Ingredients:

1/2 cup onion, chopped
3 tsp butter or margarine, divided
6 flounder or sole fillets (4 to 6 oz; each)
18 asparagus spears
2 tsp flour
1 cup milk, skim or low-fat
1/2 cup sharp cheddar cheese, -shredded
1 tsp salt to taste, if desired
1/8 tsp freshly ground black pepper
1 tsp cayenne
1 tsp nutmeg

Methods:

Steam the asparagus until tender-crisp, about 5 minutes. Saute the onion until tender in 1 teaspoon of the butter in a non-stick skillet. Sprinkle the onion evenly over the fillets. Lay 3 asparagus spears crosswise on each fillet and roll the fillet around them.

Secure with skewers or toothpicks and arrange them in a single layer in a greased shallow baking dish.

Melt the remaining 2 teaspoons of butter in a small saucepan. Stir in the flour and cook the roux, stirring, for a minute. Gradually add the milk and continue cooking the sauce, stirring, until it begins to thicken. Stir in the cheese, salt, black pepper, and a dash or two of cayenne.

Pour the sauce over the fish rolls and sprinkle them with a little nutmeg.Bake the fish rolls in a preheated 350°F oven for about 20 minutes.

Share on Facebook

Ingredients:

6 Salmon Fillets about 7 oz. each
1 1/2 oz. clarified butter
1 1/2 oz. Vegetable Oil
1 Lemon, thinly sliced

Mustard Sauce:
1/4 cup Shallots, minced 1 oz. Butter
6 oz Dry white wine
1/2 cup Heavy cream
3/4 tbsp. Stone ground mustard
1/8 cup Chives, chopped
1/8 cup Parsley, chopped
Salt to taste

Garnish
Miniature pear tomatoes
Parsley sprigs

Methods:

Arrange salmon fillets in baking pan, drizzle with combined butter and oil and top with lemon slices. Bake in 400°F oven 15 minutes or until flesh is no longer translucent.

To Prepare Mustard Sauce: Lightly saute shallots in butter add wine and reduce until nearly evaporated. Add cream; cook and stir until thickened. Add mustard, chives, and parsley. Season to taste with salt.

To Serve: Ladle serving of sauce on serving plate, arrange lemon topped salmon on sauce. Garnish with pear tomatoes and parsley sprigs.

Share on Facebook

Ingredients:

2 pounds sole fillets
1/2 cup finely chopped onion
1/4 cup butter, melted
3/4 cup sour cream
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon dried whole dill weed
Salt and pepper, to taste

Methods:

Place fillets in a 13 x 9-inch baking dish set aside.Saute onion in butter in small skillet until tender Remove from heat, and stir in sour cream and remaining ingredients.Pour sauce over fillets.Bake, uncovered, at 350 degrees F for 12 to 15 minutes or until fish flakes easily when tested with a fork. Serve immediately.

Share on Facebook

Ingredients:

1 (1 pound) can salmon
1 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper

Methods:

Heat oven to 450 degrees F.Drain salmon place in 9-inch pie plate.Pour sour cream over salmon. Sprinkle with salt and pepper.Bake 20 to 30 minutes or until cream becomes thick and has a few brown patches.Serve with lemon quarters.

Share on Facebook

Ingredients:

1 (2 1/2 pound) pink salmon fillet
3 oranges, cut in half
2 to 3 teaspoons lemon pepper
Olive oil or cooking spray
1 cup water
2 tablespoons sugar
4 tablespoons cornstarch
1/2 cup water

Methods:

Squeeze the juice of two oranges evenly onto salmon with the skin side down, save oranges. Sprinkle lemon pepper lightly over fish. Cover oven pan with foil, coat with olive oil or spray with cooking spray. Place salmon on oven pan, skin side down, and cover pan with foil. Bake at 350 degrees F for about 15 to 20 minutes depending upon thickness and size of fish. To test for doneness, cut the salmon. Meat should flake off when done. Once salmon is done, remove from oven and let it rest for 2 to 3 minutes.

Cut and plate. Place a 6-ounce portion of salmon in the middle of plate and top with orange glaze, garnishing with a touch of fresh parsley.

Orange Glaze:
Place any residual oranges and squeeze juice from remaining orange into a sauce pan with 1 cup of water and let boil for 10 minutes to extract juices. Strain oranges from sauce pan, add 2 tablespoons of sugar to liquid and bring to a boil.

As sauce heats, thoroughly mix 4 tablespoons cornstarch with 1/2 cup water, set aside. Once sauce has boiled, remove from heat. Pour cornstarch mixture into sauce, stir to get a nice orange glaze. Use glaze to top and dress salmon.

Share on Facebook