Give your family a treat with
Captain Cunningham’s favourite recipe for
GRILLED COD STEAKS and Parsley Butter
A simple recipe: Season slices of cod; pass in flour; dip in salad oil or melted margarine: Grill on both sides for six minutes. Remove: sprinkle with breadcrumbs; finish to a golden brown. (Just before they are cooked dab breadcrumbs with a little melted margarine). Parsley Butter ( Maitre d’hotel). Mix margarine, chopped parsley, lemon juice, pepper and salt. Roll in grease-proof paper; cool until hard: and slice. Garnish with lemon ; serve with fried potatoes and beans or peas.
Captain Cunningham’s favourite recipe for
GRILLED COD STEAKS and Parsley Butter
A simple recipe: Season slices of cod; pass in flour; dip in salad oil or melted margarine: Grill on both sides for six minutes. Remove: sprinkle with breadcrumbs; finish to a golden brown. (Just before they are cooked dab breadcrumbs with a little melted margarine). Parsley Butter ( Maitre d’hotel). Mix margarine, chopped parsley, lemon juice, pepper and salt. Roll in grease-proof paper; cool until hard: and slice. Garnish with lemon ; serve with fried potatoes and beans or peas.
Internationally famous restaurateur, Capt. Owen Cunningham has specialised in sea food for over twenty five years.
Give your Family a Treat.
BUY FISH TOMORROW!
BUY FISH TOMORROW!
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