1970's Recipes ~ Fish Dishes

Grilled Shark Steak

Serves 6

Wash the steak well and drain. Pass through seasoned flour: brush with polyunsaturated oil and place on greased baking tray. Cook both sides under grill, brushing occasionally with oil.
To test if cooked, meat should flake in middle. Place on dish, garnish with lemon, pinch of parsley.

Pepper Sauce (for above)

  • 1 pint white stock
  • 3ozs diced pepper – fried
  • 2 fl ozs Polyunsaturated Oil
  • Pepper and Salt
  • 1oz Tomato Puree

Heat the oil in a pan, add flour and mix. Cook out for 2 minutes over gentle heat. Gradually add warmed stock and stir. Add tomato puree, peppers, season and serve.

Haddock & Pecan Croquettes

Makes 12

  • 12ozs Haddock
  • ½ pint Skimmed or Semi-skimmed Milk
  • 1 small onion, sliced
  • 1 small carrot
  • 1 Bay Leaf
  • Salt & Pepper
  • 2ozs unsaturated Margarine
  • 2ozs Flour
  • 2 tablespoons chopped fresh Parsley
  • 2 level tablespoons Capers, roughly chopped
  • 1 teaspoon Lemon Juice
  • Cayenne Pepper
  • 1 egg, beaten
  • 2ozs fresh breadcrumbs
  • 4ozs crushed Pecan Nuts
  • Oil

Place the fish in a frying pan, pour over the milk and add the onion, carrot and bay leaf with a pinch of salt. Bring to the boil slowly, then cover and simmer gently for about 8-10 minutes, until the fish flakes when tested with a fork. Using a fish slice, lift the fish out of the milk and place on a plate. Flake the fish, discarding the bones and skin. Strain and reserve the milk. Melt the margarine in a saucepan, stir in the flour and cook gently for one minute, stirring. Remove the pan from the heat and gradually stir in the reserved milk. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens. Remove from the heat and stir in the fish, beating until smooth. Stir in the parsley, capers, pecan nuts and lemon juice, mixing well. Season to taste and add s sprinkling of cayenne pepper. Turn the fish mixture into a shallow square dish – not metallic. Form the mixture into a 6 inch square and leave until cold. Cover lightly with cling film and refrigerate for several hours. Divide the mixture into twelve portions, then with lightly floured hands, roll each portion into a sausage shape about 3 inches long. Brush with beaten egg and coat with crumbs. Chill for 30 minutes. Bake for 40 minutes at 180°C or 350°F.

Monkfish Kebabs

Serves 4

  • 1½ lb Monkfish Fillets, skinned
  • 4 tablespoon Sunflower Oil
  • Juice of 2 Limes or 1 Lemon
  • 1 Onion roughly chopped
  • 2 cloves Garlic, crushed
  • ½ teaspoon Fennel Seed
  • ½ teaspoon Dried Thyme
  • Freshly Ground Pepper
  • 1 Green Pepper, halved, cored, seeded
  • 16 Cherry Tomatoes
  • 8 Bay Leaves

Cut the monkfish into 1-½ inch chunks. Place the oil, lime or lemon juice, onion, garlic, fennel, thyme and pepper in a blender or food processor and blend until smooth. Toss the fish in this mixture, cover and marinate for a least 2 hours.
Meanwhile, place the green pepper in a saucepan of cold water and bring to the boil. Drain and cut into 12 pieces. Thread the fish, green pepper, tomatoes and bay leaves onto 4 oiled skewers. Reserve the marinade for basting. Cook the kebabs under a preheated moderate grill for about 10 minutes, basting with the marinade and turning once.

Plaice & Orange Bake

Serves 2

  • 1 small orange – peeled
  • 1 small Green Pepper – chopped
  • 4ozs Cottage Cheese
  • Black Pepper
  • 4 x 3oz Fillets of Plaice – skinned
  • ½ oz Polyunsaturated Margarine
  • Rind and juice of 1 orange
  • Parsley to garnish

Chop half the orange and half pepper. Slice the remainder of each for garnish. Combine all filling ingredients together. Divide filling between the fillets and roll up. Place together in casserole and dot with margarine. Pour over the orange juice and rind, cover. Cook in center of preheated oven 190°C, 375°F or Gas 5 for 40 minutes. Garnish with remaining orange, pepper and parsley.

Tuna & Kiwi Bake

Serves 4

  • 1lb Tuna
  • ¾ pint skimmed milk
  • Bay leaf
  • 1 onion – chopped
  • 1oz unsaturated Margarine
  • 1oz plain flour
  • 2 tablespoons chopped Parsley
  • 2ozs Mushrooms – sliced
  • 2 sticks Celery – finely sliced
  • 2 Kiwi Fruits – chopped and sliced
  • Topping: 1 lb Potatoes – peeled, roughly diced and boiled for 2-3 minutes
  • 2ozs Edam or low fat Cheddar type cheese, grated
  • 2 tablespoons Wholemeal Breadcrumbs

Poach the fish in milk with bay leaf and onion for 8 – 10 minutes. Strain milk into saucepan; add margarine and flour, bring to the boil whisking continuously and cook for 2-3 minutes. Add flaked fish, parsley, mushrooms, celery and mix carefully together. Place in ovenproof dish, place potato on top of fish mixture and sprinkle with cheese and breadcrumbs. Place in preheated oven 190°C, 350°F, Gas 5 for 15-20 minutes until golden brown.
Serve with green vegetables such as broccoli, peas, beans or broad beans.

Russian Fish Pie

  • 12oz cooked fresh haddock
  • 6oz grated cheddar cheese
  • 1 hard-boiled egg (chopped)
  • 1 level teaspoon chopped parsley
  • ½ level teaspoon grated lemon rind
  • 1lb puff pastry (made or bought)
  • Little milk
  • Salt and pepper

Remove skin and bones from fish, and flake coarsely. Mix fish, cheese, egg, parsley, lemon rind and seasonings. Roll out pastry thinly into a large square. Spread filling over pastry, brush edges with little milk. Join edges of pastry to form an envelope shape. Use pastry trimmings to make leaves, and decorate pie. Place pie on a baking sheet, brush with a little milk and bake in a hot oven 425°F, gas mark 7 for 35-40 minutes.