BOILED SALMON

When smoked salmon can be secured, it makes a splendid fish for boiling. If it is cooked until tender and then served with a well-seasoned sauce, it will find favor with most persons. Freshen smoked salmon in warm water as much as seems necessary, remembering that the cooking to which it will be subjected will remove a large amount of the superfluous salt. Cover the salmon with hot water, and simmer slowly until it becomes tender. Remove from the water, pour a little melted butter over it, and serve with any desired sauce.

Preparing Lobster Tails

by: Lee Dobbins

Lobster, once the food of poor farmers, is now considered a special treat for many. Although some people prefer the meaty claws, I think that lobster tails are the best tasting part of this delicious creature. A great meal of lobster tails might seem like a gourmet feast to your guests, but they are actually quite easy to prepare. Add a little sprig of garnish and a fancy side dish and you’re sure to impress even your mother in law.

Your lobster tails might start off a fresh or frozen, being in New England, fresh lobster is easy to come by but frozen might be all you can get in some parts of the country and in the off season. If your lobster tails are frozen, you need to thaw them out (you can cook them frozen but they will not be as tender). Put them in the fridge for 10 hours or so or thaw them in the microwave on defrost – be very careful if you choose this method as you don’t want them to start cooking in the microwave.

After they are thawed, remove the meat from the shell by cutting open the back of the shell – split it down the middle and open it up to reveal the meat. Lift the meat out – you can leave the fan part of the tail on for show or not. Remove the vein.

Boiling Lobster Tails

Boil a pot of water large enough for all the tails to float in, add 1 tsp salt for each quart of water. Drop the tails in the boiling water and cook for about 1 minute per oz thawed (so 10 0z of tails needs to cook for 10 minutes). If you are cooking a lot of tails, add a minute or two on to the total time.

Cooking Lobster Tails in the Oven
Lobster tails can be baked or broiled in the oven. To cook thawed lobster in the oven,set the oven to 400 degrees F. Brush the tails with butter and bake for 8 to 10 minutes. If broiling, place the tails 4 or 5 inches from the heat and broil for 2 – 5 minutes. When broiling keep a very close eye on them so that they don’t burn on the tops.



Cooking Lobster Tails On The Grill
Oil the grill to keep the lobsters from sticking. Put the grill on medium heat. Brush the lobster tails with butter and place on the grill. Make sure that the tails do not burn – if there are any flames on the grill move the lobster away from it. Grill on each side for 4-5 minutes.

Take care not to overcook your lobster or it will be rubbery and tasteless. Lobster is cooked when it is no longer transparent.

About the author:

Lee Dobbins is owner and editor of Online Gourmet Foods where you can find out about your favorite foods, including gourmet seafood and lobster

HERRING TIDBITS

2 c. (1 pt.) sour cream

1 (12 oz.) jar herring tidbits in

wine, undrained, chopped

2 apples, peeled, quartered, cored
nd chopped

1 med. Bermuda onion, quartered and
chopped


1/2 c. seedless grapes, halved

2 hard-cooked eggs, chopped
Rye rounds

Combine first 4 ingredients in large bowl and mix
thoroughly.
Cover and refrigerate at least 1 hour.
Add grapes and eggs and toss lightly.
Turn into dish.
Serve with rye rounds.
Makes about 4 cups.

CRAB BROCCOLI CASSEROLE

 
2 T butter

1/4 c chpd onion

8 oz crab

1/4 t curry

1/4 c cream & 1/4 c water

2 c cooked broccoli

1 c cheddar

xanthan gum (thickener)

1/2 t salt

1 T lemon juice
 
Preheat oven 350. Grease 1 qt casserole and put cooked broccoli in bottom.

Sprinkle with cheese.

Melt butter and saute onion.

Add flour, curry powder and salt.

Gradually stir in cream and water mixture.

Cook til thickened (may have to add thickener).

Add lemon juice and crab.

Pour over broccoli.

Bake 30 min.

 
Serves 2 @ 8 carb, 3 fiber (5 NET carbs), 561 Calories, 43 fat, 38 protein.

BOILED SALT COD

Put your fish to soak over night;

change the water in the morning, and let
it stay till you put it on, which should be
two hours before dinner;

keep it at scalding heat all the time, but do
not let it boil, or it will get hard; eat it with egg
sauce or drawn butter.

If you have any cod fish left from dinner, mix it with
mashed potatoes, and enough flour to stick them together;

season with pepper;

make it into little cakes, and fry them in ham drippings.

BOILED SALMON -3

When smoked salmon can be secured, it makes a
splendid fish for boiling.

If it is cooked until tender and then served
with a well-seasoned sauce,

it will find favor with most persons.

Freshen smoked salmon in warm water as much as
seems necessary, remembering that the cooking
to which it will be subjected will remove a
arge amount of the superfluous salt.

Cover the salmon with hot water, and simmer
slowly until it becomes tender.

Remove from the water, pour a little melted
butter over it, and serve with any desired sauce.

BOILED SALMON #2

When smoked salmon can be secured, it makes a
splendid fish for boiling.

If it is cooked until tender and then served
with a well-seasoned sauce,

it will find favor with most persons.

Freshen smoked salmon in warm water as much as
seems necessary, remembering that the cooking
to which it will be subjected will remove a
arge amount of the superfluous salt.

Cover the salmon with hot water, and simmer
slowly until it becomes tender.

Remove from the water, pour a little melted
butter over it, and serve with any desired sauce.

BOILED SALMON #1

The middle slice of salmon is the best.

Sew up neatly in a mosquito-net bag,
and boil a quarter of an hour to the
pound in hot salted water. When done,
unwrap with care, and lay upon a hot
dish, taking care not to break it.

Have ready a large cupful of drawn butter,
very rich, in which has been stirred a
tablespoonful of minced parsley and the
juice of a lemon. Pour half upon the salmon
and serve the rest in a boat.

Garnish with parsley and sliced eggs.

Hot lobster

1 lobster,

2 oz. of butter,

grated nutmeg;
salt, pepper, and pounded mace, to taste;

bread crumbs, 2 eggs.

Pound the meat of the lobster to a smooth paste
with the butter and seasoning, and add a few bread
crumbs.

Beat the eggs, and make the whole mixture into the form
of a lobster;

pound the spawn, and sprinkle over it.

Bake 1/4 hour, and just before serving,

lay over it the tail and body shell, with the small claws
underneath, to resemble a lobster.

SALMON SALAD

Persons who are fond of salmon will find salmon salad a
very agreeable dish. In addition to affording a means of
varying the diet, this salad makes a comparatively cheap
high-protein dish that is suitable for either supper or
luncheon.

2 c. salmon
1 c. diced celery
1/4 c. diced Spanish onion
3 or 4 sweet pickles, chopped fine
French dressing
Salad dressing
Lettuce

Look the salmon over carefully, removing any skin and bones.

Break into medium-sized pieces and mix carefully
with the celery, onion, and chopped pickles.

Marinate this with the French dressing, taking care not to
break up the salmon.

Drain and serve with any desired salad dressing on salad plates
garnished with lettuce.

SALMON AND SPINACH SOUP

2 c. cooked salmon
2 cloves, pressed garlic
1 med. onion, minced
1 tsp. oregano, crumbled
1/4 tsp. ground nutmeg
1/4 tsp. black pepper
1 tbsp. butter
1 tbsp. olive oil
1 pkg. (10 oz.) frozen chopped
spinach, thawed undrained
1 bottle (8 oz.) clam juice
2 cans (14 1/2 oz.) chicken broth

In a Dutch oven saute' garlic, onion, oregano, nutmeg,
pepper with butter and oil until onion is soft.

Add undrained spinach, cook 5 minutes.

Pour clam juice into a blender.

Spoon in 1/2 sauteed spinach mixture and 1/4 salmon.

Whip until pureed.

Pour back into Dutch oven.

Add chicken broth and the rest of the salmon,
chunked.

Simmer 5 minutes.

STEWED CARP 1 & 2

STEWED CARP #1

Clean and scale a carp, pouring boiling vinegar over the fish to
facilitate the process. Wrap in a cloth and cook it gently in court
bouillon. Serve with a sauce made of court bouillon, strained and
thickened, with a few capers and a little anchovy sauce added.

STEWED CARP #2

Mix together one tablespoonful of salt, half a teaspoonful of pepper,
and a pinch of powdered mace. Rub a cleaned fish with it, both
inside and out. Leave it in a cold place for two hours. Then put
into a kettle, cover with boiling water, add a small onion sliced,
a sprig of parsley, a bay-leaf, and a teaspoonful of marjoram.
Simmer until done, drain, and serve with Cream Sauce.

BAKED CARP- #2

Let the fish stand in vinegar for fifteen minutes. Stuff with seasoned
crumbs and sew up. Brush with beaten egg, cover with crumbs, and
dot with butter. Put into a baking-pan with two chopped onions,
a bunch of parsley, a cupful

of water, and a teaspoonful of Worcestershire sauce. Bake in a
moderate oven, basting as required. Add enough water to make a
cupful of the liquid remaining after taking up the fish. Thicken
with a tablespoonful of flour blended with an equal quantity of
butter, strain, add the juice of a lemon, and pepper and salt to
season.

BAKED CARP-- #1

lean a carp and cover it with salted cold water and vinegar.

Soak for an hour, then drain and dry.

Stuff with seasoned crumbs, sew up, and put into a deep
baking-pan.

Brush with beaten egg,

sprinkle with bread-crumbs and dot with butter.

Add two sliced onions and a pinch of sweet herbs,

a cupful each of sweet wine and stock,

and a teaspoonful of anchovy paste.

Bake for an hour, basting as needed.

Take out the fish, strain the liquor,

thicken with a tablespoonful of butter rolled in
flour, and season with salt, pepper, lemon-juice,
and a pinch of sugar.

BAKED SALMON TROUT

This deliciously flavored game-fish is baked precisely
as shad or white fish, but should be accompanied with cream
gravy to make it perfect.

It should be baked slowly, basting often with butter and water.

When done have ready in a saucepan a cup of cream, diluted
with a few spoonfuls of hot water, for fear it might clot
in heating,

in which have been stirred cautiously two tablespoonfuls of
melted butter,

a scant tablespoonful of flour,

and a little chopped parsley.

Heat this in a vessel set within another of boiling water,

add the gravy from the dripping-pan,

boil up once to thicken,

and when the trout is laid on a suitable hot dish,

pour this sauce around it.

Garnish with sprigs of parsley.

HERRING TIDBITS

2 c. (1 pt.) sour cream
1 (12 oz.) jar herring tidbits in
wine, undrained, chopped
2 apples, peeled, quartered, cored
and chopped
1 med. Bermuda onion, quartered and
chopped
1/2 c. seedless grapes, halved
2 hard-cooked eggs,
chopped Rye rounds

Combine first 4 ingredients in large bowl and
mix thoroughly.

Cover and refrigerate at least 1 hour.

Add grapes and eggs and toss lightly.

Turn into dish. Serve with rye rounds.

Makes about 4 cups.

WAYS TO COOK BUTTERFISH

FRIED BUTTERFISH--I

Trim, draw, and clean the fish. Wipe dry,

dip in milk,

roll in flour

fry in a frying-pan in plenty of clear hot fat.

Drain on a cloth, sprinkle with salt

garnish with lemon and parsley.


FRIED BUTTERFISH--II

Clean, wash and dry the fish,

rub with flour,

season with salt and pepper,

dip in beaten egg,

then in cracker dust or sifted bread-crumbs.

Fry in deep fat.



FRIED BUTTERFISH--III

Clean and gash the fish,

roll in corn-meal

saute in hot salt pork fat.

Serve with Tartar Sauce.



BOILED BUTTERFISH

Cover well-cleaned

lightly-gashed butterfish with boiling water,

season with one chopped onion, parsley and thyme,
salt and pepper.

Boil gently for about ten minutes if small.

Take from the water,

serve with scalded milk seasoned with butter, epper, salt,
and minced parsle

BAKED HALIBUT

Because of its size, halibut is cut into slices and sold in the form of steaks. Halibut slices are often sauted, but they
make a delicious dish when baked with tomatoes and flavored with onion, lemon, and bay leaf.
2 c. tomatoes
Few slices onion
1 bay leaf
1 tsp. salt
1/8 tsp. pepper
2 thin slices bacon
1 Tb. flour
2 lb. halibut steak

Heat the tomatoes, onion, and bay leaf in water.

Add the salt and pepper and cook for a few minutes.

Cut the bacon into small squares, try it out in a pan,
and into this fat stir the flour.

Pour this into the hot mixture, remove the bay leaf,

and cook until the mixture thickens.

Put the steaks into a baking dish,

pour the sauce over them,

and bake in a slow oven for about 45 minutes.

Remove with the sauce to a hot platter and serve.

BAKED CLAMS

2 doz. clams

4 tbsp. olive oil

2 cloves garlic, minced

1 med. onion, chopped

1 tbsp. bread crumbs

1 tsp. parsley or chives

1/4 tsp. oregano Salt & pepper

Grated Parmesan cheese

Lemon juice

Scrub clams with stiff brush under cold water until
all grit is removed.

Saute onion and garlic until golden.

Remove clams from shell (steam open).

Chop up clams very fine,

mix with bread crumbs, parsley, salt, pepper and oregano.

Fill shells.

Sprinkle with cheese and lemon juice.

Dot with butter and place under hot broiler about

5 minutes.

TEN WAYS TO SERVE ANCHOVIES

I

Clean, bone, and trim the fish. Arrange on a dish, alternating
with quarters of hard-boiled eggs. Moisten with olive-oil, sprinkle
with parsley, and serve with toasted crackers.

II

Split the anchovies, wash in white wine, and bone them. Make a
paste with the yolks of eggs, equal parts of minced cooked fish,
and bread-crumbs. Stuff the anchovies, dip into batter, and fry
in deep fat.

III

Pound the fish in a mortar, seasoning with minced parsley, grated
onion, and cayenne. Serve on small circles of fried bread, as a
first course at dinner.

IV

Drain a bottle of anchovies and mash fine with enough butter to
make a smooth paste. Season with lemon-juice and cayenne. Spread
on fingers of toast and lay a whole anchovy on each piece.

V

Wash eight salted anchovies, remove the skin and bones, and soak
in clear water for an hour. Drain and wipe dry. Arrange on lettuce
leaves with sliced hard-boiled eggs and pour over a French dressing.

VI

Toast circles of bread, spread with butter, cover with chopped
hard-boiled eggs, make a hollow in the egg, lay an anchovy upon
it, and set into a hot oven for five minutes.

VII

Toast thin circles of graham bread, butter, and cover each piece
with anchovies. Sprinkle with lemon-juice and paprika and put into
hot oven for five minutes.

VIII

Clean and rinse the fish and dry on a cloth. Butter a small baking-dish,
put in a layer of cracker crumbs, then a layer of anchovies, then
sugar and crumbs. Repeat until the dish is full, having crumbs
and butter on top. Beat the yolks of two eggs with half a cupful
of cream and a little sugar. Pour over the fish and bake in the
oven.

IX

Use salted Norwegian anchovies soaked for two hours in cold water.
Split down the back, bone and skin, cut into strips, and arrange
on a platter. Mince separately parsley, capers, boiled carrots,
beets, and the whites and yolks of hard-boiled eggs. Arrange small
piles of contrasting colors among the fish and pour over a French
dressing.

X

Fry thin circles of bread, put a pimola in the centre, and curl an
anchovy around it. Fill the remaining space with chopped hard-boiled
eggs and serve as a first course at dinner or luncheon.