FISH DISHES and RECIPES

FISH - ONE   MAN'S   POISSON

If you think you do not like fish, you will never qualify as a gourmet.

Gourmets eat and enjoy everything—when prop­erly prepared. Your dislike may come from the way in which fish is cooked. Try it baked or broiled—both of which mini­mize cooking odors.

Fish is low in calories, thus good for diets. It is also ex­tremely versatile in presentation .  .  . for instance:

1. Any fish fillet can be broiled, baked or sauteed in plenty of butter.

   2. Any fish fillet can be spread with a bit of anchovy paste —or rolled about chopped shrimps, oysters or clams before baking.

3.   Any fish fillet can be baked in a sauce of melted butter, white wine, parsley, chives, chervil, tarragon, onion, minced scallions or shallots, with a few tablespoons of lemon juice and some slivered blanched nuts.

4.   Any creamed fish will respond to a dash of nutmeg inthe sauce.

5.     Any creamed fish will taste richer with a few table­spoons of white wine added to the sauce. If you add sherry, the creamed fish automatically becomes "a la Newburg"—-and what's wrong with that?

6.        Adding a cup of mixed pickling spice to the water in which you prepare any fish or shellfish will make a considera­ble difference in flavor!

Check out these great fish dishes recipes below:-

CLAMS CASINO, OYSTERS ROCKEFELLER and COQUILLES ST JACQUES

   BOUILLABAISSE, CIOPPINO or ZUPPA DA    -PESCA, and PAELLA

   SOLE MARGUERY

  LOBSTER THERMIDOR

  WHITEBAIT

HOMARD A L'ARMORICAINE