MICROWAVE LEMON BUTTER FILLETS
Fish fillets 1 teaspoon
Salt 1/8 teaspoon Pepper
1/2 cup Butter 1/2 cup
Parsley 1 tablespoon Lemon juice
1/2 cup Cracker crumbs (butter flavored)
1/2 teaspoon Paprika
dash Garlic powder
In 12x8x2 inch dish, arrange fillets with thickest meat areas to outside
edges of dish. Sprinkle with salt and pepper then other ingredients.
Microwave at HIGH 9-11 minutes, rotating dish 1/2 turn after 5 minutes,
until fish flakes easily with fork. Serves 4.
SMOKED TROUT SOUP
with smoked salmon too.
2 teaspoons oil (preferably Canola or olive) 4 cups of milk
2 large Vidalia onions, diced (about 2 cups) 1/2 pound smoked trout
or salmon fillet, flanked
2 celery stalks, diced 1/4 cup chopped
2 8-oz bottles clam juice 2 tablespoons of
1 1/2 pounds red potatoes, peeled and diced 1 teaspoon of salt
2 teaspoons dried thyme leaves 1/2 teaspoon freshly
ground black pepper
1/4 cup vermouth or sherry
In a large soup pot,
heat oil over medium heat. Add onions and celery, cook
stirring occasionally, until the onions are soft and translucent (about 5
minutes). Add clam juice, potatoes and thyme. Cook covered over low heat
until the potatoes are tender, about 15 minutes. Remove pan from heat.
With a slotted spoon, transfer about 3/4 of the vegetables to a blender and
puree. Return puree to soup and bring back to a simmer over medium-low heat.
Add vermouth, milk, trout and green onions and heat through. Season with
lemon juice, salt and pepper. Ladle into bowls and serve.
Makes 10 cups
yolks 2 cups
milk dash of pepper
2 tablespoons quick cooking tapioca 1 1/2 teaspoons
salt 1/2 cup chopped
1 1/2 teaspoons chopped onion 2 cups flaked fish
(cooked) 2 Egg Whites
2 tablespoons parsley flakes 1/2 cup crushed corn flakes,
potato chips, or crackers
Mix egg yolks with a 1/3 cup of the milk. Add the rest of the milk,
tapioca, salt, pepper, celery, and onion. Cook and stir over medium heat,
bring to boil. Remove from heat, add fish and parsley, mix well. Beat egg
whites until they form stiff peaks. Very gradually add milk mixture,
blending well. Spoon into greased 1 1/2 quart casserole dish. Sprinkle
with corn flake or cracker crumbs. Bake at 350 deg. for 50 min. or until
firm and browned.
* Serves 4
flake 1 lb. cooked or canned fish.
*Combine and beat 1 egg, 1/4 cup evaporated milk, 3/4 cup soft bread
crumbs, 1/2 tsp.salt, 2 tsp. lemon juice, 1/4 tsp. paprika, 1 tbsp. melted
butter, 3 tbsp. minced parsley, 2 tbsp. chopped celery, onion or green
*Add fish, shape into a loaf and place in greased baking dish. Bake at 400
for 30 min.
LAKE TROUT FILLET
1 1/2 lbs.
fresh fish 3 tbsp lemon juice 1tbsp fresh
basil 1/2 tsp minced garlic
1 tbsp. oil 1 tbsp. soy sauce 1 tsp. Worcestershire
sauce 1/4 tsp. pepper
Marinate fish in all of
above for at least one hour. Grill or bake 4 - 6 minutes
per 1/2 inch of thickness. Brush with more marinade. If Salmon is one inch
or more in thickness, turn half way through grilling or baking.
Seasoning salt (Lawry's)
Lemon slices Pepper
Remove skin from Rainbow Trout fillet. Rinse fish very good with cold water,
pat dry. Make a tray or pan out of a sheet of tin foil. Place fish on tin
foil, add butter, onion, pepper, Lawry's, paprika, lemon juice and lemon
slices. Loosely cover fish with another piece of foil, sealing edges good.
With a knife or fork poke a few small holes in top piece of foil. This will
let the fish steam in the butter and lemon juice. Cook on grill for about 10
to 15 min. or until fish flakes.
celery Diced onion
Diced green pepper Minced garlic
1 can Italian stewed tomatoes
Bone fish, and place into non-reactive pan or dish. Cover fish with sautéed
onions, celery, green pepper, garlic, and Italian stewed tomatoes. Place in
oven for 15 min. at 350 deg.
fillet 1 cup sour cream 1/2 ts
salt 1/2 ts lemon juice
2 tbs butter cornmeal (for dredging) 1/4 ts lemon
pepper shortening for frying
Clean and wash
fish and cut into serving pieces, leaving the skin on. Salt and pepper and
coat throughout with cornmeal. In a frying pan melt 1/4 - 1/2 inch of
shortening on high heat, add fish, and fry for about 4 min. Turn fish and
cook for 3 min. more. Fish should be nicely browned. Put fish on hot serving
platter. Pour off the fat from pan and replace with butter, add the sour
cream. Cook several minutes, but do not boil. Remove from heat, add lemon
juice, stir, and pour over trout.
SMOKED SALMON OLD STYLE
3 nice size salmon
2 cups kosher salt
2 cups sugar
1 cup brown sugar
1 qt hot water
1 cup soy sauce
2 Tbs dry mustard
2 Tbs oregano
4 Tbs garlic minced
1 gal water
Cut salmon into nice pieces with skin on.
Combine dry ingredients then add hot water mix.
Add rest of ingredients mix.
Let salmon soak overnight allow to reach room temp in brine before placing
smoke on smoker with green maple or favorite wood add often to allow thick
around salmon for six to eight hours on low temp.
cool and enjoy.