Merlan au Safran

Serves 4

1 1/2 Ibs. cod, cut in slices

4 medium tomatoes, peeled and quartered

2 onions, chopped

2 leeks, cut in small thin slices

1 clove garlic, mashed

salt, pepper, fennel, parsley, saffron

Combine tomatoes, onions, leeks, garlic and seasonings to taste. Simmer in covered pot over very low fire for 1/2 hour. Add fish and sufficient water to cover. Bring to boil over high heat, then lower heat and cook gently for 10 minutes.

(180 calories per portion)

COD WITH SAFFRON / Merlan au Safran

del.icio.us Tags: COD WITH SAFFRON,safran

1 can salmon

1/2  tsp. salt, a little pepper

1 cup brown bread crumbs

1 egg slightly beaten

1 cup mashed potatoes

1 T. melted butter

Mix salmon with bread crumbs, form in croquettes, roll in bread crumbs, then egg and crumbs again. Fry in hot fat.

SALMON CROQUETTE Recipe

del.icio.us Tags: SALMON CROQUETTE Recipe,Salmon

Sole Calais

Serves 4

8 fillets of sole (about 1 1/2 Ibs.)

1/2 lb. mushrooms, chopped

4 tbs. cooked spinach

1 hard-boiled egg, mashed salt, pepper and thyme

1 cup dry white wine

bay leaf

Dry fillets and set aside. Prepare filling as follows: Carefully mix spinach, mashed egg and half of mushrooms. Add salt, pepper and thyme to taste. Spread on individual fillets. Roll fillets and tie with string to prevent them from unrolling. Place in small baking dish and add wine, the remaining mushrooms and bay leaf. Bake in hot (450) oven for about 20 minutes. Remove string from fillets and serve immediately.

( 190 calories per portion)

CALAISIEN SOLE /  Sole Calais

del.icio.us Tags: CALAISIEN SOLE,Recipe,Sole Calais