Herbed fish fillets recipe

1. Dissolve vegetable bouillon or powder in hot water.
2. Add green pepper, celery and carrots.
3. Heat to simmering.
4. Continuously simmer for 10 min.
5. Drain and save liquid for sauce and vegetable mixture for stuffing the fish.
6. Dry fillets with paper towels.
7. Spread the vegetable mixture over the fillets, roll and secure with toothpicks.
8. Place in shallow baking dish.
9. Sprinkle salt and pepper over fish.
10. Add skim milk.
11. Bake in a moderate oven (350ºF) for 30 minutes, basting occasionally.
12. Remove the fish and place on a platter, keeping it warm in the oven while preparing the sauce.
13. Put flour in a saucepan and stir in the sauce liquid, mix until smooth.
14. Gradually stir in the hot skim milk from the fish, immediately stir vigorously over moderate heat.
15. Continue to cook until thickened, stirring constantly.
16. Remove from the heat.
17. Add monosodium glutamate, marjoram and parsley, mix well.
18. Pour the mixture over the fish fillets.
19. Makes 6 servings.

List of ingredients required:

• 1 Vegetable bouillon cube or an envelope vegetable powder.
• 1 Cup hot water.
• 1/4 Cup finely chopped green pepper.
• 1/4 Cup finely chopped celery.
• 1/2 Cup finely chopped carrot.
• 2 Pounds fillet of sole.
• 2 Cups skim milk.
• 2 Tablespoons salt.
• Few grains of pepper.
• 3 Tablespoons flour.
• 3/4 Teaspoon monosodium glutamate.
• 1/4 Teaspoon ground marjoram.
• 1 Tablespoon chopped, fresh parsley.

1. Sift 1 cup flour and a pinch of salt into a warm bowl.
2. Make a well in the center.
3. Add 1 tablespoon salad oil, 3/4 cup warm water and 1 egg yolk.
4. Mix the ingredients together thoroughly but quickly.
5. The batter will be thick.
6. Cover the bowl.
7. Let the batter stand in a warm place for 3 to 4 hours.
8. Fold in 1 egg white, beaten stiff.
9. Dip the fish into the batter.
10. Drain off the surplus batter.
11. Fry the fish in hot deep fat at 360ºF to 380ºF, depending on the size of the fish.
12. Small pieces of fish should be fried at a higher temperature.
13. Drain thoroughly on paper toweling.
14. Serve with any desired sauce or side dishes.

List of ingredients required:

• 1 cup flour.
• pinch of salt.
• 1 tablespoon salad oil.
• 3/4 cup water.
• 1 egg, separated.
• Fish.

1. Beat 1 egg.
2. Combine it with 1 1/2 cups soft white bread crumbs.
3. Brown 1 small onion, 1 small green pepper, both minced and 2 tablespoons finely chopped celery in butter.
4. Add it to the egg mixture.
5. Add 1 pound of flaked crab meat, 1/2 teaspoon salt, 1/4 teaspoon dried thyme and a few dashes of cayenne.
6. Mix well.
7. Stir in 2 tablespoons mayonnaise and 2 tablespoons minced parsley.
8. Chill for about 1 hour.
9. Form into small cakes.
10. Fry in hot deep fat.
11. Drain on absorbent paper.
12. Serve with tartar sauce.

List of ingredients required:

• 1 egg.
• 1 1/2 cups soft white bread crumbs.
• 1 small onion, minced.
• 1 small green pepper, minced.
• 2 tablespoons celery, finely chopped.
• Butter.
• 1 pound flaked crab meat.
• 1/2 teaspoon salt.
• 1/4 teaspoon dried thyme.
• Cayenne.
• 2 tablespoons mayonnaise.
• 2 tablespoons parsley, minced.
• Deep fat.
• Tartar sauce.