Baked Trout in White Wine and Fennel
Ingredients
Method
Heat the oven to 200C/fan 180C/gas 6. Make a bed of fennel in the middle of a large rectangle of baking paper. Sit the fish on top, then stuff with the rest of fennel, half the tarragon and the shallot. Top with the lemon slices and scatter the mushrooms and remaining tarragon over. Dot with butter and pour over the wine. Fold up the paper to enclose, put in a roasting tin and bake for 30 minu.
Grilled Kokanee Salmon
Heat grill to medium heat Butterfly the kokanee (slice down the backbone of a cleaned fish and debone or remove bones after cooking) Place kokanee on open tin foil skin side down and put on grill, dot butter and shake lemon pepper on fish, and grill for @ 5 minutes or until firm. Remove the foil from the grill and remove fillets from the foil with a spatula. Leave skin on the foil for easy cleanup. Serve with rice, french bread and fresh vegetables and a good white wine.
Panfried Blue Gill, Crappy and Sun Fish
Creole Fish Stew
Preheat oven to 350°F.
Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Slowly stir in flour with a wooden spoon. Cook mixture 10 to 15 minutes, stirring occasionally, until it turns the color of milk chocolate. Add onion, bell peppers and celery to pot and cook, stirring, for 5 to 7 minutes until vegetables are softened. Add garlic, paprika, thyme, bay leaf and cayenne pepper and cook for two more minutes. Add tomatoes, water and chicken broth and bring to a boil. Stir in rice, cover pot tightly with a lid or foil, and place in preheated oven. Cook for 25 minutes.
Season fish with salt and pepper to taste. Remove pot from oven and add fish to pot, making sure that the pieces are completely submerged in cooking liquid. Cover and return to oven for 5 to 7 more minutes, just until fish is cooked through. Stir in sliced scallions and chopped parsley just before serving
Fresh Fish Pealla
For The Alioli:
For The Paella:
Place scrubbed and de-bearded mussels in large bowl. Add enough water to cover. Add cornmeal and salt. Cover and refrigerate at least 3 hours or overnight. Drain well. Rinse and drain again.
Preheat oven to 375 degrees. Prepare all seafood as directed in ingredients list. Cut tomato in half l lengthwise. Coarsely grate tomatoes onto large plate, discarding skin.
Bring fish stock to simmer. Cover and keep warm over very low heat. Place 14-inch paella pan or heavy 14-inch skillet (handle removed) over two stove top burners. Add oil and heat over medium high heat. Add lobster tail pieces and claws and saute 2 minutes. Transfer to large bowl using slotted spoon. Add shrimp and swordfish to pan. Season with salt and saute 2 minutes, rotating pan occasionally for even heat. Transfer to bowl with slotted spoon.
Add bell pepper to pan and saute 3 minutes. Mix in garlic and cook 1 minute. Add 3 tablespoons alioli and paprika and stir to combine. Stir in tomato pulp, 1 tablespoon parsley and bay leaf and cook 2 minutes.
Add rice and stir to coat with tomato mixture. Add fish stock and peas and cook until rice is partially cooked and liquid is thick, stirring frequently, about 15 minutes. Season to taste with salt. Remove from heat.
Add crayfish and catfish and any accumulated juices to paella. Arrange snails (on their sides), crab and pimiento atop paella. (Can be prepared 1 hour ahead.) Transfer paella to oven and bake until rice is almost tender, about 15 minutes.
Remove paella from oven. Cover with foil and let stand at room temperature for 20 minutes. Sprinkle with parsley. Serve, passing alioli separately.
Arborio is Italian short-grain rice available at Italian markets and many specialty
Steamed Blue Lake Crab
Fill your steamer stock pot just below the bottom of the steamer basket with 1 part water and 1 part apple cider vinegar. Bring to a full rolling boil. Add live hard shell crabs to the steamer basket sprinkling each layer generously with your dry seasoing mix. vover and wait for steam to escape from under lid, about 10 minutes. Continue cooking over high heat or an additional 20-30 minutes until crabs turn bright orange. If shells are dard red or have reddish greel patches, then the crabs are not yet fully cooked. Dump your steamed bylue crabs on a table covered with newspaper and s[roml;ue additional seasoning on your crabs to taste. Serve with bowls of melted butter, crackers, tabasco sauce and lemon wedge.
Crab Seasoning
The following ingredients make 2 pounds of seasoning for 6 dozen crabs. Mix well and store in an air tight jar until ready to use.
Ingredients:
Buttermilk Pan Fried Carp Fillets
Ingredients:
Remove the skin of the carp. Take out all the brownish-redish-colored part of the meat, the "mud vein"; discard. Cut up the rest of the carp into fillets. Place fillets in a shallow dish. Pour the buttermilk over them and let it stand for half an hour, turning the fillets over once during that time. Stir the salt into the biscuit mix. Take fillets out of the buttermilk and pat them into the biscuit mix, covering both sides. Fry fillets in deep fryer or in hot oil in fry-pan for 5 - 10 minutes until cooked through and browned on both sides. Use tongs or slotted spoon to turn them. (If oil is too hot, they will brown too quickly and not cook within.) Drain on paper towels. Serve with lemon wedges if available. Serves 4-6
Steamed Pike with dried tomatoes, pine seeds and olive oil.
Ingredients
• 12 escalopes of Pike (60gr a piece)
• 1 Cup Extra virgin Olive oil
• 3 dried Tomatoes
• 2 spoons Pine nuts
• 3/4 Cup White Wine
• Salt and pepper
• 1 Tsp minced parsley
Season the escalopes of pike and steam them 4 minutes.
To prepare the sauce heat the olive oil and roast the thin sliced tomatoes. Add the pine seeds and roast them lightly. After adding the white wine reduce it all. Before seasoning the sauce add the chopped parsley. Arrange the escalopes on the plates and drape it with the sauce. Serve it with braised strips of leek and vegetable pearls.
Sautee'd Frog Legs
Ingredients:
4 pair frog legs
4 tablespoons butter
1 tablespoon minced garlic
1 tablespoon chopped parsley
1/4 cup fine bread crumbs
Directions:
Heat butter, garlic, and parsley over medium high heat in sautee pan. Add frog legs and sautee until tender. Roll frog legs in fine bread crumbs before serving.
Cajun Crayfish
Ingredients:
Creole Tartar Sauce
Directions:
Boulettes: In a food processor with a metal blade, combine the onions, peppers, celery, garlic, crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. Do not puree. Transfer the mixture to a mixing bowl and stir in the green onions and parsley. Season the mixture with salt, pepper, and cayenne.
Fill a large, heavy stockpot or saucepan with shortening or oil to a depth of 3 inches. Preheat oil to 360 degrees F.
Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the 1 tablespoon of Creole Seasoning. Roll the balls into the seasoned bread crumbs. Fry the boulettes until golden brown, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season with additional Creole Seasoning. Serve hot with Creole Tartar Sauce.
Creole Tartar Sauce
Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a slow, steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. Editor's Note - Use pasteurized eggs or an Egg Beaters type product.
Blackened Catfish with Pineapple Citrus Salsa
Ingredients:
- 2 catfish filets
- blackening spice
- cast iron skillet
- large outdoor propane burner
- clarified or whole butter
Coat your catfish filets with the blackening spice. IMPORTANT: Cook this dish outdoors unless you want the fire department to show up at your house. Not only will the process generate a ton of smoke, the smoke is very irritating to the lungs. Avoid breathing any of the smoke.
Heat your cast iron skillet at full blast until it is extremely hot. Using about a tablespoon of butter in the pan, quickly sear and blacken your fish. This should take about 1 to 2 minutes per side. Be very careful when you are turning the fish. Use a spatula and tongs so you dont splash it down into the hot butter. Your fish is done when it is black and crispy outside, moist and flaky inside.
If you are going to try to cook this indoors, use the bronzing method. This would be a normal saut technique over medium-high heat. Coat only one side of the fish with the blackening spice, and cook that side down first. Cook for 4 to 5 minutes per side. This will produce a very tasty fish, but it wont have that crispy blackened coating.
Top with the pineapple citrus salsa below, and serve with rice and vegetables.
Blackening Spice Mix
Commercial blackening spice works fine, but if you prefer to make your own, here is a simple recipe.
- 1 tablespoon paprika
- 2-1/2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon white pepper
- 1 teaspoon cayenne pepper
- 3/4 teaspoon black pepper
- 1/2 teaspoon ground thyme
- 1-1/2 teaspoon ground oregano
Pineapple Citrus Salsa
- 1 cup fresh pineapple, diced
- 1 red grapefruit - segments removed and diced
- 1 naval orange - segments removed and diced
- 1 lemon - segments removed and diced
- 1 lime - segments removed and diced
- 1 red bell pepper - diced small
- 1/2 medium red onion - diced small
- 1 bunch green onions - diced
- 1 tablespoon mild chili powder
- 1/2 cup cilantro, chopped
- 1 teaspoon salt
- cup brown sugar
To remove the segments of the citrus fruit, using a paring knife, cut off the ends down to where you see the fruit to make it flat on both ends. Placing it on your cutting board with one of the cut sides down, use your knife to cut the rind and membranes away from the fruit, top to bottom, revealing the heart of the fruit. At this point, you can see the lines dividing the segments of the fruit. Using your paring knife, carefully cut on either side of the segment lines, working toward the center of the fruit. This will release the flesh of the segments from the membranes that hold them all together. Remove any seeds and carefully cut the segments into small pieces. Combine in a large bowl with the remaining ingredients. Spoon a good amount over your blackened catfish
Pecan Crusted Lake Perch with Tomato Chutney
Ingredients:
Tomato Churney
Ingredients:
Directions:
- Cut a small "X" in the bottom of each tomato. Bring a pot of water to a boil, lower tomatoes into it, and return to a boil. Count to 10, and lift out tomatoes with a slotted spoon, then plunge them into ice water. Peel tomatoes, and cut off flesh in large pieces. Discard cores, or save them for another use. Cut tomatoes into long strips about 1/4 inch wide. Place in a colander over a bowl, and allow to drain.
- Peel shallots, and slice them crosswise about 1/8 inch thick. Place in a shallow skillet along with 1 cup water and sugar. Cook over medium heat, swirling pan occasionally, until liquid is reduced to a thick, clear syrup, 15 to 20 minutes.
- Add vinegar, tomatoes, and Tabasco, and cook for 5 minutes, gently stirring. The chutney should be thick, but the tomatoes shouldn’t break down very much. Let cool. Serve cold or at room temperature.
Directions for Fish:
- Preheat oven to 450 degrees. Grind pecans in a food processor with on-off pulses, leaving some larger pieces intact and some of the pecans almost a powder. Spread on a plate, and set aside.
- Mix flour with salt, pepper, and cayenne to taste. Spread out on a plate. Whisk together egg and milk in a shallow bowl.
- Rinse fish, and pat dry. Coat with seasoned flour, shaking off excess. Dip in egg mixture, letting excess drip off. Firmly press on pecans, coating fish completely.
- Arrange fillets on a baking sheet, being careful not to overlap. Place in oven, and bake for 15 minutes.
- While fish is baking, wash greens, allowing a little moisture to cling to leaves. Tear into medium-size pieces, and place in a large pot. Sprinkle with salt, cover, and cook over medium heat, stirring occasionally, for 3 to 5 minutes, or until greens are wilted and bright green. Season to taste with lemon juice and black pepper.
- Place a serving of greens on each of eight plates, and lay a fish fillet on top. Spoon a few tablespoons of chutney on each fillet, and serve immediately.
Panfried Catfish
Ingredients:
Instructions:
- In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper.
- Heat oil in a large skillet over medium heat.
- Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside.
- Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.
Baked Bass
- 1 whole sea bass (about 1.4kg/3lb), gutted and cleaned
- 3 lemon grass stalks, cut diagonally into 2.5cm pieces
- 2 small chillies , halved
- 2 garlic cloves , halved
- 3cm piece fresh ginger , peeled and cut into thin strips
- 1 tsp runny honey
- 2 tbsp olive oil
- 2 limes
- 2 kaffir lime leaves (use a few strips of lime peel if you can't get these)
Instructions:
- Preheat the oven to fan 180C/conventional 200C/gas 6. Wash the sea bass inside and out, and pat dry with kitchen paper. Score across the fish and through the skin 4-5 times on each side, then lay the fish on a large piece of oiled foil, big enough to wrap it up loosely.
- Put the lemongrass, chillies, garlic and ginger into a mortar with the honey and 1 tbsp of the oil. Squeeze in the juice of one of the limes. Bash a few times with the pestle until everything's bruised - there's no need to grind it finely.
- Season the fish inside and out. Scrape out half the pounded mixture over the fish, add the last of the oil and rub everything in, making sure you push some into the cuts.
- Cut the second lime into quarters and push two pieces into the cavity along with the remainder of the pounded mixture. Fold each kaffir lime leaf in half and tear out the central vein to give you two halves. Push these into the cavity, too.
- Squeeze the juice from the last two lime quarters over the fish and pull the sides of the foil up to create a loose parcel. Crimp the edges to seal, making sure there is some space around the fish.
- Bake for 25 minutes. If you're eating the fish straight away, let it rest for about 5 minutes before opening the parcel. If you're taking it to a picnic, wrap it in another layer of foil the minute it's out of the oven.
Snails In Garlic Butter
Ingredients:
1 shallot, finely chopped
1/4 cup chopped parsley leaves
4 cloves garlic, minced
1/2 cup red wine
1 1/2 cups (12 ounces or 3 sticks) softened butter
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
48 cleaned snail shells
1 (28-ounce) can Snails, drained, rinsed, and patted dry (or, 48 fresh snails, prepared as directed below)
Preheat oven to 325 degrees F.
In a bowl combine shallot, parsley, garlic, red wine, butter, salt, and pepper and mix well to thoroughly combine. Place a small amount of the butter inside each prepared snail shell. Add 1 snail to each shell, then fill each shell with more of the garlic-butter mixture. Place each prepared shell in the well of a snail dish and bake until butter is melted and bubbly and just beginning to brown.
If using fresh snails, follow the procedure below for cleaning and preparing the shells:
48 fresh snails in their shells
White vinegar
Salt
Dry white wine
1 onion, coarsely chopped
2 carrots, coarsely chopped
1 stalk celery, coarsely chopped
1 bouquet garni
10 cloves garlic, mashed
Salt
Freshly ground black pepper
Allow snails to fast for at least 1 day. Rinse snails under cold running water and then transfer to a large bowl and cover with white vinegar and a handful of salt. Cover snails with a heavy plate to keep them submerged and allow them to purge for at least 3 hours. Rinse again under cold running water and clean thoroughly to remove all traces of mucous. Place snails in a small saucepan and cover with water. Boil for 10 minutes. Drain and remove snails from their shells. Transfer shells to another saucepan and cover with salted water and boil for at least 30 minutes. Remove shells from the water, clean thoroughly and let them dry completely before proceeding. Clean shelled snails again and remove the black part at the end of the tail. Place snails in a saucepan and cover with a mixture of half water and half dry white wine. Add onion, carrots, celery, bouquet garni, 10 cloves garlic, salt, and pepper. Partially cover saucepan and bring to a boil. Simmer for 2 hours, or until tender, and allow snails to cool in cooking liquid. Drain snails (discard poaching liquid) and pat snails dry. Proceed with recipe as directed.
