Simple classic ways to serve your fish favourites

Press, 22 October 1984, Page 11

Simple classic ways to serve your fish favourites

COOKING with

Celia Timms

This is a season of plenty for those people whose favourite food is fish. Fresh salmon, trout, and whitebait are all available to the ardent fisherman and woman, as well as a wide variety of sea fish available in most fish shops. The following recipes provide suggestions for cooking four different fish favourites. Salmon steaks with herbs: The delicate flavour of salmon is not impaired by the; subtle touch of herbs and lemon juice. Anything more and many connoisseurs believe you lose the true flavour. Serve them with freshly boiled rice and; a tossed salad with a vinaigrette dressing. For four servings you need: 4 salmon steaks >/i cup fresh lemon juice onion, grated or finely chopped 'A teaspoon garlic salt; 'A teaspoon sugar Pepper teaspoon dill; % teaspoon rosemary Method: Place salmon steaks in single layer in a shallow dish. Combine all remaining ingredients and pour over fish. Cover and refrigerate for two hours, turning the steaks once. Remove fish from marinade and place in shallow baking dish. Grill three to four inches from heat allowing ten minutes per inch of thickness of steaks, basting occasionally with the marinade. Serve hot with a tartare sauce or mayonnaise. Trout Amandine As with salmon, trout requires only a gentle seasoning, according to the pundits. This also could be

served with boiled rice and a salad. For four servings you need: A trout of approximately 1 kg1 egg 1 cup milk ‘A cup flour 'A cup slivered almonds 'A cup fresh lemon juice 2 dessertspoons Worcestershire sauce 1 tablespoon chopped fresh parsley salt and pepper Method: Sprinkle the fish with salt and pepper. Combine lightly beaten egg with milk and dip trout into this mixture; drain, and dredge well in flour. Melt some butter in pan or skillet and saute the trout for 6 to 8 minutes or until golden brown on both sides. Remove to heated platter. Add almonds to pan to brown lightly. Add lemon juice, Worcestershire sauce and parsley. Heat thoroughly and pour over the fish. Serve immediately. Baked cod

In contrast, this dish is fairly strongly flavoured, which I believe cod requires. Serve it with boiled rice and a salad. To serve four you need: 500 —750 g cod fillets

3-4 tablespoons olive oil 3 medium size onions, sliced very thinly 1 large clove garlic, crushed 3-4 canned skinned tomatffijs, chopped 2 bayleaves: salt and pepper

grated rind of 1 lemon ‘A cup seedless raisins ¥4 teaspoon oregano 6-10 pitted black olives Method: Butter a baking dish and arrange fillets in a single layer in dish. Heat olive oil in frypan and fry the sliced onion and crushed garlic until very lightly browned. Add drained and chopped tomatoes (fresh can be used, diced) salt, pepper, bayleaf, lemon rind, raisins and oregano. Simmer, stirring, for three minutes, or a little longer. Pour this sauce over the fish and bake at 180 C for 20 to 25 minutes or until fish flakes when tested with fork. Five minutes before end of cooking strew over the olives. Serve with boiled rice and a salad. Whitebait fritters These are not only my favourite way of eating whitebait, but they are also economic users of the fish. One small glassful will serve two persons. You will also need: 1 glass whitebait (or more can be used) 4 tablespoons flour 1 egg 1 tablespoon melted butter Lemon juice; salt and pepper; nutmeg; fennel (optional). Method: Sift flour with salt and pepper to taste; nutmeg; and only if liked, a touch of fennel. Beat egg yolk with melted butter and half a cup of warm water until well blended. Pour on to the dry ingredients and blend lightly. Beat eggwhite until stiff and fold into mixture. Add the drained whitebait and a squeeze of lemon juice. Heat oil or other fat in pan and drop batter in spoonfuls. Brown lightly on both sides and drain on absorbent paper. I’