http://www.1001seafoods.com/seafoods-recipes-blog Gourmet seafoods and classic fish recipes. Sun, 28 Dec 2008 20:17:34 +0000 http://backend.userland.com/rss092 en 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 ... 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/ 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 ... 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/ 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 ... 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-/ 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 ... 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/ 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 ... 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/ 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 ... 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/ 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 ... 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/ 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 ... 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/ 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/ 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 ... 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/