Download e-book for kindle: 100 Fast & Foolproof Freshwater Fish Recipes by Henry Sinkus

By Henry Sinkus

ISBN-10: 160755237X

ISBN-13: 9781607552376

A various number of recipes locations an emphasis on quick-and-easy arrangements whereas sharing vintage and up to date innovations for clean fish starting from tilapia and catfish to trout and walleye.

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Additional resources for 100 Fast & Foolproof Freshwater Fish Recipes

Example text

Cook over medium heat until the potatoes are tender. Strain and save the stock. Place the potato mixture and the salmon in a food processor. Pulse chop, adding 1 cup cream, and puree. Return the stock, pureed mixture and remaining cream to the dutch oven. Mix well and adjust seasoning to taste with salt and pepper. Reheat over low heat. Garnish with sliced green onion. YOU CAN USE I K RECIPE WITH JUST ASOiJI h:' ", ■ OF fRESHWATER F i S i i IF YOU USE NQN-SMOKEQ FISH, ADD I TOUCH OF NUTMEG FOR II N0RTHW00BS FLAVOR.

Increase the heat to medium and cook until the potatoes are tender. Adjust seasoning with salt and pepper to taste and add the fish. Continue cooking until the fish flakes. Stir in the cream and serve. THIS IS A RUSTIC CHUNKY SOUP, COMFORT FOOD AT ITS S I . FOR ft MORE FORMAL PRESENTATION, PUREE TIE SOUP IN A FOOD PROCESSOR AND SERVE GARNISHED WITH FRESHLY GRATED CHEESE T i l l CiOiJTOIS. 4 6 100 FAST a FOOLPROOF FRESHWATER FISH RECIPES HOT AND SOUR FISH SOUP SERVES 4 INGREDIENTS m 1 pound boneless, skinless catfish fillets, cut into 1-inch pieces ■ 2 medium zucchini, thinly sliced * 1 jalapeno pepper, seeded and finely chopped ■ 1 tablespoon olive oil ■ 1 large onion, peeled, sliced and chopped " 1 teaspoon red Thai curry paste • 1 package frozen baby peas, thawed 2 teaspoons lime juice m 4 tablespoons hoisin sauce m 2 packages chicken-flavored ramen noodles ■ 2 tablespoons Thai fish sauce I l f S MAKES A GREAT DIET MEAL-VERY LOW IN CALORIES, THAI CURRIES 111 HOISIN ARE AVAILABLE ATMOSTLARGE SUPEI1AIKETS, DIRECTIONS Cook the ramen noodles according to package directions.

Bring the mixture to a boil, stirring constantly. Add the perch fillets, reduce heat to low and cook for 10-12 minutes or until the fish flakes. Drain, reserving the liquid, and place fish in a bowl. Prepare the mashed potatoes according to package directions, using the reserved milk mixture. Mix in the garlic, egg yolks, lemon zest and juice. Flake the fish and gently mix into the mashed potato mixture along with the crumbled bacon. Beat the egg whites with a whisk or electric mixer, until stiff.

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100 Fast & Foolproof Freshwater Fish Recipes by Henry Sinkus


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