If you are trying to think up wonderful Italian meat recipes to serve to family or guests, then you are going to need to know what meat works for which recipe. There are literally thousands of recipes throughout time, that all revolve around one form of meat or another. Choosing the right recipe is simply a matter of what you can serve that will please everyone, and not something that you will have mixed feelings over. With wonderful recipes that revolve around fish, chicken and pork you may actually have a difficult time trying to pick the right dish.

More on Italian Meat Recipes

POACHED FISH

A good French chef will never boil fish for the simple reason that boiling extracts the flavor and breaks down the flesh. But, they do poach fish, and this is the accepted method:

The fish are “poached” literally, as an egg is poached, in liquid — that is, heated just to a tremble and not one half a degree more. We use the term “liquid” in place of water, for it really should be a “court bouillon” made up of water or fish stock and flavoring ingredients such as vinegar or white wine, salt and freshly ground black pepper, carrot, onion, parsley, bay leaf, thyme, etc., all boiled together for 3/4 of an hour . (Note: This is only one court bouillon. There are many variations according to the kind of fish used.)

BuzzNet Tags: poached fish,bouillion,poached eggs

1 c. self-rising flour
1 tsp. salt
1 tbsp. oil
1 egg, separated
3/4 c. warm water

Sift flour.  Separate egg and beat egg white.  Beat with mixer and add egg white last.  Deep fry or pan fry in oil.

Fish and Chip Batter

Salade de Thon

serves 4

4 oz. water-packed tuna

4 tomatoes

2 hard-boiled eggs

1 stalk celery, chopped

1 tsp. mustard

1 tsp. sweet herbs, chopped salt and pepper

lettuce leaves

Cut off top of each tomato, reserve. Remove seeds from tomato with small spoon. Salt lightly and turn upside down to drain. Chop 1 hard boiled egg and mix with tuna, celery, sweet herbs and mustard. Salt and pepper to taste. Stuff tomatoes, then cover with tops. Place on bed of lettuce leaves and garnish with other hard-boiled egg, cut into rings.

( 110 calories per portion)

 TUNA SURPRISE / Salade de Thon Recipe

del.icio.us Tags: TUNA,salade de thon,recipe

Truite en Gelee

Serves 4

4 trout, about 5 oz. each, cleaned

2 cups water

1 carrot

1 onion

1 1/2 cups dry white wine

salt, pepper, thyme, bay leaf, garlic salt

1 cup consomme

1 envelope gelatin

onion and garlic salt, to taste

tarragon leaves

Prepare the following bouillon in large skillet: combine water, I cup of the white wine, carrot, onion, thyme, bay leaf, salt and pepper and bring to boil. Gently lower fish into barely bubbling liquid and summer for 10 to 12 minutes. Remove fish carefully and arrange side by side on serving plate. While fish is cooking, dissolve gelatin in remaining wine. Heat consomme, add onion and garlic salt and combine with gelatin mixture. Pour on trout and decorate top of each fish with slices of carrots and tarragon leaves. Refrigerate until consomme has jelled.

(150 calories per portion)

JELLIED TROUT / Truite en Gelee Recipe

del.icio.us Tags: JELLIED TROUT / Truite en Gelee Recipe,trout,french