  • Wash thoroughly.
  • Stuff with forecemeat stuffing. Tie. Sprinkle with lime juice and seasoning.
  • Melt fat in a baking tray. When hot, put in the fish. Cook at moderate heat till tender.
  • Baste frequently.

Pomfret Colbert With Parsley

Fish Recipes
Ingredients Quantity (For 4) Quantity (For100)
Pomfret 500 gm 12.5 kg
Milk 10 ml 250 ml
Seasoned flour 15 gm 225 gm
Breadcrumbs 30 gm 455 gm
Fat to fry (absorption) 55 gm 340 gm
Eggs 1 10
Butter (Maitre d' hotel butter) 30 gm 500 gm
Parsley 1 spring 1 bunch
Lime 1/2 6

Methods to Prepare:
  • Clean and fillet pomfret
  • Dip in milk. And roll in flour
  • Coat with beaten egg and breadcrumbs and deep fry it.
  • Serve garnished with Maitre d' hotel butter.
  • To make Maitre d' hotel butter, cream butter, add chopped parsley and lime juice. Mix well, set in a cool place and use as required.

Tasty Grilled Fish

Fish Recipes
Ingredients Quantity (For 4) Quantity (For100)
Pomfret or any other small fish like herring 500 gm 12.5 kg
Butter 15 gm 340 gm
Lime 1 12
Pepper a pinch 15 gm
Salt to taste 10 gm

Methods to Prepare:
  • Wash and clean the fish keeping it whole. Wash again.
  • Make gashes on the fish. Season and smear with lime juice. Keep aside for some time.
  • Heat the grill. Grill on both sides basting with melted butter.
  • When browned on both sides, reduce heat and let the fish cook for 5 to 15 minutes. Serve hot.

Tasty Polmallung

Fish Recipes
Ingredients Quantity
Coconut 1/2 (finely grated)
Onions (sliced) 1
Dry chillies 6
Turmeric a pinch
Green chillies 3
Maldive fish (for dried fish) 1 tbsp
Cinnamon 2.5 cm (1') piece
Lime juice 1/2 lime
Salt to taste

Methods to Prepare:
  • Grind together red chillies and turmeric. Cut green chillies lengthwise.
  • Put all ingredients except coconut into vessel.
  • Add half teacup water and salt and boil until ingredients are cooked.
  • Add coconut. Stir well. Cook for a couple of minutes more and remove.

Fish Balls with Spinach

Fish Recipes
Ingredients Quantity
Fish 500 gm
Bread 15 gm
Refined flour 10 gm
Egg 1
Onions 15 gm
Milk 30 ml
Spinach 500 gm
Anchovies a few fillets
Breadcrumbs 20 gm
Salt and pepper and nutmug to taste
Butter 30 gm
Fat to fry

Methods to prepare:
  • Boil fish in bouillon.
  • Bone and skin. Mix with bread soaked in milk and squeezed.
  • Add finely chopped onions sauteed in a little butter.
  • Season with salt, pepper and nutmug.
  • Shape into rissoles.
  • Dip in flour, then in egg and breadcrumbs and deep fry.
  • Drain on absorbent paper and serve garnished with chopped spinach cooked in butter to which some chopped anchovy hass been added.

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