Fish Fillet Thermidor Recipes

Steps:

• In 1/4 stick of butter saute the onion (or scallions), onion, green pepper, and mushrooms.
• Season 1 cup of cream (or clam juice) with thyme, paprika, pepper, and dill.
• Add seasoned cream into sauteed mixture.
• Add 3/4 roll of crushed ritz crackers to thicken.
• Add 1 pound of lobster, shrimp, crab meat, and/or scallops
• Spread mixture in a small low baking pan.
• In a small sauce pan melt 1/2 stick of butter and add 1/2 roll of crushed ritz crackers.
• Top thermidor with cracker mixture.
• Bake at 350 for 15-20 minutes.
• Serve hot with lemon wedges.

Steps:

• Preheat oven to 350.
• Split fillets lenghtwise and roll up, fastening with a toothpick if necessary.
• Place in shallow 10x16" baking dish.
• Pour milk over fish.
• Add salt and pepper; bake 30 minutes.
• When done, pour off milk and add slowly to melted margarine into which the flour has been added.
• Add cheese and stir until melted.
• Add lemon juice and pour sauce over fillets.
• Brown quickly under broiler.
• Serves 3-4, depending on the size of the fillets.

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Melt 1/2 cup of butter in a large skillet over medium heat. Stir in the green onions and mushrooms, and cook until the mushrooms have softened, about 5 minutes. Stir in the shrimp and walleye; cook and stir until the shrimp have begun to turn opaque, about 2 minutes. Add the lobster and crab, and cook a few minutes to heat.
• Stir in the sherry and white wine. Bring to a simmer, and cook for 2 minutes. Once the shrimp and walleye are no longer translucent in the center, stir in the cream of shrimp soup, half-and-half, 1 cup bread crumbs, and Cheddar cheese until the cheese has melted, and the mixture is bubbly. Pour into a casserole dish, and sprinkle evenly with 1/2 cup breadcrumbs and the Parmesan cheese. Dot with the pieces of cold butter.
• Cook under the preheated broiler until the butter has melted and the bread crumbs are golden brown.

Steps:

• Preheat oven to 350 degrees F.
• In small saucepan over medium heat, melt 2 TBL butter (or margarine), salt, seasoned salt and pepper; use to brush fillets on both sides. Roll up each fillet from a narrow edge and place, seam side down, in a 9"x9" baking pan. Pour 1/2 cup milk over fillets and bake 25 minutes or until fish flakes easily when tested with a fork.
• Meanwhile, in same saucepan over medium heat, melt remaining butter and stir in flour until blended. Gradually stir in remaining 3/4 cup milk and cook, stirring constantly, until mixture is thickened. Reduce heat and stir in cheese until melted; stir in sherry.
• When fish is done, remove from oven and preheat broiler. Pour pan liquid off, reserving 1/4 cup; stir into cheese sauce. (If not using sherry, use 3 TBL more of pan liquid.) Pour sauce over fish; sprinkle with paprika. Broil about 1 minute or until sauce is slightly golden.
• *You may also use 16 ounces of frozen sole fillets, thawed. Arrange fillets in 12" x 8" baking pan (do not roll); proceed as above.

Steps:

• Preheat oben to 425 degrees F.
• Simmer the shrimp in boiling salted water for 3-5 minutes until shrimp just turn pink.
• Drain, reserving 1 c of the liquid.
• Set aside.
• Simmer water in the bottom of a double boiler.
• Melt the butter in the top of a double boiler (directly on the heat) and stir fry shallots until limp.
• Add flour, salt, mustard and pinch cayenne pepper, stir until blended.
• Add the milk and shrimp cooking water and heat, stirring constantly until smooth and thickened.
• Remove pan from heat.
• Vigourly stir 1 c of sauce into the yolks until well blended.
• Add mixture to sauce in pan and put the top of the double boiler over the simmering water in the bottom.
• Stir sauce for 1-2 minutes to completely cook the egg yolks.
• Spoon 1/2- 3/4 c of the sauce in an ungreased 2 quart au gratin dish or shallow casserole.
• Arrange shrimp in sauce and cover with remaining sauce.
• Sprinkle with Parmesan.
• Bake uncovered 10-15 minutes, until hot but not boiling.
• Broil 6" from heat for 1-2 minutes to brown.
• Serve with rice.

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Steps:

• Brush fillets with melted butter; sprinkle with seasoned salt and pepper. Starting with a short side, roll up. Place seam side down in a greased 9-in. square baking pan. Pour 1/2 cup milk over fillets. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add remaining milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in the cheese, sherry and tarragon., Drain pan juices from fish, reserving 1/4 cup; stir into cheese mixture. Pour over fish; sprinkle with paprika. Broil 4 in. from the heat for 3-4 minutes or until lightly browned.

Steps:

• Saute onion and pepper in a large frypan over medium heat until tender.
• Stir in soup and cream; heat slowly, stirring constantly, until mixture comes to a light boil.
• Stir in cheese, lemon juice, spices and shrimp.
• Heat through.
• Serve over rice.