Ingredients.
Zest and juice of 2 large oranges
Method.
Place the orange zest and juice in a bowl with the tarragon, save a little tarragon for garnish. Add the fish and toss to coat in the mixture. Cover and marinate in fridge for 15 min.
Ingredients.
1 lb. Cod fillets
Method.
Preheat oven to 425 F.
Ingredients.
1 qt cockles
Method.
Place the cockles in a bowl of cold salted water, sprinkle over the oatmeal and leave overnight.
Ingredients.
1 Finnan Haddock 1 ½ lb.
Method.
Soak the fish for 1 hour in enough milk to cover.
Ingredients.
8 oz. Salmon, poached and finely flaked
Method.
Boil the potatoes until tender.
Ingredients.
1 lb. cooked fish
Method.
Cream the fish with the sauce.
Ingredients.
2 pt cockles
Method.
Soak cockles in salted water overnight.
Ingredients.
2 x 15ml spoon olive oil
Method.
Preheat oven to 190 C, 375 F, Gas Mk5.
Ingredients.
6 fresh herrings
Method.
Split and bone the herrings and wash well.
Ingredients.
1 lb. potatoes
Method.
Preheat oven to 375 F.
Ingredients.
2 tbsp light soy sauce
Method.
Mix together soy sauce, sherry, ginger and spring onions in a shallow bowl. Antarctic Icefish with Orange and Tarragon Sauce.
15 ml spoon of fresh tarragon, finely chopped
500g Antarctic icefish fillets, cut into 5cm cubes
15ml spoon vegetable oil
1 onion, finely chopped
3 spring onions, sliced diagonally into 2cm pieces
100g crème fraiche
salt and black pepper
250g couscous
1 vegetable stock cube made up with 350ml boiling water
1 head broccoli, cut into small florets and cooked until tender
Heat the oil in a frying pan and cook the onion over a moderate heat for about 5 min. until softened. Add the spring onions and cook for a further minute.
Add the fish and cook for 3 – 4 minutes until sealed on all sides.
Pour the remaining marinade over the fish, cover and continue to cook for about 5 min.
Remove the lid, stir in the crème fraiche and cook for a further 5 minutes, stirring occasionally until the sauce thickens. Season to taste.
Place the couscous in a heatproof bowl and pour over the boiling stock. Leave and stand for 5 min.
Stir the cooked broccoli through the couscous and season to taste.
To serve, spoon the couscous onto individual serving plates, top with the icefish and drizzle over the orange and tarragon sauce.
Sprinkle over the reserved tarragon and serve immediately.
Cabbie Claw.
1 lb. potatoes
2 oz. butter
½ pt. milk
salt and pepper
1 dsp. cornflour
½ tsp. Dry mustard
1 hard boiled egg
3 oz. Grated cheese
Cook the potatoes, then drain and slice them.
Place the cod filets in a frying pan with the butter, milk and seasoning.
Simmer gently until fish is cooked.
Blend the cornflour and the mustard with a little of the milk.
Add to the fish, shaking the pan gently over the heat until the sauce thickens.
Turn into a casserole.
Chop the egg and sprinkle over the fish.
Add the potatoes and top with the grated cheese.
Cook in the oven for 15 min.
Cockle Cakes.
1 ½ oz oatmeal
3 oz flour
pinch of salt
1 oz butter
1 egg yolk, beaten
water or milk
fat for frying
Drain the cockles and scrub them thoroughly.
Place in a saucepan of salted water, bring to the boil and boil for 3 – 4 min. until the shells open.
Allow the cockles to cool and, discarding any that have not opened, remove the remainder from their shells.
Sift the flour and salt together in a bowl, then rub into the butter.
Stir in the egg yolk, then add sufficient warm water or milk to make a thick smooth batter.
Heat the fat in a deep pan and, using a spoon, dip the cockles, one or two at a time, into the batter and fry in the hot fat until crisp and golden.
Drain on kitchen paper and keep warm.
Serve accompanied by lemon wedges and crusty bread.
Creamed Finnan Haddie.
Milk
2 tbsp. of flour
¼ tsp. Salt
chopped parsley or chives
Bring slowly to the boil in the milk and simmer for 20 min.
Drain, keeping some of the stock for sauce.
Flake the fish, removing the skin and bones, then set aside while making the sauce.
Melt 2 tbsp. butter in a frying pan.
Remove from heat and blend in 2 tbsp. of flour.
Mix in ½ cup of milk and ½ cup of stock from fish and ¼ tsp. salt.
Return to the heat and cook for 1 min. without browning.
Add liquid slowly, stirring all the time.
Bring to the boil and cook for a few min.
Pour sauce over fish and garnish with chopped parsley or chives.
Dee Salmon Fish Cakes.
1 lb. Potatoes, peeled
3 oz. butter
1 tbsp. parsley, chopped
1 tbsp. chopped chives
salt and pepper
zest of ½ lemon
oil for frying
Mash well with 1 oz. Of the butter and mix in the finely flaked salmon, the chopped parsley, chopped chives and lemon zest.
Season to taste with salt and pepper.
Turn out on to a floured surface, divide into 8 portions and shape into cakes.
Fry in 2 oz. Butter mixed with oil until golden brown on each side.
Drain on kitchen paper.
Serve as a starter on a bed of lettuce with soured cream and chive dressing or as a main course garnished with parsley and lemon wedges.
Fish Cakes.
½ pt. Thick white sauce
1 ½ lb. Mashed potatoes
chopped parsley
salt and pepper
egg
breadcrumbs
dripping
Add the mashed potato, parsley, salt and pepper.
Shape into cakes, dip into beaten eggs and breadcrumbs and fry in hot fat until golden brown
Fisherman’s Stew.
3 pt water
1 onion, quartered
½ tsp. mace
salt and pepper
1 bouquet garni
½ pt fish stock
2 tsp. lemon juice
2 onions peeled and sliced
1 lb. cod or haddock fillets, skinned
1 lb. plaice fillets, skinned
2 oz butter
2 oz flour
8 oz crab meat
8 oz shelled shrimps
1 tsp. saffron
Drain, scrub and rinse the cockles, place into a large pan, pour over water and bring to the boil.
As soon as cockles open remove from heat and drain, reserving the liquid.
Allow to cool slightly and discarding any NOT opened, remove from shells and set aside.
Strain liquid into a clean pan, add quartered onion, seasoning and herbs and boil for 20 – 3- min. to reduce.
Add stock, lemon juice, sliced onion and fish.
Poach for 30 min.
Remove herbs and fish.
Cut plaice fillets in half, flake cod and keep warm.
Melt butter in a pan, stir in flour and cook, stirring for 30 sec., then stir in liquid, a little at a time.
Simmer for 5 min., stirring until thickened.
Add crab meat and shrimps, cockles and saffron.
Simmer until thoroughly heated, then add fish and simmer for a further minute.
Greek Style Sea Bass.
400g sea bass fillets
1 bunch spring onions (chopped)
400g can chopped tomatoes
75ml white wine or tomato juice
2 x 15ml spoon fresh dill or flat leaf parsley (chopped)
salt and pepper
25g fresh white breadcrumbs
Heat 15ml of the olive oil in a frying pan and cook the bass for 2 – 3 min. Each side and transfer to an ovenproof dish.
Heat remaining oil in pan add the spring onions and cook for 2 min., stirring occasionally.
Add tomatoes, wine or tomato juice, herbs and seasoning and simmer for 2 min.
Spoon sauce over fish and sprinkle breadcrumbs on top.
Bake for 15 min. or until crisp and golden.
Herrings in Oatmeal.
6 oz. oatmeal
salt and pepper
fat for frying
Mix a tsp. of salt with the oatmeal.
Coat the herrings on both sides with the oatmeal.
Have frying pan ready, with the fat smoking, and put herrings in, skin side uppermost.
Fry the fish for 3 min. on each side.
Drain on absorbent paper.
Serve with mashed potatoes and peas.
Oystermouth Pie.
2 tbsp. milk
1 oz. butter
salt and pepper
pinch mustard powder
pinch ground nutmeg
1 medium onion, peeled and chopped
1 lb. Boiled cod, flaked
1 egg, hard boiled and chopped
2 dsp. fresh chopped parsley
a little extra milk
Boil the potatoes in lightly salted water then drain well and mash with the milk, a quarter of the butter and the seasoning and spice.
Melt half the remaining butter in a frying pan and sweat the onion until soft.
Lightly boil the cod and flake the flesh and carefully remove all the bones and skin.
Mix together the mashed potato and cod, then add the onion, hard boiled egg and parsley and turn into a buttered 2 pt pie dish, roughing up the top with a fork.
Sprinkle with a little milk and dot with the remaining butter.
Cook for 30 min. until golden brown and serve accompanied with boiled and buttered parsnips.
Salmon With Ginger.
1 tbsp. dry sherry
1 “ piece of root ginger, peeled and cut into thin strips
½ bunch spring onions, shredded
4 salmon fillets, skinned.
Lightly score salmon fillets with a sharp knife.
Add the fillets to the bowl and leave to marinate in the fridge for 1 hour.
Preheat the grill to a medium heat.
Remove the salmon from marinade.
Grill on each side for 2 – 3 minutes, or until just cooked.
Remove the onions and ginger from marinade and use as a garnish.