Category Archives: Seafood and Shellfish

Vitello Tonnato (Veal with tunny fish sauce)

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Preparation time: 30 minutes plus ovenight to marinate
Cooking time: 1 hour
To serve: 6

You will need
1 1/2 lb. boned leg of veal
1 small carrot and onion, quartered
1 stick, celery
4 peppercorns
1 level teaspoon salt
2 oz. tunny fish in oil
4 anchovy fillets
about 1/4 pint (U.S. 5/8 cup) olive oil
2 egg yolks
pepper
1 tablespoon lemon juice
Garnish: capers, gherkins, radishes

Have the butcher tie the meat in a roll. Put meat into a saucepan, with a veal bone if possible, the vegetables, peppercorns, salt, and water just to cover. Bring to the boil, cover, and simmer until tender, about 1 hour. Remove meat and cool. Meanwhile with a wooden spoon mash tunny fish, anchovy fillets and 1 tablespoon of oil thoroughly together, then stir in the egg yolks and pepper. Press all through a sieve into a small basin; add the lemon juice. Stir in the oil little by little, beating thoroughly after each addition, until the sauce has consistency of thin cream. Slice the meat, arrange in a shallow dish and coat completely with sauce. Cover closely and leave overnight. Garnish and serve cold, alone or with potato and beetroot salad.

© Shufunotomo Co., Ltd., Japan 1968 English text © The Hamlyn Publishing Group Ltd. 1968

Swordfish with Pineapple Chunks

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2 1/2 pounds swordfish steaks
1/2 cup onion rings
2 tablespoons oil
1/4 cup lemon juice
1/2 teaspoon paprika
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme leaves
20-ounce can pineapple chunks

Heat oven to 500° or “Broil.” Salt fish and arrange on an oiled broiler rack; arrange onion rings on top of fish. Combine oil, lemon juice, paprika, marjoram and thyme. Brush fish with sauce and broil 4 inches from heat – 60 to 8 minutes on each side, or until fish flakes easily when tested with a fork. Baste several times during cooking with sauce. Meanwhile, during last 5 minutes of broiling, place pineapple in a pan in the oven to warm. Serve fish with pineapple arranged around serving dish.

Serves 6
Preparation tim: 30 min.
Approximate calories per serving… 300

SUGGESTED MENU
Swordfish with Pineapple Chunks
Steamed Zucchini
Noodle Pudding
Creamy Cheese pie

From the Kitchens of Dorothy Taylor

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

Fish Balls

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8 ounces flounder fillets, cut in strips
8 ounces halibut fillets, cut in strips
1 small rib celery, sliced
1 tablespoon dehydrated onion flakes
1 teaspoon salt
Artificial sweetener to equal 1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 tablespoon unflavored gelatin
1/2 cup cold water
Romaine leaves
1/4 cup prepared horseradish
Radish slices

Preheat oven to 350°F. Put fish and celery through fine blade of grinder (or grind 2 times or place in blender container and process until smooth). Add onion flakes, salt, sweetener, garlic powder, and pepper; mix well. Stir gelatin into mixture. Add cold water, 1 tablespoon at a time, until mixture will no absorb any more. Shape mixture into balls, about 2 inches in diameter. Bake 15 minutes, or until cooked throughout. Serve on bed of romaine leaves. Serve with horseradish and radish slices. Divide fish balls evenly. Makes 2 dinner servings.

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

Shad Tropicana – Broiled Shad

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Broiled Shad

Select a shad weighing about 4 pounds. Have the fish dealer split and bone it. Wash fish thoroughly and pat dry with paper towels. Place the split, boned shad on a well greased broiler pan. Brush the fish with melted butter or margarine and sprinkle with salt and pepper. Broil fish, 3 to 5 inches from the heat, without turning, 8 to 10 minutes or until fish flakes easily with a fork. Remove to a heated platter. Garnish with parsley and lemon wedges. Makes 4 servings.

Shad Tropicana
Prepare Broiled Shad above. Halve 3 slices of bacon. Fry bacon strips in a skillet until crisp. Drain bacon well on paper towel; keep warm. Peel and slice 2 medium-size bananas; dip slices in bacon fat. About 2 minutes before removing shad from broiler, arrange banana slices in a row on top of fish. Finish broiling fish. Remove fish carefully with a broad spatula or pancake turner to a hot platter. Garnish with bacon, lemon wedges and parsley. Makes 4 servings.

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

Salmon-Tuna Pie

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2 beaten eggs
1/2 cup milk
3 cups soft bread crumbs (4 slices bread)
2 tablespoons chopped onion
2 tablespoons butter or margarine, melted
1 teaspoon salt
1 16-ounce can salmon, drained, boned, and finely flaked
1 61/2 – or 7 ounce can tuna, drained, and finely flaked
Packaged instant mashed potatoes (enough for 4 servings)
1 egg
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/4 cups milk
1 teaspoon sugar
3/4 teaspoon dried dillweed
1/3 cup dairy sour cream
1 tablespoon lemon juice

In a bowl combine the 2 beaten eggs, 1/2 cup milk, bread crumbs, onion, 2 tablespoons butter or margarine, and 1/2 teaspoon of the salt till crumbs are moistened. Add salmon and tuna; mix thoroughly. Turn fish mixture into a greased 9-inch pie plate. Prepare the instant potatoes according to package directions, omitting the milk. Beat the remaining egg into the potatoes. Spoon around edge of pie. Bake in 350° oven for 30 to 35 minutes.

Meanwhile, in saucepan melt the remaining 2 tablespoons butter or margarine. Blend in the flour. Stir in the 1 1/4 cups milk, the sugar, dillweed, and remaining 1/2 teaspoon salt. Cook and stir till mixture is thickened and bubbly. Combine the sour cream and lemon juice. Stir about 1/2 cup of the hot mixture into sour cream mixture; pour this mixture back into the hot mixture. Stir constantly over low heat just ill heated through. Do not boil. Serve warm sauce over wedges of fish pie. Makes 6 servings.

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

Hot Crabmeat-Avocado Salad

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1 can (7 1/2 ounces) crabmeat, drained and cartilage removed
1/3 cup chopped celery
3 hard-cooked eggs, chopped
2 tablespoons chopped pimiento
1 tablespoon chopped onion
1/2 teaspoon salt
1/2 cup mayonnaise or salad dressing
3 large or 4 small ripe avocados
Lemon juice
Salt
3 tablespoons dry bread crumbs
1 teaspoon melted butter
2 tablespoons slivered almonds

Heat oven to 400°. Mix crabmeat, celery, eggs, pimiento, onion, 1/2 teaspoon salt and the mayonnaise. Cut unpeeled avocados lengthwise in half; remove pits. Brush halves with lemon juice; sprinkle lightly with salt.

Fill avocado halves with crabmeat mixture. Toss bread crumbs in butter; spoon over crabmeat. Place in ungreased shallow baking dish; bake uncovered 10 minutes. Sprinkle almonds over crumb topping; bake 5 minutes longer or until bubbly. 6 to 8 servings.

An elegant, different hot salad with a moist filling and crunchy topping.

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

Sweet and Sour Fish

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INGREDIENTS:-
One fish (about 1 1/2 lb; use either yellow fish or garoupa)
2 tbsps oil
Oil for deep frying
Seasoning for fish:-
1 tsp. salt
1/2 tsp. glutamate
1 tbsp. cornflour
1 1/2 tbsps. dry sherry

Sweet and sour sauce:-
1/3 cup white vinegar
3 tbsps. tomato sauce
1/2 cup sugar
1/2 tsp salt
1/2 cup water
1/4 cup diced onions
1 big red pepper (diced)
1 tbsp. cornflour
1 tbsp. oil

METHOD:-
1) Wash fish and dry thoroughly with clean cloth
2) Cult slanting slits along the fish.
3) Marinate fish with seasoning.
4) Deep fry fish in hot oil until golden brown. Remove from pan, cool for a few seconds. Fry again for 5-6 minutes (to ensure crispness).
5) While the fish is still deep frying, heat 2 tbsps oil in another pan; add in the diced vegetables and saute for a few seconds. Pour in the sweet and sour sauce mixture; thicken the sauce with cornflour and stir in 1 tbsp oil.
6) Dish out the ready-fried fish and drain off the excess fat. Place on a heated dish and pour sauce over it. Serve hot.

(Copyright Reserved)

Fish Rice (Taimeshi)

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Preparation time 10 minutes
Cooking time 40 minutes
To serve 4

You will need
1 lb. rice
1 1/2 pints water
4 tablespoons sake (Japanese rice wine) (See Card No. 20)
1/2 teaspoon salt
3 1/2 teaspoons soy sauce
1/2 lb. sea bream or turbot
3 tablespoons sugar
1 sheet nori (dried seaweed)

Prepare the rice 1 hour before cooking. Wash and put into a thick pan with the water, 2 tablespoons sake, 1/4 teaspoon salt and 1 1/2 teaspoons soy sauce. When ready to cook, bring to boiling point; reduce the heat, cover and cook for 10-12 minutes. Turn off heat and leave to stand for 15 minutes, then put into a bowl. While rice is cooking, cook the bream in boiling salted water. Drain, remove skin and bones, wrap in a cloth and rub lightly until the fish flakes. Put the fish into a pan with the sugar, 2 tablespoons sake, 2 teaspoons soy sauce and pinch of salt. Cook, stirring briskly to prevent the fish sticking, until it becomes dry. Put the fish over the rice. Hold the nori over the head for a few minutes to crisp, then cut in thin strips and sprinkle over the fish.

Variation
Chrysanthemum rice balls
Kikka nigiri

Preparation time 10 minutes
Cooking time 45 minutes
To serve 4

You will need

1 lb. rice; 1/2 lb. sea bream or turbot
3 1/2 tablespoons sugar
2 tablespoons sake (Japanese rice wine); salt
red food coloring (cochineal); 1 egg
1/4 teaspoon salad oil; chrysanthemum leaves

Cook rice as in fish rice. Cook bream in boiling salted water. Remove skin and bone, wrap in a cloth and rub lightly until the fish flakes. Put 3 tablespoons sugar, 2 tablespoons sake and pinch of salt into a pan. Add a few drops of cochineal and the fish and cook, stirring briskly to prevent sticking until the fish is dry. Beat the egg, add pinch of salt, 1/2 tablespoon sugar and salad oil. Put into a pan and scramble. Divide the rice into 12 portions and roll into balls. Wring a cloth tightly out of cold water. Divided the fish into 12 portions. Put one portion on the cloth and one ball of rice on top. Gather up the ends of the cloth and squeeze tightly. Make an indentation in the centre of the ball with the finger, then remove the cloth. Fill the hole with scrambled egg, press together. Make other balls in the same way. Arrange on a plate, garnish with chrysanthemum leaves.

© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968

Savory Bunwiches, Hot Sea Food Sandwich, Boston Cheeseburgers, Tomato Beanburgers

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HOT SEA FOOD SANDWICH

1 can (6 1/2 oz.) crab meat
1 can (5 oz.) shrimp
1 can (7 oz.) tuna
1 cup diced processed sharp cheese
1/2 cup condensed tomato soup
Dash Tabasco sauce
1 Tbsp. minced onion
8 English muffins, split

Remove bits of cartilage from crab meat; flake crab meat and put into a bowl. Remove veins from shrimp; drank and flake the tuna. Add shrimp and tuna to crab meat. Add the cheese, soup, Tabasco sauce and onion; stir to mix well.

Toast the muffins and spread the cut sides with the sea food mixture. Place in broiler on a cooky sheet, 4 inches from heat; broil 7 minutes or until cheese is bubbly and brown. Makes 8 servings.

NOTE: You can use 1 cup each fresh crab meat and shrimp in place of the canned.

BOSTON CHEESEBURGERS

6 slices bread, white or whole wheat
1 can (1 lb.) baked beans
1/4 cup pickle relish
1 Tbsp. prepared mustard
6 slices processed American cheese

Toast the bread and place on a baking sheet. Put beans in a pan and heat to boiling. Stir in the pickle relish and mustard. Pile the mixture on toast slices; top each with a slice of cheese. Place in a broiler 4 inches from heat; broil until cheese browns. Makes 6 servings.

TOMATO BEANBURGERS
Prepare the Boston Cheeseburgers as directed above. Before broiling, top each sandwich with a tomato slice and brush with melted butter or margarine. Broil sandwiches 5 minutes or until tomatoes brown lightly. Makes 6 servings.

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

Steamed Egg Custard with Vegetables (Chawan-mushi)

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Preparation time 20 minutes
Cooking time 30 minutes
To serve 4

You will need

4 eggs
1 1/8 pints stock
salt
2 teaspoons mirin (See Card No. 20)
1 1/2 teaspoon soy sauce
1/4 teaspoon monosodium glutamate
3 oz. very thinly sliced chicken
4 dried shiitake (dried Japanese mushroom) or canned mushrooms
4 prawns
4 oz. white fish
1/2 teaspoon sake (Japanese rice wine) (see Card No. 20)
4 green beans

Beat the eggs well, add stock, 1 teaspoon salt, 1 teaspoon mirin, 1/2 teaspoon soy sauce and 1/4 teaspoon monosodium glutamate. Strain into a basin. Put chicken on to a plate, add 1 teaspoon mirin and 1 teaspoon soy sauce and leave for 5 minutes. Soak shiitake in water till soft, then drain, if mushrooms are used, slice thinly. Peel and devein the prawns and cut in half. Shred the fish and sprinkle with the sake and a little salt. Slice the green beans thinly in a slanting direction. Cook in boiling water and drain. Divide the chicken shiitake, prawns, fish and green beans equally between 4 fireproof dishes. Pour the egg mixture over, cover with greased paper and steam until custard has set (about 20 minutes).

Note This is a hot dish in which chicken, shiitake, green beans, fish, prawns, etc. are steamed together in an egg mixture. It can be made from canned crab meat only with the egg mixture. Also, instead of steaming each serving separately, it can all be put in a casserole together and baked in the oven as a baked custard.

© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968