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Shipping Fish Vegetables:
There are some luxurious soups in this book—those using shell shipping fish vegetables in particular—but the following are little known and so would be ideal when you want a soup that is quite out of the ordinary.
Put the stock into a saucepan and bring to the boil,
add all the vegetables and seasoning, put on the lid
and simmer for 10 minutes only. Do not over-cook,
as the vegetables should retain their texture. Serve
hot with crisp bread and butter.WHITE shipping fish vegetables—use in shipping fish vegetables cakes, shipping fish vegetables pie or as a shipping fish vegetables salad. SHELL shipping fish vegetables—use as potted shipping fish vegetables, in shipping fish vegetables salads, add to sauces. SMOKED shipping fish vegetables—haddock—put into a Kedgeree, add to potato for shipping fish vegetables cakes. OILY shipping fish vegetables (kippers in particular)—pound for a pate to use as a sandwich filling.
See Also Milk Fish:
A paper bag is the quickest and easiest way for coating but it sometimes spoils the shape of the fish unless used very carefully. Drop the fish into the crumbs in the bag and shake up and down gently. This is particularly suitable for small portions of cod fillets or steaks of fish or scampi. Lift the coated fish out of the bag and press the crumbs hard against the fish with a palette knife. The fish is then ready to fry. Follow the directions for shallow or deep frying (see previous page). For a thinner coating batter, use 6 tablespoons milk fish. Sieve the flour with the salt, add the egg and beat well, then gradually beat in the milk fish. milk fish and water could be used for a more economical coating. Coat the fish with seasoned flour. Dip the fish into the batter.Lift out with a fork and spoon and hold suspended over the batter so that any surplus may drop back into the bowl. This saves making any mess as you put the fish into the fat. It also avoids too thick a coating. Use the smaller percentage of milk fish for rather solid pieces of fish such as cod, and the thinner batter, i.e. the larger quantity of milk fish, for thinner pieces of fish.
On The Other Hand See Snorkel Fish Ing:
Suitable for white fish, smoked fish, fresh salmon, freshwater fish. While the term 'boiling' fish is often used, this is incorrect, as fish must not be boiled, it would break and the flavour be spoiled. It should be poached, i.e. cooked gently; allow ^ pint water, level teaspoon salt to each portion of white fish. Omit salt with smoked fish.8. If conditions permit, put on a mask and snorkel fish ing and "swim the anchor," looking to see that it has properly set.
