Lifestyles
FABULCUS FISH DISH

Thi

iS poaching you

won't be fined for

VISITING MARKETS such as the Lonsdale Quay, Gran-
ville Island (even though the parking is horrid) or the

them when frozen — that way they
defrost in a very short time.

Capilano Village Market is great fun. I like to wander

through on a Saturday morning, with you-know-who to

carry the packages.

That way I can get my lunch
bought for me and I know that
anything I make for dinner won’t
be. greeted with, ‘‘I] had that for
lunch.”’

Saturday night is a good night to
cook fish. In our house, that is.
Reason? Beloved middle daughter
has such an aversion to fish that
she’ll even bleach a pan that was
used to cook it. Saturdays 1 can
count on her absence.

My favorite cut of salmon is a
tail piece — did you know that
there are very few bones in the tail
section? The backbone lifts out
cleanly and the rest divides itself
beautifully into filets.

1 think it’s a sin to fry salmon.
Instead, poaching it in a mixture
of half dry white wine and half
water with a bit of dill and bay leaf
gives superb results. Tiny red
potatoes, cooked in their skins and
well . buttered, and crisp-tender
broccoli make easy company. I
toss the broccoli with butter, garlic
and slivered almonds.

budget
.beaters

by Barbara:
. McCreadie .

Try this over freshly Poached

salmon.
Blender:
- Hollandaise Sauce

Hollandaise can be kept warm
but it isn’t easy. The least bit too
much heat makes an omelette out
of it. Instead;: blend all the ingre-
dicnts except the margarine ahead

of time. When ready to serve, buzz °

the egg mixture again and add the
hot margarine. Serve immediately.

Combine in blender and whip until
frothy:
5 ogg yolks
3 tadlespoons lemon juice’
~- fresh please :
¥4 teaspoon each: dry mustard,
. Salt, sugar,
pinch cayenne

Just before serving, add in a light
trickle; blender running
¥% cup margarine, melted

and hot

I arrange my poached fish on a
platter and pour the sauce over.
Garnish the top with snipped
parsley and tuck lemon wedges and
more parsley around the edge.

eke

This next recipe makes a large
meatloaf. As is, it serves at least
eight. If that’s too much for your
farnily, try this: cut the leftovers
into 1°’ thick slices and freeze, in-

dividually, on a cookie sheet. Bag lam:
Yee

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Page 40

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