Fish and Seafood
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  • Clam Sauce
  • Crab Quiche
  • Fish Wellington with Mushroom Wine Sauce
  • Clam Sauce – Derived from Time Life Cookbook

    ¼ cup butter
    1 garlic clove minced
    2 tablespoon flour
    2 cans (7 ounces) minced clams
    1 ½ cups clam juice (optional)
    ¼ cup parsley chopped
    Salt and pepper to taster
    1 ½ thyme
    Grated Parmesan cheese

    Melt better and sauté garlic; blend in flour. Drain clams, measure juice and add water to 2 cups. Slowly add juice to flour mixture. Add herbs and seasonings. Bring to a boil and simmer 10 minutes. Add clams and reheat. Sprinkle with cheese when served over spaghetti.

    Crab Quiche – Unknown source

    1 cup flour
    ½ teaspoon salt
    ½ cup butter
    1 egg yolk
    1 tablespoon cold water

    Mix ingredients until smooth. Roll out and line pie pan, prick the bottom and sides of the dough. Bake at 459 degrees for 12 to 14 minutes.

    4 eggs
    Dash dry mustard
    Salt and pepper to taste
    8 ounces whipping cream
    8 ounces milk

    Combine and mix these ingredients with whisk. Spread baked crust with canned crab (about 8 ounces) and sliced sautéed onion. Pour egg mixture over crab and top with 2 cups shredded cheese. Bake for 45 minutes in 350 degree oven.

    Fish Wellington with Mushroom Wine Sauce – New York Times, prepared for Beth’s Bat Mitzvah in September 1985

    ¼ cup butter or margarine
    ½ pound mushrooms sliced
    ½ cup onion chopped
    ½ teaspoon ground coriander
    Salt and pepper
    2 pounds fresh fish fillets
    2 tablespoons lemon juice
    2 packages (10 ounces) frozen patty shells or puff pastry
    1 egg
    1 tablespoon milk

    Sauté mushrooms and onion in 3 tablespoons butter for 3 minutes. Stir in coriander, ½ teaspoon salt and 1/8 teaspoon pepper. Cover and refrigerate. Divide fist into 6 portions. Starting at small end, roll up each piece of fish. Place in buttered 12x8 inch baking dish. Sprinkle with lemon juice, ½ teaspoon salt and 1/8 teaspoon pepper. Dot with remaining tablespoon of butter. Cover and bake at 350 degrees for about 12 minutes or until fish is barely cooked. Remove fish to a platter. Cover and chill. Pout liquid in baking dish into 2 cup measuring cup. Add enough water to make 1 ½ cups liquid. Cover and refrigerate. On lightly floured board, stack two patty shells together. Roll out into an 8 inch circle. Place a chilled fish roll in center of each pastry circle. Top with about ¼ cup of mushroom mixture. Bring pastry over top of mushrooms to c over completely. Press to seal. Place, sealed side down, on an ungreased backing sheet. Cut sits in top for steam to escape. Repeat with remaining patty shells, fish and mushrooms. Cover lightly with wax paper. Refrigerate until well chilled overnight if desired. Just before baking, brush with lightly beaten egg missed with 1 tablespoon mil. Bake, uncovered, at 425 degrees until puffed and golden, about 20 minutes. Serve hot with Mushroom Wine Sauce. Makes 6 servings.

    Mushroom Wine Sauce

    ¼ cup butter or margarine
    2 tablespoons flour
    1 ½ cups reserved fish stock
    ½ cup dry white wine
    ½ teaspoon salt
    1/8 teaspoon pepper
    ½ pound mushrooms sliced

    In a medium skillet, melt 2 tablespoons butter. Add flour and cook and stir for one minute. Stir in fish stock, wine, salt and pepper. Cook and stir until mixture boils and thickens. Set aside. In another skillet melt remaining 2 tablespoons butter. Add mushrooms and sauté for 3 minutes. Stir in wine sauce. Heat through.

    Stuffing for Fish Fillet – Unknown source

    1 cup minced onion
    1 ½ cup minced celery
    ½ cup minced shallots
    3 cloves minced garlic
    ½ pound margarine
    ½ cup chopped parsley
    1 cup dry white wine
    ½ cup chopped cooked shrimp
    ½ cup lump crabmeat
    2 tablespoons flour
    1 cup milk
    1 ½ cups bread crumbs
    Salt and pepper to taste

    Sauté onions, celery and garlic in margarine until soft. Add flour and blend. Add milk and white wine and cook until thick. Salt and pepper to taste. Add shrimp and crabmeat and finish thickening with bread crumbs.