Seafood Recipes | Fish Recipes http://www.1001seafoods.com/seafoods-recipes-blog Gourmet seafoods and classic fish recipes. Sun, 28 Dec 2008 20:17:34 +0000 http://wordpress.org/?v=1.5.2 en Fish Soufflé (Hot) ¦ Ch V - How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles http://www.1001seafoods.com/seafoods-recipes-blog/499/fish-souffle-hot-ch-v-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/ http://www.1001seafoods.com/seafoods-recipes-blog/499/fish-souffle-hot-ch-v-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/#comments Sun, 28 Dec 2008 20:17:34 +0000 Administrator Fish Recipes Fish and How to Cook It http://www.1001seafoods.com/seafoods-recipes-blog/499/fish-souffle-hot-ch-v-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/ SOUFFLÉS, mousses, creams and quenelles are methods of cooking fish most popular at present. These dishes require practice, and should not be attempted for a party until the cook has tried them several times for the home dinner. They are simple to make, but need experience in the cooking, as it is important that they should be served exactly at the right moment.

(Just sufficient for six persons).

No matter if the soufflé is to be baked or steamed, the first preparations are the same. Thoroughly grease the soufflé tin (or fireproof china dish) and fasten a stiff band of buttered paper round it so that the paper protrudes four inches above the edge of the dish. In no case fill the dish more than two-thirds full, and always ccok gently. If cooked past, the soufflé will be spoiled. Now melt 1 oz. of butter, and stir into it 1 oz. of flour and 1 gill of milk, and let this all cook together till perfectly blended; take it off the fire, let it cool a little, then mix in the yolks of three eggs, one at a time, beating each well in before adding the next; season with pepper and salt, add 4 oz. of raw fish free from skin and bone, minced, and then put through a sieve. Finally, stir in the whites of the eggs, beaten to a very stiff froth.

]]> http://www.1001seafoods.com/seafoods-recipes-blog/499/fish-souffle-hot-ch-v-how-to-make-souffles-mousses-quenelles-and-moulds-of-fish-and-to-make-rissoles/feed/ To Roast Fish ¦ Ch IV - To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” - Marinade and Stuffing for Baked Fish - Time Table for Cooking Fish - Oven Temperature http://www.1001seafoods.com/seafoods-recipes-blog/498/to-roast-fish-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-temperature/ http://www.1001seafoods.com/seafoods-recipes-blog/498/to-roast-fish-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-temperature/#comments Sun, 21 Dec 2008 13:38:22 +0000 Administrator Fish Recipes Fish and How to Cook It http://www.1001seafoods.com/seafoods-recipes-blog/498/to-roast-fish-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-temperature/ To those people who possess a spit let me recommend this way of cooking fish. One of fairly good size should be chosen, then when prepared, stuff it with a good forcemeat, wrap it in a sheet of well oiled paper, and tie it carefully at the head, twisting the paper round at the tail, secure it firmly to the spit and baste it continually with clarified dripping or butter in which is mixed a teaspoonful of vinegar to a ¼ lb. of butter. Remove the paper before serving.

Large whiting and fresh haddock are excellent cooked thus.

Oven Temperature.

Hot: 450 deg.

Quick or sharp: 400 deg.

Moderate: 350 deg.

Steady: 300 deg.

Slack or cool: 275 to 250 deg.

If tested with a piece of white cooking paper left in for two or three minutes -

Dark brown colour: hot.

Cigar brown: quick.

Yellowish brown: moderate.

Yellow: steady.

Slightly tinged: slack.

Time allowed to Cook Fish.

To roast thick fish, fifteen minutes for each lb.

To boil thick fish, ten minutes for each lb.; thin fish, five minutes.

To bake thick fish, ten minutes for each lb.; thin fish, five minutes.

To steam thick fish, fifteen minutes for each lb.; thin fish, eight minutes.

To fry, ten to twenty minutes, according to size.

To grill, ten to twenty minutes, according to size.

To broil, ten to twenty minutes, according to size.

]]> http://www.1001seafoods.com/seafoods-recipes-blog/498/to-roast-fish-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-temperature/feed/ To Fry Parsley for Garnishing ¦ Ch IV - To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” - Marinade and Stuffing for Baked Fish - Time Table for Cooking Fish - Oven Temperature http://www.1001seafoods.com/seafoods-recipes-blog/497/to-fry-parsley-for-garnishing-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-/ http://www.1001seafoods.com/seafoods-recipes-blog/497/to-fry-parsley-for-garnishing-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-/#comments Sun, 14 Dec 2008 14:37:27 +0000 Administrator Fish Recipes Fish and How to Cook It http://www.1001seafoods.com/seafoods-recipes-blog/497/to-fry-parsley-for-garnishing-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-/ Wash the parsley and look well over it, remove the largest stalks. Dry it gently on a clean cloth. Place it in a frying basket, which should be in a pan of hot but not quite boiling fat, reheat it gently, and when the leaves are crisp, which will be in a minute or two, take them out and drain them of all the fat on a paper, and use as a garnish. Parsley should not be frizzled up and brown, hence it is that the fat should not be too hot.

]]> http://www.1001seafoods.com/seafoods-recipes-blog/497/to-fry-parsley-for-garnishing-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-/feed/ Batter for Frying Fish ¦ Ch IV - To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” - Marinade and Stuffing for Baked Fish - Time Table for Cooking Fish - Oven Temperature http://www.1001seafoods.com/seafoods-recipes-blog/496/batter-for-frying-fish-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-te/ http://www.1001seafoods.com/seafoods-recipes-blog/496/batter-for-frying-fish-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-te/#comments Sun, 07 Dec 2008 16:20:37 +0000 Administrator Fish Recipes Fish and How to Cook It http://www.1001seafoods.com/seafoods-recipes-blog/496/batter-for-frying-fish-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-te/ Whip two eggs and mix in with them about two tablespoonsful of flour. This is generally sufficient to make a stiff batter. Then add by degrees 1/3 pint of milk, salt and pepper, cover and put by for an hour or two before using. Have the fish very dry before dipping it into the batter.

]]> http://www.1001seafoods.com/seafoods-recipes-blog/496/batter-for-frying-fish-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-te/feed/ How to Fry Whitebait ¦ Ch IV - To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” - Marinade and Stuffing for Baked Fish - Time Table for Cooking Fish - Oven Temperature http://www.1001seafoods.com/seafoods-recipes-blog/495/how-to-fry-whitebait-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-temp/ http://www.1001seafoods.com/seafoods-recipes-blog/495/how-to-fry-whitebait-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-temp/#comments Sun, 30 Nov 2008 16:08:42 +0000 Administrator Fish Recipes Fish and How to Cook It http://www.1001seafoods.com/seafoods-recipes-blog/495/how-to-fry-whitebait-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-temp/ Dredge flour over the surface of a clean cloth an eight of an inch deep; place the whitebait on this and separate each one with a fork. Shake them in the cloth gently until they are covered with the flour all over, then turn them into a frying basket and shake off the superfluous flour. Plunge this into a pan of boiling fat, but do not try to cook too many at a time, for they must be entirely covered with the boiling fat. Stir them carefully so as not to break them, once in three minutes’ time, and then once again; four to five minutes should be ample time to cook them thoroughly, as they should not be allowed to turn brown. Lift out the basket, give it a shake, and then turn the whitebait on to a dish on which is some white paper or a hot dry cloth, place them in the oven and let all the fat dry thoroughly. Serve in a hot entrée dish on a lace paper, with slices of lemon, thin brown bread and butter and cayenne pepper served separately.

Care must be taken to have the fat really boiling, otherwise the whitebait will be flabby; should this be the case, if they are allowed to get cold and then plunged for a minute in boiling fat they will, on being drained, become quite crisp.

When devilled whitebait is required add cayenne, white pepper and a little salt to the flour in which they are tossed before frying.

]]> http://www.1001seafoods.com/seafoods-recipes-blog/495/how-to-fry-whitebait-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-temp/feed/ To Fry Fish ¦ Ch IV - To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” - Marinade and Stuffing for Baked Fish - Time Table for Cooking Fish - Oven Temperature http://www.1001seafoods.com/seafoods-recipes-blog/494/to-fry-fish-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-temperature/ http://www.1001seafoods.com/seafoods-recipes-blog/494/to-fry-fish-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-temperature/#comments Sun, 23 Nov 2008 18:58:22 +0000 Administrator Fish Recipes Fish and How to Cook It http://www.1001seafoods.com/seafoods-recipes-blog/494/to-fry-fish-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-temperature/ Wash and prepare the fish and then wipe it perfectly dry with a clean soft cloth. If not dry, the crumbs or batter with which it is to be coated will not adhere, also the cold moisture will cool the fat in which it is to be fried.

Have ready a plateful of fine stale breadcrumbs and on another plate a well beaten egg with a teaspoonful of salad oil and a teaspoonful of cold water mixed with it. Brush the fish well with the egg, taking care to moisten it all over, then roll it in the breadcrumbs, pressing them well on the fish. If rolled fillets are wanted, they should be tied into shapes with narrow white tape or cotton, but care must be taken to remove all the ties before serving. Whole whiting should be curled round and have their tails put through their heads, while sprats and smelts should be well dried and fried without being cut in any way.

Have ready a stewpan half full of clarified fat, which must be absolutely boiling; a blue smoke rises from it when in this state, but if you are not an experienced cook, test the heat by means of a piece of bread: when the bread browns quickly and crisply, the fat is sufficiently hot to use. Have a frying basket ready, place the fish in it, and plunge it into the fat; when a golden brown remove, drain, and lay on a paper in the oven to dry. Serve when free from all grease. When a large sole or plaice is being fried whole, a frying kettle will be required, but for smaller fish, rissoles, fillets, etc., a stewpan with basket to fit it is all that is required.

When fried fish (or any other food) is served in a greasy, flabby state you may be sure that it has been cooked in fat which was not sufficiently hot, and therefore the fat has soaked into the ingredients. Had the fat been boiling it would at once cause a crisp skin to form round the article which is being fried, which may then be cooked at leisure. Were the fat too hot the outside of the fillet or rissole would be burnt before the inside was cooked.

Do not attempt to fry without a frying basket, and believe me when I tell you that it is absolutely necessary that you should have an ample quantity of fat to cover the articles to be cooked. Some unlearned persons imagine that the utensil in which to fry is the frying-pan, but, as a matter of fact, it is only such things as sausages and bacons which should be fried in the frying pan, and they correctly are sautéd, not fried. Carefully clarified dripping is the best frying medium of all, though, should the supply be short, lard may be added. Butter is not good for the purpose, and oil is too costly for general use. Besides, why not use the medium (namely, dripping) which you have - or should have - to hand, and which is the best for the purpose.

When fish is fried with a coating of flour instead of breadcrumbs, it should be first dipped in milk and then rolled in well-dried flour, and this method is worth noting, especially in times when eggs are dear. Remember, too, that the white of egg only will serve when, as is often the case, the yolk is needed for some other purpose.

No matter what you fry - be it a large sole, fillets of fish, or rissoles - the procedure is the same.

Fried fillets of fish should be served very hot in an entrée dish on a lace paper, garnished with fried parsley, and the sauce to eat with them served separately.

Whitebait needs somewhat different treatment, so I give the process in detail.

]]> http://www.1001seafoods.com/seafoods-recipes-blog/494/to-fry-fish-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-temperature/feed/ To Cook Fish “en Pappilotte” ¦ Ch IV - To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” - Marinade and Stuffing for Baked Fish - Time Table for Cooking Fish - Oven Temperature http://www.1001seafoods.com/seafoods-recipes-blog/493/to-cook-fish-en-pappilotte-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-ove/ http://www.1001seafoods.com/seafoods-recipes-blog/493/to-cook-fish-en-pappilotte-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-ove/#comments Sun, 16 Nov 2008 18:33:07 +0000 Administrator Fish Recipes Fish and How to Cook It http://www.1001seafoods.com/seafoods-recipes-blog/493/to-cook-fish-en-pappilotte-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-ove/ Brush the fish over with butter, or oil, slightly pepper and salt it, wrap it up carefully in well oiled paper, broil over a fast, clear fire, turn once, remove the papers or not, as liked, and serve.

Mullets and slices of fish are often cooked thus, while at other times the fish en pappilote is baked instead of being grilled.

]]> http://www.1001seafoods.com/seafoods-recipes-blog/493/to-cook-fish-en-pappilotte-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-ove/feed/ To Grill or Broil Fish ¦ Ch IV - To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” - Marinade and Stuffing for Baked Fish - Time Table for Cooking Fish - Oven Temperature http://www.1001seafoods.com/seafoods-recipes-blog/492/to-grill-or-broil-fish-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-te/ http://www.1001seafoods.com/seafoods-recipes-blog/492/to-grill-or-broil-fish-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-te/#comments Sun, 09 Nov 2008 16:19:28 +0000 Administrator Fish Recipes Fish and How to Cook It http://www.1001seafoods.com/seafoods-recipes-blog/492/to-grill-or-broil-fish-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-te/ The objection of the average cook to the use of the gridiron is that it necessitates a very carefully-made up fire; also, many of the modern closed ranges are not well adapted for grilling. To grill by means of a coal fire necessitates considerable care. A clear, red-hot fire must be ready just at the right moment, and it must not be touched until the grilling process is over. The cook who may have some house work to do, who has to answer the back-door bell, and prepare vegetable and other dishes, no doubt finds it inconvenient to be obliged to pay great attention to the state of the fire. In such circumstances, therefore, when possible, it is better to use a gas-griller.

When using the griller of a gas stove see that it is red-hot before the article to be grilled is put in position, and be sure that the pan containing the meat is sufficiently near the red-hot grill. A gas stove is so arranged that objects of somewhat large size can be grilled; thus, if a small thing such as the cutlet or a kidney is to be cooked, the pan containing it should be raised in some way. It is also advisable to place a large pan of water or a sheet of asbestos over the griller, in order to throw the heat down on to the meat.

The fish to be grilled should be liberally brushed over with oil or butter, peppered, placed in the pan, then pushed under the griller and cooked as quickly as possible on one side, turned and cooked on the other side. In turning, however, do not stick a fork into the fish; keep the cooked crust unbroken in order that none of the juice may escape.

]]> http://www.1001seafoods.com/seafoods-recipes-blog/492/to-grill-or-broil-fish-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-te/feed/ Forcemeat Stuffing for Baked Fish ¦ Ch IV - To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” - Marinade and Stuffing for Baked Fish - Time Table for Cooking Fish - Oven Temperature http://www.1001seafoods.com/seafoods-recipes-blog/491/forcemeat-stuffing-for-baked-fish-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-f/ http://www.1001seafoods.com/seafoods-recipes-blog/491/forcemeat-stuffing-for-baked-fish-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-f/#comments Sun, 02 Nov 2008 16:38:53 +0000 Administrator Fish Recipes Fish and How to Cook It http://www.1001seafoods.com/seafoods-recipes-blog/491/forcemeat-stuffing-for-baked-fish-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-f/ 2 oz. finely grated breadcrumbs, one egg, one teaspoonful of finely minced parsley, one teaspoonful of finely minced onion, a large pinch of salt, a shake of pepper, and half teaspoonful of mixed herbs if liked. Mix all together thoroughly, stirring until the egg has moistened all the breadcrumbs.

]]> http://www.1001seafoods.com/seafoods-recipes-blog/491/forcemeat-stuffing-for-baked-fish-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-f/feed/ Marinade ¦ Ch IV - To Boil, Bake, Steam, Poach, Fry, Grill, Stew and Roast, and To Cook Fish “En Pappilotte” - Marinade and Stuffing for Baked Fish - Time Table for Cooking Fish - Oven Temperature http://www.1001seafoods.com/seafoods-recipes-blog/490/marinade-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-temperature/ http://www.1001seafoods.com/seafoods-recipes-blog/490/marinade-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-temperature/#comments Sun, 26 Oct 2008 14:32:30 +0000 Administrator Fish Recipes Fish and How to Cook It http://www.1001seafoods.com/seafoods-recipes-blog/490/marinade-ch-iv-to-boil-bake-steam-poach-fry-grill-stew-and-roast-and-to-cook-fish-%e2%80%9cen-pappilotte%e2%80%9d-marinade-and-stuffing-for-baked-fish-time-table-for-cooking-fish-oven-temperature/ Put two tablespoonsful of salad oil in a dish and mix into it one dessertspoonful of vinegar, two or three slices of onion, some parsley stalks, and some salt and pepper. Lay the fillets in this and turn two or three times.

If this marinade is not used the fillets may be brushed over with plain lemon juice.

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