How to Make Fish Cakes? – Tasty Fish Recipes – Viji’s Food Recipes


Fish Cakes

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Ingredients:

Fish –   450 gms    (Pomfret , ghol)

Parsley  – 1 to sprig

Potatoes  – 350 gm

Salt and Pepper  – to taste

Egg  –  1

Breadcrumbs   – 45 gms

Fat   for   fry   – 50 gm

Court bouillon

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Method:

Clean and cut boil fish in court bouillon.

Flake and skin fish and remove bones.

Boil and mash potatoes.

Mix fish, potatoes and seasoning.

Divide into equal portions, shape and coat with egg and toss in breadcrumbs.

Reshape and fry in hot fat.

Drain and serve hot garnished with parsley.

Viji’s Food Recipes

How to Make Crunchy Fish Snow? – Viji’s Food Recipes – Top 10 Fish Recipes


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Crunchy Fish Snow – Tasty Fish Recipes


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Ingredients:

Fish Fillets    –  1/2   to   3/4 kg     (Wash and dry)

 

Ingredients for Steaming Fish:

Tomato  – 1/4  chopped

A sprig of parsley

Bay leaf  – 1

A small stalk of  celery

Small onion  –  1/4  (Chopped)

Salt  – 1/2 tsp

Gelatine  – 12 tbsps

Hot water  – 8 tbsps

Cucumber  –  1/2  cup (grated)

Celery  – 1/4  cup (Chopped)

Mayonnaise  – 1 cup

Mustard  –  1/2  tsp

Salt  to  taste

Black pepper  – 1/4 tsp

Stock  – 1 cup

Lime Juice  –  2 to 3 tbsps

 

Method:

Steam Fish with the ingredients given till tender.

Discard garnishing. Flake fish.

Flaked or mashed fish should be about two cups. Set aside.

Soften gelatine in hot water.

Add stock and simmer till gelatine is completely dissolved.

Stir in lime juice and chill till partially set.

Whip well and mix in rest of the ingredients.

Pour into jelly mould or a loaf pan. Chill till firmly set.

Unmould on greens like young lettuce leaves or shredded cabbage.

 

 

 

 

 

 

 

 

 

How to Make Curd Mousse? – Viji’s Food Recipes – Food Recipes


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Curd Mousse


Ingredients:

Curd  –  1 1/2  cups

sugar  –  4 – 5 tbsp

Gelatine  – 15 gm

Egg whites  – 2

A few drops of Vanilla essence

Cherries  –  15 gm

Angelica  – 15 gm

Method:

Beat the curd and sugar together.

Dissolve gelatine in 2 tbsp. Warm water.

Add dissolved gelatine and the essence to the curd mixture.

fold in stiffly beaten egg whites. Pour in wet moulds.

Turn out when set and decorate with angelica and cherries.

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