|Savoring the Wild|
|by Wildlife and Parks Montana Department of Fish|
Savoring the Wild contains everything a cook needs to know about preparing delicious meals from a wide variety of wild foods.
1 - 10 of 43 for turbot
Result Page: 1
Steam 1 fish; pick over and de-bone; sprinkle with salt and pepper and set aside. Simmer a little parsley and onion in a pint of milk; strain and set ...
In 4 quart ... a boil. Add turbot (cut in bite-sized ... wedges. A green salad and hot French bread accompanying the stew make a hearty and satisfying meal.
Wash and pat turbot dry with paper ... with paprika. Bake at 450 degrees for 10 minutes per inch of thickness. Garnish with watercress. Makes 4 servings.
Wipe fish dry. ... leftovers - Fish Turbot. Make a ... flaked fish. Put in casserole. Top with buttered cracker crumbs. Bake in medium oven until bubbly.
In a small saucepan, melt butter and stir in flour. Pour milk in slowly, stirring with a whisk. Cook until thick and season with salt and pepper. ...
Melt butter. Add flour, stir in milk, stirring until thickened. Add salt and pepper. To white sauce add 2 1/2 cups flaked cooked fish. Turn into ...
Boil milk and onion in double boiler. Remove onion, if you wish. Work flour and butter together. Add egg, beat until smooth. Pour into milk. Boil ...
Cook fish in small amount of water, with a few peppercorns and bay leaf. Scald onion in milk and remove. Add flour, butter, salt and pepper to make a ...
Cut fish 2/3 x 2 inch. Sprinkle with (A). Cut green pepper into 12-16 lengthwise slices. Mix (B) well. Heat oil; dip fish in (B) and deep-fry over ...
Pour wine in large frying pan, add shallots, reduce volume on high until only have of the liquid remains. Remove pan from heat and stir in cream. In ...
Result Page: 1
top of page