Herbedfishtartlets Recipes

Steps:

• Line tartlet tins with the pastry (use boat-shaped tins if you have them). Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold, brush the inside of the tartlet cases with the melted chocolate and leave to harden.
• Mix together the cream cheese and double cream until very smooth, then add the sugar and vanilla essence. Fill the tartlet cases with the cream mixture and arrange the fruit on top. Brush with the apricot or red currant glaze, depending on the fruit used, and leave to set.
• Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese, if using, and bind with a little cold water. Chill for 30 minutes and then roll out and use as above.

Steps:

• Preheat broiler, or grill.
• In a medium mixing bowl combine lemon juice, Essence, garlic, parsley, chives and oregano. Slowly whisk in olive oil. Season to taste with salt and pepper.
• Arrange fillets skin sides down in an oiled shallow baking dish. Brush fish with vinaigrette.
• Broil 5 to 6 inches from heat until just cooked through, about 5 minutes. Serve with lemon wedges.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Steps:

• Grease the baking tins.
• Sift the flour into a mixing bowl; add the butter and using your fingers make it into crumbly dough.
• Add the herbs and the cheese, and then almost all of the water, knead until you have firm dough, if necessary add more water.
• Knead the dough on a floured surface until smooth.
• Wrap in plastic, put in the fridge for 15-20 minutes and let it rest.
• Preheat oven to 410 degrees F.
• Divide the dough in 8 pieces, roll the dough out to fit the baking tins, trim the dough around the rim Put some baking parchment, cut in circles, on the dough, fill with ceramic baking beans or normal dried beans or rice, and bake them for 10 minutes Take them out of the oven, remove the beans and the paper then put them back in the oven and bake for another 10 minutes.
• Take them out and let them cool.
• Poach the fish in some water, 3 to 5 minutes (but longer if the fish fillets are thick) remove from the pan and cool.
• Flake or mash the fish, divide over the tins, sprinkle with the onion, parsley and cheese.
• Mix the eggs with the cream, and pour over the fish.
• Bake for 15 to 20 minutes until the tartlets have firmed up and are golden brown.
• Serve with some halved cherry tomatoes and herb sprigs.

Steps:

• Reserve 8 of the grapes, halve the remaining grapes, and in a small saucepan let the grape halves macerate in the wine for 1 hour. Halve the fillets lengthwise, season them with salt and pepper, and sprinkle the skinned sides with the parsley and the thyme. Roll up each fillet half with 1 of the reserved grapes in the middle and secure it with a wooden pick. Stand the fish rolls up in a saucepan just large enough to hold them in one layer without crowding them. Transfer the macerated grapes with a slotted spoon to a small bowl, bring the wine to a boil, and pour it over the fish rolls. Cook the fish rolls, covered, at a bare simmer for 10 to 15 minutes, or until they just flake. Transfer the fish rolls with a slotted spoon to a plate, reserving the cooking liquid, and keep them warm, covered.
• In a small saucepan cook the onion in the butter over moderate heat, stirring, for 5 minutes, stir in the flour, and cook the roux over moderately low heat, stirring, for 3 minutes. Remove the pan from the heat and strain the reserved cooking liquid through a fine sieve into the pan. Add the cream, the macerated grapes, the lemon juice, and salt and pepper to taste and boil the sauce, stirring for 3 minutes. Pour off any liquid that has accumulated on the plate, divide the fish rolls among 4 heated plates, and spoon the sauce over them.

Steps:

• In a small microwave-safe dish, combine the onion, butter and garlic. Microwave, uncovered, on high for 1-2 minutes or until onion is partially cooked. Stir in the lemon juice, parsley, salt, tarragon and thyme. , Arrange fillets in a greased 2-qt. round microwave-safe dish. Top with half of the butter mixture. Stir bread crumbs into the remaining butter mixture; sprinkle over fillets. , Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork.

Steps:

• Dry fish well on paper towels. In shallow dish, beat eggs with fork or wire whisk until well mixed. In another shallow dish, mix bread crumbs, lemon peel, marjoram, salt and pepper.
• In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Dip fish in eggs, then coat well with crumb mixture. Add about half of the fish in single layer to oil. Cook 3 to 4 minutes, carefully turning once, until outside is browned and crisp and fish flakes easily with fork.
• Remove cooked fish from skillet to plate; cover to keep warm. Repeat with remaining oil and fish.

Steps:

• Cut fish into 4 serving pieces. In 10-inch skillet, heat oil over medium heat.
• In small shallow dish, mix Bisquick mix, bread crumbs, basil and salt. In another shallow dish, beat egg. Dip fish into egg, then coat with Bisquick mixture.
• Reduce heat to medium-low. Cook fish in oil 8 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides.

Steps:

• Line rimmed baking sheet with plastic wrap. Using/on off turns, finely chop 1/2 of fish in processor (do not puree to paste); transfer to bowl. Repeat with remaining fish. Mix in onion, parsley, cilantro, 3 1/2 tablespoons oil, salt, and pepper. Using wet hands and generous 1/4 cupful for each, shape mixture into 3x2x1/2-inch cakes. Arrange on prepared baking sheet. (Can be made 1 day ahead. Cover and chill.)
• Heat 1 tablespoon oil in large skillet over medium heat. Working in batches, sauté cakes until opaque in center, adding more oil to skillet by tablespoonfuls as needed, about 4 minutes per side. Transfer to platter. Serve warm or at room temperature with horseradish sauce.