Fish Dishes

by Jimmy Harper
(Nova Scotia)

Although the graduate does not like fish, the rest of the family and friends are big fans. We are cooking king prawns and salmon steaks on the BBQ. We are also making sea bass which will be wrapped in foil and cooked with herbs. The buffet will also have lots of different salads and potatoes.


In Reply

Certainly for many guests fish dishes are just what they like. I do find that I serve very few cold buffet fish dishes but do enjoy preparing salmon for buffets. Some alternative hot fish dishes which would require to be served immediately are listed below.



Trout With Almonds


This simple dish should be a winner with fish lovers.


Ingredients:

4 trout, gutted, cleaned with the heads on
Flour for coating
Salt and freshly ground black pepper
Butter for frying
2 oz of flaked, blanched almonds
Juice of 1 lemon
4 lemon wedges
Few parsley sprigs


Recipe:


Coat the fish in flour seasoned with salt and pepper
Melt some butter in a large frying pan. Add the almonds and fry gently for 2 to 3 minutes until golden brown, being careful not to let the butter burn. Remove the almonds from the pan with a slotted spoon. Drain on absorbent kitchen paper and keep warm.
Clean the pan and then add butter for frying. When it has melted add the trout and cook gently for 5 to 8 minutes on each side or until the trout is tender. Test that the trout flakes easily with a fork.
Transfer with a hot serving platter, sprinkle with almonds and serve immediately garnished with lemon wedges and parsley.



Fish Cakes


Serve these simple fish cakes with lemon and perhaps some parsley butter.


Ingredients:


½ lb filleted white or smoked fish, cooked, skinned and flaked.
½ lb of potatoes. Boiled and mashed
1 teaspoon lemon juice
1 tablespoon freshly chopped parsley
Salt and freshly ground black pepper
1 tablespoon of milk
Vegetable oil for frying
1 egg, beaten
2 oz of dried breadcrumbs


Recipe:


In a mixing bowl combine the fish, potatoes, lemon juice, parsley and seasoning to taste. Bind the mixture with some milk if it is too dry. On a floured board shape the mixture into four cakes. Dip the cakes into the beaten egg, ensuring that they are evenly coated, then coat with breadcrumbs.
Heat the oil gently in a deep fat fryer until it is hot enough to turn a stale bread cube golden in 20 to 30 seconds. Should be about 350 to 375F. Lower the cakes in 2 at a time and fry until golden brown on all sides. Drain on absorbent kitchen paper and serve immediately.
You might prefer to shallow fry the fish cakes until golden brown.