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| SEAFOOD PAGE 2 Fish Steaks With Mustard Sauce 6 x 2.5cm thick fish boneless fish fillets or steaks salt & pepper 45gm butter melted 6 lemon wedges Mustard Sauce 4 tablespoons Dijon mustard 300 ml thickened cream 1/2 teaspoon caster sugar 1 tablespoon white wine Preheat grill. Season the fish steaks with salt and pepper both sides. Oil the grill rack and place the steaks on it. Brush the tops with melted butter. Grill 10cm below the heat for 4-5 minutes each side, brushing with butter when turned, or until cooked. While the fish is cooking, combine the sauce ingredients in a pan and bring to the boil whisking until the sauce thickens. Place steaks on warm plates, spoon sauce over and place a lemon wedge next to the fish. Serve with tossed salad. Tuna Rice Casserole 1 large tin tuna in brine, shredded 2 cups cooked rice 1 tin cream chicken soup 1/4 cup milk grated cheese 1/4 cup dry bread crumbs Blend chicken soup with 1/4 cup milk in a jug till smooth. In a shallow casserole dish, cover bottom with rice. Top with shredded tuna. Pour soup over top. Cover with grated cheese, then sprinkle crumbs over top. Bake moderate oven till golden brown on top. Serve with tossed salad and crusty bread. Barramundi and Prawns 6 fish fillets 60 gms butter 1 1/2 cups water 6 shallots extra 1 cup dry white wine 2 tablespoons flour 7 peppercorns 1/3 cup cream 1 shallot 375 gms green prawns 1 clove garlic 2 tablespoons chopped parsley salt 285 gm tin small whole mushrooms (champignons) Shell and devein prawns, cut in half lengthwise. Remove shin and bones from fish fillets and place into baking dish with water, wine, peppercorns, roughly chopped shallot, peeled whole garlic clove and salt. Bake moderate oven 20 minutes, then add prawns to dish, cover and cook a further 10 minutes. Remove from oven and remove fish and prawns from dish and place on oven proof dish and return to oven on low to keep hot. Strain off liquid reserving 1 1/2 cups of liquid. Melt butter in pan and add chopped extra shallots, cook 1 minute. Add flout, stir until light golden brown, remove from heat, add reserved liquid,stir well. Return to heat stirring until sauce thickens and boil. Reduce heat and simmer 3 minutes. Add cream, parsley and drained champignons. Stir till sauce is heated through. Serve fish onto a dish of Spinach Rice (see Rice and Pasta Dishes) and spoon sauce over the top. Serve hot with steamed vegetable. Perch with Broccoli 500 gms broccoli 500 gms small macaroni 8 perch fillets 60 gms butter 6 shallots 2 onions 1 tablespoon curry powder 2 tablespoons plain flour 1 1/2 cups water 2 x 340 gm cans coconut milk salt, pepper 250 gms grated cheese Cute broccoli into small flowerets. Cook in boiling salted water 1 minute and drain immediately. Cook macaroni in boiling salted water 8 minutes or until just tender, drain. Put macaroni into large greased ovenproof dish. Skin and bone fillets and cut into 2.5 cm pieces. Melt butter in a pan and add shallots and finely choppted onions. Saute till onion is transparent. Add curry powder and flour, mix until combined. Remove from heat and gradually stir in water and coconut milk. Stir till smooth and free of lumps. Return to heat stir till boils, add fish and cook 2 minutes, add broccoli, salt and pepper, mix well. Spoon over the macaroni and sprinkle with all the grated cheese. Bake uncovered in moderately hot oven 20 minutes or till golden brown. Serve immediately with tossed salad and crispy hot bread. (Cannot be frozen) |
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