Shell and clean the shrimp; saute in 4 tablespoons butter. Cook spinach according to package directions. Melt remaining 2 Tablespoons butter in a saucepan. Stir in the flour to make a smooth paste. Gradually add the milk and continue stirring until the sauce thickens. Add the egg yolks and heat the mixture through, but do […]

Lay a piece of silver foil, large enough to wrap the salmon in a very loose parcel, on a baking tray. If the salmon is to be served hot, grease the foil with the butter, or use the oil if serving the salmon cold. Thinly slice the lemon and put about half on the foil. […]

*Whichever ones you like parsley, thyme, herbes de provence….& Garlic. Scale and gut the trout if not cleaned already. You can filet it, or not: it hardly matters. Cut the trout in half the long way and lay in a baking dish. Barely cover with white wine. Add herbs, if you like them, or garlic. […]

GENTLY BLEND ALL INGREDIENTS, except the butter. Shape into 8-10 crab cakes and refrigerate 30 minutes. Melt butter in a large skillet and saute crab cakes until golden brown on all sides, 5-7 minutes. Serve with lemon wedges or an appropriate sauce.

COMBINE THE FIRST 7 ingredients in a blender or food processor fitted with the steel blade. Puree until smooth, and then drizzle the olive and vegetable oils into the mixture with the motor running. Add the breadcrumbs to thicken. NOTE: Serve this sauce on top of grilled or broiled fish, meat or poultry. The sauce […]

SALMON 6 Garlic cloves, crushed 1/2 c Oil, olive 2 ts Rosemary leaves; crumbled 2 ts Thyme leaves; crumbled 1 tb Parsley 3 lb Salmon fillets -ROASTED VEGETABLES – 6 sm Carrots 6 md Potatoes, red 2 Ears of corn 2 md Zucchini 1 lg Bell peppers, red 1 lg Bell peppers, yellow -Herb Marinade […]

1. Wash the gutted, scaled fish in cold water and pat thoroughly dry with paper towels. 2. Put the oil in a skillet and turn on the heat to medium. When the oil is hot, lightly dredge both sides of the fish in flour and slip into the skillet. Dont overcrowd the pan; if all […]

If halibut is frozen, thaw it. Wrap fish thawed or fresh in a paper towel for a few minutes to remove excess moisture. Place fish in a single layer in large, thickly buttered, e safe baking dish. Combine the remaining ingredients, except the parsley, and pour over the fish. Bake at high for 10 to […]

–CRAB FILLING– 1/2 c Butter or margarine 1/2 c Scallion; minced 2 lb Crabmeat, lump Salt; to taste White pepper; to taste 1 pn Garlic powder (opt) 1/2 c Dry vermouth -SWISS CHEESE SAUCE – 2/3 c Dry vermouth 1/4 c Cornstarch 1/4 c Milk 4 c Heavy cream Salt; to taste White pepper; to […]

The fragrant brushing of spices called for here will add a piquant flavor redolent of Indian cooking to fish steaks, whether swordfish or halibut. Mix together all ingredients except fish and margarine. Spread mixture evenly on both sides of fish. Place fish in shallow glass or plastic dish. Cover and refrigerate at least 12 hours. […]