Clinton News-Record, 1980-11-08, Page 41Fish: tasty an.
economical
PLAICE FILLETS'WITR SAVORY RICE
1 large (13 oz.) Plaice Fillet thawed
legg
2 oz.. bread crumbs
2oz. margarine
1 medium size onion, finely chopped
2oz. button mushrooms halved
2 tomatoes skinned, deseeded and cut into thin
strings
6 oz. Patna rice
1(6 oz) Bird's Eye handipack sweet corn
Salt, pepper and parsley
Skin
fresh breadcrumbs, Saute the onions in
margarine until tender, add mushrooms and
tomatoes. Continue to cook for a further 5
minutes. Meanwhile cook rice in boiling, salted
water for 15 minutes and the sweet corn ac-
cording to instructions. Drain rice and corn and
mix with the onion mixture. Place on a serving
dish and keep hot. Fry the breaded plaice fillets
in hot fat, 2" deep for 12 minutes. Serve on the
rice and garnish with parsley. Serves 3.
By Nassim Rahemtulla
Goderich
A e e e: • e : e
:
TUNA AND MUSHROOMS
Cook 1 cup uncooked noodles in salted water 20
minutes.
Add 1 can tuna fish, 1 can mushrooms. Mix this
well. Add salt and pepper to taste. Put in
casserole, rubbed with butter. Place cracker
crumbs on top and small pieces of butter. If
desired add/few peas, diced cooked potatoes.
Make. a creafn sauce and pour over.
By Verna E. Johnstone
Goderich.
FLOUNDER ROLLS FLORENTINE
1 pkg. (10 oz.) frozen chopped spinach, thawed
1/2 cup cooked white rice
1 can (1034 oz.) condensed cream of shrimp soup
4 fillets of flounder, weighing 1 Ib.
1/4 cup skim milk
2tbsp.drysherry
Paprika
Place thawed spinach in a colander and press
out as "much water as possible with back of
spoon.
Combine spinach, rice and 1/4 cup of the un-
diluted shrimp soup in a medium size bowl and
mix well.
Lay fillets flat on a countertop and spread one-
quarter of the spinach mixture over each. Roll
up, jelly roll style, fasten each with a wooden
pick. Place rolls, seam side down in a 11/2 pint
shallow baking dish.
Mix remaining shrimp soup, milk, and sherry
in a small bowl, pour over flounder. Sprinkle
paprika lightly over each roll. Bake 30 minutes
or until flounder flakes easily when tested with a
fork.
Yield: 4 servings
By Nassim Rahemtulla
Goderich
Page: 13:
TiPS TO REMEMBER;
Never overcook. It dries and toughens the fish.
PREPARATION:
Fish., unlike meat. has very little connective tissue
and is naturally tender, therefore, it doesn't
require a long cooking time. Fish is done when lit
loses its translucent color and becomes opaque or
milky white, Also, fish will flake easliy when probed
with a fork. Serve immediately after- cooking.
rcoked--fish.--can—be--stored--up to 3 days—in-4ho
efrigerator and no longer than 3 months in your
freezer. Freeze fresh fish in water and it will keep
indefinitely!
COOKING METHODS FOR
NATURAL FILLETS
BAKE:
Brush with butter or margarine. Put fish in Tin Foil-
pe.rforated. In a baking dish, back in preheated 400
degree -450 degree F. oven for required cooking
time.
BROIL:
Place on greased broiler pan. Brush with melted
butter or margarine. Broil 2.4 inches from heat for
required time. Baste during cooking. Thicker por-
tions to be turned.
PAN FRY:
Dip fillets in egg and milk mixture. Roll in seasoned
flour, Aunt Jemima Pancake batter or your favorite
crumb. Fry in; 'A inch hot oil on both sides until
golden:
POACH:
Place In shallow pan. Add enough hot liquid - milk,
water. court bouillon - to cover. Simmer at low tem-
perature until done. Fillets may be wrapped in
cheesecloth to prevent breakage.
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