Old Style Fish Dishes
Australian Tawny Frogmouth
The Australian Tawny Frogmouth can be found in all states of Australia and grows up to 50cm tall. Their markings allow a superb camouflage, blending into the bush. They have a nocturnal lifestyle feeding of a night on insects, snails, frogs, etc. The Tawny Frogmouth is not an owl, both parents share the incubating time sitting on up to three eggs, normally one nest of young chicks each year. Their nests are a flat bed of sticks on a tree fork.
Lo the angler, He riseth early in the morning and upsetteth the whole household. Almighty are his preparations. He goeth forth with a great hope in his heart-and when the day is far spent he re-turneth, smelling of strong drink, and the truth is not in him.
The Recipes
Re-Edited & Updated November 30/07
Helpers
Prawns = Shrimp
1 gill = 1/2 cup
Scant = Not quite full measure
Unless specified otherwise, all temps are in Fahrenheit
Flour = Unless otherwise stated, "flour" refers to plain flour.
All oven temperatures are based on the standard wood oven, gas oven and electric oven.
Fats, dripping, lard, etc can be substituted with your selected oils.
Clarified Fat = Melt fat then add raw potato cut in quarter-inch slices and allow the fat to gradually heat. When the fat ceases to bubble and potatoes are browned, strain fat through double cheesecloth into a pan for use. Potato will absorb fat odours and sediment.
Second Stock = Made from the meat and the bones that remain after the first stock is strained off. Fresh water and veges are added.
Special Recipes
Old Handy Hints & Ideas
Measure Conversions & Cooking Terms Link
Oven Temperatures & Reference Link
Fish Patties
Ingredients
1 small tin tuna
2 tsp chopped parsley
1 egg
1 boiled potato
Salt and pepper
Breadcrumbs
Method
Combine all ingredients except the breadcrumbs. Shape mixture into patties and roll in breadcrumbs on each side. Cook in greased dish or under a griller for 10 minutes on each side.
Salmon Mousse
Ingredients
16oz cooked red salmon
1 level tablespoon chopped chives
1/4 cup lemon juice
1/2 cup mayonnaise
1/4 cup finely chopped celery
1 level tablespoon gelatine
2 level teaspoons sugar
1/2pt cream
Method
Flake salmon then prepare celery and chives. Soak gelatine in 1/4 cup of water (stand in hot water to dissolve). Add lemon juice and sugar to mayonnaise. Put in an oiled ring tin or mould and set in the refrigerator. Heat tin with hot cloth to release mousse. Garnish with olives and parsley.
Salmon Quiche Filling
Ingredients
8oz red salmon
4 rashers bacon
3 eggs
1 1/2 cups cream
1/2 tsp paprika
1 tablespoon grated cheese
2 tablespoons chopped parsley
Salt and pepper
Method
Drain salmon and reserve liquid. Flake salmon lightly and remove bones. Dice bacon and quick fry, then drain well. Beat together cream, eggs, salt and pepper, parsley, paprika, cheese, reserved liquid. Arrange salmon evenly on base of pastry. Sprinkle over bacon and then pour egg mixture over the quiche so as to cover salmon and bacon. Bake in a moderate oven 375 degrees for 45 minutes.
Snappy Tuna or Chicken Squares
Ingredients
2 medium cans of tuna or equivalent steamed chicken
2 cups grated tasty cheese
1/4 cup chopped onion
1 cup crushed savoury biscuits
1 cup milk
3 eggs lightly beaten
Squeeze lemon juice
1/2 teaspoon salt
Parsley
Method: Mix all ingredients in a basin together and pour into a greased lamington tin. Bake in a moderate oven 180 degrees, for 40-45 minutes. Serve hot or cold with salad.
Baked Fish Pie
Ingredients
1 tablespoon butter
1 teaspoon chopped parsley
1 tablespoon flour
1 lb. cooked boneless fish fillets
1 cup fish stock or milk
1 cup breadcrumbs
1/8 teaspoon salt
Potatoes
Pinch pepper
1 egg
Squeeze lemon juice,
Method
Melt butter in saucepan, add flour, and stir till smooth. Cook 1 minute, add stock or milk and stir till boiling. Add salt, pepper, lemon juice, parsley, and flaked fish. Mix well and pour sufficient of the mixture into a greased pie dish to cover the bottom well. Sprinkle with breadcrumbs and dot with small pieces of butter. Cover with a layer of mashed potatoes and brush with beaten egg. Repeat 4, 5, and 6 till all mixture is used up. Bake in a moderate oven till brown.
Fillets Of Fish In Casserole
Ingredients
4 fresh fish fillets
1/2 pint melted butter sauce
1 lemon
Chopped parsley.
Method
Wash fillets, drop into boiling salted water, turn gas off and allow to stand for 20 minutes. Take fillets one at a time from water, removing skin and bones. Place fillets in a casserole dish. Cover with juice of half a lemon. Add melted butter sauce. Cover with lid. Bake in a slow oven 20 minutes. Remove lid and garnish with slices of lemon and sprigs of parsley.
Baked Fish With Cheese Sauce
Ingredients
2 to 2 1/2 lb. large fish
Small pieces butter
Lemon juice
Few stuffed olives
Salt and pepper
Parsley.
Sauce
1 1/2 oz
Butter
3 oz. Cheese
1 oz. Flour
1 egg yolk
3/4 pint milk
Salt and pepper.
Method
Wash and dry fish and cut into 6 pieces. Place on greased dish, add lemon juice, sprinkle with salt and pepper and place small pieces of butter on top. Cover with greased paper. Bake in a moderate oven 15 minutes or till flesh leaves the bone easily. Lift on to heated entree dish and garnish with slices of stuffed olives and with parsley
Sauce
Melt butter, add flour and cook over gas 1 minute, stirring constantly. Add milk, stir till boiling and cook 3 minutes. Remove from fire; add finely grated cheese, beaten egg yolk and salt and pepper. Cook 2 minutes without boiling. Serve sauce in sauceboat.
Fish Cutlets
Ingredients
2 tablespoons mashed potato
1 teaspoon chopped parsley
1 cup cold flaked cooked fish
1 dessertspoon flour
2 tablespoons thick white sauce
1 egg
1/8 teaspoon salt
3 tablespoons fine white breadcrumbs
Pepper
Frying fat
Squeeze lemon juice
Some pieces of macaroni
Method
Mix together potato, fish, sauce, salt, pepper, lemon juice, and chopped parsley. Form into cutlet shapes on a floured board. Dip into beaten egg, then into breadcrumbs. Press breadcrumbs on firmly with a large knife. NOTE: A second coating of egg and breadcrumbs is an improvement. Fry in hot fat till a golden brown, then drain. Serve hot, garnished with sprigs of parsley and slices of lemon. A piece of macaroni may be used to represent the bone.
Grilled Fish
Ingredients
1 small whiting, bream or garfish
Small piece of butter or some oil
1 lemon
1 tablespoon Maitre d’Hotel Butter.
Method: Prepare fish. Sprinkle with juice of half a lemon and brush with melted butter or oil. Place on greased gridiron. Grill 8 to 10 minutes. Place on hot serving plate. Place Maitre d’Hotel Butter (green butter) on top. Garnish with slices of lemon.
Salmon Cakes
Ingredients
4 potatoes
Cayenne
8oz cooked salmon
Egg and breadcrumbs
1 tablespoon parsley
Frying fat
Good squeeze lemon juice
Parsley sauce
1 teaspoon salt,
Method
Boil and mash potatoes. Break up salmon with a fork. Add potatoes, parsley, lemon juice, salt, and cayenne. Moisten if necessary. Make into round shapes, dip into beaten egg and then into breadcrumbs, fry, drain and serve hot with parsley sauce.
Salmon Pie
Ingredients
16oz cooked salmon
Squeeze lemon juice
Cooked rice
Salt and cayenne
1/2 teaspoon anchovy sauce
Mashed potatoes.
Method
Remove all bones from salmon; mix with rice, sprinkle with anchovy sauce, lemon juice, and salt and cayenne to taste. Put mixture into greased pie dish.
Cover with mashed potatoes and brush with beaten egg or milk. Bake in a moderate oven till brown.
Salmon Shape
Ingredients
16oz cooked salmon
Salt and pepper
1 pint thick white sauce
1 lemon
2 eggs
Parsley
1/2 cup breadcrumbs.
Method
Bone salmon and mix together. Make a thick white sauce and add well-beaten eggs, breadcrumbs, salmon, salt, and pepper. Pour into a greased mould. Steam for 1 1/2 hours. Serve hot or cold, garnished with slices of lemon and some finely chopped parsley.
|
Said the mullet to the herring, |
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'Does your brother have a flipper?" |
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Said the herring to the mullet' |
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'I am not your brother's kipper |
Anchovy Royale
Ingredients
1/2 doz. Sardines or anchovies
Lettuce
Little lemon juice
Brown bread
beetroot
hard boiled egg
Method
Drain, skin, and bone fish, sprinkle with lemon juice, cut rounds of brown bread 1 1/2 inches in diameter, cut lettuce into rounds a shade smaller than the bread rounds, place lettuce and sardines or anchovy on bread, garnish with shredded lettuce, beetroot, white of egg and grated yolk.
Egg and Anchovy Savoury
Ingredients
1 egg
Lemon juice (if desired)
1 dessertspoon anchovy sauce
Fingers of toast
Savoury biscuits or fried croutes
1 dessertspoon butter
Some strips of capsicum, gherkin, or olives
1 tablespoon milk
Cayenne
Method
Beat egg and add remainder of ingredients (except capsicum, gherkin, or olives) cook very gently till set, heap on fingers of toast, savoury biscuits, or fried croutes, garnish with capsicum, gherkin, or olives.
Sardine Mayonnaise Savoury
Ingredients
1 large tin sardines
Small lettuce leaves
Lemon juice
Mayonnaise (coloured pink)
Salt and cayenne
Some gherkins or olives
small savoury biscuits (buttered)
Method
Trim sardines and remove bones, mash well with lemon juice, salt and cayenne. Place lettuce leaf on biscuits and add sardine mixture to centre, mask with mayonnaise , garnish with strips of gherkin or olive.
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Fish Clementine
Ingredients
2 filleted whiting
1/2 pint melted butter sauce
Lemon juice
Gherkin and chilli
1/8 teaspoon salt
Slices of lemon
Pepper
1 teaspoon finely chopped parsley
1/4 cup water
Method
Fold fillets in half (white side up) and place in greased baking dish, sprinkle with lemon juice, salt, and pepper add water and cover fillets with greased paper. Bake in a moderate oven till tender (10 to 25 minutes), lift fillets on to hot dish and coat with melted butter sauce which has been flavoured with salt, pepper, and a squeeze of lemon juice. Garnish with small strips of gherkin, chilli, and lemon, and with chopped parsley.
Fish Kedgeree
Ingredients
1/2 lb. cold cooked fish
Some parsley
2 hard boiled eggs
Salt and pepper
2 oz. rice
Lemon juice
1 tablespoon butter
1/2 cup milk
Method
Skin, bone and flake fish. Chop white of egg, boil rice till tender, drain and reheat. Melt butter in saucepan and add chopped egg white, fish, chopped parsley, salt and pepper, lemon juice flavouring and milk. Arrange rice on hot dish, place fish on top of rice, making into a pyramid, rub egg yolks through sieve and sprinkle over fish, garnish with lemon and sprigs of parsley.
Fish Supreme
Ingredients
2 medium whiting or bream
1 oz. butter
1 lemon
1 tablespoon chopped parsley
Salt
Cayenne
1/2 gill water
1/2 pint milk
Method
Fillet fish and fold in half (white side up). Place in baking dish and sprinkle with lemon juice and salt, pour 1/2 gill water over fish and cover with greaseproof paper. Bake in a moderate oven 10 to 15 minutes. Place bones and milk in saucepan and simmer 10 minutes. Strain milk and make melted butter sauce with butter, flour, and the strained milk. Add 1 tablespoon lemon juice, chopped parsley, cayenne, and salt, pour sauce over fillets and garnish with slices of lemon.
Fish A La Rounaise
Ingredients
2 medium fresh fish
Lemon juice
1 oz. butter
2 tablespoons cream
1 oz. flour
Chopped parsley or pistachio nuts
1 gill fish stock
Truffles
Piece of lobster or shelled prawns
1 lemon
Salt and cayenne
Method
Skin, fillet and wash fish and place in salted water for 30 minutes. Make a sauce with butter, flour, and fish stock, add to it lobster or prawns cut into small dice, salt, cayenne, lemon juice, and cream. Dry fish and place on greased dish (white side down), spread half of it with some of the prawns or lobster mixture. Fold over and sprinkle with lemon juice and salt, place on greased tin and bake in a moderate oven till tender. Place on a warm dish and cover with white sauce, garnish with parsley or nuts, truffles, and slices of lemon.
Fish Moulds
Ingredients
1 oz. butter
1 tablespoon chopped capers
4 tablespoons milk
1 teaspoon Worcester sauce
1 oz. breadcrumbs
Salt and pepper
6 oz. cold cooked fish
1 egg
Method
Heat butter and milk in saucepan, pour on to breadcrumbs and allow to soak for a few minutes. Remove skin and bones from fish, flake finely, and add to breadcrumb mixture. Beat in egg yolk, capers, sauce, and salt and pepper to taste. Fold in stiffly beaten egg white, turn mixture into small buttered moulds and cover with buttered paper. Steam gently till set (about 20 minutes), turn out and garnish with whole capers.
Baked Fish Souffle
Ingredients
1 tablespoon butter
1 teaspoon chopped parsley
2 tablespoons milk
Salt and cayenne
1 cup mashed potato
Lemon juice
2 eggs
1 cup cooked flaked fish
Method
Butter a souffle mould or china pie dish, heat butter and milk in saucepan, add mashed potato and beat till thoroughly hot and light. Add egg yolks, beating in well, then flaked fish, parsley, salt, cayenne, and a squeeze of lemon juice. Stir in stiffly beaten egg whites, mixing very lightly, and pour into prepared pie dish. Bake in a moderate oven for about 20 minutes (till well risen and golden brown), serve immediately.
Grilled Fish
Ingredients
1 small whiting, bream or garfish
Small piece of butter oil
1 lemon
1 tablespoon Maitre d’Hotel butter
Method
Prepare fish, sprinkle with juice of half a lemon and brush with melted butter or oil. Place on greased gridiron, grill 8 to 10 minutes, place on hot serving plate. Place Maitre d’Hotel butter (green butter) on top, garnish with slices of lemon.
Salmon Au Gratin
Ingredients
1/4 lb. breadcrumbs
Salt and cayenne
2 oz. dry cheese
1 tin salmon
1 tablespoon vinegar
1/2 oz. butter
Grated nutmeg
Method
Grease a pie dish and line with a layer of breadcrumbs. Sprinkle a little grated cheese, vinegar, nutmeg, salt, and cayenne over breadcrumbs, then a layer of salmon and continue in this way till all the ingredients are used up, having cheese and breadcrumbs for the top layer. Add little pieces of butter and bake in a moderate oven 15 to 20 minutes.
Fish Mornay
Ingredients
16ozs cooked salmon (or 1 small cooked fillet of fish for each person)
3oz butter
4oz plain flour
Salt and pepper to taste
1 pint milk
1 pint fish stock (if insufficient stock is available milk may be used)
Juice of 1/2 lemon
1 or 2 sliced gherkins
1 tablespoon mayonnaise
1 beaten egg
1 cup cottage cheese (or 1/2 cup tasty cheese)
1 cup soft breadcrumbs tossed in level tablespoon of melted butter
Parmesan cheese
Method
Melt butter, add flour, salt and pepper, cook for approximately 1 minute. Add milk and stock, stirring continuously until it boils and thickens, add lemon juice, gherkins, mayonnaise, beaten egg, cheese and flaked fish. Pour into greased casserole dish and top with buttered breadcrumbs, top with parmesan cheese and place in moderate oven to heat through and brown breadcrumbs. Serves approximately 8 people
Kedgeree
Ingredients
8oz tin salmon
1 dessertspoon flour
1 cup milk
2 hard boiled eggs
Salt
1 tablespoon butter
1 tablespoon curry powder
3 cups cooked rice
Pinch cayenne and pepper
Method
Melt butter, add flour, curry, salt, cayenne and add milk gradually, stirring till thickens. Add rice, salmon and chopped eggs. Serve hot
Tuna Cream
Ingredients
15oz cooked tuna
1/4 cup chopped capsicum
1 cup sliced celery
1 can cream of celery soup
1 cup evaporated milk
1 dessertspoon flour
Salt and pepper to taste
Method
Flake tuna, blend all ingredients together in a saucepan and cook over medium heat, simmer until heated through. Serve with rice or noodles.
Salmon Casserole
Ingredients
4 medium potatoes
4 tablespoons flour
Butter
Milk
Salt and pepper
2oz butter extra
10oz cooked salmon
Juice of 1 lemon
Method
Boil potatoes in salted water until tender, drain and mash with butter and a little milk. Melt extra butter in saucepan, stir in flour and cook 1 minute, remove from heat, gradually stir in 1 pint milk and return to heat. Cook stirring until mixture boils and thickens. Drain tuna and break into large pieces, add tuna to sauce, season lightly with salt and generously with pepper and lemon juice. Line casserole dish with mashed potato, then spoon tuna mixture into dish, top with tomato slices, grated cheese, dot with butter. Bake in hot oven 20 minutes or until golden brown.
Bloater Paste
Ingredients
3 red herrings
2 tablespoons butter
2 tablespoons cream of milk
A little cayenne pepper.
Method
Put herrings twice through mincer. Warm butter and cream, add fish and mix all together. Put in pots and cover.
Creamed Bream
Ingredients
1/2 pint white sauce
1lb cooked flaked bream
2 tablespoons chopped prawns
Pepper
2 tablespoons fresh breadcrumbs
Small nut of butter.
Method
Make white sauce in usual way, using stock and milk. Flake the fish and add to prawns and sauce. Season with pepper only. Pour into a shallow fireproof dish. Sprinkle with crumbs and cover with shavings of butter. Brown in oven or grill.
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