Use cold, filtered water and a clean machine.
Grind beans just before brewing (Coarse for coffee press; Medium for automatic drip).
Measure 2 tbsp (10 g) ground coffee for every 6 fl oz (180 ml) water.
utter and chopped dill.
Place the pike in the stock pot
For the crust, mix the pistachios, mustard and breadcrumbs in a bowl and season with salt and pepper.
For the salad, mix the tomatoes, onion, basil, vinegar and oil in a bowl and season with salt and pepper.
For the fish, poach in the vegetable stock for 3 minutes then remove and place on a baking sheet. Spread the crust on top of the fish and place under the broiler for 5 minutes. Remove, drizzle with lemon juice and serve with salad and a garnish of chopped chives.
Preheat oven to 350\u00b0F. Place 4 sheets of baking parchment on the work surface and distribute the sweet potato and Swiss chard in the middle of them. Season the fish with salt and pepper, place on top and top with 1 tbsp pesto per portion.
Drizzle with lemon juice, white wine, oil and top with lemon slices, dill and fennel. Gather the paper up, twist it at the sides to seal and bake for 20-25 minutes.
Season the fish, inside and out, with salt and pepper. Stuff with greens onions, dill and lemon slices. Coat a sheet of parchment paper with oil. Place the fish on top. Wrap the fish then wrap again in the wet newspaper.
Move the coals on a hot grill to one side and place the fish on the other side so that it is not directly over the heat. Grill for about 15-20 mins, turning once.
rease a baking pan and place fish in it.
Cut
Place slices of pike in greased baking dish.
Season with salt and pepper.
Place slices of onion on fish.
Spoon tomatoes over onion.
Crumble basil over tomatoes.
Bake in moderate oven at 350\u00b0 for about 1 hour or until fish flakes easily.
Good served with baked potatoes, carrot casserole and celery, apricot pie for dessert.
tomatoes and seasonings.
Wash pike; stuff and fasten opening securely
Split the fish open, butterfly-style.
Place cornmeal in a shallow bowl.
Add salt, pepper and paprika.
Place the beaten eggs in another shallow bowl.
Mix well.
Heat the cooking oil in a large frying pan.
Place the fish in the egg batter, then into the cornmeal mixture.
Place fish in the frying pan and cook until golden brown.
Remove to a platter lined with paper towels.
Preheat oven to 350*.
In mixing bowl, combine chowder, eggs, cheese, onions, parsley& pepper.
Blend well.
Set empty piecrust on baking sheet on extended oven rack.
Ladle chowder mixture into crust.
Carefully slide rack back into place.
Bake 1 hour or till set.
Cool 10 minutes before slicing (or cool, cover& refrigerate till chilled).
Preheat oven to 350 degrees.
Melt butter; pour in a 9x13 inch cake pan.
(For easy cleaning, line pan with aluminum foil.) Place fillets in the butter; season with salt and pepper.
Slice onions and green peppers and place over fillets.
Sprinkle 2 teaspoons of lemon juice over fillets.
Cover the fillets with the 6-8 strips of bacon.
Bake at 350 degrees for approximately 25 minutes.
aste.
NOTE: The original recipe called for Monterey Jack cheese
Heat oven to 500\u00b0. Season fillets with salt and pepper; dip in flour. Place in lightly greased baking pan, 13 x 9 x 2 pan. Drizzle with butter. Bake, uncovered, 10 to 15 minutes or until fish flakes easily with fork.
Parboil fish in chicken bouillon.
Place, belly down, in oblong baking dish, spreading with butter.
Bake in moderate oven until it begins to brown.
Sprinkle with juice of a whole lemon.
little olive oil and place on a plate.
In
Thaw fish if frozen. Seperate fillets into 4 serving size portions, pat dry with paper towels.
In a shallow dish combine egg and milk.
In another dish combine cheese, crackers, and seasonings. Dip fish in egg mix, then roll in crumb mixture.
Place coated fish in a greased baking pan.
Drizzle oil over fish. Bake in 500 degree oven. Allow 4-6 minutes for each 1/2 inch of thickness.
baking sheet with shortening. Place the phyllo sheets between two
Pour soup into 2 quart sauce pan.
Add chopped clams and 2 tablespoons of juice from clams.
Add thyme, salt and pepper.
Stir all together and heat over medium heat until bubbly then let simmer on low for 20 minutes.
Place in individual bowls and sprinkle with crumbled bacon and serve.
f meat).
Remove the chowder from the heat, stir in
Combine corn chowder, frozen corn, milk, salt, pepper and butter in a 2-quart heavy saucepan.
Cover.
Place over low heat; bring to a boil, lower heat and simmer until thoroughly heated. Remove from heat.
Pour into bowls and dust lightly with paprika. Sprinkle 1 teaspoon parsley over bowl of chowder.
Serve immediately.