Filomena Recipes

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Thursday, 17 January 2008

FISH A LA NORMANDIE

INGREDIENTS:

1-Trout or other fish;
2-1 sliced onion;
3-1 carrot;
4-2 sprigs of parsley;1 bay leaf;
5-2 eggs;
6-1/2 cup of cream;
7-salt;cayenne pepper;
8-egg sauce.

PREPARATION:

1-Boil a trout well seasoned;
2-Add 1 sliced onion, 1 carrot chopped, 2 sprigs of parsley and 1 bay-leaf, a few peppercorns and 1tablespoonful of butter.
3-When done, beat the yolks of 2 eggs with a some cream; add salt and a pinch of cayenne.
4-Remove the fish to a platter.
5-Mix the egg sauce with the water in which the fish was cooked; add 1/2 cup of cream.
6-Let get very hot and pour over the fish.
7-Garnish with parsley. Serve hot.

BOM APETITE

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posted by Filomena & Bill Price at 09:46 0 Comments



Thursday, 20 December 2007

DUTCH STEWED FISH

INGREDIENTS:

1-large fish;

2-1 onion;parsley;

3-salt & pepper;

4-2 stalks of celery;

5-juice & zest of 1 lemon;

6-1 cup of vinegar;mustard;

7-3 eggs;

PREPARATION:


1-Cook a large fish with 1 onion, 2 stalks of celery, parsley, a tablespoonful of butter, salt and pepper until done.
2- Remove fish to a platter.
3- Add 2 chopped pickles, the juice and rind of a lemon, 1/2 cupof vinegar.
4-Mash the yolks of 2 boiled eggs with 1 raw egg, a teaspoonful of prepared mustard and a tablespoonful of butter.
5- Add to the sauce and boil. Lay the fish in the boiling sauce ten minutes;
6-Serve with couscous.

BOM APETITE

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posted by Filomena & Bill Price at 10:08 0 Comments



NORWEGIAN FISH PUDDING

INGREDIENTS:

1-large cooked fish;

2-2 beaten eggs;salt & pepper;

3-2 tablespoons of cream;

4-1/4teaspoon of paprica;bead c rumbs;

5-1 tablespoon of butter;

6-chopped parsley & onion.

PREPARATION:


1-Remove the bones from a large cooked fish and chop to a fine mince.

2-Mix with 2 beaten eggs, 2 tablespoonfuls of cream, 1 tablespoonful of butter, season with salt, black pepper and 1/4 teaspoonful of paprica.Beat well together with some bread-crumbs;

3-Fill a mold with the pudding and let steam one hour;

4-Then boil the sauce in which the fish was cooked, add 1 tablespoonful of butter, chopped parsley and chopped onion.

5-Season highly; boil and serve with the pudding.Garnish with prawns.

BOM APETITE

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posted by Filomena & Bill Price at 09:13 0 Comments



Wednesday, 19 December 2007

BELGIAN STUFFED SHAD


INGREDIENTS:


1-shad;
2-oysters;
3-mushrooms;
4-bread crumbs;
5-onion;parsley
6-1 cup of tomato sauce;lemon slices.

PREPARATION:

1-Season and stuff the shad with chopped oysters and mushrooms well seasoned.
2-Place in a well-buttered baking-dish; sprinkle with fine bread-crumbs, chopped onion and parsley.
3-Put flakes of butter on topand pour in 1 cup of tomato-sauce.
4- Let bake until done. Baste often with the sauce.
5-Serve with celery salad with French dressing.

BOM APETITE

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posted by Filomena & Bill Price at 09:47 0 Comments



Tuesday, 18 December 2007

Fish Recipes

FISH A LA MARSEILLES
RUSSIAN RELISH
DELICIA DE BACALHAU
ORIENTAL STEWED PRAWNS
COD FISH A LA LYONNAISE
RUSSIAN BOILED FISH
MADRAS BAKED FISH
INDIA FISH

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posted by Filomena & Bill Price at 12:26 0 Comments



Sunday, 16 December 2007

FISH A LA MARSEILLES


INGREDIENTS:


1-fish;
2-salt;parsley;pepper;
3-2 gloves of garlic;
4-2 bay leaves;
5- 2 sliced onions;
6- 1cup of tomatoes;butter;
7-toast;
8- white wine;
9-1 tablespoon of sugar.

PREPARATION:


1-Cut two kinds of fish into slices; season with salt.
2- Mince 2 cloves of garlic, 2 sprigs of parsley, 2 sprigs of thyme and 2 bay-leaves very fine.
3- Add a pinch of pepper.
4-Roll the fish in the spice. Then fry 2 sliced onions in butter; add 1 cup of tomatoes, the juice of a lemon and 2 cups of water.
5-Let boil up. Add the fish and let boil until done.
6- Remove the fish to a platter. Add a cup of white wine to the sauce and 1 tablespoonful of sugar.
7- Boil up and pour over the fish.
8-Serve with toast.

BOM APETITE

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posted by Filomena & Bill Price at 23:28 0 Comments



RUSSIAN RELISH


INGREDIENTS:

1-brown bread;
2- butter;
3-russian caviar;
4-lemon juice;
5-1 tablespoom of shallots;
6-oyster;
7-salt & paprica.

PREPARATION:

1-Cut some slices of brown bread into fingers half an inch thick; spread with butter.
2- Mix some Russian caviare with lemon-juice to taste and a tablespoonful of finely chopped shallots.
3-Spread the fingers with the mixture and place an oyster in the centre of each.
4- Sprinkle with salt and a pinch of paprica
5- Serve. Garnish with thin slices of lemon and parsley.


BOM APETITE

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posted by Filomena & Bill Price at 23:15 0 Comments



Saturday, 15 December 2007

DELICIA DE BACALHAU



Ingredients:

1 kg de gambas
4 postas de bacalhau
3 dentes de alho
3 cebolas
sal e pimenta q.b.
2 colheres de (sopa) de manteiga
7 ou 8 colheres de (sopa) de azeite
batatas não muito fritas (palha)
MOLHO BECHAMEL:
30 grs. de farinha
30 grs. de margarina
2,5 dl de leite
2,5 dl de água de cozer o bacalhau ou as gambas
2 gemas de ovo
sal e pimenta, noz-moscada q.b.

PREPARATION:

Ponha num tacho as cebolas às meias-luas fininhas, a manteiga e o azeite, os alhos picados, deixe refogar com o tacho tapado sem deixar queimar. Em seguida, junte o bacalhau cozido e às lascas e envolva tudo muito bem. Junte a batata palha , as gambas cozidas e descascadas, com metade do molho béchamel. Ponha tudo num pirex, com o restante molho béchamel por cima, polvilhe com um pouco de queijo ralado e, leve ao forno a gratinar. Quando estiver pronto, enfeite com algumas gambas cozidas, e sirva com salada mista.
MOLHO BECHAMEL:
Derreta a margarina em lume brando. Polvilhe com a farinha, e deixe cozer e, quando começar a aparecer à superfície uma espuma esbranquiçada adicione o leite misturado com a água do bacalhau ou gambas.Mexendo sempre, deixe engrossar o preparado. Retire do lume, e junte as gemas e envolva bem. Tempere com sal, pimenta e noz-moscada.
BOM APETITE

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posted by Filomena & Bill Price at 02:27 0 Comments



Friday, 14 December 2007

ORIENTAL STEWED PRAWNS


INGREDIENTS:
1-3 dozens of prawns;
2-1 chopped onion;salt;pepper;
3-1 teaspoon of curry powder;
4- 1 pint of (prwan) stock;(water where the prawn was cooked)
5-boiled rice;parsley.
PREPARATION:
1-Clean and pick 3 dozen prawns.
2-Heat some dripping in a large saucepan;add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful ofcurry-powder.
3- Add 1 pint of stock and let simmer half an hour until tender.
4- Serve on a border of boiled rice; garnish with fried parsley.
BOM APETITE

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posted by Filomena & Bill Price at 13:00 0 Comments



Thursday, 29 November 2007

COD FISH A LA LYONNAISE


INGREDIENTS:
1-cod fish;
2-8 small onions;
3-2 tablespoons of butter;
4-2 potatoes;
5-1 cup of milk;pepper.
PREPARATION:

1-Cut cold boiled codfish in pieces;
2- Boil 8 small onions until soft; heat 2 tablespoonfuls of butter.
3- Add the boiled onions, 2 small cold sliced potatoes, the codfish and 1 cup of milk;
4-Sprinkle with pepper.
5- Cover and simmer ten minutes and serve hot.

BOM APETITE

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posted by Filomena & Bill Price at 09:32 0 Comments



Wednesday, 28 November 2007

RUSSIAN BOILED FISH








INGREDIENTS:




1-1 whole fish;



2-1 sliced onion;



3-1/2 cup of vinegar;



4-some slices of lemon;



5-2 sprigs of parsley;



6-brown sugar;ginger;cinnamon;nutmeg.juice of 1 lemon;



7-2 beaten eggs.






PREPARATION:






1-Clean and season a whole fish and let boil with 1 sliced onion, 1/2cup of vinegar, a few slices of lemon and 2 sprigs of parsley.



2- Add a table spoonful of butter and let cook until tender.



3- Remove the fish to a platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon.



4- Let boil well; then thicken with the yolks of 2 beaten eggs and pour over the fish.



5-Serve cold. Garnish with lemon-slices and olives.






BOM APETITE

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posted by Filomena & Bill Price at 09:08 0 Comments



RUSSIAN BOILED FISH

INGHEDIENTS:
1-1 whole fish;
2-1 sliced onion;
3-1/2 cup vinegar;
4-slices of lemon;
5-parsley;ginger;nutmeg;cinnamon;
6-2 beaten eggs;
PREPARATION:
1-Clean and season a whole fish and let boil with 1 sliced onion, 1/2cup of vinegar, a few slices of lemon and 2 sprigs of parsley.
2-Add a tablespoonful of butter and let cook until tender.
3-Remove the fish to a platter;
4-Mix the sauce with 1 tablespoonful of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon.
5- Let boil well; then thicken with the yolks of 2 beaten eggs and pour over the fish.
6- Serve cold. Garnish with lemon-slices and olives.
BOM APETITE

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posted by Filomena & Bill Price at 09:02 0 Comments



Tuesday, 27 November 2007

MADRAS BAKED FISH


INGREDIENTS:


1-1 fish;
2-salt;
3-pepper;
4-green ginger;
5- curry powder;6-1 onion (sliced)
6-2 chopped green peppers;
7-1 sprig of parsley.

PREPARATION:

1-Season the fish with salt, pepper, some grated green ginger and curry-powder.
2-Place in a baking-pan with 1 sliced onion, 2 chopped green peppers and 1 sprig of parsley. 3-Pour over some water and hot melted butter;
4-Sprinkle with flour and bake until done.
5-Garnish with sliced lemon and parsley.

BOM APETITE

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posted by Filomena & Bill Price at 12:06 0 Comments



Saturday, 24 November 2007

INDIA FISH




PREPARATION



1-Slice 1/2 pound of cooked salmon;


2-Then heat 1 ounce of butter in a stew-pan;


3-Add 2 small onions chopped fine, 1 ounce of cocoanut, 2 hard-boiled eggs chopped.


4- Let cook a few minutes, then add 1 pint of milk; let boil up once.


5- Add the fish, 1 teaspoonful of curry paste, 1teaspoonful of paprica and salt to taste.


6- Let cook a few minutes, then stir in 1 large tablespoonful of boiled rice


7- Serve very hot with toast.

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posted by Filomena & Bill Price at 10:16 0 Comments