Ireland
- Recipes - Fish
Cod Cobbler
1 1/2 lb fillets
of cod or other white fish
2 oz butter
2 oz flour
1/2 litre milk
3 1/2 oz grated cheddar cheese
Scone topping
1 cup flour
2 oz grated cheese
2 oz butter
1 t baking powder
1 pinch salt
1 egg yolk
Milk
Place fish fillets in the bottom of a round oven dish. Make a smooth
cheese sauce with the butter, flour, milk and grated cheese and
pour over fish.
Make scone dough.
Mix together the flour, baking powder and a pinch of salt, and rub
in the butter. Add grated cheese, egg yolk and enough milk to make
a workable dough. Roll out to a thickness of 1/2 inch and cut into
small rounds with a scone cutter. Drop these rounds on top of the
fish mixture so that they just cover the surface and then glaze
them with a little milk. Sprinkle some more grated cheese over them
and bake at 450° F for 25-30 minutes or until the scones are
golden brown.
Dublin Lawyer
1125g
(2½lb) fresh lobster
150ml (¼ pint) cream
4 tbsp Irish Whiskey
3 tbsp Irish butter
Salt and black pepper
Cut the lobster
in two down the centre. Remove all the meat, including the claws,
retain the shell for serving. Cut the meat into chunks.
Warm the butter
over medium heat until foaming and sauté the lobster chunks
until just cooked and still pale. Warm the whiskey slightly, pour
over the lobster and set fire to it. Add the cream, mix with the
pan juices, and taste for seasoning.
Serve hot in the half shells.
Smoked
Trout Pâté
675g (1½lb) smoked trout
75ml (3 fl oz) mayonnaise
300ml (½ pint) cream cheese - whipped
3 tbsp fresh lemon juice
1 tbsp minced chives or spring onion
Chives for garnish - roughly chopped
Salt and black pepper
Cut head and
tail from each trout and skin and bone the fish.
In a blender mix the trout, cream cheese, mayonnaise dressing, lemon
juice, and black pepper until smooth. Spoon the mixture into medium
bowl and stir in minced chives. Cover and refrigerate if not serving
immediately.
Stand at room temperature for 15 minutes before serving. Garnish
with chives and serve with crackers or thin toast.
Stuffed
Plaice
2 tablespoons
butter
1 1/2 cups chopped mushrooms
2 tomatoes -chopped
1 small onion - chopped
1 1/2 pounds plaice
1 tablespoon grated cheese
1 tablespoon breadcrumbs
Preheat oven
to 375°F. Melt the butter over a medium heat in a pan. Stir
in the onions, mushrooms, and tomato, and sauté until the
onions are transparent - around 3 to 5 minutes.Lay the fish in a
lightly oiled casserole dish and spoon the stuffing on half of each.
Fold over to roll up each fillet. Sprinkle with breadcrumbs and
grated cheese. Bake for 25 minutes. Serve with sliced tomatoes topped
with fresh chopped parsley.
