As haddock is a good-sized fish, it is an especially suitable one for
baking. However, it is a dry fish, so fat should be added to it to
improve its flavor.
When haddock is to be baked,
select a 4 or 5-pound fish, clean it thoroughly, boning it if desired,
and sprinkle it inside and out with salt.
Fill the cavity with any desired stuffing and sew up.
Place in a dripping pan, and add some fat or place several slices of
high fat meat around it.
Bake in a hot oven for about 1 hour.
After it has been in the oven for about 15 minutes,
baste with the fat that will be found in the bottom of the pan and
continue to baste every 10 minutes until the fish is done.
Remove from the pan to a platter,
garnish with parsley and slices of meat, and serve with any desired sauce.
Monday, May 17, 2010
Tuesday, May 11, 2010
PICKLED SALMON
1-2 lbs. salmon, tail filet
1 tbsp. sugar
Dillweed
2 tbsp. coarse salt
1 tsp. black pepper
Clean and pat dry the filet of salmon. Mix the dry ingredients
together. Place the salmon in a glass dish, skin side up.
Rub the skin thoroughly with half the salt mixture; turn the piece
over and rub the flesh with the rest of the salt. Sprinkle lavishly
with dill.
Turn flesh down again; cover fish with foil or plastic wrap and weight
lightly with another dish or a board.
Refrigerate for at least 12 hours or up to three days.
To serve, slice thinly on the diagonal and arrange on rye or dark brown
bread.
The same recipe can be used with trout or mackerel (boned).
1 tbsp. sugar
Dillweed
2 tbsp. coarse salt
1 tsp. black pepper
Clean and pat dry the filet of salmon. Mix the dry ingredients
together. Place the salmon in a glass dish, skin side up.
Rub the skin thoroughly with half the salt mixture; turn the piece
over and rub the flesh with the rest of the salt. Sprinkle lavishly
with dill.
Turn flesh down again; cover fish with foil or plastic wrap and weight
lightly with another dish or a board.
Refrigerate for at least 12 hours or up to three days.
To serve, slice thinly on the diagonal and arrange on rye or dark brown
bread.
The same recipe can be used with trout or mackerel (boned).
Sunday, May 9, 2010
SCOTCH STYLE PICKLED SALMON
Cooked salmon, boned and skinned
(leftover salmon may be used - HA!)
1 c. white wine vinegar
1 tbsp. black peppercorns
8 allspice berries
1/2 c. white wine, or fish stock
1 tsp. white peppercorns
1/2 tsp. coriander seeds
Bring the liquids and spices to a boil in a stainless steel
or enameled pan (not aluminum cookware); add 2 teaspoons salt.
Place fish pieces in a wide mouthed jar or a glass dish and
cover with hot spiced liquid.
Cover the dish and refrigerate for several hours or days.
Serve fish, drained, on lettuce with a bland mayonnaise or sour
cream with dill.
(leftover salmon may be used - HA!)
1 c. white wine vinegar
1 tbsp. black peppercorns
8 allspice berries
1/2 c. white wine, or fish stock
1 tsp. white peppercorns
1/2 tsp. coriander seeds
Bring the liquids and spices to a boil in a stainless steel
or enameled pan (not aluminum cookware); add 2 teaspoons salt.
Place fish pieces in a wide mouthed jar or a glass dish and
cover with hot spiced liquid.
Cover the dish and refrigerate for several hours or days.
Serve fish, drained, on lettuce with a bland mayonnaise or sour
cream with dill.
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