Herb Stuffed Fire Roasted Trout:
Ingredients:
2 tbsp olive oil
2 cloves garlic, crushed
2 tbsp minced fresh Italian
(flat leaf) parsley
4 trout, butterflied
4 sprigs fresh thyme
4 fresh oregano stalks
4 bay leaves
4 sprigs fresh rosemary
Directions:
Combine the
olive oil, garlic and parsley in a small bowl. Make
three or four slashes on the sides of the fish and rub or brush
the oil mixture over each side and into the slashes. Place one each
of the other herb sprigs into each fish cavity
and leave there for
one hour. Roast over hot coals on a fire or preheated grill. Cook about 4 minutes on
each side. When finished cooking remove herbs from the cavity and serve with grilled lemon wedges.
Crispy Fried Kokanee
Ingredients:
6 pan dressed kokanee or other small fish
1/4 c. plain soy milk
Salt and freshly ground black pepper to
taste
1/2 c. whole wheat flour
1/4 c. fine ground yellow cornmeal
1 tsp. smoked paprika
Directions:
Season fish inside and
out with salt and ground pepper and let stand 20 minutes in the fridge. Combine flour, cornmeal, salt pepper, and paprika.
Dip fish in soy milk and roll in flour mixture. Fry in hot fat at moderate heat for 4 to 5 minutes or until brown or
fish flakes easily when tested with a fork. Drain on absorbent paper.
Mushroom
Soup with Toasted Cashew Gremolata
Ingredients:
1 1/2 ounce
package dried porcini mushrooms
1 cup hot water
4 tablespoons butter divided
1 1/4 cups chopped onion
1
cup sliced peeled carrot
1 pound crimini mushrooms sliced (about 6 cups)
3 cups vegetable broth
1/2 cup coarsely
chopped fresh parsley
1/3 cup plus 1 tablespoon olive oil
1/4 cup cashews toasted and finely chopped
2 teaspoons
finely grated lemon peel
1 garlic clove, chopped
5 cups assorted fresh wild mushrooms (like chanterelle, crimini
and stemmed shiitake)sliced.
Directions:
Place porcini in 1 cup
hot water. Let soak until soft, about 30 minutes. Strain, reserving soaking liquid. Coarsely chop porcini. Melt 2 tablespoons
butter in large pot over medium-high heat. Add onion and carrot and saute until soft, about 5 minutes. Add 1 pound crimini
mushrooms; sprinkle with salt. Saute until mushrooms are soft and browned., about 5 minutes. Add porcini and saute 3 minutes.
Add 3 cups broth and the reserved porcini soaking liquid and bring to boil. Reduce heat to medium-low; cover and simmer until
mushrooms are soft and flavors blend, about 20 minutes. Cool slightly. Working in batches, puree in blender until smooth,
adding more brothe by 1/2 cupfuls as needed. Return soup to pot.Mix parsley, oil, lemon peel, garlic and cashews in a small
bowl. Set gremolata aside.Melt remaining 2 tablespoons butter in a heavy large saucepan over medium hight heat. Add the assorted
wild mushrooms and saute until soft and browned, about 10 minutes. Season to taste with salt and pepper. Divide soup among
bowls. Top with sauteed mushrooms and gremolata. Serves 6
Alaskan Cod with Soba Noodles in Spicy Tomato-Ginger Broth
4 ounces soba (Japanese buckwheat noodles), uncooked
2 tablespoons hazelnut oil
1
tablespoon fresh grated ginger
4 cloves garlic minced
6 small cod fillets
2 cups fresh roma tomatoes, seeded
and diced
2 cups chicken stock
2 teaspoons soy sauce
1/2 teaspoon chili garlic paste
2 tablespoons lime
juice
2 tablespoons fresh chopped thai basil
1 tablespoon fresh chopped cilantro
1 teaspoon raw sugar
1/2
teaspoon sesame oil
4 cups thinly sliced napa cabage
1/4 cup chopped green onions
kosher salt and fresh ground
pepper to taste
Directions:
Cook soba noodles
according to package directions, cool and set aside. Heat oil in large skillet over medium-high heat. Saute ginger and garlic
about 30 seconds or until fragrant. Season both sides of the cod with salt and pepper. Add cod to skillet and cook about 2
minutes per side or until lightly browned. Stir in tomatoes, chicken stock, soy sauce and chili garlic paste. Bring mixture
to a boil. Reduce heat to low, cover and simmer 20 minutes or until cod flakes easily with fork. Gently remove cod from skillet;
set aside. Add lime juice, basil, cilantro, sugar and sesame oil to skillet; stir to combine. Add cabbage and reserved soba
noodles. Sommer uncovered, 1 to 2 minutes or until cabbage is tender. Divide noodles among bowls, top each with piece of cod.
Ladle additional broth over cod and noodles. Garnish with the green onions and serve.
Gravlaks
Ingredients:
1
large bunch dill (enough to lightly cover the filet) Directions:
Combine the sugar, salt and make a layer on the
bottom of your pan then sprinkle on to the flesh side of the salmon. Cover loosely with fresh dill sprigs, press spices and
dill into salmon. Place the salmon skin side up into the dish. Cover the dish loosely with plastic wrap and place a board
the size to the salmon on top, weight it with approx. 2-3 lb weight, tighten the plastic wrap Place in fridge and allow to
marinade for 3-4 days. Transfer salmon to a cutting board and cut the salmon horizontally into thin slices. Serve with bagels
and cream cheese, finely diced red onion, crushed capers.
Smoked
Salmon Chowder
Ingredients:
1 lb. Smoked salmon
3 c. fish stock
3 c. cream
12 redskin
potatoes medium diced
1 ½c. Celery medium diced
1 ½c onion
2 tblsp. butter
½ c. carrot
sliced into rounds
½ c. sweet corn
1 c. dry vermouth
¼ c. Butter
¼ c. Flour
Directions:
In a good size soup pot melt the 2 tblsp. Butter then
add the onion, celery and carrots and sweat them on medium heat until the onion and celery start to cook. Add your potato,
fish stock and vermouth bring to a low simmer and cook until potatoes are just tender. Add your cream and sweet corn and cook
until it is hot. Melt your butter and stir the flour into it to make a paste then stir the paste into the chowder and continue
to stir until it is slightly thickened. Add your smoked salmon and stir and serve.
