In a large skillet, combine the water, bay leaves, onion powder and pepper. Cover and bring to a boil, then carefully add the halibut. Reduce the heat, cover and gently simmer for 8 to 12 minutes or until the fish flakes easily when tested with a fork and is... - 32.6531

Bring 9 cups water to a boil in a large nonstick skillet. Add thyme and oregano; cover, reduce heat, and simmer 10 minutes. Stir in vinegar. Add fillets; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a... - 38.9089

1. Day before serving: Wipe salmon inside and out with damp paper towel. (If roasting pan is too small, cut off tail.) Wrap fish (with tail) in double thickness of cheesecloth, leaving 6 inches of cloth at each end; tie ends with string. 2. Prepare Court... - 45.0841

1. Salsa: Finely dice kiwifruit and papaya. Combine in medium bowl with cucumber, onion, cilantro, vinegar, salt, and pepper flakes. Toss all together. Set aside. 2. Halibut: In medium skillet bring chicken broth to boil over medium heat. Add halibut. Lower... - 37.3738

1. ln a deep 12-inch skillet, combine the water, wine, green onions, and peppercorns. Arrange the salmon steaks in a single layer in the skillet and bring just to a boil over high heat. 2. Lower the heat, cover, and simmer for 5 to 8 minutes or until the fish... - 33.5857

GETTING READY 1) Rinse the cutlets in running cold water. Snip off the fins. MAKING 2) Use a saucepan to place the cutlets. Add cold water to just cover the cutlets. Add lemon, bay leaf and salt. 3) Bring the mixture slowly to the boil. Cover with a lid... - 43.9439

Bring to a boil 1 pint water, 1 pint dry white wine, 2 carrots, 2 onions, sliced thinly, 2 cloves, 1 teaspoon salt, a few peppercorns, and a bouquet garni of the leafy parts of 4 celery sticks, 8 sprigs of parsley, 1 sprig of thyme and 1 bay leaf tied... - 41.4732

MAKING 1 In the bottom of a fish poacher or another large pan, pour the fish-poaching stock. 2 Place the salmon on its belly in the rack of the fish poacher. 3 turn the tail under to fit, if the fish is too long, 4 If you have to remove the... - 44.5909

1. In 26-inch fish poacher, combine water, wine, celery, onion, carrot, lemon, salt, and peppercorns; heat to boiling over high heat. Cover and cook 10 minutes. 2. Rinse salmon inside and out with cold running water. Place salmon on rack in fish poacher; heat... - 36.1617

Rinse fish and pat dry. Arrange fillets side by side in a shallow, close-fitting baking dish or pan. If any fillets are thinner than 1/2 inch, fold them in half. Pour 1/2 cup of the broth over fish; sprinkle with lemon juice, then sprinkle lightly with salt,... - 33.8335

GETTING READY 1) In a saucepan, add wine or cider and onion and place halibut on it. Poach covered for 10 minutes. 2) Remove the fish and discard skin and bones. 3) To the liquid in the pan add lobster bisque and cook in simmering heat for 2 minutes. 4) Stir... - 45.4871

MAKING 1) Puree the garlic, vinegar, ginger, peanut butter, ¼ cu of peanut oil, pepper flakes, ground peppercorns (if using) and soy sauce in a blender or food processor. Process till a sauce-like consistency has been achieved. 2) Taste and season with salt,... - 42.1716

GETTING READY 1. Rinse fish under cold running water. 2. Make sure the fillets are free of any bones. MAKING 3. In a deep skillet or kettle, combine the stock and water; bring to a boil over moderate heat. 4. Add the fish to the boiling liquid, cover with... - 45.8784

Combine all the ingredients for the marinade. Reserve. Place all the ingredients for the poaching liquid in a large saucepan. Bring to the boil, then reduce heat and simmer 10 minutes. Bring back to the boil and plunge the lobster in headfirst. Boil 15... - 44.8604

Combine all ingredients and simmer, covered, for about 30 minutes. Strain and season to taste. Makes about 2 cups. Note: If fish trimmings (heads, bones, and tails) are used, discard. If fillets are used, the fish may be eaten in patties, fritters, or... - 29.0006

Put all the ingredients into a jar, cap the jar securely, and shake vigorously. Store in the refrigerator. Shake again just before serving. Use to dress sliced cucumbers or tomatoes, cooked vegetables, or cold poached fish. - 32.1871

Season the inside of the fish with salt and pepper and tie if necessary in 2 or 3 places with string. Heat margarine in a heavy Dutch oven and add vegetables, parsley and celery leaves. Cover and braise until vegetables are tender. Add the fish and roll in... - 34.9638

Scrub the mussels, removing beards. Discard any which are open or do not shut when tapped. Soak for 1 hour in cold water, then drain. Remove all shell or skin and bones from the fish. Cut the flesh into small pieces. Peel and slice the onions. Heat the oil in... - 40.4305

Skin the chicken. Remove the flesh from the bones and cut it into small pieces. Mix the mayonnaise, curry powder, cream, preserve and lemon juice together in a large bowl. Stir in the chicken pieces until they are well coated. Arrange the cold rice in a layer... - 41.6708

Prepare Lemon-Kimizu Dressing. In a small bowl, cover cucumber with a small amount of cold water. Add salt. Soak 20 minutes or until cucumber slices soften. Drain well, pressing out all moisture. Arrange shiso leaves on a serving platter or on individual... - 42.128

GETTING READY 1. Place fresh salmon in a colander and rinse well under cold water 2. Make sure to remove any small bones found in the fillets. MAKING 3. In a large skillet or kettle, combine the stock with the water and bring to a boil over moderate heat.... - 45.514

1. Peel and devein the prawns. Rub them gently with 2.5ml/1/2 tsp salt. Leave them for a few minutes, then wash and dry thoroughly. 2. Pare strips of skin off the cucumber to give a stripy effect. Cut the cucumber in half lengthways and scoop out the seeds... - 36.2436

Poach the scallops in wine for 30 seconds. Set aside to cool. Cut ends off the snow peas. Blanch whole in salted boiling water for 10 seconds. Place quickly under cold running water, then set aside to cool. To prepare basil mayonnaise: combine all mayonnaise... - 45.4173

MAKING 1. In a bowl add 1/2 cup cold stock and sprinkle gelatin over it. 2. Heat and stir to dissolve gelatin. 3. Using a wire whisk, beat in mayonnaise and lemon juice. 4. Cool for sometime until thick. 5. Fold in salmon and Madeira. 6. Mix salt and pepper... - 42.5388

Slice the cucumber in half lengthwise, remove the soft pulp and seeds and cut into 2-inch-(5-cm-) long matchsticks. Cut the carrots into matchsticks of the same size. Slice the ginger and gherkin into even finer strips and put them all into a bowl with the... - 44.1917

MAKING 1) In a saucepan, heat the stock. 2) Add fillets and poach over medium heat for about 3 minutes until tender. Do not overcook. 3) Take off the fillets and arrange on a platter to cool. Keep aside. 4) On a bamboo sushi mat, place a sheet of nori... - 44.942

GETTING READY 1) Trim haddock and dry them. 2) Preheat oven at 375°F MAKING 3) In a wide pan add milk, haddock and bay leaves. 4) Simmer the milk slowly and the poach the haddock over low heat for about 10 minutes. 5) Take off the pan from heat, with a... - 43.3694