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Fish And Seafoods Recipes

Trout In Chablis Cream

4 trout, salt, pepper, 4 small onions,40gr butter, 2 dl dry chablis, 2 1/2 dl cream, 1 tbsp minced dill.


Clean trouts, put them in a buttered backingpan, dice onions add over trouts and cover with some flakes of butter. add chablis and bake in 375F preheated oven for 25 min.remove trouts, place them on plates and keep warm. pour remaining liquid from backingpan in saucepan. add cream and reduce liquid to half. flavor with herbs. add salt and pepper if necesary.

Note: Serve sauce separatly

Sole In Tomato Cups

Ingredients: 4 large tomatoes, 8 small sole fillets, salt & pepper, 3oz butter, 1 garlic clove crushed, 3 tablespoons chopped parsley, 1 cup white wine.


Cut each tomato in half and scoop out the seeds and central pulp. Sprinkle with salt and leave upside down to drain. Season the fish and roll them up. Fit one rolled-up fillet in each tomato half and place in a buttered backing dish. Drop some butter on on each fish. Cover with alu foil and bake at 375* F oven for 15 min. Melt the remaining butter in sauce pan, add garlic and fry for 1 min. add parsley anf wine.Let simmer for 2 min.. Place two tomato halves on each warmed dinner plate and spoon a little sauce over each. Garnish with lemon slices. Serve with boiled potatoes.


Jumbo Shrimps With Herb Butter Sauce

4 - 6 jumbo shrimps per person 2 sticks of butter, finley chopped parsley, dill, basil, chives and garlic, a few drops of tabasco, worchester sauce, paprika, pepper, 1 teaspoon tomatopaste, 1 teaspoon limejuice.


Clean shrimps and salt a bit, grill until crisp. Place on dish and keep warm, Melt butter in sauce pan, add all the ingredients simmer on low heat for a minute or two pour over shrimps and serve with wild rice.


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