Baked Bluefish

You will need:
2 1/2 pounds bluefish fillet(s)
1 (8 ounce) container herb-seasoned dry bread stuffing mix
1 1/2 cups boiling water
1/2 cup butter, melted
salt and pepper to taste
2 tablespoons butter, melted
1/2 cup minced onion
4 sprigs fresh dill weed.

Procedures:
Preheat oven to 500 degrees F (260 degrees C).
Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes. Recipe's Procedures!

Salmon In Orange Sauce

Ingredients:
4 slices of fresh salmon
1 tbsp lemon juice
salt & pepper
30 gr butter
1 onion
1/4 cup fresh mixed herbs
2 cups fish bouillon
1 cup dry white wine
2 tbsp capers
1 cup creme franche
juice of 2 oranges
8 orange slices for decor.

Procedures
Clean salmon and season with salt & pepper. In large pan saute minced onions, add herbs & stir, add bouillon, wine, capers and heat up, add creme franche and orange juice. add salmon to sauce and let simmer on low heat for 5 - 6 min. serve and decorate with orange slices. Recipe's Procedures!

Cold Lobster with Green Tartare Sauce

Ingredients:
Cold (precooked) lobster,
sauce: a small bunch of parsley
1 cup mayonnaise
2 teaspoons chopped capers
1 taplespoon finley chopped celery
1 tablespoon chopped chives (optional chopped boild egg)
salt & pepper.

Procedures
Rinse the parsley and chop very finley. Dampen a corner of a clean dish cloth with water and place parsley in that corner. Squeeze out the juice into the mayonnaise. Add the other ingredients and mix well. Serve separatly with lobster. Recipe's Procedures!

Fish Filets with Easy Made, Blender Hollandaise Sauce

Ingredients:
4 fish filets of your choice
2 tbsp butter
salt & pepper
For sauce: 1 stick butter
1 tsp lemon juice
1/2 tsp. salt
1/4 tsp white pepper
2 large eggyolks.

Procedures
Season fish with salt and pepper, fry in non stick pan both sides until golden brown. Set fish aside & keep warm.
Sauce:
1) melt butter in sauce pan until almost boil.
2) put all the other ingredients in blender on high for 10 seconds.
3) turn blender to low, remove top and slowly pour in melted butter in a thin stream. serve separatly from fish or on top. Recipe's Procedures!

Trout In Chablis Cream

Ingredients:
4 trout
salt & pepper
4 small onions
40gr butter
2 dl dry chablis
2 1/2 dl cream
1 tbsp minced dill.

Procedures
Clean trouts, put them in a buttered backingpan, dice onions add over trouts and cover with some flakes of butter. add chablis and bake in 375F preheated oven for 25 min.remove trouts, place them on plates and keep warm. pour remaining liquid from backingpan in saucepan. add cream and reduce liquid to half. flavor with herbs. add salt and pepper if necesary. Recipe's Procedures!

Sole In Tomato Cups

Ingredients:
4 large tomatoes
8 small sole fillets
salt & pepper
3oz butter
1 garlic clove crushed
3 tablespoons chopped parsley
1 cup white wine.

Procedures
Cut each tomato in half and scoop out the seeds and central pulp. Sprinkle with salt and leave upside down to drain. Season the fish and roll them up. Fit one rolled-up fillet in each tomato half and place in a buttered backing dish. Drop some butter on on each fish. Cover with alu foil and bake at 375* F oven for 15 min. Melt the remaining butter in sauce pan, add garlic and fry for 1 min. add parsley anf wine.Let simmer for 2 min.. Place two tomato halves on each warmed dinner plate and spoon a little sauce over each. Garnish with lemon slices. Serve with boiled potatoes. Recipe's Procedures!

Jumbo Shrimps With Herb Butter Sauce

Ingredients:
4 - 6 jumbo shrimps per person 2 sticks of butter
finley chopped parsley
dill
basil
chives and garlic
a few drops of tabasco
worchester sauce
paprika
pepper
1 teaspoon tomatopaste
1 teaspoon limejuice.

Procedures
Clean shrimps and salt a bit, grill until crisp. Place on dish and keep warm, Melt butter in sauce pan, add all the ingredients simmer on low heat for a minute or two pour over shrimps and serve with wild rice. Recipe's Procedures!

Red Snapper with Red Wine & Green Pepper Sauce

Ingredients:
4 fillets of red snapper
1 cup red wine
1/2 cup cream
green pepper corns
salt
1 tablespoon cornstarch
butter.

Procedures
Brown fish slightly on both sides, place on plate & keep warm. Bring wine to a boil for 1 minute, add cream and peppercorns stir until boil, add cornstarch stir until sauce starts to thicken. Pour sauce over fish and serve with rice or boiled potatoes. Recipe's Procedures!