Seafood Cookbook Review (Remoulade Sauce Recipe)

Seafood published by Sally Murphy Morris is a small book filled with basic fish cookery. This book was published in 1979, and has recipes, prep and cleaning instructions for different types of fish and seafood, and a chart for fish substitutions by family and species.

Book Review: Seafood

This little book is made in a flipbook style with all the pages blue. I found my used copy for 50 cents years ago, and what I loved about it when I picked it up was all the classic recipes inside – Coquilles St. Jacques, Paella, Lobster or Shrimp Newberg, Bouillabaisse, Cioppino, Clams Casino, Pollock en Papillotte, Hangtown Fry. The recipes call for fresh ingredients and limited processed ones.

The substitution chart is handy giving suggestions for different fish based on flavor, texture, fat content and hints. For example, if a recipe calls for flounder (which is a mild, tender, flaky fish with low fat content) and you don’t have it, try halibut, fluke, sanddab, or turbot. Other fish suggestions are there as well. Morris illustrates how to scale and fillet a fish, and prep shellfish such as abalone, clams and mussels, oysters, crabs, lobsters, crayfish, and shrimp and prawns. All in all, a good little cookbook for what it contains.

Enclosed is a recipe for Remoulade Sauce, one of 9 different sauces for fish and seafood that is provided.

Remoulade Sauce

Great sauce for chilled poached shrimp or fresh deep fried fish fillets. Unlike other remoulade sauces, this one is not mayonnaise based.

Ingredients

  

• 2 tablespoons Dijon mustard
• 1 tablespoon ketchup
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon lemon juice fresh squeezed
• 1/4 cup tarragon vinegar
• 1/2 cup salad oil
• 1/4 cup chopped celery
• 1/4 cup chopped green onion
• 1 tablespoon chopped parsley
• 1 teaspoon finely chopped capers

Instructions

 

• Mix the mustard, ketchup, paprika, salt, cayenne, and lemon juice in a mixing bowl. Stir in the vinegar. Slowly whisk in the oil. Add in the remaining ingredients.
• Refrigerate for several hours before serving to blend the flavors and stir before using.

Notes

Notes: Recipe adapted from Seafood by Sally Murphy Morris.

Book Info

• Amazon Link: Seafood by Sally Murphy Morris. Illustrated by Mike Nelson.
• Nitty Gritty Productions; 1979.
• ISBN: 091195452X
• Softcover, 184 pages.

This book came from my personal collection.

Enjoy,
Renee Shelton
Succotash Book Reviews
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Disclosure and More Info: Most books found in the reviews are purchased by me and some have been given to me by publishers or the writers themselves. Some of my large cookbook library collection can be found on The Library Thing, which is a constant work in progress to categorize all my books. All reviews are independent and opinions my own. Any advertising helps support this site. :) Thanks for reading!