Category Archives: Seafood and Shellfish

Salmon Mousse

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Cooking time: 12 mins.
Preparation time: 25 mins.
Main cooking utensils: saucepan, 5-in. soufflé dish, wax paper

For 6-8 servings you need:
2½ tablespoons margarine
¼ cup all-purpose flour
1¼ cups milk
seasoning
1 tablespoon lemon juice
1 envelope powdered gelatin
⅓ cup water
1 lb. canned or cooked salmon
little anchovy paste
2 medium-sized ripe tomatoes
⅔ cup whipping cream
2 egg whites

Garnish:
stuffed olive
dill pickle
wafer-thin cucumber slices

  1. Tie a double band of wax paper around the outside of a 5 in. soufflé dish, grease lightly with margarine.
  2. Make white sauce with 2 tablespoons margarine, flour, milk, and seasoning; add lemon juice.
  3. Dissolve gelatin in hot water, add to sauce, allow to cool, covering with damp paper to prevent a skin forming.
  4. Stir in flaked salmon, anchovy paste, and tomato purée – made by rubbing the tomatoes through a sieve.
  5. Allow mixture to stiffen slightly, then fold in lightly whipped cream and the stiffly beaten egg whites.
  6. Put into soufflé dish, allow to set, then carefully remove paper.
  7. Garnish with small pieces of stuff olive, dill pickle and twists of cucumber.

TO SERVE: With mayonnaise well flavored with lemon juice with Potato salad: Mix cooked diced potato with mayonnaise and chopped scallions or grated onion, and garnish with chopped scallion tops.

PRINTED IN CANADA. © Copyright Paul Hamlyn Ltd 1967

Sillcocktail (Herring Cocktail)

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Cooking time: approximately 10 min

Ingredients: (4 pers)
1 small head of lettuce
1 can paprika salad
1 herring fillet or 1 can of pickled herring
1 can black caviar
4 raw egg yolks

Sauce:
1 tablespoon vinegar
1 tablespoon oil
1 teaspoon mustard
3-4 tablespoons cream
salt, white pepper

Preparation:
1. Finely shred the rinsed salad and put it together with paprika strips at the bottom of a serving glass.

2. Cut the herring into thin pieces and spread on top.

3. Stir together vinegar oil and spices. Add the cream while stirring and moisten the salad with this sauce.

4. Add the caviar and top with a raw egg yolk.

5. Garnish with a thin slice of lemon.

© Hemmets Journal AB S/H/2

Poorly translated from the original Swedish by Google Translate.

Salmon Cake

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8 ounces drained, canned salmon
2 medium eggs, separated
½ cup skim milk
¼ cup finely chopped celery
2 tablespoons dehydrated onion flakes
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
⅛ teaspoon pepper
¼ teaspoon paprika
2 medium eggs, hard-cooked and sliced

Mash salmon. Beat egg yolks with milk. Add celery, onion flakes, parsley, salt, and pepper. Stir into salmon; mix well. Beat egg whites until stiff but no dry. Gently fold into salmon mixture. Spoon into a nonstick, 9x5x3-inch loaf pan. Sprinkle with paprika. Bake at 350°F (moderate oven) for 45 minutes, or until firm. Garnish with sliced eggs. Divide evenly. Makes 4 luncheon servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Lamprey Eel, Boradeaux Style (Lamproie à la Bordelaise)

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ingredients:
3-pound lamprey, or eel
1 bottle red wine, preferably Bordeaux
16 leeks
4 carrots
4 shallots
1 cup chopped ham
½ cup oil
1 Tablespoon flour
salt, pepper
1 thyme sprig (or ½ teaspoon dried thyme)
1 bay leaf
12 croutons (fried bread cubes)
1 clove garlic (optional)

Instructions:

  1. Bleed the lamprey by cutting two inches off its tail. Mix the blood with a cup of wine.
  2. Scald the fish and scrape off the skin. Make an incision around the neck below the gills. Pull out the central nerve through this opening.
  3. Cut the lamprey into 2-inch slices. Put them into a deep bowl, cover with wine, and set aside.
  4. Peel and wash the leeks; use the white part only. Scrape, wash, and slice the carrots. Mince the shallots and chop the ham.
  5. Heat the oil in a saucepan. Add the ham and vegetables, and when they start to brown, sprinkle with the four. Stir well and brown for a few minutes.
  6. Pour in the remaining wine. Add salt, pepper, thyme, and bay leaf. Cover and let simmer for about 30 minutes.
  7. Add the lamprey slices, and the wine in which they were marinated. Cook for 15 minutes.
  8. Arrange the lamprey and leeks on a platter. Remove the pan from the heat and thicken. thesauce with the blood and wine mixture. Pour over the lamprey. Serve with the croutons, which may be rubbed with garlic.

The lamprey is a rare fish. In France it is available only in the Dordogne and Garonne areas, where they are plentiful from April to June. Eels may be used as a substitute.

© Shufunotomo Co., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan

Seafood in White Wine

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4 (8-oz size) frozen rock lobster tails
2 lb raw shrimp, shelled and deveined
2 pkg (6-oz size) frozen* king crab, thawed and drained
10 tablespoons butter or margarine
⅔ cup flour
2 teaspoons salt
½ teaspoon paprika
Dash white pepper
3 to 3½ cups half-and-half (half milk, half cream)
1¼ cups dry white wine

*Or use 2 cans (7½-oz size) king crabmeat, drained

  1. In large kettle, bring 2½ quarts water to boiling. Add lobster tails; return to boiling. Reduce heat; simmer, covered, 8 minutes. With slotted utensil, lift out lobster tails, and set aside until cooled enough to handle.
  2. Return water to boiling. Add shrimp; return to boiling. Reduce heat; simmer, covered, 5 minutes or until tender. Drain.
  3. Drain crabmeat, removing any cartilage and leaving pieces as big as possible.
  4. Remove meat from lobster shells; cut into bite-size pieces.
  5. Melt butter in Dutch oven; remove from heat. Stir in flour, salt, paprika, and pepper until smooth. Gradually stir in 3 cups half-and-half, mixing until smooth.
  6. Bring to boiling, stirring. Reduce heat; simmer 5 minutes.
  7. Add wine, stirring until well combined. Add seafood; stir gently until combined. Cook over low heat until heated through. (Do not boil.) Add more half-and-half if sauce is too thick. Makes 12 servings.

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

Sole Soufflés with Asparagus

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6 fillets of sole
Butter
Salt and freshly ground black pepper
1 pound fish fillets
1 egg white
Cayenne pepper
⅔ cup heavy cream
Sprigs of parsley

Sauce
1 small package frozen asparagus
Salt
⅔ heavy cream
1 egg
Freshly ground black pepper

Lightly butter six individual soufflé dishes. Line each one with a sole fillet which you have seasoned generously with salt and freshly ground black pepper.

Put fish fillets through a grinder. Add egg white, season to taste with salt, freshly ground black pepper and cayenne, and blend until smooth in an electric blender or press through a fine sieve. Beat in cream and continue beating over ice until mixture is smooth and fluffy. Correct seasoning.

Fill the center of each dish with the fish mousse.

Please soufflé dishes in an ovenproof dish containing 1 inch of boiling water. Bake in a slow oven (325° F.) for 25 minutes, or until mousse tests firm and sole flakes easily with a fork.

Sauce: Cook asparagus in lightly salted boiling water until just tender. Drain and blend in an electric blender with heavy cream and egg. Season to taste with salt and freshly ground black pepper.

Serve the soufflés in their dishes (or, if desired, turned out), garnished with sauce and a sprig of parsley. Serves 6.

Grosset & Dunlap New York, Printed and manufactured in the Netherlands. © Robert Carrier 1967

Salmon Garni

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1 young salmon (about 6 pounds)
3 envelopes gelatin
⅔ cup lukewarm water
1 egg white and shell
1 medium onion, coarsely chopped
1 stalk celery, thinly sliced
Mayonnaise or Sauce Verte (see card 39)

Court-bouillon
7 ½ cups water
1 bottle dry white wine
1 large onion sliced
4 carrots, sliced
2 stalks celery, sliced
2 bay leaves
Bouquet Garni

Decoration
Cucumber peel for “stalks” and “leaves”
Flesh of skinned tomatoes and hard-boiled egg whites for “flowers”
Hard-boiled egg yolks or radishes for “flower” centers

To poach salmon: combine elements of court-bouillon in a kettle large enough to hold salmon (court-bouillon must cover salmon; if necessary, add a little more water and dry white wine); bring to a boil; skim; lower heat and simmer for 30 minutes. Let court-bouillon cool slightly; lower the cleaned salmon into it. Bring to a boil; lower heat and allow fish to simmer gently for 15 minutes.

Let fish cool in court-bouillon, then transfer to a large board or platter. Remove the skin carefully, cutting it at the tail and stripping it to the head. Wash fish carefully under gently running water, and dry carefully with a clean cloth. Salmon must be dry.

Prepare aspic: reduce court-bouillon to 6 cups. Let cool. Dissolve gelatin in ½ cup water and add to court-bouillon. Crush egg shell, mix with white of egg, chopped onion and celery, and place mixture in the bottom of a large saucepan. Our over court-bouillon; simmer for 10 minutes and strain through a clean cloth.

Decorate salmon as desired with cucumber peel, tomato, white of egg, and hard-boiled egg yolks or radishes, and chill in refrigerator before covering with liquid aspic. Serve with mayonnaise or Sauce Verte.

Sauce Verte
⅔ cup well-flavored mayonnaise
½ cup puréed spinach
Salt, fresh ground black pepper and cayenne
Lemon juice

Make a Sauce Verte by combining well-flavored mayonnaise with puréed spinach. Season to taste with salt, pepper, cayenne and a little lemon juice, and pass through a fine sieve.

Grosset & Dunlap New York, Printed and manufactured in The Netherlands, © Robert Carrier 1967

Buffet Glazed Salmon

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1 3- to 4-pound dressed salmon
1 lemon, sliced
1 ½ cups chicken broth
1 envelope unflavored gelatin
Sliced unpeeled cucumbers
Sliced radishes
2 8-ounce packages cream cheese, softened
2 tablespoons lemon juice
1 teaspoon onion salt
Milk
Mayonnaise or salad dressing

Advanced preparation: Salt inside of dressed salmon generously. Place fish on a well-greased 24-inch piece of heavy-duty foil on baking sheet. Place lemon slices inside and atop fish. Seal foil tightly; bake in 350° oven 45 to 60 minutes or till fish flakes easily when tested with a fork. Remove fish from foil; discard lemon. With sharp knife, carefully remove skin. Cover and chill the fish thoroughly on a large serving platter.

In a small saucepan combine chicken broth and gelatin; dissolve over low heat. Chill till partially set. Spoon a small amount of gelatin glaze over fish. Place cucumber and radish slices on glaze atop fish in overlapping rows. Spoon remaining glaze over fish. Chill thoroughly. Remove any glaze from platter.

Combine cream cheese, lemon juice, and onion salt; thin with a little milk, if necessary. With a pastry tube, pie a cream cheese border around fish. Chill thoroughly.

Before serving: Serve glazed salmon with mayonnaise or salad dressing and trip with additional lemo, cucumber, and salad greens, if desired. Makes about 24 buffet-size servings.

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

Cold Salmon with Watercress Mousseline

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4 fresh salmon steaks
1 pint water
½ Spanish onion, sliced
1 stalk celery, sliced
1 bay leaf
Juice of 1 lemon
Salta and freshly ground black pepper

Watercress mousseline
2 bunches watercress
¼ pint double cream
Salt and freshly ground black pepper
Juice of ½ lemon

Combine water, sliced onion, celery, bay leaf and lemon juice, and salt and freshly ground black pepper, to taste, in a wide saucepan. Bring to a boil; then reduce heat and simmer gently for 15 minutes. Add salmon steaks to the simmering liquid, carefully placing them on the bottom of the pan without letting them overlap. Cover and simmer for 10 minutes, or until fish flakes easily with a fork. Chill the steaks in their own liquid. Just before serving, drain. Serve with Watercress mousseline. Serves 4.

Watercress mousseline: Remove leaves from watercress; place them in cold water, bring to a boil and then simmer for 10 minutes. Rinse well in cold water; drain and pass through a fine sieve. Bring double cream to a boil in a saucepan; add sieved watercress, and season to taste with salt and freshly ground black pepper. Chill. Just before serving, whisk with lemon juice until thick and smooth.

Photographs Angel Studio. Box drawing Alan Cracknell. Card drawings Charles Pickland. Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1966

Fish Turban With Scallops

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1 ½ pounds hake or halibut
Well-flavored court-bouillon
1 ¼ cups milk
4 cups freshly grated breadcrumbs
4 egg yolks
6 tablespoons heavy cream
4 egg whites
Salt, freshly ground black pepper and cayenne pepper
Butter
Scallops, crab, shrimp or mussels

Poach fish in a well-flavored court-bouillon until flesh flakes easily with a fork; remove from court-bouillon and drain. Remove skin and bones, and flake fish. Bring milk to a boil; pour over fresh breadcrumbs and mix well with flaked fish; pound in a mortar until smooth. Add egg yolks and cream and mix well into mixture. Beat egg whites until stiff and fold gently into fish mixture. Season to taste with salt, freshly ground black pepper and a pinch of caynne. Spook mixture into a buttered ring mold; place mold in a pan of boiling water and bake in a slow oven (325° F.) for 1 hour, or until turban is firm. To serve: unmold turban onto a heated serving dish and fill ring with curried scallops, crab or shrimp, or more simply mussels in a lightly curried cream sauce. Serves 6 to 8.

Publishers GROSSET & DUNLAP New York, © Robert Carrier 1967