Mackerel With Bacon (Makrelen Mit Speck)

Makrelen Mit Speck

Ingredients:

• 2 Mackerel
• 4 rashers of bacon
• salt and pepper
• tomatoes (for garnishing)
• butter (for greasing baking dish)

Clean the Mackerel thoroughly, carefully debone the fish removing the head and tail. Rub the fish fillets well with salt and pepper and then place a fillet on each slice of bacon. Roll and fix with a cocktail stick or tie with cotton.

Cut the washed and skinned tomatoes into thick slices and arrange these at the bottom of a well greased baking dish. Place the bacon and fish rolls on top of the tomatoes, and sprinkle with the salt and pepper. Cover the dish and bake in a moderate oven for about 20 minutes. Uncover and bake for another five minutes but do not allow the bacon to become crisp. Enjoy!

Shark Steaks With Crab Sauce

Ingredients

• 4 shark steaks about 175 g (6 oz) each (or halibut, cod or turbot if sharks are not available in your area)
• 25 g (1 oz) Margarine
• 25 g (1 oz) plain flour
• 300 ml (½ pint) milk
• salt and pepper
• 50 g (2 oz) crabmeat
• 1-2 tbs sherry
• 4 tbs soured cream
• 1 small onion, sliced
• a few parsley sprigs
• a little white wine or water
• 2 tbs grated Parmesan cheese

Heat the oven to 190°C, 375°F. To make the sauce, melt the margarine, stir in the flour and cook for 1 minute. Remove from the heat and gradually stir in the milk. Return to the heat and bring to boil, stirring. Season and cook for 1 minute. Remove from heat and cool.

Put the sauce, crabmeat, sherry and soured cream into a blender/ food processor and blend until smooth.

Put the fish, onion and parsley into an ovenproof dish and add wine or water. Cover and bake for about 20 minutes until tender. Put the drained fish into a heatproof dish. Cover with sauce and sprinkle with Parmesan. Grill until hot and golden brown.

Mackerel With Red Currant Sauce

Ingredients

• 1 mackerel
• tarragon or wine vinegar (boiling)
• red currant jelly

Clean the fish, rub the inside only with salt and pour over boiling vinegar. Stand the fish in a draught for ten minutes.
Make three slits across the back and cook in a stock or boiling water for ten to fifteen minutes. Serve with melted butter.

(Tuna) Salad Niçoise

Ingredients

• 1 small onion (red if available)
• 225 g (8 oz) French beans, lightly cooked (optional)
• 50 g (2 oz) button mushrooms, sliced (optional)
• 1 avocado, stoned and cut into cubes (optional)
• 225 g (8 oz) firm tomatoes, quartered
• ¼ cucumber, cubed
• 1 crisp lettuce
• 200 g (7 oz) can tuna, drained and flaked
• 2 eggs, hard-boiled and quartered
• 50 g (2 oz) small black olives
• 50 g (2 oz) can of anchovy fillets

For the dressing

• 4 tbs olive oil
• 2 tbs red wine vinegar
• 1 garlic clove, crushed
• salt and pepper

To make the dressing, put all the ingredients into a screw-top jar and shake vigorously. Slice the onion and separate it into rings. Put it in a salad bowl with the beans, mushrooms, avocado, tomatoes and cucumber. Pour over half the dressing and toss together.

Arrange the lettuce, tuna, eggs, olives and anchovies decoratively on top. Trickle the remaining dressing over the salad.

Trout In Sherry Sauce

Ingredients

• 1 large trout
• 3 tbs butter
• chopped parsley
• 1 cup creamy milk
• 1 wineglass sherry (medium)
• slices of lemon

Clean and behead the trout. Melt the butter in a flat fireproof dish until very hot. Place the trout in the dish and turn until well coated with butter. Put the dish in a hot oven (425°F) for 5 minutes. Pour milk and sherry over the fish and return to the oven for 15-20 minutes. Garnish with chopped parsley and thin slices of lemon.

Grilled Herrings With Onion Stuffing

Ingredients

• 4 herrings
• 2 thinly sliced onions
• tomatoes
• sections of lemon
• seasoning
• little fat
• watercress

Slice and simmer the onions in boiling salted water until tender. Slit the herrings, clean well, fill with seasoned onion rings. Make several slits in the fish. Season the fish and brush with little fat on the outside (you can use very little fat as herrings have a high percentage of natural fat). Cook for 6-8 minutes on the grid of a grill pan, with halved tomatoes in pan. Garnish with lemon and watercress.

Cold Salmon With Remoulade Sauce

Ingredients

• 900g (2lb.) cold cooked salmon
• 1 cup mayonnaise
• ¼ tsp anchovy essence
• 1 tsp German mustard
• 1 tsp chopped chervil
• grated lemon rind
• parsley
• 1 tbs chopped gherkins
• 1 tbs capers

In a cool bowl mix the mayonnaise, gherkins and capers and leave for one hour. Rub through a fine wire sieve. Add the chopped parsley, chervil, mustard and anchovy essence and lemon rind. Serve this sauce in a sauce-boat.

Arrange the salmon on a wooden platter, garnished with slices of lemon and sprigs of parlsey. Accompany with a cucumber salad.

General Purpose Fish Stock

Fischbrühe
Ingredients

• 2280 ml (4 pints water)
• 1 leek or onion
• 2 carrots
• Peppercorns and a bayleaf
• 25g (1 oz) butter
• 1 tsp salt

Bring to the boil and cook for ten minutes before adding the fish.

How To Clean, Split and Bone Round Fish

How to clean, split and bone round fish in six easy steps:

1. Wash the fish and scrape off the scales with the back of a knife, working from tail to head.
2. Cut off the head just behind the gills with a sharp knife. Cut off the fins and tail with scissors.
3. Slit open the underside of the fish to the vent and scrape out the innards. Wash in cold running water and pat dry with a paper towel. Rub the flesh with a little salt to make it less slippery and easier to handle.
4. Open the fish out and press down on a working surface, skin side uppermost. Press hard along the backbone to flatten the fish.
5. Turn the fish over and lift the bone away with the flat of a knife.
6. Wash in cold running water and pat dry with a paper towel.