HomeMy WebLinkAboutClinton News-Record, 1985-11-27, Page 34YourFavourt
Coit Medallions with- C;airrat
Butter Sauce ti
Cal.fsearving: 205 4 -servings -
Preparation time: 15 min.
Cooking time: 12 to 15 min.
500 g cod fillets, fresh or
frozen 1 lb.
2 mL salt '/x tsp.
A few peppercorns
A few cloves
1 bay leaf
25 mL lemon juice 2 tbsp
75 mL melted butter 1/3 cup
250 mL carrots 1 cup
75 mL cooking juice 1/3 cup
Chopped parsley or dill
Partially thaw fillets. Make 8
medallions by cutting fillets
crosswise at an angle. Place
in a greased baking dish.
Sprinkle with salt. Add spices,
lemon juice and 25 mL (2 ,
tbsp) butter. Cover and bake
230° C (450°F) 12 to 15 min
t n
until flesh is opaque and.
akes easily. Meanwhile,
cook carrots with 50 mK ('i4
cup) water about 10 min.
Puree in blender with 50 mL
(1/4 cup) butter. Place
medallions on a serving dish,
reserving cooking juice.
Blend 75 mL (1/3 cup) of cook-
ing juice with carrot sauce.
Reheat and serve over
medallions. Sprinkle with
parsley or dill.
Shrimp Stir Fry
1 package (340 g) peeled, de-
vt•ined, frozen shrimp,
9 1„
thawed 1 package
50 rums. vegetable oil Y4 cup
5 JAL gieger 1 tsp
2 till,. coriander °!z tsp
1 garlic clove, crushed
125 rnL thinly quarter onion
ih cup
t25 niL thinly sliced carrots
1/ cup
125 mL diagonally sliced
celery 1/2 cup
500 mL thinly shredded
cabbage 2 cups
125 mL orange juice / cup
50 mL dry white wine 1/4, cup
15 mL cornstarch 1 tbsp
15 mL water 1 tbsp
5 mL grated orange rindi tsp
Salt
Stir fry shrimp 2 to 3 min in
25 mL (2 tbsp) oil. Season
with ginger and coriander
and set aside. Add remaining
oil and stir fry garlic, onion,
carrots, celery and beans 5
min. Add cabbage and stir fry
2 min. Add juice and wine;
cover and cook 3 to 5 min. Add
shrimp. Thicken sauce with
mixture of cornstarch and
water. Sprinkle with rind;
season to taste and serve:
Makes 4 servings of 200 mL
(3/4 cup) each.
Fish Nuggest in Sour Cream
Sauce
Cal./serving: 330
Preparation time: 15 to 20
min
Cooking time: 13 min
Standing time 2 Olin
500 g whitefish fillets, fresh
or thawed* 1 lb.
100 inL sliced carrots % cup
50 mL chopped green onion%
cup
miL,cellery salt t/a tsp.
Dash of pepper
50 mL pre-cooked rice1/4 cup
l egg
1 bay leaf (optional)
250 mL chicken broth 1 cup
25 mL flour 2 tbsp
15 mL chopped parsleyl tbsp
250 mL sour cream 1 cup
Grind together fish, carrot
and onion. Combine with
seasonings, rice and egg.
Shape mixture in 3 cm (1'/2
inch) balls. Arrange in a
greased microwave dish.
Heat bouillon with bay leaf
and pour over fish. Cover and
microwave at medium 10
min., rearranging nuggets
halfway through cooking.
Keep fish warm in a serving
dish. Stir remaining ingre-
dients into cooking juice.
Cover and microwave at
medium 3 min., stirring
halfway through cooking. Let
stand 2 min. Spoon sauce over
nuggets and serve. Makes 4
servings.
* or haddock, Boston bluefish,
cod, turbot,/ northern pike,
pickerel.
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