WAYS WITH FISH

Press, Volume CII, Issue 30091, 27 March 1963, Page 3

WAYS WITH FISH

We are apt to think of fish as a hot dish and neglect all its delicious possibilities as a cold one to accompany salads or replace the cold cuts of meat or meat loaves we make for warm weather meals. Try sousing fish and you will find another family favourite or string to your entertaining bow. It is quite a good way of storing fish if you have a deep freeze, for it will pack away in jars and come out all ready for a tasty meal some time when the fish have not I been biting so well.

Soused Fish

Ingredients: Any fish fillets Minced onion Salt A few peppercorns Vinegar Tomato sauce 1 tablespoon butter Tomato puree Method: Fillet the fish and remove as many bones as possible and lay the fillets into a lightly buttered ovenware dish which has a Ud. Mince one onion and strew over Sprinkle with salt and a few peppercorns. Mix vinegar with about one tablespoon of tomato sauce and half a cup of tomato puree; or use all vinegar with the tomato sauce added, pmitting the puree if desired. Use just sufficient to almost cover the fish: quantities will depend on the amount of fish being cooked. Dot with small pieces of butter, cover with the lid and oook very slowly in the oven until the fish is tender. Allow to cool and chill in the liquid

Baked Fish Portuguese

Ingredients: 1 whole snapper or other fish 2 cups fine white breadcrumbs 1 teaspoon mixed herbs 1 tablespoon butter 1 finely chopped onion 1 egg Hot water 2 tablespoons chopped parsley Salt and pepper 2 large tomatoes 1 green pepper 1 red pepper 2oz butter 4 tablespoons vinegar Method: Melt 1 tablespoon butter and in it saute finely chopped onion until soft but do not brown. Add to finely chopped parsley, crumbs, herbs and moisten with hot water. Beat in one egg and season with salt and pepper. Remove head and tail and insides of fish and scale well. Fill the seasoning into the cavity and run a steel sket er through to hold in place. Lay the fish into a large baking dish. Peel and chop tomato and scatter over. Remove seeds and cores of green pepper and red pepper t and slice the shells into ’thin slivers and scatter over. Dust with salt and pepper and dot with small pieces of butter. Sprinkle over four tablespoons of vinegar. Bake the fish in a moderate hot oven until tender right through: time will depend on the size of the fish. Lift the fish whole on to a hot dish, spoooning over a little of the liquid and any of the pepiper and tomato fallen into it.

Veal And Pork Loaf

Sqme butchers sell » prepared veal and pork mixture already minced. If not it is easy enough to buy pork pieces and veal steak and mince your own or have it minced to make this delicious Veal and Pork Loaf which may be served hot with any vegetables, or allowed to cool and served with the jellied cottage cheese salad given here. Ingredients: 21b minced veal and pork mixed 1 very thick slice white bread 1 cup hot milk 1 egg 1 teaspoon salt Pepper 1 teaspoon mixed herbs

Method: Soak the bread in hot milk, then add remaining ingredients and mix well. Pack into a buttered loaf tin or form into a loaf and place on a baking dish. Cover with strips of bacon and small segments of tomato. Bake for one hour in a moderate oven. Serve immediately, or .chill.

Cottage Cheese Salad

Ingredients: 1 small tin pineapple pieces 1 cup green peas A a green pepper I a red pepper 1 cup chopped cooked celery J cup cottage cheese 1 cup lemon juice J cup cold water 1 tablespoon gelatine Salt

Method: Soak gelatine in cold water. Heat pineapple juice and lemon juice and stir in the gelatine, heating and stirring until dissolved. Stir in cooked peas and celery slivered peppers and pineapple cut small and season with salt. Turn half into a loaf tin and chill until set. Whisk cottage cheese through second half and turn in on top and return to the refrigerator. Turn out when set.

Autumn Salads

Salad meals suddenly become more precious to us as the first chill winds of autumn make us realise that cold weather meals are just ahead. Instead of your usual version this week-end, make this delicious cheese and potato salad. Jellied pineapple, cucumber and peppers together also make a glamour note of gaiety and colour. No matter whether it is soused fish, salmon or cold meat you plan to serve, these two will glorify it.

PINEAPPLE CUCUMBER AND PEPPER SALAD

Ingredients: 1 small tin pineapple pieces i a green pepper i a red pepper 1 small cucumber 1 tablespoon gelatine J cup cold water i cup lemon juice J teaspoon salt Parsley and cream cheese to decorate, (optional) Method: Soak gelatine in cold water. Drain pineapple and bring the juice to the boil. Add lemon juice and the soaked gelatine and stir until dissolved. Allow to cool and begin to thicken for setting. Finely chop the red and green pepper shells, cut pineapple pieces much smaller and cut the cucumber into small dice. Fold into the setting jelly and chill until firm. Unmold and decorate with small rosettes of cream cheese and parsley sprigs.

POTATO AND CHEESE SALAD Ingredients: Cooked potatoes Chopped chives Grated cheese A little chopped feint i a green pepper i a red pepper Thick mayonnaise

Method: Cut potatoes into dice and combine with grated cheese, chopped mint and chives and the chopped or slivered red and green peppers. Chill until required, then add mayonnaise and toss together.

Barbecue Sauce.—Add chopped pickled onions instead of raw onions or chives to a barbecue sauce for added flavour. Do not cook the pickled onions with the sauce but fold through before serv ing