213 g canned red alaska salmon crab, or.., .
1 large crab*
15 g butter or margarine
15 g plain flour
1 milk for stock (see recipe)
2 fresh tomatoes, skinned de-seeded and ch
1 tbsp freshly chopped parsley
1 salt
1 freshly ground black pepper
75 g fresh parmesan, grated
Directions
*(ask the fishmonger to dress it for you, but retain the small legs
for garnish)
Drain the can of salmon, reserving the juice. Make the juice up to
150ml (1/4 pint) with milk. Set aside.
Put the salmon and crab meat into a bowl.
Melt the butter in a pan and stir in the flour. Gradually add the
fish and milk stock to make a smooth sauce. Add the chopped tomatoes
and parsley, season well. Mix the sauce into the crab and salmon,
then pile this mixture into two individual serving dishes. Sprinkle
the Parmesan over the top of the salmon mixture and place under a
moderate grill for 6-8 minutes or until the cheese is golden brown.
Serve garnished with two or three crab legs and new potatoes.
Serves 2. Approx 535 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias
Servings: 2 servings
Cheesy Fisherman's Grill Recipe brought to you by Recipe Ideas
Categories: Cheese; Fish; Seafood
The History of Recipes
It is possible to follow the history of `recipes` way back into antiquity, at least as far back into recorded history as early Egypt, and potentially, even further back. Having said that, sadly, these old recipes were just basic pictorial recipes for preparing food.
In fact, the oldest recipe discovered, according to academics are some clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Later on, in The time of the romans around 25BC a roman called Apicius compiled a number of documents describing recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals were divided into appetizers, main meal and dessert, something we still use today. He also describes how the ancient chefs were skilled in the use of a wide range of aromatic flavours, including some familiar names for example bay, mint and parsley. Later, there were a couple of interesting books which appeared in the fourteenth century - a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books have no connection with the indian food that is familiar to us all today, but instead recipes for the types of meals on the tables of the nobility of the period. Later on in the 1400s, people returning from the crusades brought us many foods and herbs from the holy land, including spices like coriander, parsley, and basil. These new spices and herbs created an explosion in recipe manuscripts, most of which are now in private collections. For the decades that followed, the rich and powerful families of Wesstern Europe competed with each other to serve up the most exotic meals, and consequentially the best chefs and their recipes were at a premium. Even so, it was during the 19th century that haute cuisine and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and writing down the recipes of their peers. By the time we get to the 20th century, cookery books were in great demand, mostly as a result of better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this Cheesy Fisherman's Grill recipe.
