Cheesy Tarragon Fish

Cheesy Tarragon Fish By Chef K.T. Murphy Ingredients: 1 lb. fish filets ½ C. plain nonfat yogurt 1 teaspoon tarragon 1 oz. grated reduced-fat mozzarella cheese Cooking spray Directions: Arrange fish in nonstick casserole, which has been coated with cooking spray. Bake uncovered at 450 degrees F for 5 minutes. Drain off liquid and mix…

Berlin Herring Salad.

Soak the herring over night; remove the milch and mash fine. Cut off the head, skin and bone; chop the herring; add chopped apples, pickles, potatoes, olives and capers. Put in the salad bowl; then add the yolk of a hard-boiled egg to the mashed milch, mustard, 1 teaspoonful of sugar mixed with 1/4 cup…

Chicken Marengo.

4 Servings 1 whole frying chicken,cut-into pieces 4 cloves garlic,crushed 2 T olive oil 1/2 sm onion,thinly sliced 1/4 t thyme,Dried or 1/2 tsp. fresh thyme 1 t salt 1/8 t black pepper 1/2 c dry white wine 1 c Italian plum tomatoes -peeled,core,chopped 1 T tomato paste 1/2 sm onion,thinly sliced 1 T butter…

Belgian Stuffed Shad.

Season and stuff the shad with chopped oysters and mushrooms well seasoned. Place in a well-buttered baking-dish; sprinkle with fine bread-crumbs, chopped onion and parsley. Put flakes of butter on top and pour in 1 cup of tomato-sauce. Let bake until done. Baste often with the sauce. Serve with celery salad with French dressing.

Smoked-Fish Pâté Canapés

scallions 3/4 lb smoked fish— cod (or trout) -boneless & skinless 1/4 lb butter,softened 1/4 lb cream cheese,softened 3 T fresh dill 1 T horseradish 2 T sour cream Salt black pepper,Fresh Ground 1 T lemon juice 2 cucumbers 1/2 loaf rye bread 12 radishes dill,for garnish PREPARATION: For the pt, chop scallions. Combine the…

Sole And Salmon Rolls With Ginger Beurre Blanc.

4 Servings 1 salmon fillet,1 inch thick 4 sole fillets 1/4 c white wine Ginger Beurre Blanc,(see -recipe) PREPARATION: Cut the salmon fillet into 4 strips. Lay a salmon strip across the width of each sole fillet. Roll the sole fillets around the salmon and secure with a toothpick. Mince the ginger. COOKING AND SERVING:…

Fish a la Marseilles.

Cut two kinds of fish into slices; season with salt. Mince 2 cloves of garlic, 2 sprigs of parsley, 2 sprigs of thyme and 2 bay-leaves very fine. Add a pinch of pepper. Roll the fish in the spice. Then fry 2 sliced onions in butter; add 1 cup of tomatoes, the juice of a…

Dutch Stewed Fish.

Cook a fish of choice with 1 onion, 2 stalks of celery, parsley, a tablespoonful of butter, salt and pepper until done. Remove fish to a platter. Add 2 chopped pickles, the juice and rind of a lemon, 1/2 cup of vinegar. Mash the yolks of 2 boiled eggs with 1 raw egg, a teaspoonful…

Norwegian Fish Pudding.

Remove the bones from a large cooked fish and chop to a fine mince. Mix with 2 beaten eggs, 2 tablespoonfuls of cream, 1 tablespoonful of butter, season with salt, black pepper and 1/4 teaspoonful of paprica. Beat well together with some bread-crumbs; fill a mold with the pudding and let steam one hour; then…

Dutch Baked Mackerel.

Place Take mackerel laying it in a buttered baking dish; sprinkle with pepper and chopped parsley. place sliced lemons over the top.  Cover with fried bread-crumbs and bits of butter, and moisten with 1/4 cup of cream. Then bake 350F until brown on top and serve hot with stewed tomatoes. Nice simple and easy dish…

Russian Boiled Fish.

Clean and season a whole fish and let boil with 1 sliced onion, 1/2 cup of vinegar, a few slices of lemon and 2 sprigs of parsley. Add a tablespoonful of butter and let cook until tender. Remove the fish to a platter; Make the the sauce with 1 tablespoonful of brown sugar, a pinch…

Russian Fish-Roll.

Chop some cooked trout and white fish, and mix with 1/2 cup of boiled rice. Season with salt, pepper and all kinds of herbs minced fine. Standard Western herbs such as rosemary, thyme, oregano, etc., are very common. You could also get all nutsy and go with Middle Eastern flavors (think spice mixes like za’atar…

Codfish a la Lyonnaise.

Cut cold boiled codfish in pieces; then boil 8 small onions until soft; heat 2 tablespoonfuls of butter. Add the boiled onions, 2 small cold sliced potatoes, the codfish and 1 cup of milk; sprinkle with pepper. Cover and simmer ten minutes and serve hot.