RECIPES TRIED AND TRUE
PLANKED FISH WITH POTATO ROSES
Split a fine fish and remove the back bone. Spread with soft butter, dredge with flour, salt and pepper. Have fish plank heated in a pan in the oven, place fish on it, bake about fifteen minutes. Then remove, surround with potatoes, and return to hot oven till brown. Garnish with lemon and parsley.
POTATO ROSES
Prepare mashed potatoes as usual with less cream or milk and place in pastry bag. Force through in the shape of a rose (using a star tube) all around the fish. Brush with yolk of egg mixed with a little water and brown quickly in oven.
SALMON LOAF
- ½ can salmon (or fresh salmon)
- 4 tablespoons butter,
- 4 eggs,
- 1½ cup bread crumbs,
- Salt,
- Paprika,
- ½ teaspoon onion,
- ½ teaspoon vinegar.
Chop fish, rejecting skin, bones and oil. Cream butter, add bread crumbs, eggs, salt, paprika, onion and vinegar. Mix altogether; steam or bake in buttered bowl about one hour.
SCHARF FISH
- 3 lbs. sliced fish,
- 1 tablespoon olive oil,
- 1 chopped onion,
- 2 tablespoons flour,
- 1 large tomato,
- 3 cups cold water,
- 1 tablespoon parsley,
- Toe of garlic,
- Salt, pepper.
Heat oil, add onion, brown and stir in flour and brown also. Add slowly water. When smooth, add parsley, garlic, salt, pepper and tomato cut in quarters. Add fish and cook until tender. Serve cold.
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