Firecracker Salmon

 Sriracha sauce and red pepper flakes used to prepare this Firecracker Salmon will provide some fiery flavor that give this salmon its name.So perk up your dinner with this fabulous dish.

Firecracker Salmon
Firecracker Salmon

Let me cut to the chase here. Because as far as fish goes, this is probably as incredible as you’re going to get. I’m not being biased or anything here, I’m just telling you now you’re going to love this salmon.

I’m beginning to get an unhealthy obsession with anything Sriracha. This is coming from someone who never used to eat spicy anything. And now look at me, I put it on everything.close

Firecracker Salmon

Now you may look at this salmon and because of its color and its name you’re going to think that this salmon really is so hot that you won’t be able to touch it. Well, it is a bit spicy but I added some brown sugar into the marinade to balance off the spiciness with a bit of sweetness. Trust me on this, it works, this marinade is the super hit.

firecracker baked salmon marination
firecracker baked salmon marination

How to Make Firecracker Salmon

You will want to marinate your fish for at least a couple hours. I believe I left mine in there for 2.5 hours and the longer you leave it, the tastier it will be. Then simply bake it for about 15 to 20 minutes, this really depends on the thickness of your salmon, it might take a bit more if thicker.

You can also use salmon fillets if you don’t want a big piece of fish like this, especially if you’re serving it to guests. If you want to grill this salmon, I would recommend putting it on a large aluminum foil that you can fold up around the edges, so that the marinade can sit in there, then you can grill it with foil and all.

How to Serve Firecracker Salmon

I would serve this over some plain steamed rice, or with a side of steamed vegetables like broccoli and cauliflower.

firecracker baked salmon 2
firecracker baked salmon 2

FIRECRACKER SALMON

Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Serves: 5
Author: Zeeshan

Perk up your dinner tonight with this Firecracker Salmon. Red pepper flakes and Sriracha sauce provide this salmon with some fiery flavor that give this salmon its name. 

INGREDIENTS

  • 1 1/2 lb salmon fillet no skin
  • 2 green onions chopped

For Marinade

  • 3 cloves garlic minced
  • 1 tsp fresh ginger minced
  • 1/4 cup olive oil
  • 1/4 cup soy sauce low sodium
  • 2 tbsp brown sugar
  • 1 tsp crushed red pepper flakes
  • 1 tbsp Sriracha sauce (available at esa jee super store)
  • 1 tsp ground black pepper

INSTRUCTIONS

  • In a small bowl whisk all the marinade ingredients together.
  • Place salmon in a baking dish and pour marinade over the salmon. Rub the marinade over both sides making sure the entire salmon is covered. Cover the baking dish with plastic wrap and let it marinate in the fridge for 2 hours up to 24 hours.
  • Preheat oven to 375 F degrees.
  • Remove the plastic wrap from the baking dish and bake for 15 to 20 minutes. Note that the baking time could vary depending on the thickness of the salmon.
  • Garnish with chopped green onions and serve immediately.

RECIPE NOTES

Feel free to adjust the amount of sriracha and pepper flakes to your preference.You can use skin-on salmon if that’s what’s available to you.Total time does not include time required to marinade the salmon.Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1g Calories: 394kcal (20%) Carbohydrates: 8.2g (3%) Protein: 34.3g (69%) Fat: 25.8g (40%) Saturated Fat: 3.7g (23%) Cholesterol: 78mg (26%) Sodium: 638mg (28%) Fiber: 0.7g (3%) Sugar: 5.1g (6%)

Course:Main Course Cuisine:American Keyword:ginger, salmon, sriracha

Easy And Delicious Potted Salmon

Potted salmon is a delicious salmon fish appetizer which you can serve to the guests before the main course for instance lunch or dinner and it is very tasty,creamy and smooth.You can spread it on toasts and serve it to the guest and keep it in jar and refrigerate and you can keep in in jars for one week.

Potted Salmon
Potted Salmon

Cooking Time

few minutes 

Serves 

4

Easy And Delicious Potted Salmon

Ingredients 

Ingredients
Metric/Imperial
American

fresh salmon
cooked in
foil (see
recipe below
this recipe) 

350 g/12 oz
or 3/4 lb in 
American

 

3/4 lb  

 

 

butter clar
ified (see
recipe
below) 

175 g/6 oz 

 

3/4 cup 

 


grated or
ground
nutmeg 

 

to taste 

 

to taste 

 

ground
mace
to taste 
to taste 
salt and
pepper
to taste 
to taste 
lemon juice
or dry sherry 
2 teaspoon 
2 teaspoon 

Method 

Flake the cooked fish.Heat the butter and blend half with the fish.Either pound until smooth or put into a liquidizer (blender) or food processor and switch on until smooth.Add the nutmeg,mace,salt ,pepper and lemon juice or sherry.Mix well.Put into 4 individual containers; smooth flat on top.Cover with the remaining butter and allow to cool.Serve as potted shrimps.

VARIATION

Use other cooker fish, such as trout, salmon trout or kippers in place of salmon.

                   Fresh Salmon Cooked In Foil

Although Salmon is an oily fish,it dries very easily in cooking so care is needed to keep it moist. Salmon slices known as (cutlets or steaks) can be fried in butter or grilled (broiled).When grilling the fish ,brush it with plenty of melted butter before and during cooking.Slices of salmon about 2.5 cm/1 inch in thickness take approximately 10 minutes to cook by frying or grilling .

If poaching portions of salmon cut out squares of grease proof (waxed) paper (one for each piece of fish).Brush the paper with melted butter if serving the fish hot, or with olive oil if serving cold; the oil prevents a film from forming on the fish.

Place the fish on the paper , top with a little butter or oil,salt and pepper and a squeeze of lemon juice.Wrap the paper around the fish and tie it securely.Put into a saucepan with water to cover. Bring the water slowly to the simmering point.

If serving the fish cold : Cover the saucepan ,remove from the heat and allow the fish to stay in the liquid until cold .

If serving the fish hot: Allow the water to simmer for 8 minutes for portions that are 2.5 cm/1 inch thick.When poaching the whole salmon,allow 10 minutes per 450 g/1 lb for a fish weighing up to 2.75 kg/6 lb and 6 minutes per 450 g/1 lb over this weight.

The fish can be cooked in a mixture of white wine or white wine vinegar (its non alcoholic) and fish stock rather than water.Do not cover the whole fish.

Clarified Butter

1.Heat the butter gently in a sauce pan.Remove any foam from the top of the butter as it heats.

2.Allow the butter to stand for 6-7 minutes so the sediment sinks to the bottom of the pan.

3.Strain the warm butter thorough muslin cheese cloth then use.This is also the method to make ghee for curries.

To Bake The Salmon

Wrap the portions of salmon or the whole fish into well buttered or oiled foil.The fish can be flavored with a little salt ,pepper and lemon juice and topped with butter or oil.Cook in the centre of a moderate oven ,180°C/350°F Gas Mark 4 . Allow 30 minutes cooking time for individually wrapped portions of salmon, or a slightly shorter time , i.e 20 to 25 minutes, if serving the fish cold, for it continues to cook as it cools.Allow 15 minutes per 450 g/1 lb for a fish weighing up to 2.75 kg/6 lb and 10 minutes per 450 g/1 lb over this weight.

Serve the fish hot with melted butter flavored with lemon juice, or cold with mayonnaise.

Fillet De Sole Fish Marguery

Fillet de sole fish marguery is a delicious fish dish and if you like fish dishes then this dish is for you to try this amazing fish dish and prepare this dish by following this amazing recipe 

Fillet De Sole Fish Marguery

Step One To Prepare Fillet De Sole Fish Marguery

YIELD
8 portions
EACH PORTION
4 oz fish

Scale

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 liter     tsp=teaspoon     tbsp=tablespoon

Ingredients

INGREDIENTS
QUANTITY
Butter
For pan 
Shallots chopped
very fine
3
Fillets of sole
(2 oz ea)
16
Mushrooms cooked
8 caps 
Shrimp cooked 
and shelled 
8
Large oysters
8
Dry white wine
Vinegar(its non alcoholic)
4 oz
Fish stock
Or water
4 oz
Lemon juice
from ¼ lemon 
Salt 
to taste 
Pepper
to taste 
 
 
 

Method

1. Butter a saucepan well and add chopped shallots.Arrange the fillets of sole over the shallots.On each fillet place a mushroom, shrimp and an oyster.Add the white wine or white wine vinegar (its non alcoholic), fish stock , lemon juice and salt and pepper.

2. Cover with a well buttered paper and bake at 475° F for about 12 minutes.Remove the fillets from the pan and arrange them on a heater platter .

Step Two To Prepare Fillet De Sole Fish Marguery

INGREDIENTS
QUANTITY
Cream sauce 
( recipe given below) 
or fish sauce
8 oz

Method 

3. Reduce the juice in the pan by boiling for a few minutes.Add cream sauce.Stir with a wire whip to blend, cook for a few seconds and remove from heat.

Step Three To Prepare Sole Fish Fillet

INGREDIENTS
QUANTITY
Egg yolk 
2
Light cream
4 oz
Whipped cream
3 tbsp

Method

4. Mix egg yolks with cream and blend into the sauce .At the last minute fold in whipped cream.Strain sauce through a cheese cloth.

5. Pour sauce over the fillets .Place the platter in oven heated to 475 °F. or under a salamander until golden brown.

Cream Sauce No 1 (Light) For Sole Fish

Scale

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS for
1 gal+
3 gal+
5 gal+
Butter Or margarine
6 oz 
1 lb
1 lb .12 oz 
Bread flour 
6 oz 
1 lb 
1 lb .12 oz 
Milk 
1 gal 
3 gal 
5 gal 
Salt
1 tbsp 
3 tbsp 
2 oz

Method

1    Melt butter in thick bottomed sauce pot.Stir in flour to make a roux.Cook over low heat,stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

2.     Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth. 

3.   Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

Cream Sauce No 2 (Medium) For Sole Fish

Scale

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS for
1 gal+
3 gal+
5 gal+
Butter Or
margarine
8 oz
1 lb. 8 oz
2 lb .10 oz .
Bread flour
8 oz 
1 lb. 8 oz
2 lb .10 oz .
Milk
1 gal 
3 gal 
5 gal 
Salt
1 tbsp 
3 tbsp 
2 oz

Method

1. Melt butter in thick bottomed sauce pot.Stir in flour to make a roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown

2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.

3. Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

Cream Sauce No 3 (Heavy) For This Fish

Scale

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS for
1 gal+
3 gal+
5 gal+
Butter Or
margarine
12 oz 
2 lb 
3 lb .6 oz.
Bread flour
12 oz 
2 lb 
3 lb. 6 oz .
Milk
1 gal 
3 gal 
5 gal  
Salt
1 tbsp 
3 tbsp 
2 oz 

Method

1.   Melt butter in thick bottomed sauce pot.Stir in flour to make a roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

2.   Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.

3.  Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

Fry Fillet Of Sole

Introduction To Fry Fillet Of Sole

Fried Fillet Of Sole in an excellent fry fish dish which is very delicious and in this recipe we are going to tell you the ways and methods to prepare this dish and by following these methods you can make a delicious fry fish of sole dish.

Fry Fillet Of Sole
Fry Fillet Of Sole

Step One To Prepare Fried Fillet Of Sole

YIELD
50 Portion 
EACH PORTION
2 Fillet

Fry Fillet Of Sole

Ingredients 

INGREDIENTS
QUANTITY
Bread Flour

Salt 

Pepper 

Eggs 

Milk
2 lb 

to taste 

to taste 



1 qt 

Method

1.Season flour.Combine eggs and milk.Mix well.

Step Two To Prepare Fry Fillet Of Sole

Ingredients

Ingredients
Quantities
Bread crumbs
or cracker meal 
as needed
Sole Fillets (2 oz ea)
100 

Method

2.    follow breading procedure (recipe given below)

3.     Fry fillets in deep fat at 350° to 375° F.,depending on volume until golden brown

4.     Drain well on absorbent paper or fine wire rack.

5.     Serve with lemon slice and tartar sauce.Garnish with parsley.

Breading Procedures

(1)Place product or products in flour ,coating well.

(2) Remove and shake off excess flour.

(3) Immerse in wash wetting well so that no dry or floured areas are visible.

(4) Remove from wash with as little handling as possible.Heavy or excessive handling may remove part of the paste coating made of the flour and liquid and breading agent will not adhere .

(5) Drain or gently shake off excess wash.

(6) Place in crumbs or breading agent.Cover well before handling Press breading gently but firmly to product for strong adhesion.Cover again with crumbs.

(7) Remove from crumbs;shake off excess breading.The product is now ready for frying.It may however be refrigerated for future use.

When breading in quantity for future service, completed products should be covered lightly with crumbs before refrigerating to reduce sweating or drying out.(Procedure will depend on whether original state of product is moist or dry.)

The same basic steps are taken in breading of nearly all foods.Items such as veal cutlets and chicken breasts may be done singly without loss of time ,provided an adequate breading setup is arranged.

Scallops and other small items may be done in larger quantities, but in small enough volume to ensure complete coating with all breading products.Best results are obtained when a few products are processed at one time.Scallops are handled  in a slightly different manner by tossing loosely when in flour and in crumbs in order to coat them evenly.

Flour and crumbs should be sifted when lumpy to prevent lumps from adhering the product to be fried.The egg wash should be strained periodically to remove flour and bread crumbs.

Small quantities of breaded food should be taken from the refrigerator at one time .This reduces the possibility of spoilage in extremely warm weather and keeps most foods firm enough to handle without difficulty.

Foods should not be breaded too far in advance.Moist products tends to sweat.Dry foods tend to become dryer.It often becomes necessary to re bread them ; this may result in excessive breading which detracts from the product.Darker finished products  may also result.

Delicious Salmon Patties

Salmon patties are the best  way to enjoy eating a fish.They are like  chicken patties and the best choice for having a delicious patty

Salmon Patties
Salmon Patties

Recipe

Ingredients To Make Salmon Patties

Cooking Time : 5-6 minutes Serves 6-8

(1) Puff pastry (recipe given below)    225 g/8 oz flour etc or 2 cups flour etc. in American

(2) For the filling :

Cooked salmon  350 g/12 oz  or 1½ cups. in American

(3) Finely grated lemon rind  1 teaspoon or 1 teaspoon in American

(4) Lemon juice  2 tbsp or 3 tbsp in American.

(5) Double heavy cream whipped   3 tbsp or 4 tbsp. in American

(6) Salt and pepper to taste or to taste in American

(7) To fry:

deep oil or fat

(8) To garnish

lemon slices  16 or 16 in American.

Parsley  small sprigs or small sprigs in American

Method To Make Salmon Patties

Roll out the pastry until about 3 mm/¹⁄8 inch in thickness and cut into 16 rounds about 13 cm/5 inches in diameter.Blend the salmon with the rest of the ingredients to make a fairly soft mixture -the cream should be whipped so the mixture is not over soft. Put a spoonful of mixture on half of each pastry round.Moisten the edges of the pastry with water.Fold the pastry to make the patty shape,seal the edges well.

Put the patties into a cool place for about 1 hour before cooking so that the pastry becomes quite firm.Heat the oil or fat to 180°C/350°F (until a cube of bread turns golden brown within 45 seconds).Put in the patties ,reduce the heat at once,so that the pastry does not over brown before being cooked.Fry steadily for 5 to 6 minutes.Lift out  and drain on absorbent paper  (kitchen towels).Serve hot with lemon slices and parsley.

VARIATION

To make about 40 smaller patties cut the pastry into 7.5 cm/3 inch rounds

Puff Pastry

Puff pastry is the very old pastry ,although methods of making this have changed.In some old recipes the flour is mixed with eggs, in others just with egg whites, but today a the flour is blended with water and lemon juice.This gives a very excellent result,particularly if strong (hard wheat)  flour is used.

Ingredients

Strong (hard wheat) or plain (all purpose) flour  225 g/8 oz or 2 cups in American

(2) Salt a pinch or a pinch in American.

(3) Lemon juice good squeeze or good squeeze in American.

(4)Water to bind or to bind in American.

(5)Butter 225 g/8 oz or 1 cup in American

Method

Sift he flour and salt into a mixing bowl.Add the lemon juice and sufficient cold water to make an elastic soft rolling consistency.Roll the dough out on a lightly floured board to a neat oblong shape.Place the butter in to center of the dough.Bring up the bottom part of the dough to cover the butter,then bring down the top part of the dough,so the butter is completely enclosed and the dough has made an rectangular shape.This is stage one which is repeated 7 times with stage 2,although the butter is incorporated in the first instance.For stage two turn the dough at right angles ,seal the open ends,then rib the pastry.This means depressing it at regular intervals with the floured rolling pin.

Roll out the dough once again to form an oblong,then fold as in stage 1 and repeat stage 2.It will be necessary to chill the dough; wrap in cling film (plastic wrap) and put into the refrigerator for at least 1 hour.

Repeat stages 1 and 2 ,seven times putting the pastry to chill when it becomes slightly sticky.

Poached Salmon Recipe

Poaching Technique Used In Poached Salmon Recipe

Poaching is a cooking techniques in which the food for instance fish,chicken or any kind of meat is submerged into the water or any other liquid such as beef stock,chicken stock,milk etc.In this recipe ( poached salmon recipe) we are going to show you how to prepare a delicious poached salmon dish by using this poaching technique

Poached Salmon
Poached Salmon

Ingredients

Yield: 50 portions  Each portion: about 5 oz

(1) Salmon steaks or boneless  50 pieces (5 to 6 oz ea)

(2) Butter 8 oz

(3) Court bouillon (see recipe below)   1 gallon

Method

(1) Place fish in bottom of buttered baking pans and barely cover with hot court bouillon.

(2) Cover pans with sheets of buttered paper.

(3) Cook slowly on top of range or bake at 350 °F for about 20 to 25 minutes.Fish must barely simmer.

(4) When cooked drain well.Remove all skin and bones before serving

(5) Serve hot with appropriate sauce.May be served with egg sauce (recipe given elow),Hollandaise (recipe given below) or Bearnaise sauce (recipe given below)

Court Bouillon

 

Yield: 3½ qt

Ingredients

(1) Water 7 pt

(2) Vinegar cider  8 oz

(3) Onions fine dice  3 oz

(4) Celery fine dice 2 oz

(5) Carrots fine dice  2-1/3 oz

(6) Salt 1 oz

(7) Peppercorns crushed 1 tsp

(8) Parsley sprigs 5

(9)  Cloves whole 1/2 tsp

(10) Bay leaf  1

(11) Lemon sliced thin  1/2

Method

(1) Combine all ingredients and bring to a boil.

(2) Reduce heat and simmer 1/2 hr

(3) Strain and adjust seasoning

Egg Sauce

 

Yield: 1 gallon

Ingredients

Cream sauce (recipe given below)  1 gallon

(2) Hard cooked eggs small dice        12

(3) (chopped chives and chopped parsley) optional  1 tbsp

Method

(1) Follow recipe for medium cream sauce .Adjust seasoning.

(2) Dice hard cooked eggs and combine with cream sauce.Stir gently.

 

Medium Cream Sauce

Ingredients

(1) Butter or margarine   for 1 gallon 6 oz    for 3 gallon 1 lb    for 5 gallon 1 lb.12 oz

(2) Bread flour  for 1 gallon 6 oz    for 3 gallon 1 lb       for 5 gallon 1 lb .12 oz

(3) Milk   for 1 gallon  1 gallon    for 3 gallon 3 gallon     for 5 gallon 5 gallon

(4) Salt    For 1 gallon 1 tbsp   For 3 gallon  3 tbsp     For 5 gallon  2 oz

Method

(1) Melt butter in thick bottomed sauce pot.Stir in flour to make a roux.Cook over low heat,stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

(2) Heat milk to boiling.Stir into roux gradually,beating briskly until sauce is thickened and smooth.

(3) Simmer for 5 minutes stirring occasionally. Bring to a boil.

(4)Strain through china cap.

NOTE: To hold white sauce in baine marie ,spread a little melted butter over top of sauce to keep a skin from forming.This light white sauce is generally prepared for the use in creamed vegetables.

Cream Sauce: Use cream or cream and milk mixture as desired.

New England Cod fish Cake

Introduction To Fish Cake

A fish cake is like a fish croquette consisting of fish fillet or other sea food and covered with bread crumbs.

History Of Fish Cake

Fish cake have a 4000 years history according to Chinese folk tales.In ancient times an Emperor whose name was shun traveled to southern China where his wives were tired because of the long journey and had bad appetites.Shun became worried because of his wives bad appetite and he began to find a solution for his wives bad appetite, then at that time a fishermen Bo came and introduced to Shun the fish cakes which Shun gave to his wives and his wives enjoyed eating the fish cakes and their appetite returned to normal.Shun bacame very happy for what Bo have done and asked Bo to teach other peoples how to make the fish cakes and people who Bo teach how to make fish cakes enjoyed fish cakes even at the times when they had bad appetites and it was from that time the fish cakes became popular in China.

New England Codfish Cakes
New England Codfish Cakes

Recipe

YIELD : 50  5 OZ CAKES OR 100 2½ oz cakes  

Each portion: 15 oz or 2 ½ oz cakes

Step One To Prepare Cod fish Cake

Ingredients

(1) Codfish shredded  3½ lb

Method

(1) Add water to cod to cover .Soak cod 20 to 30 minutes to freshen.

(2) Press or wring out in towel.Cod must be as dry as possible

Step Two To Prepare Cod fish Cake

Ingredients

(1)Potatoes fresh boiled riced 12 lb

(2) White pepper 1 tsp

(3) Egg yolks  10 

(4) Cornstarch 6 oz

(5) Breading for cakes 

(6) Egg wash for breading

Method

(3) Combine with potatoes and pepper and mix well,but do not over handle.

(4) Add egg yolks and mix lightly.

(5) Add cornstarch and mix thoroughly.

(6) Cod does not usually require salt ,but test for seasoning.If not dry enough a small amount of dehydrated potatoes may be added to bind.

(7) If time permits, place in refrigerator to firm.

Step Three To Prepare Cod fish Cake

Method

(8) Using no 12 or no 8 ice cream scoop and portion scale make 100 2½ oz cakes or 50 5 oz cakes .

(9) Form in uniform flat round cakes 

(10) Bread using standard procedure (procedure is given below).Do not let stand in wash.

(11) If holding for service after breading ,sprinkle breadcrumbs on tray and place fish cake on top of crumbs.Sprinkle additional crumbs on top of fish cakes and refrigerate.

(12) When serving , fry in deep fat at 350 ° to 375° F depending on volume until well browned and heated through.Drain well and serve. 

Breading Procedures

(1)Place product or products in flour ,coating well.

(2) Remove and shake off excess flour.

(3) Immerse in wash wetting well so that no dry or floured areas are visible.

(4) Remove from wash with as little handling as possible.Heavy or excessive handling may remove part of the paste coating made of the flour and liquid and breading agent will not adhere .

(5) Drain or gently shake off excess wash.

(6) Place in crumbs or breading agent.Cover well before handling Press breading gently but firmly to product for strong adhesion.Cover again with crumbs.

(7) Remove from crumbs;shake off excess breading.The product is now ready for frying.It may however be refrigerated for future use.

When breading in quantity for future service, completed products should be covered lightly with crumbs before refrigerating to reduce sweating or drying out.(Procedure will depend on whether original state of product is moist or dry.)

The same basic steps are taken in breading of nearly all foods.Items such as veal cutlets and chicken breasts may be done singly without loss of time ,provided an adequate breading setup is arranged.

Scallops and other small items may be done in larger quantities, but in small enough volume to ensure complete coating with all breading products.Best results are obtained when a few products are processed at one time.Scallops are handled  in a slightly different manner by tossing loosely when in flour and in crumbs in order to coat them evenly.

Flour and crumbs should be sifted when lumpy to prevent lumps from adhering the product to be fried.The egg wash should be strained periodically to remove flour and bread crumbs.

Small quantities of breaded food should be taken from the refrigerator at one time .This reduces the possibility of spoilage in extremely warm weather and keeps most foods firm enough to handle without difficulty.

Foods should not be breaded too far in advance.Moist products tends to sweat.Dry foods tend to become dryer.It often becomes necessary to re bread them ; this may result in excessive breading which detracts from the product.Darker finished products  may also result.

Mackerel and Gooseberry Sauce Recipe

Introduction To Mackerel And Gooseberry Sauce

Mackerel and gooseberry sauce is an excellent combination of mackerel and gooseberries and the methods and techniques shown in this recipe will give you a delicious mackerel and gooseberry sauce.

mackerel and gooseberry sauce
mackerel and gooseberry sauce

Ingredients

Cooking time 15 minutes  Serves 4

(1) Mackerel 4 or 4 in American

(2) Fennel  sprig or sprig in American

(3) Butter 75 g/3 oz or 6 tbsp in American.

(4) Salt and pepper to taste or to taste in American.

(5)For the sauce:

gooseberries  450 g/1 lb or 1 lb in American

(6) Sugar 50 g/2 oz or 1/4 cup in American

(7) Water 150 ml/¼ pint or 2/3 cup in American

(8) Butter 25 g/1 oz or 2 tbsp in American

(9) Chopped parsley optional 2-3 teaspoon or 2-3 teaspoon in American.

(10)To garnish:

Chopped fennel or parsley.

Method

Wash the mackerel remove the heads,split and take out the bones .Chop the fennel leaves ,Sprinkle the open fish with half  fennel,spread with half butter and season well.Melt the remaining butter.Fold the fish back into shape,brush with the melted butter and sprinkle with the rest of the fennel.Grill (broil) steadily for 10 to 15 minutes depending upon the size of the fish.

There is no need to top and tail clean the gooseberries if sieving the sauce but this must be done if you intend to put the cooked fruit into a liquidizer(blender) or beat it to make a puree.Simmer the gooseberries with sugar and water until just soft.Either beat until smooth or sieve or liquidize and reheat with the butter.The chopped parsley is the pleasant addition to the sauce,but is not necessary.Dish up the fish,garnish with the parsley and serve with the gooseberry sauce.

Variations In making Mackerel and Gooseberry Sauce

The mackerel can be cooked without boning.Simply brush with lightly seasoned melted butter and grill (broil).

To Prepare the mackerel and gooseberry sauce if gooseberries are out of season,use cooking apples instead.

Baked Haddock Dish

About Baked Haddock Dish Recipe

Fish dish (like baked haddock dish)  is an important source of protein and if properly prepared the fish dishes are very delicious and healthy.Fish dishes are liked by a majority of folks and is eaten in many parts of the world but the important thing to be noted is the technique to prepare the fish dishes should be the best and if these best cooking techniques are followed they will make delicious and healthy dishes.All the recipes in this website are made by professionals and I hope that by trying these cooking recipes you will enjoy the tasty and healthy foods.

Baked Haddock
Baked Haddock

Ingredients To Make Baked Haddock

Cooking Time: 1 hour  Serves 4

Whole fresh haddock  450 g/1 lb or 1 lb in American.

(2) Eggs 3 or 3 in American

(3) Milk 450 ml/¾ pint or scant 2 cups in American.

(4) Salt and pepper to taste or to taste in American.

(5) Chopped parsley 1 tbsp or 1 tbsp in American

(6) Grated nutmeg  to taste or to taste in American.

Method To Make Baked Haddock

Cut the head and tail from the haddock,then fillet the fish.Skin the fillets and put the fish into a oblong casserole or deep ovenproof dish.Beat the eggs in a bowl.Warm the milk and pour over the eggs,then add a little salt,pepper and parsley.Pour over the fish,top with the little grated nutmeg.

Stand the casserole or dish in bain marie (tin of cold water) this prevents the eggs custard curdling.Bake in the centre of the cool oven, 150° C/300° F Gas Mark 2,for 1 hour or until the custard is just set.This makes a good supper dish if served with crisp toast.

VARIATIONS:

Use other fine textured fish ,such as dab,flounder,pike plaice or sole, instead of the fresh haddock.

Add 50 g/2 oz (1/2 cup) grated cheese to the eggs and milk.

Fish And Chips

Introduction To Fish And Chips 

Fish and chips originated from England and it is a take away dish in England.It is a hot fried dish which is fried in batter.

Fish and Chips
Fish and Chips

Recipe Of Fish And Chips

Ingredients 

Cooking Time: 3-6 minutes  Serves 4

(1) Portions of cod,hake,plaice (flounder of dab) or sole or other fish  4 or 4 in American

(2) Flour 25 g/1 oz or 1/4 cup in American

(3) Salt and pepper to taste or to taste in American

(4) For the batter coating:

Flour  100 g/4 oz  or 1 cup in American

(5) Egg 1 or 1 in American

(6) Milk  150 ml/¼ pint or 2/3 cup in American.

(7) Water see method below 2-3 tbsp or 3-4 tbsp

(8) To fry:

deep oil or fat

(9) To garnish :

Lemon slices or wedges  4-8 or 4-8 in American.

(10) Parsley sprigs

Method To Make Fish And Chips

 Use plain (all purpose) flour or self raising flour if you prefer a light puffy batter.

Wash then dry the fish well.Mix the 25 g/1 oz (1/4 cup) flour with a little salt and pepper.Lightly coat the fish with the seasoned flour; this helps the batter adhere to the fish.

Blend all the ingredients for the batter in a large mixing bowl-use the greater amount of water for thin fillet of fish,such as plaice or sole,where a lighter is required.Heat the oil or fat to 180°C/350°F.A cube of day old bread should take 1 minute to turn golden colored. The frying basket must be heated in the oil or fat to prevent the batter sticking.

Put the fish into the batter turn with two forks or spoons.Lift the fish above the bowl and allow any surplus batter to drop back into the bowl.

Lower the fish into the hot oil or fat and fry steadily for 3 to 6 minutes ,depending upon the thickness of the fish.If frying thicker portion of the fish (i.e cod steaks),then lower the heat very slightly after the initial browning of the batter.

Lift the fish from the oil or fat,hold the frying basket over the fryer or saucepan for a few seconds to allow any surplus oil or fat to drop back,then drain on absorbent paper(kitchen towels).Garnish serve with potato chips,opposite,and ,tartare sauce (recipe given below)

Tartare Sauce

Tartare Sauce
Tartare Sauce

Recipe Of Tartare Sauce

Ingredients

(1) Hard boiled (hard cooked) eggs  2 or 2 in American.

(2) Mustard powder 1-2 teaspoon or 1-2 teaspoon in American.

(3) Olive or salad oil 2 tbsp or 3 tbsp in American.

(4) Vinegar  2 tbsp or 3 tbsp in American

(5) Salt and pepper to taste or to taste in American.

(6) Double heavy cream  5 tbsp or 1/2 cup in American

Method

Rub the eggs through a sieve ,or put into a food processor or liquidizer (blender) until smooth.Do not over process,otherwise they become sticky.Tip into a bowl and gradually blend in the other ingredients.

VARIATIONS

Use single light or whipping cream instead of double cream.

Potato salad sauce : Use 4 tbsp or 5 tbsp in American sieved cooked potatoes with the eggs.

Halve a garlic clove and rub round the bowl in which the dressing is made.

Fennel salad sauce: Although nowadays fennel is often considered as a delicious imported vegetable,it was grown in a great deal in Britain in the past.The finely chopped leaves can be added to the sauce or to a mayonnaise,together with the little of the chopped white root.This is a perfect dressing for cold fish.

Tartare sauce: Gherkins (sweet dill pickles), parsley and cappers can be added to this sauce.

For the tartare sauce

Add 1 tablespoon chopped parsley ,2 tbsp or 3 tbsp in American chopped capers to salad sauce given above.