Category Archives: Seafood and Shellfish

Savory Salmon-Tuna Loaf

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1 can (7 oz) chunk-style tuna
1 can (7 3/4 oz) salmon
2 tablespoons margarine
2 tablespoons chopped onion
1 cup soft white bread crumbs
2 eggs
3/4 cup milk
2 tablespoons chopped parsley
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 tablespoon lemon juice

SAUCE
1 can (1 lb) stewed tomatoes
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves

1. Preheat oven to 350F. Grease 8 1/2-by-4 1/2-by- 2 1/2 inch loaf pan. Place lightly greased strip of foil down center, letting it extend over ends.

2. Drain tuna. Drain salmon; remove skin and bones.

3. In hot margarine in small skillet, saute onion until tender. Stir in bread crumbs. Remove from heat.

4. In medium bowl, beat eggs slightly. Stir in milk, parsley, salt, Worcestershire, and bread crumb mixture. Fold in tuna, salmon, and lemon juice until well blended. Turn into prepared loaf pan. Bake 45 minutes, or until knife inserted in center comes out clean.

5. Meanwhile, make Sauce: Drain 1/4 cup liquid from tomatoes into small saucepan. Stir in cornstarch until dissolved. Stir in tomatoes, salt, thyme, and remaining liquid. Bring to boiling, stirring constantly. Keep warm.

6. Let loaf stand about 3 minutes. Loosen around edges with spatula. Holding foil, gently lift loaf onto serving platter, so brown crust is on top. Carefully remove foil. Serve loaf with sauce. Makes 6 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Florentine Ring

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Cooking time: 1 hour
Preparation time: 25 mins.
Main cooking utensils: 8-in. ring mold, saucepan
Oven temperature: 350°F

For 4-6 people you will need:
2 lb spinach

White sauce:
1/4 cup butter
1/2 cup all-purpose flour
1 1/4 cups milk
seasoning
3 egg yolks
good pinch nutmeg

Filling:
1 lb. haddock or cod fillets
1 1/4 cups milk
1/4 cup all-purpose flour
about 1 cup grated cheese
seasoning

Garnish:
1/4 cup grated cheese
tomatoes

1. Cook spinach in a very little salted water. Drain well and chop.

2. Make a thick white sauce on the usual way.

3. Stir in the egg yolks and nutmeg, add the spinach, season well, and blend thoroughly.

4. Spoon into greased ring mold.

5. Place the mold in a pan of water, bake until firm – 40-45 minutes.

6. Meanwhile, simmer fish in milk until cooked. Drain and use liquid to make a whjite sauce for filling with the butter and flour.

7. Season and stir in grated cheese.

8 When spinach mold is cooked, turn onto a warm plate.

TO SERVE: Fill center of ring with flaked fish and pour over the cheese sauce. Sprinkle with grated cheese. Garnish with sliced tomatoes.

Printed in Canada. ©Copyright Paul Hamlyn Ltd. 1967

Italian-Sauced Fish

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Italian-Sauced Fish

1/4 cup chopped onion
1/2 clove garlic, minced
1 tablespoon cooking oil
1 16-ounce can tomatoes, cut up
1 6-ounce can tomato paste
3/4 teaspoon dried oregano, crushed
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
8 frozen, fried, breaded fish portions
1/4 cup shredded cheddar cheese

IN saucepan cook onion and garlic in oil till onion is tender bu not brown. Stir in undrained tomatoes, tomato paste, oregano, sugar, salt and pepper. Simmer, covered for 20 minutes. Meanwhile cook fish portions according to package directions. To serve, spook hot sauce over fish. Sprinkle with cheese. Makes 8 servings.

Saucy Poached Fish

4 fresh or frozen halibut steaks
1/4 cup milk
1 10 3/4 ounce can condensed cream of mushroom soup
1/4 teaspoon dry mustard
1 3-ounce can sliced mushrooms, drained
2 tablespoon snipped parsley
Hot cooked rice

Thaw fish, if frozen. In medium skillet gradually stir milk into soup. Sit in mustard. Bring to boiling; reduce heat. Place fish in hot soup mixture. Cook, covered, about 10 minutes or till fish flakes easily. Carefully remove fish to warm platter. Stir drained mushrooms and parsley into soup mixture. Heat through ; serve over fish and hot cooked rice. Makes 4 servings.

©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Broiled Salmon Steaks

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Grease broiler pan or line pan with aluminum foil and grease foil. Wipe 4 salmon steaks, 1 inch thick, with damp, clean cloth; sprinkle lightly with salt, pepper and paprika and brush with melted butter. Place steaks on broiler pan. Broil 3 inches from heat, turning once, 8 to 10 minutes or until fish flakes easily with a fork. Brush frequently with more butter. Serve with Fish Steak Sauce (see below). Makes 4 servings.

Fish Steak Sauce

1 cup dice cucumber
Water
2 tablespoons butter or margarine
2 tablespoons flour
2 teaspoons lemon juice
1 teaspoon grated lemon peel
1 teaspoon grated onion
1/2 teaspoon salt
Dash pepper

Cook cucumber in 1/2 cup water until tender. Drain; reserve liquid. Melt butter in a saucepan; blend in flour. Measure reserved liquid; add enough water to make 1 cup. Slowly add and stir liquid into flour mixture. Cook mixture until thickened, stirring constantly. Add remaining ingredients; blend well. Add cooked cucumber. Makes about 2 cups.

Published by–COOKINDEX– Division of H.S. Stuttman Co., Inc. New York. ©Copyright 1958 Tested Recipe Institute, Inc. New York

Crusty Salmon Shortcakes

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2 1/3 cups Bisquick baking mix
3 tablespoons butter, melted and cooled slightly
1/2 cup milk
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/2 cup milk
1 can (16 ounces) salmon, drained
1/4 cup chopped ripe olives
1 tablespoon chopped pimiento
1 teaspoon parsley flakes
1 teaspoon Worcestershire sauce

Heat oven to 450°. Mix baking mix, butter and 1/2 cup milk with fork to soft dough. Knead 8 to 10 times on lightly floured cloth-covered board. Roll dough 1/2 inch thick. Cut with floured 3-inch cutter. Bake on ungreased baking sheet about 10 minutes.

IN large saucepan, combine soup, 1/2 cup milk, the salmon, olives, pimiento, parsley flakes and Worcestershire sauce. Heat to boiling over medium heat, stirring frequently. SPlit warm shortcakes; serve salmon mixture between halves and over shortcakes. 6 servings.

An off-the-cupboard shelf lunch for drop-in guests- salmon in savory soup sauce over rich shortcake-sized biscuits. To make even easier biscuits with no rerolling, pat out dough on baking sheet and cut in diamonds or squares with a floured knife.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Margarita & Avocado Seviche

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Avocado Seviche

1 pound sea scallops
3/4 cup lemon juice
1/4 cup lime juice
3 tomatoes, peeled, seeded and diced
4 small ho green chilies, minced
1/2 cup salad oil
2 tablespoons dry white wine
1 teaspoon thyme
1 teaspoon chevril
1 teaspoon coriander seed
1/2 teaspoon freshly ground pepper
3 avocados
1 medium Spanish onion, peeled and sliced thin

Rinse scallops lightly with water and pat dry; if using very large scallops, cut into equal sizes, about 3/4 inch cubes. Place scallops in large bowl and pour lemon and lime juice over; let stand at room temperature 2 hours, turning occasionally with wooden spoon.

Add tomatoes, chilies, oil, wine, and seasonings. Toss well and refrigerate, covered, at least 4 hours or overnight.

To serve: Slice avocados in half lengthwise and remove pits. Drain scallops and spoon onto avocados; sprinkle with finely chopped red onion. Serve with salad plates and forks.

To serve salad style: Line large plate with salad greens. peel avocados and slice lengthwise into thin wedges; arrange spiral fashion on greens. Arrange scallops on top of avocados, sprinkling marinade over greens. Garnish with thin slices Spanish onion.

Yield: 4-6 servings.

Copyright© 1977 by Random house, Inc. All rights reserved. Printed in U.S.A.

Molded Shrimp Loaf

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Colorful and easy to make, this luscious shrimp loaf will keep refrigerated for several days. Use as an entrée for a holiday luncheon, Christmas or New Year’s cocktail buffet.

For 1 loaf you will need:
2 pkgs. unflavored gelatin
1/2 cup cold water
1 can (10 3/4 oz) tomato soup, undiluted
3 pkgs. (3 oz.each) cream cheese, softened and thoroughly mashed
1 cup finely chopped celery
1 cup finely chopped green and red pepper
3 cans (4 oz. each) broken shrimp, drained, washed, then chilled in ice water
1 cup mayonnaise
1 Tbsp. grated onion or onion purée
1 Tbsp. horseradish
1 Tbsp. capers, drained
1/2 tsp. hot pepper sauce
Salt to taste
Shredded lettuce
Lemon and lime slices

Preparation

1. Dissolve gelatin in the cold water.

2. Meanwhile, bring tomato soup to a boil in saucepan. Add softened gelatin. Allow mixture to cool. When barely warm, blend in cream cheese.

3. Stir in celery, green and red pepper, shrimp, mayonnaise, onion, horseradish, capers, hot pepper sauce, and salt to taste.

4. Coat a 9-by-5 inch loaf pan with a little mayonnaise or oil. Pour in mixture. Spread as evenly as possible. Cover and chill 2 to 4 hrs. or until set.

5. Unmold on large platter or serving dish. Garnish with shredded lettuce and lemon and lime slices. Serve with crackers or Melba toast, if you wish.

Tips: One loaf will yield 10 to 12 slices for luncheon or 30 slices or a cocktail party.

©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.

Plank Baked Turbot

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3 pounds turbot fillets
1/4 cup lemon juice
Salt and pepper
2 cups Dry Instant Mashed potatoes
1 box frozen mixed vegetables
Paprika

Set oven temperature at 500° or “Broil.” Pour lemon juice on fish; season with salt and pepper and paprika. Place fish in greased broiler pan and broil about 4 inches from heat – 8 to 10 minutes or until fish flakes easily when tested with a fork. Carefully transfer fish onto a plank. Meanwhile, prepare instant potatoes according to package directions. Using pastry decorator, spread potatoes around plank, forming 6 cups for vegetables. Cook vegetables according to package directions; drain well and place in decorated cups. Place plank in broiler for 3 to 4 minutes to lightly brown. Serve with lemon wedges and tartar sauce.

Serves 6
Preparation time 50 Min.
Approximate calories per serving: 300

Suggested Menu
Plank Baked Turbot
Tossed Green Salad
Mashed Potatoes
Mixed Vegetables
Apple Betty

©1973 Curtin Publications, Inc. New York, NY. Printed in U.S.A.

Baked Stuffed Salmon

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1 whole salmon (3-4 pounds)
Salt and pepper
3 tablespoons lemon juice
3/4 cup shredded carrots
1/2 cup shredded onion
1/2 cup finely chopped celery
3 cups cooked rice
Lemon slices

Heat oven to 325°. Clean, wash and dry fish. Season fish with salt, pepper and lemon juice. Fill cavity with a mixture of rice, carrots, onion and celery. (Any leftover stuffing can be placed in a lightly greased baking dish and cooked along with fish). Top fish with lemon slices. Wrap securely in aluminum foil and bake in a shallow roasting pan – 1 1/2 to 2 hours. Unwrap and test fish with a fork (it should flake easily when done). Scrape off dark skin and slip fish onto a serving platter. Mask with Hollandaise Sauce and decorate with parsley, pimento and lemon wedges.

Serves 6 to 8
Preparation time: 2 to 2 1/2 HR.
Approximate calories per serving: 340

Suggested Menu
Tossed Green Salad
Baked Stuffed Salmon
Buttered Brussels Sprouts
Whipped Fruit Gelatin
Rice Stuffing

©1973 Curtin Publications, Inc. New York, NY Printed in U.S.A.

Loving Cup and Rolled Salmon-Sorrel Soufflé

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Rolled Salmon-Sorrel Soufflé

1/2 cup (1 stick) butter
2/3 cup all-purpose flour
3 cups boiling milk
1/2 teaspoon salt
1 dash hot sauce
6 eggs
1/2 cup grated Parmesan cheese
1 cup puréed sorrel* or spinach
2 tablespoons fresh chervil leaves, or 2 teaspoons dry chervil
4 cups cooked salmon, flaked
1/4 cup grated Parmesan cheese
Paprika

Preheat oven to 425 F. Melt 1/2 cup butter in heavy saucepan; stir in flour; cook over low heat 2-3 minutes, stirring constantly; pour in boiling milk, salt, and hot sauce; beat vigorously with wire whip until quite thick and creamy.

Remove from heat and divide sauce in half. Butter jelly-roll pan, 11″ x 17″ x 1″ and line with wax paper, leaving 2-inch overlap at each end; butter top of paper and dust with flour. Separate eggs. Beat yolks into 1/2 sauce mixture 1 at a time; beat in 1/2 cup cheese and 1/4 cup of the sorrel; beat in chervil. Beat egg whites until soft peaks form. Fold gently into sorrel sauce; spread out on wax paper on baking sheet; bake 15 minutes or until golden, puffed, and springy. Remove; lay sheet of wax paper on top and invert; unmold; peel off bottom paper.

Stir salmon and remaining 3/4 cup puréed sorrel into reserved 1/2 of sauce, thinning with milk if sauce seems too thick; spread 1/2 of sauce over soufflé ; using wax paper as guide, roll up jelly-roll style and transfer to serving platter; cover top of roll with remaining sauce; sprinkle with cheese and paprika and place under broiler 2-3 minutes, or until cheese is bubbly.

Yield: 9-12 servings

*About 1 pound fresh sorrel leaves, cooked.

Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.