Greatest Recipes

1 lb Monkfish, skinned

Milk to cover 1/4 lb Shrimp, shelled

2 Eggs

3 tb Tomato paste

1/2 ts Curry powder

2 ts Lemon juice

1/4 ts Fresh rosemary, chopped or

-pinch of dried 1 pn Of saffron or tumeric

3/4 c Light or single cream

Salt and pepper to taste Preheat oven to 350 degrees F. Put the monkfish in a pan just large enough to hold it. Pour the milk over and place the pan over moderate heat. Bring to a simmer, cover, and cook for 8 minutes. Turn the fish and cook 7 minutes longer, or until the fish is cooked through. When the monkfish is nearly done, add the shrimp and cook 2-3 minutes, or until they turn pink. Drain fish and shrimp, discarding milk. Cut the monkfish into bite-size pieces. Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary, saffron and 1/2 cup cream. Mix in the fish and shrimp and season to taste with salt and pepper. Turn into 4 individual ramekin dishes and pour an equal amount of the remaining cream over the top of each dish. Bake for 20 minutes, or until set. Serve hot with a ssqueeze of lemon and a crusty french type bread. This is an appetizing and stylish way to start a meal. For a light lunch dish for two, cook this in one ovenproof dish and serve it with a green salad and boiled new potatoes.

Karen Mintzias 2 lb Eel (boned, skinned)

1/4 c Olive oil

4 Onions; thinly sliced

1 Garlic clove; pressed

2 c Tomatoes

1/2 c Parsley; chopped

1 ts Oregano

1/8 ts Cinnamon

1 ts Salt

Pepper to taste 1/2 c Red wine,(Mavrodaphne, Port)

Rinse eel with cold water. Oil baking pan with half of the oil. Place slices of eel on pan. Sauce: Heat remaining oil in frying pan, and fry onions and garlic on medium heat for 5 minutes. Add remaining ingredients and cover. Cook 10 minutes. Pour sauce over eel. Bake 45 minutes at 375 degrees. Serve with crusty bread and a crisp salad. From: “The Complete Greek Cookbook” by Theresa Karas Yianilos, Avenel Books, New York. Typed for you by Karen Mintzias

1 x Spinach Mousse **

1 x Salmon Mousse **

1 c Beurre Blanc **

5 lb Redfish, whole (or other

– firm fleshed fish) 1 ea Puff pastry, sheet,

– 12″ x 14″, frozen or — homemade ** See other recipes for Spinach Mousse and Salmon Mousse, and Beurre Blanc. Remove the fish filets from the backbone, keeping the head and tail intact. Roll the pastry into a rectangle and put the head, tail and bottom filet on the pastry. Spread the filet with some salmon mousse and then some spinach mousse. Cover with the top filet. Paint the pastry with melted butter and trim it down to the shape of a fish. Fold over half of the pastry and paint it with melted butter again. Fold over the other side and smooth into a fish silhouette. Paint the pastry again and decorate it with pastry scraps cut into the shapes of scales and fins. Paint the entire pastry with additions with butter and put it all on a lightly buttered baking sheet. Preheat your oven to 350 F. Put the pastry in the oven and bake until golden, about 40 minutes. Serve with the beurre blanc. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans

3 To 6 lb. red snapper

6 Slices bread (white)

2 tb Butter

2 tb Chopped parsley

1/8 ts Thyme

-Basting sauce: 3/4 c Salad oil

3 tb Melted butter

1 1/2 Lemons, juiced

1/8 ts Sage

2 tb Chopped tomato

-few drops Tabasco sauce 4 tb Finely minced celery

1 1/2 ts Salt

3 tb Worstershire sauce

-Tabasco sauce Saute minced celery in butter over low heat. Add chopped tomato, Tabasco sauce, parsley, thyme, salt, sage and bread which was soaked in cold water, then squeezed dry. Blend all in skillet, then stuff into fish cavity. Skewer opening closed. Bake, uncovered, in preheated oven set at 350 degrees, basting often with sauce. Allow about 10 minutes baking time per pound of fish. A greased sheet of paper or white cloth left under the snapper will make it easier to transfer to serving platter. Now back to the basting sauce: Blend butter, lemon juice, salt, Worstershire sauce and Tabasco sauce, adding oil a little at a time. Pour over fish before starting baking. Baste often. Converted by MMCONV vers. 1.20

1 c Salmon, filet (@ 8 oz per

– stuffed fish) 1 lg Egg white

3/4 c Cream, heavy

1 ts Pernod

1 ts Cognac

1 tb Caviar

Puree salmon filet in a food processor. Put the salmon into a stainless bowl over ice to chill and firm it up. Add the egg white and whip the mixture up with spatula. While whipping, add heavy cream to a smooth consistency. Adjust salt and pepper, then add 1 teaspoon Pernod, 1 teaspoon cognac, and 1 tablespoon caviar. Mix well and put in piping tube. Reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel, : San Francisco, CA

1 lb Scallops, fresh

1 c Juice, lime, to cover

2 ea Garlic, cloves, minced

1 ea Pepper, red bell, seeded,

– julienned 2 ea Chilis, green, sweet,

– seeded, julienned 1/2 bn Coriander, stemmed,

– coarsely chopped 1 lg Tomato, cored, chopped

2 ea Chilies, Jalapeno, with

– seeds, finely chopped 1/2 c Oil, olive

Slice the scallops in thirds, cutting them in a way that preserves the shape and gives a uniform size. Place the scallops in a bowl, add lime juice and marinate for 1 hour. After an hour, add the garlic, red bell pepper and sweet green chili. Mix thoroughly. Add coriander, tomato, and Jalapeno chilies. Add olive oil and mix well. Serve immediately. Do NOT keep more than 2 or 3 hours. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA