SEA FOODS ce

POACHED (BOILED) FISH

It is best to leave the fish whole (head, tail and insides removed). Start
in cold salted water and simmer until done. Or, wrap the fish in a clean
cloth and drop into boiling salted water, reduce heat and simmer until
done. As scum rises to top of water, it should be skimmed off.

Small fish usually take about 5 minutes per pound to cook. Larger fish
require twice as long.

A few cloves, bay leaf, tbs. vinegar or lemon juice, sliced onion, celery
Or green pepper may be added to the water for extra flavour.

Serve with well-seasoned sauce or plenty of parsley butter.

BAKED COD IN TOMATO SAUCE
Place fish in baking pan and brush with oil. Sprinkle with salt and pepper.

Place 1 large onion, sliced, over the fish and pour 1 can tomatoes over
all.

Bake at 400° for 45 - 60 minutes.

TARTARE SAUCE

Combine 4 cup mayonnaise, | tsp. sweet pickle relish, Dash onion juice
or onion salt.

EGG SAUCE

Combine 2 chopped hard cooked eggs, 1 can condensed cream of celery
soup.

Heat and serve over boiled fish.

PARSLEY BUTTER

Cream together % cup butter and 1 tbs. parsley flakes. Roll into balls
and chill. When cruising, rolling into balls is too complicated, so serve by
spoonful from small bowl.

SALMON PATTIES
2 cups cooked flaked salmon (or 1 tbs. parsley flakes
2 cans, drained) 2 tsp. onion flakes
2 beaten eggs Salt and pepper to taste
¥% cup bread crumbs or soda cracker
crumbs

Combine all ingredients. Form into patties. Fry in about 3 tbs. oil, over
a moderate heat until crispy brown on both sides.