<?xml version="1.0" encoding="utf-8" ?>
<?xml-stylesheet type="text/css" href="http://freerecipes.eu/templates/rss_style.css" ?>
  <rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom">
  <channel>
  <title>Latest Seafood Recipes recipes @ FreeRecipes.eu - online free recipes collection from all over the world </title>
  <link>http://freerecipes.eu/category/seafood-recipes/43/1/index.html</link>
  <description>These are the latest recipes to be added at FreeRecipes.eu - online free recipes collection from all over the world </description>
  <lastBuildDate>Tue, 7 Feb 2012 13:39:32 GMT</lastBuildDate>
  <language>en-us</language>
  <generator><![CDATA[FreeRecipes.eu - online free recipes collection from all over the world ]]></generator>
  <atom:link href="http://freerecipes.eu/rss-cat-feed/43/.html" rel="self" type="application/rss+xml" />
  <managingEditor>ivanov@freerecipes.eu (Ivan Ivanov)</managingEditor>
    <webMaster>ivanov@freerecipes.eu (Ivan Ivanov)</webMaster>
    <copyright>http://freerecipes.eu</copyright>
  <item>
   <title><![CDATA[Recipe: Peppery smoked salmon and avocado wraps]]></title>
   <link>http://freerecipes.eu/free-recipe/seafood-recipes/peppery-smoked-salmon-and-avocado-wraps/412/index.html</link>
   <pubDate>Sun, 25 Oct 2009 15:13:14 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/seafood-recipes/peppery-smoked-salmon-and-avocado-wraps/412/index.html</guid>
   <description><![CDATA[ 1. Warm the at breads in a dry frying pan - they will pop and speckled brown patches will appear.
2. Halve the avocado and remove the stone. Cut each half in half again (this makes peeling easier) then peel the avocado pieces and slice lengthways.
3. Arrange slices of smoked salmon, avocado, rocket and cress on the at breads. Grind over some black pepper, drizzle with lime juice and top with a small dollop of natural yogurt.
4. Sprinkle with dill. Roll up the at breads tightly, cut in half and eat straight away.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Easy Fish Fillets]]></title>
   <link>http://freerecipes.eu/free-recipe/seafood-recipes/easy-fish-fillets/399/index.html</link>
   <pubDate>Sun, 25 Oct 2009 14:12:07 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/seafood-recipes/easy-fish-fillets/399/index.html</guid>
   <description><![CDATA[ Rinse fillets in cold water, drain, pat dry with paper towels. Dip fillets in egg wash. Coat with crumbs and place in a single layer on wax paper. Heat oil to 370-375 degrees. Put fillets in oil a few at a time (do not overload cooker!). As fish float to the top, cook about 30 seconds, turn, cook 30 seconds more, remove with a slotted spoon. Place on a rack. 

Allow to drain and check to insure they are done (fillets will break cleanly and flake easily when done). Salt to taste. Remove from rack and place in single layers on paper towels. 
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Salmon Timbale Or Loaf]]></title>
   <link>http://freerecipes.eu/free-recipe/seafood-recipes/salmon-timbale-or-loaf/364/index.html</link>
   <pubDate>Wed, 21 Oct 2009 15:20:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/seafood-recipes/salmon-timbale-or-loaf/364/index.html</guid>
   <description><![CDATA[ Mix all the ingredients thoroughly, adding enough milk to moisten. Pour into buttered timbale molds or into one bowl. Place on a rack in a pan, surround with hot water, and cover. Bake in the oven or cook on top of the range until the fish mixture is firm and is heated thoroughly. Turn out, and serve with White Sauce to which chopped parsley has been added. Peas in White Sauce make a pleasing addition to Salmon Timbale.  

Tuna fish or other cooked fish may be used instead of salmon.]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Fish Croquettes]]></title>
   <link>http://freerecipes.eu/free-recipe/seafood-recipes/fish-croquettes/363/index.html</link>
   <pubDate>Wed, 21 Oct 2009 15:18:52 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/seafood-recipes/fish-croquettes/363/index.html</guid>
   <description><![CDATA[ Mince the fish into small pieces, mix with the rice, and add the white sauce. Season with salt and pepper and shape into croquettes. Dip into slightly beaten egg, roll in crumbs, and fry in deep fat. Drain and serve with any desired sauce.]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Lobster Butter]]></title>
   <link>http://freerecipes.eu/free-recipe/seafood-recipes/lobster-butter/186/index.html</link>
   <pubDate>Tue, 22 Sep 2009 05:43:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/seafood-recipes/lobster-butter/186/index.html</guid>
   <description><![CDATA[ Steam or boil lobsters until just tender, 8 to 10 minutes. Cool, then remove all lobster meat from shells.  Refrigerate meat, covered; set aside.

In large saucepan, heat 2 tablespoons clarified butter.  Add onion, carrot, celery, garlic, thyme, tarragon, and bay leaf; toss over high heat 3 minutes.

Add lobster shells, stirring; then add 2 tablespoons Cognac and stir for 3 minutes. Add butter and tomato paste and simmer gently, covered, 2 to 3 hours.

Strain, pressing solids firmly.  Set aside for 15 minutes.

Skim any froth from surface and strain again through several layers of dampened cheesecloth, leaving behind any milky residue in
bottom of pan (discard residue.) Cool, then chill or freeze in small containers.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Grilled Salmon With Honey Mustard Glaze]]></title>
   <link>http://freerecipes.eu/free-recipe/seafood-recipes/grilled-salmon-with-honey-mustard-glaze/183/index.html</link>
   <pubDate>Tue, 22 Sep 2009 05:31:37 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/seafood-recipes/grilled-salmon-with-honey-mustard-glaze/183/index.html</guid>
   <description><![CDATA[ Honey-Mustard Glaze: In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to taste.

Salmon Fillet: Brush one six-ounce salmon fillet lightly with oil, season with salt and pepper.

Grill each side for 2-3 minutes. Turn the fish over carefully only once to mark the surface; cook to desired texture. Brush flesh side of fish
with glaze before removing from grill. 

Serve at once.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Crab Cakes And Curry]]></title>
   <link>http://freerecipes.eu/free-recipe/seafood-recipes/crab-cakes-and-curry/181/index.html</link>
   <pubDate>Tue, 22 Sep 2009 05:24:19 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/seafood-recipes/crab-cakes-and-curry/181/index.html</guid>
   <description><![CDATA[ Blend the crab meat in a food processor at medium speed. Mix in the bread crumbs, salt and pepper, celery, onion, 1 teaspoon of curry, eggs, lemon juice, Worcestershire sauce, and Tabasco. Divide the mixture into 12 portions and cook in a skillet on medium heat.

To make the sauce, saut the garlic lightly in the olive oil, taking care not to burn the garlic. Add the curry powder and blend in a food processor until smooth. Stir in the mayonnaise, sour cream, orange juice concentrate, sugar, lemon juice, 1 teaspoon of curry, and chutney and spoon over the crab cakes before serving.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Fish Chowder ]]></title>
   <link>http://freerecipes.eu/free-recipe/seafood-recipes/fish-chowder-/144/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:44:26 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/seafood-recipes/fish-chowder-/144/index.html</guid>
   <description><![CDATA[ Skin the fish, remove the flesh, and cut it into small pieces. Simmer the head, bones, and skin of the fish and the onion in water for 1/2 hour. Strain, and add to this stock the fish, potatoes, tomatoes, salt, and pepper. Simmer together until the potatoes are soft. Add the butter and milk. 

Serve over crackers.]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Salmon  Or  Tuna  Puffs]]></title>
   <link>http://freerecipes.eu/free-recipe/seafood-recipes/salmon-or-tuna-puffs/48/index.html</link>
   <pubDate>Sat, 12 Sep 2009 08:53:26 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/seafood-recipes/salmon-or-tuna-puffs/48/index.html</guid>
   <description><![CDATA[ Combine fish, skim milk, mushrooms, and green pepper.  

Bake at 375 degrees. 

Meanwhile, beat egg whites with a dash of salt until stiff.  Beat egg yolks, fold whites into yolks a little at a time.  Pour over hot mixture and return to oven for another 20 minutes.]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Baked Lobster Savannah]]></title>
   <link>http://freerecipes.eu/free-recipe/seafood-recipes/baked-lobster-savannah/19/index.html</link>
   <pubDate>Sun, 6 Sep 2009 10:35:18 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/seafood-recipes/baked-lobster-savannah/19/index.html</guid>
   <description><![CDATA[ NOTE: If you are using lobsters smaller than three pounds each, you
will need enough smaller lobsters to produce a total of about 8 cups of meat
after boiling and cooling.

STEP ONE: The Sauce
Heat butter to melting point in a large saucepan, add mushrooms and
green pepper. Cook until tender. Add paprika and stir in sherry. Cook until
liquid is reduced by half. Salt and pepper to taste; add cream sauce
(see included recipe in this cookbook) and pimientos and blend well. Bring
to a simmer.

STEP TWO: The Lobster
This can be done while vegetables are cooking. Remove claws and
knuckles from lobster. Hold lobster with its top side up. With kitchen shears,
cut an oval opening in top of shell from tip of tail to base of head.
Remove meat from body, claws, and knuckles. Cut in a large dice.

STEP THREE:
Add meat to sauce and simmer slowly for 10 minutes. Divide mixture
evenly and spoon back into lobster shell. Dust with grated parmesan cheese and
brown in a 375-degree oven for 15 minutes. Serve.
]]></description>
  </item>
  </channel>
  </rss>

