Evening star., 1954-06-08
New Hints
For Fish
Cookery
By Violet Faulkner

" VIVsSA s99tNHSt
1--WE never cooked fish at home
before we had aluminium foil"
a young career gal told us re-
Gently. Nov we serve it reg
ularly. I think you're missing a
bet if you don't tell your readers
how to do it,"
All right so we will.
Take pan frying for instance.
This is a perfectly good method |
of cooking small whole fish but
it can be messy. Did you know
that you can line your frying
pan or skillet with foil and fry
right on top of it? To line a
skillet, tear off a1arge piece of
foil and mold over the bottom.
then place inside the skillet and
smooth to conform as tightly as
possible. Add butter or marg-
arine and fry the fish as usual.
Broiling, of course, is the most
popular way of cooking fish fill
lets, steaks and whole fish. Yet
here again, one hesitates to use
the range broiler pan because
of the cleaning problem.
So this is the way to do it
with aluminium foil. Just put a
large piece of foil (heavy duty
is best) on the top part Of the
broiler pan or on a shallow pan
such as a cookie sheet. Turn
the edge up all around to hold
juices, if necessary. Place the
fish on the foil, brush with melted
shortening and season and broil
as usual.
Thin fillets do not need turn
ing, but if fish is thick, turn it
once. Here's a trick that will
help. Use a second piece of foil,
just q little larger than the fish.
Place it directly under the fish.
To turn, slip broad spatula or
pancake turned under this piece
of foil and turn fish, foil and all.
Peel OF this foil, brush fish with
shortening, season and broil the
second side. When the fish is
done to a crisp. golden brown,
slip foil and all onto a warm
serving plate. Flute the edge Of
the foil around the edge to form |
a decorative border and garnish |
with watercreSs or parsley.
There are also innumerable
ways of cooking fish completely |
wrapped in foil. We're giving
you a variation of the zen
papilotte" made famous by the
celebrated Antoines in New
Orleans.
SALMON STEAK BROIL
1 salmon or other fish steaks,
fresh or frozen
Salt and pepper
4 firm ripe tomatoes
y cup bread crumbs
3 tablespoons melted butter or
margarine
/ bunch carrots, cut in thin
strips
Heavy-duty aluminium foil
Place heavy-duty foil on top
of broiler rack and turn up edges
all around. Place salmon steaks
on foil, season with salt and
pepper and broil for 1915 min
uteS. turning once. Have ready
the cooked carrots and tomatoes
cut in half. Prepare crumb top
ping for tomatoes by mixing l
tablespoon melted butter with
crumbs; save until needed. When
fish is done on one side, turn
and place tomatoes on foil. Con-
tinue broiling. When fish is al |
most done, spoon carrots attrac-
lively around fish and sprinkle
with remaining melted butter.
Put crumb topping on tomatoes.
Broil minute or two longer un-
til crumbs are lightly Drowned |
and carrots glazed. Serves 4.
HADDOCK FLORENTINE
2 large haddock or other fish
filletS
/ package frozen chopped spin
ach or 2 cups fresh spinach,
cooked and chopped
l teaspoon grated onion
4 tablespoons butter or marga-
rine
4 tablespoons flour
2 cups rich milk
y cup grated American cheese
81 teaspoon salt
Pepper
4 hard-cooked eggs
p teaspoon prepared mustard
2 teaspoons cream
Salt and pepper
Any large f1lletS of white fish
may be used for this recipe.
Rinse them and dry between
paper towels. Place a large sheet
of foil on a fiat pan or shallow
baking dish. Place the largest
fillet in center of the foil. Cook
spinach l minute or if fresh,
just enough to wilt. Drain. Chop
spinach and season with grated
Oni0n 1itt1a hIIftor colt ond |