Category Archives: Another Fresh Seafood Idea

another fresh seafood idea

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If you’ve never tried poaching fish in milk, you’re in for a real treat. The subtle flavors are delightful.

• 4 small flounder fillets
• 3 cups milk
• 1 1/2 cups water
• 1 large onion, sliced
• 1 carrot, chopped
• 1 bay leaf
• 1/2 teaspoon whole black peppercorns

Prepare Mornay Sauce and set aside.

Place ingredients for poaching in fish poacher or large, shallow pan. Bring to boil, partially cover, then simmer for 10 minutes.

Place fish in liquid, submerging it completely. Poach until fish flakes easily when tested with a fork, about 10 minutes. Serves 4.

Mornay Sauce

• 1 tablespoon margarine or butter
• 1 tablespoon flour
• 1/2 cup fish or chicken broth
• 1/8 teaspoon freshly ground white pepper
• 1/2 cup heavy cream
• 1 egg, beaten
• 1/2 cup freshly grated Swiss cheese
• 1/16 teaspoon cayenne pepper
• 1/8 teaspoon salt

Melt margarine in medium saucepan over medium heat. Blend in flour, stirring with a whisk. Add broth gradually, stirring constantly. Cook, stirring constantly, until thickened. Add white pepper.

Blend cream and egg together. Gradually add to thickened sauce. Cook over low heat, stirring constantly, until thickened. Do not allow to boil.

Add cheese to sauce. Cook over low heat until cheese is melted. Add cayenne pepper and salt. Serve over poached fish.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

Another Fresh Seafood Idea

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Happy New Year! Our appetizers easily convert to full meals. Baked oysters with bacon, for example, makes a great main course. Just allow for larger portions.

• 2 dozen large unshucked oysters
• 6 slices bacon
• 1 cup fresh cracker crumbs
• 1/2 cup mayonnaise
• 2 tablespoons thinly sliced green onion, including tops
• 1 teaspoon fresh lemon juice
• 1 teaspoon Tabasco sauce
• 1/2 teaspoon Dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• rock salt

Scrub oysters with stiff brush under cold, running water. Shuck, reserving deep half of shells. Drain oysters.

Cut bacon slices into quarters. Cook until limp, but not brown.

In small bowl, combine crumbs, mayonnaise, onion, lemon juice, Tabasco and mustard.

Place deep layer of rock salt in bottom of large pan or baking dish. Arrange reserved shells in rock salt, being sure that they are level. Place one oyster in each shell. Spread crumb mixture over each. Top with a piece of bacon, then sprinkle with cheese. Bake at 450 F until bacon is crisp and oysters are done, about 8 to 10 minutes. Serves 4 to 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor