100 Fast & Foolproof Freshwater Fish Recipes - download pdf or read online

By Henry Sinkus

ISBN-10: 160755237X

ISBN-13: 9781607552376

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

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Extra info for 100 Fast & Foolproof Freshwater Fish Recipes

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In a large bowl, mix the mayonnaise with the lemon juice and salt and pepper. Mix in the onion, celery, green pepper, red pepper, radish and chives and gently fold in the fish. Serve on the lettuce leaves and garnish with chopped egg and lemon zest. S t i l t IS I LIGHT LiJlCH AND USE LEFTOVERS FOR SHACK SANDWICHES. SALADS 3 3 MOLDED LAKE TROUT SALAD SERVES 6 INGREDIENTS IV2 cups lake trout, cooked and flaked 1 15-ounce can pineapple chunks, drained, saving VA cup of the liquid ■ V2 cup celery, diced ■ 1 red apple, unpeeled, cored and diced m VA cup black olives, chopped ■ 1 envelope unflavored gelatin m 1 tablespoon cold water % cup boiling water 1 tablespoon lemon juice ■ 1 cup mayonnaise • salt to taste ■ chopped lettuce DIRECTIONS Combine fish, pineapple, celery, apple and olives in a mixing bowl.

Whisk in remaining dressing ingredients. Cover and refrigerate 1 hour. Divide the spring mix among 4 individual salad plates. Arrange equal portions of tomato and zucchini on each plate. Top with 1 ounce of the dressing and equal portions of the flaked smoked trout. Serve immediately with extra dressing on the side. 3 6 100 FAST a FOOLPROOF FRESHWATER FISH RECIPES CRAYFISH WALDORF SALAD SERVES 4 INGREDIENTS V2 cup dried cranberries ¥2 cup apple juice 2 tablespoons cream sherry 1 tablespoon lemon juice m 1 large red apple, unpeeled, cored and cut into small pieces m 2 cups crayfish tails, cooked, peeled and chopped 1 cup celery, chopped Va cup walnut pieces ¥2 cup mayonnaise lettuce leaves DIRECTIONS Soak dried cranberries overnight in the apple juice and sherry.

Stir in the lemon juice, sherry and stock. Let this mixture cool. Add the carrot, pepper, celery and fish. Pour into a lightly-oiled shallow rectangular dish and refrigerate 4 hours or until set. Cut into portions and place on lettuce leaves. FOR AN EASY DRESSING, MIX 1/2 CUP MAYOUiJIiS! WITH 1 TEASPOON 111 SEASONING I I I 1/4 CUP SOUR CREAM. 3 8 100 FAST 8 FOOLPROOF FRESHWATER FISH RECIPES CATFISH, CRAYFISH, NUT AND FRUIT MOLD SERVES 6-8 INGREDIENTS ■ V2 pound crayfish tails, cooked, peeled and chopped ■ V2 pound cooked catfish, cut into 1-inch pieces » 1 tablespoon grapefruit juice ■ 2 tablespoons orange juice m 1 small bottle clam juice ■ 1 3-ounce package lime-flavored gelatin m % cup boiling water ■ V2 cup seedless grapes, chilled ■ V2 cup peeled grapefruit sections, chilled ■ V2 cup peeled orange sections, chilled ■ V2 cup toasted slivered almonds ■ VA cup mayonnaise » 1 3-ounce package cream cheese, softened ■ shredded lettuce DIRECTIONS Pour the clam juice, grapefruit juice and orange juice into a medium bowl.

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100 Fast & Foolproof Freshwater Fish Recipes by Henry Sinkus


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