Fish With Piquant Sauce

German Recipes
Ingredients Quantity
Fresh haddock 1 kg
Butter 60 gm
Refined flour 15 gm
Small mushrooms 115 gm
Chopped parsley 1/2 tbsp
Minced onions 2 tbsp
Capers 1 tbsp
Lime 1/2
Mustard 1/2 tsp
Meat extract 1/2 tsp
Water 150 ml
Salt and pepper 150 ml
Methods to Prepare:
  • Cut haddock into medium-sized pieces. Rub with salt, coat with parsley and set aside for 30 minutes.
  • Mix butter, flour and mustard to a stiff paste.
  • Stir in meat extract, water, lime juice and pepper and add to paste.
  • Pour a little of this sauce into a casserole.
  • Lay fish and sliced mushrooms in sauce.
  • Sprinkle with onions and capers.
  • Cover with rest of sauce. Place a piece of buttered papper over casserole and put on the lid.
  • Stand casserole in a large pan of boiling water and cook for 30 - 35 minutes.

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.

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