SEA FOOD CASSEROLE - Deniz Mahsulleri Guvecte
1 bunch chopped parsley
1 coffee cup cognac (brandy)
1 finely chopped clove of garlic
1 small finely chopped onion
1 soup spoon flour
1/2 soup spoon salt
12 fillet of sole
12 large shrimp
2 soup spoons butter
3 bay leaves
30 Mussels (without shells)
5 tomatoes
6 slices of tuna (or other sliced fish)   
Melt a soup spoon of butter in a saucepan. Add the fish, shrimp, mussels, garlic, onion and brandy. Light the brandy with a match. Then add a tea cup of water, the peeled, seeded, chopped tomatoes; salt and bay leaves. Cover and boil 8 to 10 minutes.

Remove the fish, shrimp and mussels from the saucepan and place in a terrine or glass casserole dish, and keep hot.

Slowly reduce the sauce that is left in the saucepan. In another bowl make a paste with the remaining butter and the flour, dilute with a little sauce, then pour into the saucepan. Mix. Add the chopped parsley, some pepper and stir again. Pour it all into the casserole dish over the fish. Serve at once.
 

FISH WITH MAYONNAISE - Mayonezli Balik
6 Servings
1 bunch parsley
1 onion cut in half
1.5 kilos fish (tuna, golden head...)
2 egg yolks and 3 hard-boiled eggs
2 lemons
20 very small onions or shallots
200 grams of gherkins cut into slices
4 potatoes boiled in their skin 
Cook the fish for about 30 minutes in a quantity of water large enough to cover the fish, and containing the following ingredients: salt, pepper, a bay leaf, the lemon juice and the onion cut in half. When cooked, remove the fish from the water and drain. Remove the skin, head and bones and cut the fish into small pieces.

Prepare mayonnaise with 2 egg yolks and olive oil. When it is ready slowly add the juice of 1/2 a lemon. Mix the mayonnaise with the sliced gherkins, peeled and cubed potatoes, the chopped parsley and scallions. Pour this over the fish. Decorate with the black olives, thin lemon slices and 3 sliced hard-boiled eggs.

MACKEREL IN SAUCE - Salcali Uskumru
6 Servings
1 bunch of parsley
1 celery root
1 large carrot
1 large onion
1 lemon
1.5 kilos mackerel
150 grams butter
2 bay leaves
3/4 litre water
4 tomatoes
salt, pepper 
Clean and salt the fish, then place in a hollow baking dish. Melt the butter in a saucepan, add the cut-up vegetables, water, salt, pepper and bay leaves. Cook on a medium heat until the vegetables are cooked.

Pour the contents of the saucepan over the fish. Sprinkle with chopped parsley and decorate each fish with a lemon slice. Bake for 40 minutes in a medium oven.

GREY MULLET WITH VEGETABLES - Kefal Baligi Pilakisi
4 Servings
1 carrot
1 kg grey mullet
1 lemon
2 onions
2 potatoes
2 tomatoes
8 cloves of garlic
Half a glass of olive oil
Salt  
Brown fine chopped onions in half of the olive oil. Add about 3 glasses of water and cook for a while. Press through a strainer using a wooden spoon. Place potatoes and carrots cut into pieces, tomatoes and onion puree in a large pan. When the vegetable is tender add pieces of grey mullets (or any other deep water fish) cut crosswise into pieces. Cover and cook for about 20 minutes.

Pour lemon juice after taken off the fire and leave for cooling. Decorate with slices of lemon and parsley.

FISH PILAKi - Balik Pilakisi
4 Servings
1 and 1/2 glasses water
1 and 1/2 tea cups olive oil
1 bunch parsley
1 clove of garlic
1 kilo of fish (tuna, mullet, sword-fish) in slices 2 cm. thick.
1 lemon salt, pepper
250 grams carrots
250 grams celery root
250 grams onions
250 grams potatoes
250 grams tomatoes
a little thyme  
In a large saucepan cook the chopped onion, garlic and diced carrots in oil for 10 minutes. Then add water, salt and pepper until the carrots are cooked.

Add the fish slices, the tomatoes (peeled, seeded, and chopped), lemon slices, chopped parsley and thyme. Cook slowly for 20 to 25 minutes. Put onto a serving platter. Serve when cool.
 

RED MULLET KINALIADA - Barbunya Kinaliada
8 red mullets
1 bunch of dill
1 finely chopped onion
1 green pepper
1 lemon
1 soup spoon of butter
1/2 soup spoon of salt
16 pitted olives
2 bay leaves
4 tomatoes  
Clean and dry the fish and place them on a buttered baking dish. Peel the lemon and cut into fine slices, while removing the seeds. Peel and seed the tomatoes, and cut into small pieces. Brown the onion in the butter. Add the finely sliced green pepper, the tomato, the bay leaf and salt. Cook for 5 minutes. Put the dill and thin lemon slices over the fish, and pour the sauce over. Cover and place in a warm oven for 10 minutes.

GOLDEN YELLOW FILLETS OF SOLE - Dil Filetosu Altin Sarisi
4 Servings
1 coffee spoon salt
1 glass bread crumbs
1 glass flour
16 filets from 4 sole
3/4 glass oil
4 eggs
the juice of 1 lemon
Tartar Sauce:
1 coffee cup capers
1 coffee spoon mustard
1 egg yolk
1/4 litre oil
10 finely chopped gherkins
chopped parsley
 
To Prepare the Fish:

Place 4 soup plates in front of you. In the first put the lemon juice mixed with salt, in the second the flour, in the third the beaten eggs, in the fourth the breadcrumbs. Coat each fillet successively with the contents of each bowl, then fry in oil. Serve at once with Tartar sauce.

To Prepare the Tartar Sauce:

Make mayonnaise with the oil, mustard and egg yolk. Mix in the capers, chopped gherkins and chopped parsley. The sauce is ready.
 

GARNISHED MUSSELS - Garniturlu Midye
4 Servings
10 large mussels (with shell)
200 grams of butter
5 cloves of garlic chopped very fine
70 small mussels (without shell)
the juice of half a lemon
For a garnish, one dozen pieces of toasted bread rubbed with garlic.
 
Open the 10 mussels and remove them from their shell. Separate and wash the shells very well. Clean, wash and dry the 80 mussels. Place 4 mussels in each shell, and then place the shells on an oven dish.

Melt the butter in a saucepan, add the garlic, lemon juice, salt and pepper. Mix and pour over the raw mussels. Place in a hot oven for 5 minutes. Served with toasted bread.
 

SKEWERED SHRIMP - Karides Sis
4 Servings
1 coffee spoon salt
1 lemon cut into quarter-rings
24 large raw shrimp
a few bay leaves cut into pieces
the juice of one lemon  
Remove the shells and the heads from the shrimp and clean the inside by running a knife point down the length. Wash and drain the shrimp, then place them on a plate, soak with lemon juice-and sprinkle with salt.

Put 6 shrimp on each skewer, piercing one through the base of the head, the other through the tail, interlacing each with a piece of lemon and bay leaf. Cover lightly with oil, then put on the barbecue or in the oven for 6 minutes, turning them when half done. Serve with boiled or steamed potatoes.

SHRIMP HALIKARNASSE - Karides Halikarnas
4 Servings
1 and 1/2 coffee cups grated gruyere cheese
1 bay leaf
1 clove of garlic chopped very fine fine.
1 coffee cup of white wine
1 coffee cup water
1 coffee spoon salt
1 small finely chopped onion
1 soup spoon butter
26 large raw shrimp
4 tomatoes, peeled and chopped
a little pepper  
Remove the hard surface and the heads from the shrimp. Clean the interior by running a knife point down the length of the body. Wash and drain the shrimp.

In a small saucepan, saute the shrimp, garlic, onion in butter for one minute. Add the white wine, salt, pepper, bay leaf and let the wine reduce for one minute. Then add the tomato and cook covered for 5 minutes.

Remove the shrimp and place on an oven dish. Reduce the sauce until it will fill a glass, then pour it over the shrimp. Sprinkle with the grated gruyere. Place in a hoi oven for 3 minutes and serve at once. You may serve this dish garnished with rice.

SEA BASS WITH SPINACH - Ispanakli Levrek
4 Servings
1 and 1/2 glasses of Mornay sauce (cream sauce with grated gruyere)
1 coffee cup water
1 coffee cup white wine
1 coffee spoon salt, little pepper
1 kilo spinach
1 small onion chopped very fine
2 coffee cups grated gruyere cheese
2 soup spoons butter
4 sea bass fillets, 150 grams each  
Cook the spinach in boiling water. Drain and squeeze. Cook them lightly for 2 minutes in a soup spoon of butter, then put the spinach into an oven dish.

Melt a soup spoon of butter in a saucepan, and lightly cook the, onions and the filets on both sides. Add the white wine, salt and water and let cook 8 to 10 minutes on a very low heat. After this, carefully place the fillets on the spinach. Reduce the cooking sauce by one half. Add the Mornay sauce and mix. Let thicken, then pour over the fish. Sprinkle with grated gruyere and brown for 5 minutes in the oven.
 

SEA BASS IN WHITE WINE - Beyaz Sarap Soslu Levrek
4 Servings
8 filets of sea bass about 100 grams each
1 soup spoon butter
1 and 1/2 glasses of water
1 small onion chopped very fine
1/2 glass of whipped cream
2 coffee cups white wine  
In a deep frying pan or saucepan brown the onions in the butter and brown the filets on both sides. Add the salt and white wine and let cook covered for 5 minutes on a low heat.

Place the fish carefully on the serving plate. Boil down the sauce in which the fish was cooked. Remove from heat and add the fresh cream, mix and pour over the filets. Serve at once.