*May’s Fish Dishes*
Tuna Loaf (Serves 4):
8oz.canned Tuna in Brine
¼ pt skimmed milk
3 oz. Wholemeal breadcrumbs
2 eggs
½ tsp salt & pinch of pepper
1 tsp lemon juice
¼ pt. tomato juice
Drain tuna, flake finely. Heat milk and pour into breadcrumbs, soak for a few minutes. Add the egg yolks and fish together with seasoning & lemon juice. Beat the egg whites until stiff and fold in. Pour into oven proof dish and bake for 45mins in moderate oven. Turn onto hot plate and serve coated with the tomato juice.
(160 calories per portion)
Mackerel Spikes (Serves 4):
2 Mackerel, cut into cubes
1 Lemon sliced
4 oz. mushrooms
2 tomatoes halved
1 stick celery, sliced
Salt & Pepper to taste
½ oz. low fat melted margarine
Alternate pieces of mackerel, lemon & vegetables on 4 skewers. Place under a moderately hot grill for 10-15 mins, turning occasionally and brushing with melted margarine. Serve with a green salad.
(150 calories per portion)
Potted Herring (Serves 2):
2 Herring (boned)
1 small white onion
10 pepper corns
2 bay leaves
Equal amounts of water and vinegar to make up to ¾ pint or enough to come ½ way up the fish when in a dish.
½ tsp salt
Season the herring; roll the skin side out, pace in a casserole dish. Add water and vinegar mixture to come ½ way up the rolled fish. Add remaining ingredients. Bake for 45 minutes in a moderate oven. Serve either hot or cold, with a green salad.
(190 calories per portion)
Fillet of Sole Normande (serves 4):
4 Fillet of sole
Salt & Pepper to taste
2 tbsp. natural low fat yogurt
1 dtsp. Chopped parsley
2 tbsp. cider
Fold fillets once, place on a baking dish and season. Pour cider over the fish, cover with foil, cook for 10mins in a moderate oven. Remove cover, pour on yogurt. Bake for a further 5 minutes and remove from oven and garnish with fresh parsley. Serve with green salad.
(120 calories per portion)
Enjoy!
