yakalskovich: (Dead goldfish)
Trout and jalapenos a must, nopales optional.

Posted by a Milliwayser, linked here to find it again and try.-
yakalskovich: (Into the blue...)
This is a recipe from the Icelandic cookbook my sister made for her husband as a birthday present because there just is no Icelandic cookbook on the German speaking market; I just pulled it through Google translate and cleaned it up a little.-

On to the recipe! )
yakalskovich: The Nazgul and I in nun costumes at Kaltenberg posing with a bloke dressed as Jack Sparrow (Jack Sparrow makes nuns happy!)
We MUST try this when Sundays are normal again.-

ETA: [livejournal.com profile] saphyria says it's from here.-
I've made this a couple of times recently so thought I'd share the recipe. Friday night we thought we'd have a bit of a feast so we started with asparagus [boil gently, wrap in proscuitto or parma ham, put a slice of brie on top and hove under the grill until the cheese softens] then the pie [see below] and Rocky Road with Joe's Ice Cream for pudding.

Here's the pie: )
I got this recipe out of this awesome Jewish cookbook. Made it several times and every time, I go, "OMG, this is the best!" It's so simple you hardly even need a "recipe."

Caraway Fish

Take some fresh or thawed fish -- halibut, tuna, yellowtail, salmon, it all works -- and put in a lightly greased/oiled pan. Pre-heat oven to 350 F. To prep fish, put a few pads of butter/oleo on top, sprinkle thoroughly with caraway seeds, drizzle with lemon juice, and add salt and pepper. Put in the over for 25-30 min 'til cooked to consistency you like it. (I prefer still a bit moist but not at all raw.)

It is SO good!
Made this tonight, from a Jewish recipe book, and it was delicious and easy so I thought I'd share.

Easy Baked Fish with Caraway Seeds

Serves 2
Time: 35 min. total

2 filets fish - salmon, tilapia, or other, fresh or thawed
melted butter
lemon juice
caraway seeds

Pre-heat oven to 350 F. Lightly grease pan, place fish skin side down. Brush with melted butter. Season with salt and pepper. Sprinkle with caraway seeds. Then brush with lemon juice. Cover pan loosely with aluminum foil and bake in the oven for 25-30 minutes.

Came out very nice and juicy and, strangely, tasted like turkey, probably because of the caraway Easiest fish recipe yet!
yakalskovich: (Reality is a rotten place to be)
This is a bit of a rule-of-thumb sort of recipe that I learned from Rita, the lady I stayed with in East Wittering, during my not-quite-year in England, 1986-87; precise measures are utterly lacking.-

You must have all of these:

  • fish fillet, fresh or frozen; I had salmon and tuna, but any white fish will do just as well as that colourful stuff
  • mixed vegetables; I was lazy and took a package of frozen 'Buttergemüse' that you get anywhere in Germany; in Finland I would have used herne-maissi-paprika, and so on. If you're very conscientious, you prepare fresh vegetables, and in that case, I would use mushrooms, leeks and carrots, as Rita used to.
  • white sauce; you can make it from scratch (Rita used to), heating butter, adding flower, making a 'butterball', then dissolving that with milk: - but I used the stuff from a packeage, just using milk instead of water. A bit of white pepper and a tiny tiny bit of nutmeg is good in either case.
  • mashed potatoes; cooking the potatoes with ground artichokes for the sake of taste, and mashing them up along with the potatoes is something Rita used to do as well. I happened to have that sort of mashed potatoes from our Thanksgiving dinner, which had reminded me of Rita and her excellent cooking, and so I thought of the fish pie, actually

What you do with them:

  • fish goes on the bottom of a oven-proof casserole type dish, with a bit of salt and white pepper if you want to; then the vegetables follow, then all that gets smothered in the white sauce.
  • cover the whole with a solid layer of the mashed potatoes; best smooth it down witha  spatula to make sure the stuff underneath is completely covered.
  • you can then rough up the top a bit, or sprinkle a bit of grated cheese, butter, or breadcrumbs for the sake of crustiness
  • the whole thing goes into the oven at not too hot (180° C) for an hour -- which is the rule for any casseroles and gratins anyway, it seems, no matter of what, and how much there is of it. Seems to be a basic axiom of life, just like the thing with the drunks and nutcases always knowing when to get off the train or bus.



Collected Fudz

April 2012

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