Best Parisian Cream For Smoked Fish Recipes

BAKED COD IN CREAM SAUCE

Steps:

• Preheat oven to 400-degrees.
• Prepare cream sauce (see instructions below) and set aside, keeping warm.
• Spray a 9x13 baking dish with cooking spray and place cod fillets in the dish. Sprinkle with salt.
• Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture.
• Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top.
• Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible.
• Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling.
• When the sauce starts bubbling up, set oven to "broil" and broil for about 3-5 minutes or until the fillets start to turn golden brown.
• Keep a CLOSE eye on it to make sure it doesn't start to burn.
• Remove from oven and serve with potatoes, rice, or vegetables.

'CHOUCROUTE' OF FISH

Steps:

• Heat the oven to 300. Melt 2 tablespoons of butter. Put the rye-bread cubes on a rimmed baking sheet, and toss with the melted butter. Bake, stirring occasionally, until golden and crisp, 15 to 20 minutes.
• Meanwhile, put the sauerkraut, ham, juniper, caraway, thyme, bay leaves and all but 2 tablespoons of the wine in a Dutch oven over medium-high heat. When the mixture bubbles, lower the heat to a simmer and cover. Cook, stirring occasionally, for 40 minutes. Lay the fish on top, sprinkle with salt and pepper and cover the pot. The fish will be tender in about 10 minutes.
• As the fish cooks, put the shallot and the remaining 2 tablespoons wine in a small saucepan over medium-high heat; cook until the liquid has almost evaporated, about 5 minutes. Turn the heat to low, and stir in the cream. Add the remaining butter, a little bit at a time, stirring constantly. Once the mixture is creamy, stir in the lemon juice and some salt and pepper; keep the mixture warm over the lowest possible heat.
• When the fish is tender, spoon it and the sauerkraut onto a platter; pour the sauce over all, scatter the croutons on top and around, garnish with the parsley and serve.

SMOKED WHITEFISH DIP

Steps:

• Remove the bones from the fish and flake into large pieces. Set aside.
• Combine the cream cheese, mayonnaise, hot sauce, dill, Worcestershire sauce, seafood seasoning, green onions, celery and lemon juice in the bowl of a food processor. Pulse until smooth. Add the fish and pulse a few times to combine. Season with salt and pepper
• Transfer the dip to a bowl. Top with dill and lemon slices and serve with celery sticks, carrot sticks, cucumber rounds, radishes and crackers.

CREAM OF PARISIAN VEGETABLE SOUP

Steps:

• Cook frozen vegetables in a saucepan with 2 cups of water until tender but not soft.
• In a soup pot or Dutch oven, melt butter and saute onions and celery until tender.
• Add flour and blend well.
• Stir in Chicken base or Bouillon and milk. Add cooked vegetables with liquid.
• Cook until thickend.
• Add ham and salt and pepper to taste.

PARISIAN CREAM FOR SMOKED FISH

Steps:

• You could put this together up to 3 hours in advance. 1. Chill a medium mixing bowl and beaters. Whip the cream, horseradish and lemon zest to soft peaks. Gently fold in vinegar, Tabasco and chives. Taste for balance, adjusting ingredients if needed. Chill up to 3 hours. 2. Serve mounded next to slices of smoked salmon or trout on individual dishes. Top each mound with about 1/2 teaspoon black caviar.