Boil 2 pounds of codfish until done. Boil 6 pounds of potatoes and mash. Add a teaspoon white pepper and 6 beaten eggs. Mix all ingredients in a bowl and add 2 oz. of cornstarch. Fry in pan until golden brown.

Fish with Simmered Vegetables

6 pieces 4-6 oz. salmon                         Pepper

2-3 tablespoon butter or oil                   .5 red pepper, cut into julienne

.5 red onion, cut into small wedges        1 cut broccoli florets

.5 Leek, cut into julienne                       2 tablespoons of white wine or

1 carrot, cut into julienne                       Tarragon Vinegar

Heat oven to 400 degrees.  Place the fish into a small sheet pan. Cover with foil and bake for 16-18 minutes if the fish is frozen, and 6-8 minutes if thawed. Melt the butter or oil in a pot or deep pan. Add vegetables and simmer for 4-5 minutes. Add vinegar and strain fish to the pot or pan. Bring to a boil and remove the pan from the heat. Strain the juice from the vegetables on a plate. Place the fish on top and pour the juice over. Serve with fresh bread. Serves 6

Cod with Sweet and Sour Sauce

 

6 pieces of cod loins                             1 8 oz. can of pineapple slices

Lemon juice                                          .5 cup sweet and sour sauce

Salt and pepper

Place cod loin in a buttered sheet pan, sprinkle with lemon juice and season with salt and pepper to taste. Bake in a 400-degree hot oven for 16-18 minutes if frozen or 6-8 minutes if thawed. Pour pineapple juice into skillet. Dice the pineapple and add to the skillet. Add sweet and sour sauce and bring to a boil. Serve fish on a plate with the sauce and cooked rice. Serves 6.