Tag Archives: seafood

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.

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

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