Salmon Tabbouleh
 Tabbouleh are salads made with nutty bulgur, or cracked, wheat. This stylish dish of bulgur and poached salmon has the clean, light taste that comes from fresh herbs and lemon. |
 Salmon Tabbouleh |
Cod and Parsley Pie
The fish filling of cod and parsley pie is wrapped in golden-brown flaky pastry. |
 Cod and Parsley Pie |
Mackerel with hot sour sauce
The sauce gives the mackerel the taste of the East, and Chinese noodles sprinkled with scallion make an authentic accompaniment. |
 Mackerel with hot sour sauce |
Japanese Sardines
 Sardines, cooked and flavoured with ginger and garlic, make a delicious first course served with brown bread and butter. As a meal for 2, serve with a stir-fried vegetable, such as shredded cabbage with lemon juice. |
Five Spice Fish
Chinese mixtures of spicy, sweet and sour flavours are particularly successful with fish, and dinner is ready in minutes. |
 Five Spice Fish |
Swedish Fried Bloaters
Tender fillets of fresh Bloater sandwiched together with beaten egg, chopped red onion and dill make a simple and inexpensive dish that is nevertheless packed with flavour and goodness. |
 Swedish Fried Bloaters |
Seafood Pie
This is a lovely pie, using coley for economy, but cod can be used instead. A good fish stock is important and both stock and wine need to be reduced to strengthen the flavour. |
Salmon Steaks With Sorrel Sauce
Salmon and sorrel are a traditional combination - the sharp flavour of the sorrel balances the richness of the fish. If sorrel is not available, use finely chopped watercress instead. |
 Salmon Steaks With Sorrel Sauce |
Paglia e Fieno with Smoked Salmon
Italians call this combination of yellow and green pasta 'straw and hay' because of its colours. It looks especially pretty served with richly flavoured smoked salmon in a wine sauce. |
 Paglia e Fieno with Smoked Salmon |
Roll Mops
No need to buy pickled Bloaters from a delicatessen when you can make them at home. They will keep for 5-6 weeks and will provide a ready salad when you do not feel like cooking. |
 Roll Mops |
Fresh Trout with Walnut Dressing
Plain grilled trout is dramatically transformed with the help of herbs and nuts, spiced vinegar and a pinch of paprika. |
 Fresh Trout with Walnut Dressing |
Stuffed whiting
The delicate, small-flaked whiting flesh, so easy to digest, gives its juices to the filling and stays moist in the white wine that lends the dish a sharp edge. |
 Stuffed whiting |
Bloaters in Butter
Frying in butter shows off the fresh taste of this economical fish and gives a crisp finish to the skin. |
 Bloaters in Butter |
Blackened White Fish
Fillets of sturdy white fish are given a crunchy ground corn (maize) crust, seasoned with a fiery mixture of spices and herbs, before being seared over a fierce heat in the Cajun style and served with lemon. |
 Blackened White Fish |
Fish Gougere
Fish gougere is made from cheese-flavoured choux pastry. Quicker and easier to do than you might imagine, it makes an interesting light dish.
Gougere is cheese-flavoured choux pastry, unusual, with a luxury touch, but very cheap to make. Combined with the fish it makes a delicious light lunch dish. |
 Fish Gougere |
Flounder and vegetable parcels
Tender white Flounder and crisp, colourful vegetables mingle their juices while cooking and release strong, fresh aromas as the steaming parcels are unwrapped. |
 Flounder and vegetable parcels |
Broiled Salmon With Horseradish Sauce
Grating horseradish for the sauce may bring tears to your eyes, but it gives an unmistakable piquancy to this simple dish of broiled salmon. |
 Broiled Salmon With Horseradish Sauce |
Red mullet with leeks and tomatoes
Simply cooked with herbs and a moist filling, red mullet is a gourmet's delight. Beneath the vivid skin, the flesh is white and delicate in texture, but the flavour is surprisingly full. Choose large fish when you can, to get correspondingly bigger pieces of flesh among the plentiful bones. |
 Red mullet with leeks and tomatoes |
Stuffed Flounder Rolls
Flounder fillets are a good choice for families because they are economical, easy to cook and free of bones. If you prefer, the skin can be removed first. |
 Stuffed Flounder Rolls |
Stuffed Whiting Rolls
 These whiting rolls are stuffed with herbs, butter, lemon and breadcrumbs. |
 Stuffed Whiting Rolls |
Smoked Salmon with Stir fried Vegetables
This unusual supper dish features delicate baby vegetables and smoked salmon with a light touch of Oriental flavourings. |
 Smoked Salmon with Stir fried Vegetables |
Californian seafood stew
Tomatoes and wine, spiked with chilli powder and herbs, produce a rich broth in which fruits of the sea are poached to make a vivid, savoury stew. |
 Californian seafood stew |
Special Fish Pie
This fish pie is colourful, healthy and best of all very easy to make. For a more economical version, omit the shrimps and replace with more fish fillet. |
 Special Fish Pie |
Broiled Halibut with Red Pepper Sauce
Broiled steaks of this meaty, close-textured flatfish are low in calories but substantial. Here, a lively, easily made red-pepper sauce spiced with vinegar
enhances the mild favour of the halibut and moistens its firm flesh. |
 Broiled Halibut with Red Pepper Sauce |
Salmon Pizzas with Yoghurt and Dill
Salmon makes an unusual topping for pizza, and thick yoghurt flavoured with dill adds a creamy texture that complements the richness of the fish better than the cheese normally used for pizzas. |
 Salmon Pizzas with Yoghurt and Dill |
Carnival Fish Kebabs
Use thick fillets of firm white fish, such as gurnard, rock salmon, coley or cod (in the US halibut, swordfish or tuna). Thick fillets are needed to cut 1 inch cubes. A bed of boiled rice coloured with turmeric, or sweet corn topped with crumbled crispy bacon, goes well with this colourful dish. Serve the kebabs garnished with wedges of lemon. |
Kipper Cream
Kipper cream can be served with hot toast or small savoury biscuits for cocktail canapes. |
 Kipper Cream |
Layered Salmon Terrine 2
This elegant fish mousse is perfect for a Christmas buffet table or as a starter course. |
 Layered Salmon Terrine 2 |
Hoki Balls in Tomato Sauce
This quick meal is a good choice for young children, as you can guarantee no bones. If you like, add a dash of chilli sauce. |
 Hoki Balls in Tomato Sauce |
Smoked Salmon and Sour Cream Quiche
A flan makes the most of this luxurious fish, spreading it among several diners. Trimmings of salmon can be used, which are usually sold at a reduced price. The quiche will serve 6 as an appetizer or 4 for a main course. |
Trout in Herb and Wine Jelly
A combination of wine and herbs complements the subtle flavour of the trout to create an elegantly marbled summer dish. Pink peppercorns and smoked trout give it extra colour and zest. |
 Trout in Herb and Wine Jelly |
Pollack and Mussel Fish pie
Smooth potato, tinged golden with carrot and saffron, covers a blend of succulent white fish and mussels to make a crisply topped pie. |
 Pollack and Mussel Fish pie |
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