Griddled Trout With Herbs
6 fresh cleaned trout
6 sprigs fresh rosemary, or 1 1/2 tblsp dried
3 oz soft butter
18 fresh mint leaves or 2 tsp dried
6 sprigs fresh thyme (leaves only) or 2 tsp dried
6 fresh sage leaves or 1 scant tsp dried
1 1/2 tsp coarse sea salt
7 grinds black pepper
The herbs are what might have been used in Anglo-Saxon East Anglia, but use
whatever you might fancy. Try to use fresh, although dried is acceptable.
Put one sprig or generous shake of rosemary down the middle of each fish.
Chop all the other herbs and seasonings and mash them into the soft butter.
Use this to coat the fish generously on each side. Griddle, barbeque or
grill it for 4-5 minutes on each side or till the skin is well browned and
the flesh flaking off the bone. Baste now and then with the butter which
runs off. Serve at once with lot of fresh bread and a salad or a simple
Qvelling Cod Filets
1 a little butter
1 small onion; sliced paper thin
3/4 cup dry white wine
2 lb cod filets; (4 pieces)
1 olive oil for brushing
1 some parmesan cheese for sprinkling
1 some bread crumbs also for sprinkling
1 a little parsley; chopped
2 teaspoon flour
1 a pinch salt
1/2 cup milk
Smear light a baking dish with the butter and the onion slices you'll put
in, in one layer. Then you can pour in the wine (also you can take a little
sip yourself; it's good for the appetite). Put in the 4 pieces cod and with
a little olive oil you'll brush. Sprinkle on some Parmesan cheese and them
some bread crumbs. Now top it off with the chopped parsley and the whole
thing you'll bake uncovered in a 350° oven for about 20 minutes, or until
it flakes nice. Meanwhile, the flur, salt and milk you'll mix together and
heat and stir until it gets thick. When the fish is ready, pour liquid from
the baking dish into the flour-milk mixture and you'll cook until the whole
thing thickens a little. Pour it over the fish and serve. Serves 4 friends
if you also fill them up with a nice vegetable, and maybe a salad with one
of those cheese dressings.
*Qvelling: Mom's pride when she finds out her new daughter-in-law is going
to keep Kosher.
From Kosher Cookbook Trilogy.
Pan-Fried Black Bass with Maitre D'Hotel Sauce
----MAITRE D"HOTEL SAUCE----
1/2 clove garlic, smashed
1/4 cup butter
1/2 teaspoon salt
1 tablespoon lemon juice
1/8 teaspoon pepper
1 tablespoon finely minced parsley
1/4 cup yellow cornmeal
4 1-lb. bass, dressed and skinned
1/4 cup flour
4 tablespoon butter
1 salt and fresh pepper
This recipe includes a very simple sauce that enhances sauteed, broiled or
Make the sauce first.
In a bowl set the butter out to soften. Then cream it with a fork and
then a spoon until it is light and fluffy. Work in the salt and pepper.
Mix the smashed garlic and the lemon juice, then work this liquid into
the butter. Take a bit of time to do this.
Mix in the parsley and serve in a gravy boat with a spoon.
Pan fry the bass remembering to brown the fish on both sides but not to
Serve hot on hot plates and pass the sauce.
Gratin Of Walleye
2 lb walleye fillets
2 tablespoon parsley, minced
1 salt and pepper
2 tablespoon capers (w/juice)
2 green peppers
5 tablespoon cooking oil
1/2 cup bread crumbs
2 cloves garlic, chopped fine
1/2 teaspoon powdered thyme
Roasted peppers lend a wonderful flavor to fish dishes. Prepare this dish
in a shallow baking dish or baked in individual gratin dishes if
available.Wash and pat the fillets dry, then dice into 1-inch squares.
Season with salt and pepper.
Wash, then dry the green peppers and roast them under the
broiler,turning them as the skin blackens. Place the peppers in a
paper bag, seal by twisting the top, and set aside for 5 minutes or so.
Then remove and,with finger, push and pinch off most of the blackened
skin. Cut in half,remove the seeds and stems and slice into thin strips.
Put the oil in a big skillet and saute the garlic
until it is translucent. Then scrape in the fillet squares
from your cutting board, turn up the heat, and cook, stirring constantly
for about 5 minutes. Off heat, add and mix thoroughly the peppers,
parsley, capers, and half the bread crumbs into which you have mixed the
thyme. Spoon into baking dish and sprinkle the rest of the crumb-thyme
mixture over all, and place under the broiler for a minute or two to
brown. Serve with tossed salad andbaked potatoes.
Yield: 4 servings
Paksiw Na Isda (Boiled Pickled Fish And Vegetables)
1 1/2 lb bangus (milkfish) or white fish, dressed
1/2 cup vinegar
1/4 cup water
1 1/2 teaspoon salt
1 slice 1/2-inch ginger, crushed
2 pieces hot banana pepper
1/2 cup ampalaya (bitter melon)
1/2 cup eggplant, sliced
1. Cut fish into 4 slices. Place fish in a teflon or porcelain coate
skillet. Add all other ingredients, except ampalaya and eggplant, cov and
bring to a boil. Let simmer about 10 minutes, turning fish once to evenly.
2. Transfer to a covered dish and store in the refrigerator to "age" days.
3. Reheat over moderate heat just until heated enough before serving.
4. Add ampalaya and eggplant during the last five minutes of cooking.
Preparation time: 10 minutes Aging time: 1-2 days Serves: 4
Moroccan-Jewish Fish Filets With Red Peppers
1/4 cup vegetable oil or olive oil
2 red bell peppers stemmed, seeded diced
20 garlic cloves, minced
6 tablespoon minced cilantro
1 1/2 lb sea bass or halibut filets
1 salt and pepper, to taste
1 teaspoon paprika
2 cup water
This flavorful fish dish, dotted with bright red peppers, cilantro leaves
and a generous amount of garlic, is a favorite of Moroccan Jews. It is
simple to make and is delicious hot or cold.
Heat the oil in a saute pan large enough to hold fish in a single layer.
Add the peppers and saute lightly over medium heat for 2 minutes. Add
garlic and cilantro and cook over low heat, stirring, for 1 minute.
Add fish and sprinkle with salt, pepper and paprika. Add water and bring to
a simmer, basting fish occasionally. Cover and cook over very low heat
about 8 minutes, or until fish is just tender (when a thin skewer is
inserted into center of fish, it should come out hot to the touch).
Using a slotted spoon, transfer fish to a deep platter. Boil the pan
juices, stirring occasionally, until reduced to 1/2 cup. Taste for
seasoning, then pour over fish. Serve hot or cold.
From an article by Faye Levy in the San Francisco Chronicle, 9/14/93.