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Cook Fish

Cook Fish

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Published by Nick Mills
How To Cook Fish Like A Chef breaks the mold of all the other cooking books you have heard and read about. It presents solid, proven steps to help you learn how to create the delicious dishes you’ve always wanted.
How To Cook Fish Like A Chef breaks the mold of all the other cooking books you have heard and read about. It presents solid, proven steps to help you learn how to create the delicious dishes you’ve always wanted.

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Categories:Types, Recipes/Menus
Published by: Nick Mills on Oct 01, 2011
Copyright:Attribution Non-commercial


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http://cook-fish.besteasyrecipesblog.com/  http://cook-fish.besteasyrecipesblog.com/  
Excerpt from
Cook Fish Like A Chef 
Draw two large blackfish, trim, and clean thoroughly. Put intoa baking-dish with two chopped onions fried in butter. Add twocupfuls of cold water and half a cupful of Port wine. Season withsalt and pepper, a pinch of powdered cloves, mace, allspice, andthyme, two bay-leaves, a small bunch of parsley, and two leeks.Cover tightly and cook for an hour. Lift out the fish and strainthe liquid. Thicken it with a tablespoonful of butter, blendedwith an equal quantity of flour. Bring to the boil, add twotablespoonfuls of butter, and minced parsley and lemon-juice toseason. Pour over the fish and serve.
Put the cleaned fish into a baking-dish with chopped onions, parsleyand mushrooms. Gash the fish and fill the incisions with butterand chopped onion. Moisten with equal parts[Page 66]of white wine and stock, cover with buttered paper, and cook ina moderate oven for half an hour, basting frequently. Take outthe fish, strain the sauce, and add stock to make the necessaryquantity. Thicken with a tablespoonful of butter rolled in flour,and pour over the fish. Cover with crumbs, dot with butter, andbrown in the oven. Sprinkle with lemon-juice before serving.
Clean the fish, season with salt and pepper, rub with oil, and broilslowly. Fry in butter a chopped shallot and two chilli peppers.Add two chopped tomatoes, a wineglassful of Catawba wine, and acupful of stock. Boil to the consistency of a thick sauce, addtwo tablespoonfuls of butter and a little chopped parsley. Spreadover the fish.
Cover four pounds of cleaned blackfish with equal parts of Claretand water. Add salt and pepper to season, two small cloves of garlic,two onions sliced, and a bunch of parsley. Boil for half an hourand strain the liquid. Thicken it with two tablespoonfuls of butterblended with a little flour. Add two tablespoonfuls[Page 67]of butter, a tablespoonful of anchovy paste, and lemon-juice toseason. Strain over the fish and garnish with fresh fried mushroomsand small white onions sprinkled with sugar and fried brown inclarified butter.
http://cook-fish.besteasyrecipesblog.com/  http://cook-fish.besteasyrecipesblog.com/  
Have You Ever Wanted ToCook Delicious Fish DishesFor Your Family And Friends
But Didn’t Know How?
Here Are Some GreatInformation On How To CookFish Like A Chef! Discoverover 200 ways to cook the most home-grown and exoticfish out there TODAY @http://cook-fish.besteasyrecipesblog.co m/ 
Cook four pounds of blackfish in Catawba wine and water to cover,seasoning with parsley and onion, three cloves, salt, and halfa dozen pepper-corns. Boil for half an hour, strain the sauce,and thicken with two tablespoonfuls of flour browned in butter.Cook until thick, add two tablespoonfuls of butter and the juiceof half a lemon. Strain over the fish and surround with a borderof baked tomatoes.
Put two cleaned blackfish into a buttered baking-pan with one cupfulof Port wine and two cupfuls of water. Add salt, white and redpepper, grated nutmeg, minced parsley, and sweet herbs to season.Dot the fish with butter, cover with buttered paper, and bake forforty-five minutes, basting as required. Take out the fish, strainthe sauce, and put it into a saucepan with two cupfuls of stock.Thicken with two tablespoonfuls of butter[Page 68]blended with an equal quantity of flour, and boil for ten minutes.Skim, add two tablespoonfuls each of butter and anchovy paste,and lemon-juice to taste. Reheat, pour over the fish, and serve.
Remove the skin and fins from a six-pound fish and place in abaking-pan. Cover with two cupfuls of bread-crumbs moistened withhot water, and seasoned with butter, salt, pepper, sage, summersavory, and sweet marjoram. Bake for an hour and a half and servewith any preferred sauce.

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