Best Parker House Schrod Fresh Catch Of The Day Recipes

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PARKER HOUSE SCROD



Parker House Scrod image

This recipe was from the Omni Parker Hotel in Boston. I believe it was published in our local newspaper. I've made it for several dinner parties and its very tasty. Prep time is marinating time.

Provided by Kozmic Blues

Categories     Canadian

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 (8 ounce) cod fish fillets or 6 (8 ounce) haddock fillets
1 cup milk
1 teaspoon fresh lemon juice
2 teaspoons Worcestershire sauce
salt
pepper
1/2 cup olive oil
2 teaspoons paprika
1/4 lb buttery cracker, finely crushed
1/2 lb melted butter
1/2 cup white wine

Steps:

  • Marinate fish fillets in milk, lemon juice, Worcestershire sauce, salt, pepper, olive oil, and paprika for at least two hours (the longer the better).
  • Preheat oven to 400°F.
  • Remove fillets from marinade and roll in cracker crumbs, covering completely.
  • Place in baking pan, (I usually spray with non stick spray) and drizzle with melted butter.
  • Pour white wine into pan, but not directly over the coated fish.
  • Bake until flaky, approx 10-15 minutes.
  • If necessary, place pan under broiler for a few minutes to give top of fish a little color.

PULL-APART PARKER HOUSE ROLLS WITH BUTTER POOLS



Pull-Apart Parker House Rolls with Butter Pools image

These are classic parker house rolls but with a twist: they're served with a trio of flavored melted butters for dipping.

Provided by Food Network Kitchen

Categories     side-dish

Time 4h

Yield 17 rolls

Number Of Ingredients 15

1 1/3 cups whole milk, heated to 110 degrees F
1/3 cup sugar
1 1/2 teaspoons dry active yeast
2 sticks (16 tablespoons) unsalted butter, at room temperature
5 1/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons kosher salt
1 large egg, lightly beaten
1 teaspoon flaky sea salt, for sprinkling
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup flat-leaf parsley leaves, chopped
4 cloves garlic, grated
3 tablespoons grated Parmesan
1/2 teaspoon crushed red pepper flakes
1/3 cup mixed olives, finely chopped
1/2 teaspoon picked thyme leaves

Steps:

  • For the rolls: Combine 1/2 cup of the milk, the sugar and yeast in the bowl of a stand mixer fitted with a dough hook. Let stand until foamy, about 5 minutes. Add 9 tablespoons of the butter, half of the flour, half of the remaining milk and the kosher salt. Mix on medium speed until combined, about 1 minute. Add the egg and mix until combined. Add the remaining flour and milk. Knead on medium-high speed until the dough is smooth and pulls away from the bowl, about 6 minutes.
  • Melt the remaining 7 tablespoons of butter. Transfer 2 tablespoons to a small bowl and set aside to brush on the rolls after they are baked.
  • Brush a large bowl with some of the remaining melted butter and add the dough. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours.
  • Brush a 9-by-13-inch baking dish and the outside of three 4-ounce ramekins with melted butter. Place the ramekins so they are evenly spaced in the baking dish. Divide the dough into 17 equal pieces (about 2 1/2 ounces each). Gently roll each piece into balls. Arrange them in the baking dish around the ramekins. Generously brush each roll with some of the remaining melted butter and sprinkle with the flaky sea salt. Cover with plastic wrap and set aside in a warm place until about 50 percent bigger, about 45 minutes.
  • Meanwhile, arrange a rack on the lower third of the oven and preheat to 375 degrees F.
  • Bake until the rolls are golden and the internal temperature reaches 200 degrees F, 20 to 25 minutes, rotating the pans halfway through. Remove from the oven and brush the rolls with the reserved 2 tablespoons butter.
  • For the flavored butters: While the baking dish is still hot, place 4 tablespoons of the butter in each ramekin. Add the parsley and garlic to one ramekin. Add the Parmesan and red pepper flakes to another ramekin. Add the olives and thyme to the last ramekin. Gently stir the butter and flavorings to combine.

PARKER HOUSE ROLLS



Parker House Rolls image

Mom is especially well known for the delectable things she bakes, like these tender golden rolls. When that basket comes around the table, we all automatically take two-one is just never enough. -Sandra Melnychenko, Grandview, Manitoba

Provided by Taste of Home

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1 teaspoon plus 6 tablespoons sugar, divided
1 cup warm water (110° to 115°), divided
1 cup warm 2% milk (110° to 115°)
2 teaspoons salt
1 large egg, room temperature
2 tablespoons plus 2 teaspoons canola oil
5-1/2 to 6 cups all-purpose flour
3 tablespoons butter, melted, optional

Steps:

  • In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand 5 minutes. Add milk, salt, egg, oil, 2 cups flour and remaining water and sugar. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 2 portions. Roll each portion to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. If desired, brush with butter., Using the dull edge of a knife, crease each slightly off-center. Fold at the crease. Press edges together lightly. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake 10-15 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 113 calories, Fat 2g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 164mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

THE BEST PARKER HOUSE ROLLS



The Best Parker House Rolls image

These Parker House rolls are super indulgent thanks to plenty of butter mixed in and brushed on top. Milk and eggs enrich the dough, lending a perfectly tender texture. A sprinkle of flaky sea salt adds a welcome bit of contrast and crunch. These rolls are best served fresh and warm.

Provided by Food Network Kitchen

Categories     side-dish

Time 3h

Yield 24 rolls

Number Of Ingredients 10

1 1/3 cups whole milk
2 sticks (16 tablespoons) unsalted butter, cut into pieces
1/3 cup sugar
1/2 cup warm water, about 110 degrees F
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
3 large eggs, lightly beaten
1 1/2 teaspoons kosher salt
5 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
Nonstick cooking spray
Flaky sea salt, such as Maldon, for sprinkling

Steps:

  • Heat the milk in a small saucepan over medium-high until it just starts to simmer, about 4 minutes. Remove from the heat. Stir in 1 stick (8 tablespoons) butter and the sugar until melted. Set aside to cool.
  • Put the warm water in a small liquid measuring cup and stir in the yeast. Let it sit until foamy, about 5 minutes.
  • Combine the milk mixture, yeast mixture, eggs, 1 1/2 teaspoons salt, and half the flour in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until smooth, about 2 minutes. Slowly add the remaining flour, mixing until a smooth ball forms. Increase the speed to medium-high and continue to knead the dough until very smooth and elastic, about 5 minutes. Coat a large bowl with nonstick cooking spray, then place the dough inside. Cover with plastic wrap and let it rise in a warm place until doubled in size, 60 to 75 minutes.
  • Melt the remaining 1 stick (8 tablespoons) butter in a small saucepan over medium-low heat. Set aside.
  • Spray a 9-by-13-inch baking pan with nonstick cooking spray, line with parchment paper then spray the paper.
  • Lightly dust a clean work surface with flour. Punch down the dough and turn it out onto the prepared surface. Pat into an even thickness.
  • Use a chef's knife or bench scraper to divide the dough into 24 pieces, then shape into balls to create small rolls. Place in the prepared baking dish in rows of 4 by 6, then brush the tops of the rolls with 4 tablespoons of the melted butter. Cover with plastic wrap and let rise in a warm place until almost doubled in size, 30 to 40 minutes. Meanwhile, preheat the oven 350 degrees F.
  • Remove the plastic wrap and sprinkle the rolls lightly with flaky sea salt. Bake until puffed and golden brown, about 40 minutes. Remove from the oven and brush with the remaining 4 tablespoons melted butter. Serve warm.

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