Cookalong - #49 Fish

ann_tJanuary 1, 2013

Cookalong #49 ---- FISH!!!!!!

Posted by wizardnm (My Page) on Tue, Jun 5, 12 at 20:37

Bumblebeez has picked FISH for this Cookalong. The fish can be either fresh water or ocean but let's keep it fish, not seafood. We can do seafood in the future.

I hope there are some good fish recipes in your files! I know I need to eat more fish myself.

Please, as always, T+T recipes.

This Cookalong will run for the next two weeks.

Nancy

Here is a link that might be useful: Cookalong #48 ----- ONIONS Follow-Up Postings:

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Posted by doucanoe (My Page) on Tue, Jun 5, 12 at 21:11

Oh, am I in the right place at the right time! I LOVE fish!

Here are a couple of my favorites.

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Filets du Sole Au Crevettes (Fillets of Sole with Shrimp)

1 lb sole filets (I used haddock) 1T lemon juice 1/4 c fresh parsley, chopped 1 3oz can whole mushrooms, drained (I didn't use) 1T dijon mustard 1 tsp cornstarch 1 c cream 1 c cooked tiny shrimp, drained 2 T fine dry bread crumbs 1 tsp butter, melted Brush each filet with lemon juice, season with salt and pepper. Sprinkle one side with parsley, cut fish in half lengthwise. Roll each up loosely, parsley side in, secure with toothpicks. Stand rolls up in 9x9x2 baking dish. Cover and bake at 425F for 10 minutes. Drain off juices, remove picks. Press a mushroom in each roll. Blend mustard into cornstarch, stir in cream. Cook over medium low heat until bubbly, add the shrimp and heat through.

Pour the sauce over the fish. Mix bread crumbs and butter and sprinkle over the fish rolls. Bake, uncovered 10-15 minutes. Serves 4

And this is my rendition of a recipe served to me in a restaurant on Grand Avenue in St Paul a couple of summers ago. They used Ivory Salmon which I cannot find, but any good quality salmon will be fine.

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Salut Salmon Inspired by a dish served at Salut Caf� Americain in St. Paul MN

Zucchini, sliced Yellow Squash, sliced Grape Tomatoes, halved Fresh Spinach, rough chopped

Salmon Filet

Dill Butter

Sprinkle salmon with salt and pepper and sear in hot frying pan in a small amount of olive oil.

Drizzle another saut� pan with about 1 tsp olive oil and 1 tsp dill butter, when hot, lightly saut� the vegetables. Remove to serving plate and top with salmon filet. Top hot salmon with a dollop of dill butter and serve.

Dill Butter: Mix fresh or dried dill weed with soft butter and a pinch of salt. Serve at room temperature.

Linda

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Posted by ann_t (My Page) on Tue, Jun 5, 12 at 21:41

This is a favourite.

Parmesan-Crusted Halibut ======================== * Posted by: hoopysmom (My Page) on Wed, Mar 15, 06 at 23:42

This will be my first recipe post....

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