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How to Cook Trout, Salmon, Sturgeon & Other Fish
We've eaten trout for hundreds of years and trout can be cooked in plenty of ways. Let me share with you some good trout recipes and different simple ways how to cook trout. Hope you enjoy cooking...
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Trout, Salmon, Bluefish, Mackerel, Sturgeon, Cod
TROUT: Healthy And Easy To Cook Trout Recipes
Trouts are fresh water fishes and commercially farmed for sports fishing and human consumption.
We've eaten trout for hundreds of years now and trout can be cooked in plenty of ways. Let me share with you some good trout recipes and different simple ways how to cook trout. Hope you enjoy cooking them!
ESCALLOPED TROUT
Boil two trout in salted water, drain and flake, removing all the bones. Fry a small chopped onion in butter, add a tablespoonful of flour and two cupfuls of milk. Cook until thick, stirring constantly. Put a layer of the boned fish in a buttered baking-pan, add a layer of the sauce, sprinkle with minced parsley, and repeat until the dish is full. Cover with crumbs, dot with butter, and brown in the oven.
TENDERLOIN OF TROUT WITH WINE SAUCE
Cut a large sea-trout in pieces and simmer until done in salted and acidulated boiling water to which a large sliced onion has been added. Drain and keep warm. Cook together two tablespoonfuls each of butter and flour and add enough of the liquid drained from the fish to make a thick sauce. Cook until thick, stirring constantly,take from the fire, add one cupful of Madeira wine and three eggs well-beaten. Put the fish in a buttered baking-pan, sprinkle with seasoned crumbs, cover with mushrooms, then with oysters and shrimps. Pour the sauce over and bake until the oysters are done. Serve in the dish in which it was baked.
TROUT WITH FINE HERBS
Put half a dozen cleaned trout in a buttered baking-dish with half a glassful of white wine, and a finely chopped shallot. Bake for ten minutes, strain the liquid, and add to it one cupful of Allemande Sauce. Add also a small chopped onion, two shallots, twice the quantity of mushrooms, and a bean of garlic, all minced and fried in butter. Season with salt, pepper, minced parsley, and lemon-juice; pour over the fish and serve.
BROOK-TROUT IN PAPER CASES
Stuff the fish with seasoned crumbs or chopped oysters or raw fish pounded to a pulp and mixed to a paste with the beaten white of egg and a little cream. Lay a very thin slice of salt pork on each fish and wrap in buttered paper. Bake in a hot oven. Remove the string and serve in the paper. Serve any preferred sauce separately.
Sturgeon Recipes
STURGEON À LA CARDINAL
Clean two pounds of sturgeon, bind into shape with tape, and put it into a buttered saucepan with acidulated water to cover. Add an onion, four cloves, a blade of mace, a sliced carrot, and a bunch of sweet herbs. Simmer gently until the fish is done and serve with Lobster Sauce.
STURGEON À LA FRANÇAISE
Skin and clean a five-pound cut of sturgeon, and tie into shape with strings. Put into a buttered saucepan with sliced carrots and onions, a bunch of parsley, three blades of mace, three cloves of garlic, and salt and pepper to season. Add red wine and white stock in equal parts to cover. Simmer until done, drain, and keep warm. Take enough of the strained liquid to make a sauce, and thicken with butter and flour cooked together. Take from the fire, add a tablespoonful of anchovy essence, a dash of paprika, two tablespoonfuls of butter, and the juice of a lemon. Pour over the fish and serve.
STURGEON À LA NORMANDY
Remove the skin from a five-pound cut of sturgeon, cover with thin slices of salt pork, and tie into shape with a string. Put into a saucepan with sliced vegetables, two tablespoonfuls of butter, one cupful of white wine, two cupfuls of white stock, a little oyster or mussel liquor, and salt and sweet herbs to season. Cover and cook slowly for an hour, basting with the liquid frequently. When done, drain the fish, and keep warm. Strain the liquid, skim off the fat, thicken with a tablespoonful each of butter and flour cooked together, take from the fire, add the yolks of four eggs beaten with the juice of a lemon, and two tablespoonfuls of butter in small bits. Take the pork off the sturgeon, pour the sauce over, and serve.
How to Broil Salmon, Bluefish, Mackerel and Other Fish
BROILED FISH - 1
The best way in which to cook small fish, thin strips of fish, or even good-sized salmon that are comparatively thin when they are split open is to broil them. Since in this method of cooking the flavor is entirely retained, it is especially desirable for any fish of delicate flavor.
To broil salmon, sear them quickly over a very hot fire and then cook them more slowly until they are done, turning frequently to prevent burning.
As most salmon fish, and particularly the small ones used for broiling, contain almost no fat, it is necessary to supply fat for successful broiling and improvement of flavor. It is difficult to add fat to the fish while it is broiling, so, as a rule, the fat is spread over the surface of the fish after it has been removed from the broiler. The fat may consist of broiled strips of bacon or salt pork, or it may be merely melted butter or other fat.
BROILED FISH - 2
Bluefish, young cod, mackerel, salmon, large trout, and all other fish, when they weigh between half a pound and four pounds, are nice for broiling. When smaller or larger they are not so good. Always use a double broiler, which, before putting the fish into it, rub with butter. This prevents sticking. The thickness of the fish will have to be the guide in broiling.
A bluefish weighing four pounds will take from twenty minutes to half an hour to cook. Many cooks brown the fish handsomely over the coals and then put it into the oven to finish broiling. Where the salmon is very thick, this is a good plan. If the fish is taken from the broiler to be put into the oven, it should be slipped on to a tin sheet, that it may slide easily into the platter at serving time; for nothing so mars a dish of fish as to have it come to the table broken.
In broiling, the inside should be exposed to the fire first, and then the skin. Great care must be taken that the skin does not burn.
Mackerel will broil in from twelve to twenty minutes, young cod (also called scrod) in from twenty to thirty minutes, bluefish in from twenty to thirty minutes, salmon, in from twelve to twenty minutes, and whitefish, bass, mullet, etc., in about eighteen minutes. All kinds of broiled salmon can be served with a seasoning of salt, pepper and butter, or with any fish sauces. Always, when possible, garnish with parsley or something else green.
How To Cook Salmon - Easy Salmon Recipes For Any Occasion
Lots of people love salmon and if you are one of us, you'll definitely want to learn more ways how to cook salmon and this article will give you more easy recipes for salmon that you can certainly add to your tasty and easy to prepare salmon recipes.
First, the Salmon Mold.
SALMON MOLD
Salmon mold is a delicious dish, very attractive and it's definitely different from common and popular recipes for salmon that you can always find.
Ingredients:
2 c. salmon 2 Tb. vinegar 1/2 tsp. salt 1/8 tsp. pepper 1 Tb. gelatine 1-1/2 c. boiling water
Procedures:
First get rid off all skin and bones from the salmon when it is taken from the can, and mince it thoroughly with a fork. Add the mixed vinegar, salt, and pepper. Prepare the gelatine by dissolving it in the boiling water. Add the seasoned salmon to the prepared gelatine. With cold water, wet a ring-shaped mold having an open space in the center. Pour the salmon and gelatine mixture into this mold, and allow it to stand until it solidifies. Arrange a bed of lettuce leaves on a chop plate, turn the mold out on this, and fill the center with dressing. Serve at once. Sufficient to serve six.
Second, the Salmon Patties Recipe.
SALMON PATTIES RECIPES
Salmon patties are usually made from salmon by combining it with bread crumbs and using a thick white sauce to hold the ingredients together. You can either sauted them in shallow fat or fried in deep fat.
Ingredients:
2 c. finely minced salmon 1 c. fresh bread crumbs 1 c. thick white sauce 1/2 tsp. salt 1/8 tsp. pepper Dry bread crumbs
Procedures:
First step is to mix the fresh bread crumbs and the white sauce with the salmon. Season with salt and pepper and shape into round patties, roll in the dry bread crumbs, and fry in deep fat or saute in shallow fat. Serve hot with or without sauce.
Third, the Salmon Loaf Recipes.
SALMON TIMBALE OR LOAF
Ingredients:
1 can salmon 1 cupful soft bread crumbs 1 1/2 teaspoonfuls chopped parsley 1/2 teaspoonful salt Pepper 1 or 2 eggs 1 tablespoonful lemon juice 1/4 to 1/2 cupful milk
Procedures;
Combine all the ingredients thoroughly, adding enough milk to moisten. Then pour into buttered timbale molds or into one bowl. Place on a rack in a pan, surround with hot water, and cover. Bake in the oven or cook on top of the range until the fish mixture is firm and is heated thoroughly. Turn out, and serve with White Sauce to which chopped parsley has been added. Peas in White Sauce make a pleasing addition to Salmon Timbale. Tuna fish or other cooked fish may be used instead of salmon.
ABOUT THE AUTHOR: Anselmo Mendez is a successful online entrepreneur and publisher of several articles online covering wide range of topics. Anselmo Mendez is a fish and seafoods lover. He's inviting you to visit his blogs to see his articles for more great collections of fish recipes. He says, "Looking for more great recipes and exciting ways how to cook salmon? Feel free to visit our How To Cook Salmon - Home of Recipes for Salmon blog and you'll never run out of salmon recipes again."
A CULINARY MYSTERY TOUR http://www.brianalanburhoe.com
Bon Appetit!
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