Trout and salmon

Preparing trout for cookery: It is most important to prepare your trout royally before putting it in the pan. This is important, especially for lake trout, as they have a noticeable amount of fat along the abdomen as well as along the backbone. To get the best quality for the dinner table, remove as much fat as possible. Trim fat from both sides of the lower cavity and vent. Make sure all fat is removed from the backbone by cutting through the skin alongside the dorsal fin and folding it back. Scrape out the fatty strip over the backbone and then replace the flap of skin. Next, remove the dorsal fin. Slip a filleting knife under the skin and

Lake salmon

When fishing for lake salmon, look for water temperatures from about 53℉ to 55℉., but not above 57℉. These are cool-water fish.


Atlin broiled salmon steak
INGREDIENTS

Butter, for broiling

2 salmon steaks, ½-inch thick

2 shallots, chopped

2 slices lemon

2 sprigs parsley

Few drops lemon juice

1 tsp. olive oil

Salt and pepper, to taste

METHOD

Preheat oven to 400℉. Place steaks in a small buttered roasting pan. Sprinkle with shallots. Change oven setting to broil and cook for 7 minutes. Remove and season with remaining ingredients.


Watson Lake baked salmon in mushroom sauce
INGREDIENTS

2 lbs. salmon, filleted

1 tsp. butter

½ lb. mushrooms, sliced

Garlic, minced

Salt and pepper, to taste

2 Tbsp. half-and-half (10–12% cream)

(Sauce)

1 Tbsp. butter

1 Tbsp. white flour

½ cup half-and-half

METHOD

Clean fillets and pat dry. Melt butter in pan and sauté mushrooms until tender. Add garlic, and salt and pepper to taste. Add 2 Tbsp. of cream and simmer for 3 minutes.

Arrange salmon in buttered baking dish. Spoon mixture over. Cover and bake at 375℉. for about 20 minutes (no longer). When fish flakes with a fork, it is ready.

Sauce

Melt 1 Tbsp. butter. Whisk in flour and remaining cream (½ cup). Whisk until smooth and thick. Drain liquid from cooked fish and stir into sauce. Pour over fillets and serve hot.

Feeds 6 hungry people


Yukon salmon steak baked in wine
INGREDIENTS

1-½ fresh salmon steaks, ½-inch thick

Salt and pepper, to taste

½ cup dry white wine or dry sherry

1 garlic clove, peeled and sliced

2 tsp. vegetable oil

1 lemon, juiced

METHOD

Place steaks in baking pan. Sprinkle with salt and pepper. Combine wine ( or sherry), garlic, oil and lemon. Pour over fish. Bake at 400℉. for 20 minutes or until fish flakes easy with a fork (a must to ensure best taste).

Feeds 4 hungry fishermen


Atlin trout en croustade
INGREDIENTS

6 lbs. lake trout, filleted and skinned

Water

Dry white wine

1 tsp. salt

Pepper, to taste

(Wild-rice stuffing)

1 Tbsp. butter

3 green onions, chopped

1 cup cooked wild rice

1 cup mushrooms, sliced

2 pie-crust-sized pastries

1 Tbsp. clarified butter

1 lemon, juiced

METHOD

Place fillets on greased rack in poacher. Add water and wine, in equal parts (just enough to cover fillets). Add salt and pepper. Cover and bring to a boil. Reduce heat to low simmer and poach for 15 minutes or until the fillet flakes easily. Remove fish and allow to cool.

(Wild-rice stuffing)

Melt butter and sauté onions. Combine with wild rice and mushrooms.

Roll pastry into a thin, oblong shape. Place one fillet on half of the area of the pastry. Sprinkle with salt and pepper and half of the lemon juice. Heap the wild-rice stuffing on fillets and spread towards edge. Dab with butter. Season the other fillets in the same way and lay them, seasoned side down, on the stuffing. Fold pastry over the fillets and pinch edges together to seal them. Place in foil-lined biscuit pan. Bake at 425℉ for approximately one-half hour until pastry is golden brown. Carefully remove foil and plate fish on a warm platter. To complement the fish, serve with green peas and tossed salad.

Serves 4


Lean fish fillet in sour cream

Seldom does one recipe fit all types of fish, but here is the exception to that rule:

INGREDIENTS

2 lbs. fillets

Salt and pepper, to taste

½ tsp. curry

2 Tbsp. cooking oil

2 small potatoes, slightly cooked

2 medium white onions, minced

6 medium tomatoes, sliced

(Sauce)

2 Tbsp. lemon juice

Pinch of cayenne

¼ tsp. sugar

Pinch of thyme

2 cups sour cream

METHOD

Preheat oven to 300℉. With a damp cloth, wipe fillets and sprinkle sides lightly with salt, pepper and curry. Heat the oil in a large pan and sauté fish until lightly browned. Place in a large pre-heated, oiled baking dish to keep warm.

Put more oil in the pan. Now lightly brown the potatoes and onions and put them around the fillet. Finally, spread the tomatoes over the fillet.

(Sauce)

Combine lemon juice, cayenne, sugar and thyme with sour cream. Mix well and pour over fillets. Sprinkle with paprika. Bake in a preheated oven for no more than 25 minutes (test to see that fish flakes easily with a fork).


Alaska trout and almonds
INGREDIENTS

2 pan-sized trout

Flour, seasoned with salt and pepper

2 Tbsp. clarified butter

2 Tbsp. slivered almonds

1 lemon, sliced

Parsley, chopped

METHOD

The trout should be cleaned through the gills (remove gills but leave the head on). Dry and roll the fish in seasoned flour. Melt 1 tbls. of butter in frying pan. When pan is hot, fry fish (making sure the fish is flat) over low heat for 5 minutes each side until golden brown and crisp. Make sure the fish does not stick to pan while cooking. Carefully lift fish onto plate. Sprinkle with lemon juice.

Add remaining butter to the pan and fry almonds until golden brown, stirring frequently. Spoon almonds over the trout and garnish with lemon slices and parsley.


Broiled Arctic char steaks
INGREDIENTS

2 lbs. char steaks, thawed

(Sauce)

1 Tbsp. white onions, chopped

2 Tbsp. lemon juice

1 tsp. salt

Dash of pepper

¼ tsp. tarragon

¼ cup butter, melted

(Garnish)

Paprika and parsley, for garnish

METHOD

Place steaks on greased broiler pan.

(Sauce)

Sauté onions with lemon juice, salt, pepper and tarragon in melted butter. Baste steaks with half the sauce, then broil fish about 4 inches from the heat until browned. Turn over and baste with remaining sauce. Broil 10 minutes per inch for fresh char. Finally, sprinkle with paprika and garnish with parsley.