TARRAGON FILLED SALMON FILLETS
4 salmon steaks, about 8 ounces each
1 egg
2 teaspoons Dijon style mustard
2 tablespoons fresh lemon juice
2 teaspoons fresh tarragon leaves, crushed
2 teaspoons instant minced onion or 1 green onion, chopped
Dash cayenne pepper or crushed red pepper
1/2 cup vegetable oil
Salt to taste
Lemon wedges, for garnish, optional
Fresh tarragon leaves, parsley, or dill, for garnish, optional
1. Thaw steaks if frozen. (In microwave, 4 to 7 minutes per pound at Medium power.) Blot dry on paper towelling.
2. In large bowl, whisk together the egg, mustard and lemon juice. Add the tarragon, onion and pepper.
3. Whisk in the oil, a little at a time, to make a smooth, thick mixture. Add salt to taste.
4. Brush steaks on both sides with a light coating of the sauce.
5. Preheat charcoal or broiler.
6. Grill steaks, about 5 inches from heat. Broil until just done, about 6 minutes on each side. Do not overcook.
7. serve remaining sauce with the fish. Garnish with lemon and fresh tarragon leaves, parsley or dill, if desired.
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ORANGE ROUGHY WITH ORANGE SAUCE
1 1/2lb Orange Roughy Fillet
2 t. virgin olive oil
1t fresh lemon thyme or any thyme stemmed
1 red onion chopped
1 orange sectioned peel thinly sliced
1 bunch fresh cilantro stemmed
1/2 t salt
rinse fish, pat dry and rub with 1 teaspoon oil , pat thyme on both sides, set aside, heat remaining oil in frying pan over medium high heat, add half of the onion ad salt and cook until fish flakes easily ( 6 – 8 mins ) toss remaining onion, orange sections, peel cilantro and salt and serve over cooked fish
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SPECIAL FISH PIE
This is Per Person
1 cup cooked haddock, Cod, pollock, etc. — flaked
2 tablespoons butter or margarine
2 tablespoons flour
1 cup milk, or milk and fish water
1 teaspoon salt
1 cup cooked peas
1 tablespoon onion — grated
1 tablespoon green pepper — chopped
2 cups mashed potatoes — seasoned
Steam or cook the fish in water until it flakes. Prepare a white sauce with butter, flour, milk and 1/2 teaspoon salt. (Part of the white sauce liquid may be water from the cooked fish) To the white sauce add peas, grated onion, green pepper, and 1/2 teaspoon salt. Place the cooked fish in a buttered casserole; pour the sauce over it. Top with well-seasoned mashed potato.
(To freshly cooked and mashed potato, add 1 tablespoon butter, 1/2 cup milk, and salt and pepper to taste.)
Bake in a hot oven 400^ for 12 minutes or until hot and bubbly.
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FISH PIE WITH PASTRY
1 1/2 pounds [680 g] cooked frozen haddock / cod fillets
2 tablespoons [30 g] butter
1/2 cup [125 mL] chopped onion
1 garlic clove, crushed
1 cup [250 mL] diced zucchini
2 tablespoons [17.5 g] flour
1/2 teaspoon [2.5 mL] salt
Pinch pepper
1/2 teaspoon [2.5 mL] thyme
1/2 teaspoon [2.5 mL] basil
2 cups [500 mL] peeled, seeded and chopped tomatoes
2 [9-inch / 23-cm] pastry shells
Break-up fish fillets; reserve.
Melt together chopped onion, crushed garlic and zucchini dices into hot, melted butter.
Mix in flour, salt, pepper, thyme and basil.
Mix in chopped tomatoes and cook for 5 minutes, until thickened.
Line a 9-inch [23-cm] pie plate with one pastry shell.
Delicately mix reserved fish into tomato mixture; pour into pie shell.
Top with remaining pastry shell; pinch dough all around and cut vents on top.
Bake into a preheated 400°F [200°C] oven for 25 to 30 minutes, until crust is golden brown and flaky.
Leave to rest for 10 minutes before serving.
