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January 26, 1998

Home & Garden

Recipes - Seafood that's good for the sole


Broccoli-Rice Fillets
   1/3 c. butter
   1/3 c. lemon juice
   2 tsp. chicken bouillon granules
   1 tsp. Tabasco sauce
   1 c. cooked rice
   1 10 oz. pkg. frozen, chopped broccoli, thawed or 1 c. cooked and chopped fresh broccoli
   3 Tbsp. chopped fresh mushrooms
   1 c. grated sharp Cheddar cheese
   8 fresh fish fillets (red snapper, sole, flounder)
   In a small saucepan, melt butter. Add lemon juice, bouillon and Tabasco sauce. Heat slowly until bouillon dissolves. Set aside.
   In a medium bowl, combine rice, broccoli, cheese, mushrooms and 1/4 c. of the lemon butter sauce. Mix well.
   Divide broccoli mixture evenly among fillets. Roll up each fillet and place seam side down in a shallow baking dish. Pour remaining sauce over fillets. Bake uncovered in a preheated 375 F oven for 25 minutes or until fish flakes easily when tested with a fork. Spoon sauce over individual servings and garnish with paprika.
   Smoked Salmon Chowder
   4 Tbsp. butter
   1 1/2 c. finely chopped onions
   1 tsp. finely chopped garlic
   2 medium size boiling potatoes, peeled and cut into 1/2-inch cubes
   1 c. bottled clam nectar
   1 c. water
   2 c. half and half
   1/2 tsp. thyme
   1/4 tsp. cayenne pepper
   1/4 tsp. dry mustard
   1/4 tsp. celery salt
   Generous grindings of black pepper
   Smoked salmon cut into 1/2-inch cubes
   Parsley, for garnish
   Melt the butter in a heavy, 2-3 qt. saucepan over moderately high heat. Add onion. Saute for 2 minutes and add garlic; cook for 1 minute. Reduce to medium heat.
   Add the diced potato and saute for 2 minutes with onion and garlic. Add the clam nectar and water, bring to boil, lower heat and simmer, partially covered for 10 to 15 minutes, or until potatoes are tender but not falling apart.
   Add the cream, herbs and spices. Stir until well blended and let simmer for 10 to 15 minutes. Ten minutes before serving, add lox. Do not let chowder boil. Serve garnished with chopped parsley. If refrigerated, heat to serving temperature.
   Halibut Gypsy Style
   1 1/2 lb. halibut fillet
   2 Tbsp. olive oil
   1 c. dry white wine
   1 lb. potatoes, thinly sliced
   2 onions, thinly sliced
   1 c. thinly sliced fresh mushrooms
   2 cloves garlic, minced or pressed
   1/4 bunch of parsley, finely chopped
   1 bay leaf
   1/4 tsp. salt and pepper
   Zest of 1/2 lemon
   Lemon wedges
   Parsley sprigs
   In casserole dish, layer potatoes, onion, mushrooms, and fish, adding tomatoes to last layer. Mix together garlic, wine, parsley, bay leaf, olive oil, salt and pepper. Pour over casserole, adding water if more liquid is needed.
   Cover tightly, bake at 325 F for 30-40 minutes, or until cooked. Check for liquid halfway through cooking time.
   Pasta with Seafood Sauce
   1 Tbsp. olive oil
   1 clove garlic, crushed
   1 35-oz. can plum tomatoes
   1 6 oz. can tomato paste
   1 6 oz. can water
   1/2 lb. fresh or frozen shrimp, cleaned and shelled
   1 can minced clams
   1 tsp. dried basil
   1 tsp. dried parsley
   Salt and pepper, to taste
   1 lb. linguini or thin spaghetti
   Parmesan cheese
   Heat oil in saucepan over low heat; saute garlic. Strain plum tomatoes and add to garlic; bring to a simmer. Add tomato paste which has been diluted with water. Return to a simmer and cover. Cook for 1 hour, stirring about every 10 minutes. Add uncooked seafood. Additional cooking time will depend upon the type of seafood used. (Frozen shrimp, 15 minutes; fresh shrimp, 10-15 minutes; minced clams, 5-10 minutes.) Add herbs, salt and pepper the last 5 minutes.
   Cook pasta according to package directions. Onto each plate, ladle sauce and different seafood over pasta. Serve with Parmesan cheese.
   Seafood Supreme
   8 sole fillets
   1/2 lb. scallops
   1/2 lb. cooked shrimp
   1 Tbsp. sliced onion
   Dash thyme
   Dash parsley
   1/2 c. water
   1/2 c. dry white wine
   Parsley for garnish
   3 Tbsp. butter
   3 Tbsp. flour
   1/3 c. dry white wine
   1 c. half-and-half cream, warmed
   2/3 c. fish liquor
   1 can crab
   1/2 c. grated sharp cheese
   Roll up sole into timbales. Poach in water and wine to which onion, dash of thyme, and a dash or parsley have been added. (This makes a court bouillon.) Reserve liquid, then poach scallops in same liquid. Reserve. Have shrimp cooked separately. Cook the fish liquid down to 2/3 c. of fish bouillon. Remove fish to an ovenproof serving platter and scatter scallops and shrimp over or around sole timbales. Pour sauce over all and sprinkle with paprika. Broil until golden. Garnish with parsley.
   Sauce: Make a cream sauce with butter and flour, using wine, half-and-half, and the fish liquor (which has been strained) as your liquid. Add salt, cayenne, and crab. Add grated cheese. Heat until smooth and pour over fish. Serve with parsley-buttered spring potatoes and half a tomato broiled with tarragon.
   Scallops Sauce Verte
   1/2 c. dry vermouth
   1/2 onion, chopped
   Sprig of parsley
   1 bay leaf
   Fresh ground black pepper
   1 lb. sea scallops, halved
   1 c. mayonnaise (approx.)
   1/4 c. finely chopped parsley
   1/2 c. finely chopped spinach
   1 Tbsp. fresh dill, chopped, or 1/2 tsp. dried dill
   Lettuce leaves
   In a saucepan heat vermouth with onion, parsley, bay leaf, salt and pepper. Add scallops; simmer gently until tender, shaking pan occasionally, about 7 minutes. Drain and cool. Meanwhile, blend mayonnaise, chopped parsley, spinach and dill. Add more mayonnaise if desired. Place scallops in bowl lined with lettuce leaves, cover with green sauce and top with sprinkling of additional finely-chopped parsley. Chill.