Home' Trinidad and Tobago Guardian : December 13th 2015 Contents Guardian www.guardian.co.tt Sunday, December 13, 2015
• 1 10 ounce package frozen chopped
• 2 green onions, sliced
• 1 tablespoon butter or margarine
• 1/4 cup fine dry seasoned bread
• 1 beaten egg yolk
• 2-3/4 pounds skinless salmon fillets
(3/4 to 1 inch thick)
• 1/2 17.3 ounce package (1 sheet)
frozen puff pastry, thawed
• 1 beaten egg
• 1 tablespoon water
• Blender Hollandaise Sauce (see
Blender Hollandaise Sauce:
• 1/2 cup butter or margarine
• 2 tablespoons lemon juice
• dash ground red pepper
• 3 egg yolks
1. For filling, cook spinach according to
package directions. Drain well, pressing
out excess liquid. In a skillet cook the
green onions in butter or margarine until
tender but not brown. Stir in bread
crumbs and egg yolk, then stir in spinach.
2. In a large skillet bring 2 cups water just
to boiling. Carefully add fish. Return just
to boiling, then reduce heat. Cover and
simmer gently for 2 minutes (fish will
not be done). Remove fish from water.
Pat fish dry with paper towels.
3. On a floured surface roll pastry into a rec-
tangle about 4 inches longer than length
of a fillet. Lay fillets side by side; measure
width. Roll pastry to twice the width plus
4. To assemble, transfer to an ungreased 15
x 10 x 1-inch baking pan. On half of the
rectangle, spread half of the filling to
within 1 inch of edges. Top with fish, then
with remaining filling. Combine egg and
water, then brush some onto pastry
edges. Bring pastry over fish. Seal edges
with the tines of a fork. Brush top with
remaining egg mixture. Bake in a 400 de-
gree F oven for 20 to 25 minutes or until
golden. Serve with sauce.
Makes: 6 servings
Blender Hollandaise Sauce
In a saucepan heat butter or margarine,
lemon juice, and ground red pepper until but-
ter is melted and the mixture is almost boil-
ing. Remove from heat. Place egg yolks in a
blender container. Cover and blend for 5 sec-
onds. Through the opening in the lid or with
lid ajar, and with blender on high speed,
gradually add butter mixture. Blend about
30 seconds more or until thick and fluffy,
stopping to scrape sides as needed.
8. Serve immediately.
Serving: 1 cup
• 4 ounces fresh or frozen rock lobster tails
• 1/3 cup butter
• 2 tablespoons snipped fresh chives
• 1 teaspoon finely shredded lemon peel
• Lemon wedges (optional)
1. Thaw lobster, if frozen. Rinse lobster; pat dry with paper towels.
Butterfly tails by using kitchen shears or a sharp knife to cut
lengthwise through centers of hard top shells and meat, cutting
to, but not through, bottoms of shells. Press shell halves of tails
apart with your fingers.
2. For sauce, in a small saucepan melt butter. Remove from heat.
Stir in chives and lemon peel. Remove 2 tablespoons of the
sauce; set the remaining sauce aside.
3. Lightly grease the rack of a gas grill. Preheat grill. Reduce heat
to medium. Brush lobster meat with some of the 2 tablespoons
sauce. Place lobster, meat sides down, on the grill rack directly
over heat. Cover and grill for 6 minutes. Turn lobster. Brush with
the rest of the 2 tablespoons sauce. Cover and grill for 6 to 8
minutes more or until lobster meat is opaque.
4. Heat the reserved sauce, stirring occasionally. Transfer the
sauce to small bowls for dipping and serve with lobster. If de-
sired, serve with lemon wedges.
Makes 4 servings.
• 4 lbs live mussels
• 2 cups dry white wine
• 4 large shallots, finely chopped
• 4 garlic cloves, finely chopped
• 1/2 teaspoon salt
• 1/3 cup mixed fresh herbs such as flat-leaf
parsley, chervil or basil, chopped
• 6 tablespoons butter, cut into pieces
1. Rinse and scrub mussels under cold water.
2. Using your fingers or paring knife, remove
beards (strings that hang from the mussel
shells), and discard.
3. In a large stockpot set over medium heat, com-
bine wine, shallots, garlic and salt.
4. Simmer 5 minutes.
5. Add mussels, cover, and increase heat to high.
6. Cook until all mussels are open, about 5 minutes.
7. Stir in herbs and butter.
8. Remove from heat.
9. Divide mussels and broth among four bowls.
10. Serve immediately.
Makes 4 servings.
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