FISH CAKE
Preparations
Ingredients
200g cooked fish (free from bones and skin)
200g mashed potatoes
25g Flour for coating
50g Bread Crumbs
1 Egg
Salt and Pepper to taste
Preparations
1. Combine the fish, potatoes and egg and then season
2. Divide into four or eight pieces and mould into balls.
3. Flatten slightly and neaten with a palate knife.
4. Pass through the flour, egg and bread crumbs
5. Deep fry in oil for about 3 minutes
6. Serve on a dish paper or on a flat dish with fried or picked parsley or
7. Serve with lemon butter sauce, hollandaise, tatare or dressed green salad.
GRILLED TILAPIA
Ingredients
400g fresh tilapia
50g Melted butter
50g Flour
Some few slices of lemon
25g Parsley
Preparation
1. Remove the scales from the fish.
2. Remove the head, clean out the intestines and trim off all fins. Take care not to damage the roe and trim the nail.
3. Wash and drain well
4. Make three light incisions/cuts 2mm deep on either side of the fish
5. Pass through seasoning and flour (Flour is optional)
6. Brush with melted butter or margarine, place on a greased baking sheet or tray.
7. Grill on both sides taking care not to burn the tail
8. Garnish with lemon and parsley sprigs. (Portions - 4)
FISH BALLS
Ingredients
200g Fish
1 Egg yolk
50g Flour
500ml Cooking oil
1 tablet cube (Maggi/Roycco)
Salt and pepper to taste
50g Bread crumbs
Chopped onion
Preparation
1. Remove bone from fish and carefully flake removing any other remaining bones
2. Add chopped onion, pepper and egg yolk and season with your cube and or salt
3. Mould into balls
4. Coat with Flour
5. Coat with egg and bread crumbs
6. Deep fry in hot oil until golden brown
7. Serve (Portions - 4)
FISH KEDGEREE
Ingredients
400g Cooked Fish
2 Hard boiled eggs
200g Boiled rice
50g Margarine
Seasoning
Parsley for garnishing.
Preparation
1. Poach or moist-heat fish by submerging it under water and then remove all skin and bone and then flake
2. Cook rice and dice/cut egg without the yolk
3. Mix rice, egg and fish and then heat in butter
4. Pile while hot onto a dish and sieve egg yolk on it
5. Garnish with parsley (Portions - 2)
2. Divide into four or eight pieces and mould into balls.
3. Flatten slightly and neaten with a palate knife.
4. Pass through the flour, egg and bread crumbs
5. Deep fry in oil for about 3 minutes
6. Serve on a dish paper or on a flat dish with fried or picked parsley or
7. Serve with lemon butter sauce, hollandaise, tatare or dressed green salad.
GRILLED TILAPIA
Ingredients
400g fresh tilapia
50g Melted butter
50g Flour
Some few slices of lemon
25g Parsley
Preparation
1. Remove the scales from the fish.
2. Remove the head, clean out the intestines and trim off all fins. Take care not to damage the roe and trim the nail.
3. Wash and drain well
4. Make three light incisions/cuts 2mm deep on either side of the fish
5. Pass through seasoning and flour (Flour is optional)
6. Brush with melted butter or margarine, place on a greased baking sheet or tray.
7. Grill on both sides taking care not to burn the tail
8. Garnish with lemon and parsley sprigs. (Portions - 4)
FISH BALLS
Ingredients
200g Fish
1 Egg yolk
50g Flour
500ml Cooking oil
1 tablet cube (Maggi/Roycco)
Salt and pepper to taste
50g Bread crumbs
Chopped onion
Preparation
1. Remove bone from fish and carefully flake removing any other remaining bones
2. Add chopped onion, pepper and egg yolk and season with your cube and or salt
3. Mould into balls
4. Coat with Flour
5. Coat with egg and bread crumbs
6. Deep fry in hot oil until golden brown
7. Serve (Portions - 4)
FISH KEDGEREE
Ingredients
400g Cooked Fish
2 Hard boiled eggs
200g Boiled rice
50g Margarine
Seasoning
Parsley for garnishing.
Preparation
1. Poach or moist-heat fish by submerging it under water and then remove all skin and bone and then flake
2. Cook rice and dice/cut egg without the yolk
3. Mix rice, egg and fish and then heat in butter
4. Pile while hot onto a dish and sieve egg yolk on it
5. Garnish with parsley (Portions - 2)
Comments
Post a Comment