This Months Recipes:
Lake trout fillets with chives
Here's another way to make your Wild Game taste GREAT!
A friend brought over a beautiful salmon that he had caught just a few days earlier. What a treat. It was split down the middle and butterflied. With the skin on the bottom, the fish opened up and a beautiful crumb topping was added before it was baked. It was heavenly. So this is a good chance to give some really very good fish recipes. All the waters in Maine are open now and fishing season has officially begun. Grab your pole and head to your favorite fishing spot.
| 1 whole dressed salmon | 1 lemon cut into thin slices |
| 1/4 tsp. thyme | 1/2 tsp. basil |
| Salt and butter | Aluminum foil plays a major part in this recipe |
With a large enough roasting pan to hold the fish, cut a piece of aluminum foil that will accommodate the fish. Cut slashes in the side of the salmon and place some of the lemon slices into the cuts. Us the remaining slices to lay atop the fish. Sprinkle the seasonings over the top and into the cavity. Fold the foil over the salmon to make a tight seal. Cook this in a 375 degree oven. Cooking time depends on the weight of the fish. Allow 15 minutes per pound. When the flesh of the fish starts to flake it is done.
If you haven't tried to prepare poached fish before, now is the time to try.
| 2 lb.. of fish steaks | 3 peppercorns |
| 2 cups of water | 1 bay leaf |
| 1/4 cup lemon juice | 1 tsp. minced onion |
| 1 tsp. salt | |
Remove the skin from the steaks. Mix the lemon juice, water, bay leaf, salt and the peppercorns in a pan and turn on high heat till it boils. Reduce the heat and add the fish. Some like to use cheesecloth to wrap the fish in so it will not fall apart. IF you can find one of those nice fish spatulas you will like it. After the fish has simmer for about 10 minutes, check to see if the flesh is now flaky.. When it is done you can serve a nice butter sauce or how about Hollandaise sauce. Very easy to make just takes time.
| 1 LB fish ( trout or bass) fillets | 1 beaten egg |
| 3-4 Tbls. butter | 1/2 tsp. curry powder |
| Plain bread crumbs |
Put the beaten egg into a casserole dish. Mix in the curry powder. Put fish fillets into casserole dish and cover with plastic wrap. Let this stay in the refrigerator overnight. Remove from the refrigerator. Melt the butter in a skillet. Remove the fillets from the egg mixture and roll in the bread crumbs. Place the fillets into the hot skillet and cook for several minutes each side. Time again depends on the size of the fillets. This is really very good.
Lake trout fillets with chives
| 1lb. thick fillets | 1/2 tsp. salt |
| 1/8 tsp. pepper ( or more to your taste) | 3/4 cup sour cream |
| 4 Tbls. dried chives | 1/2 cup biscuit mix |
| Olive oil |
Cut fillets into serving size pieces. Mix the sour cream, chives, salt and pepper. You can mix this ahead of time, but make sure it is at least been made 1/2 hour before you need it. Dip fillets into sour cream mixture and then roll in biscuit mix. Heat the olive oil in a heavy skillet and fry for at least 7 minutes per side. When the fish flakes it is done. This is really so good, you'll want to make it again and again. If you want to experiment with spices other than chives, go ahead. But I love chives and sour cream with the lake trout.
When and if you do try to poach fish, try poaching small ones and then take the meat off the bones and use in other recipes such as a nice casserole. Or instead of tuna salad try fish salad. No difference, just a different fish. Experiment, that's the only way your going to find something new to make for dinner.
( Elizabeth Wiesemann is part owner of Pleasant Mtn. Guide Service based at ChaMaCha Lodge in Denmark, Maine. She is a member of the New England Outdoor Writers Association, writes for 2 outdoor publications and 6 outdoor web sites. She will be hosting the first Women in the Outdoors event in Maine, next June. The National Wild Turkey Federations women's organization. You can email her with questions at her email address pmgspmt@nh.adelphia.net or www.mainelodges.com. )
Here's another way to make your Wild Game taste GREAT!
Liz Wiesemann (Aiming and Angling Recipes)
co-owner of Pleasant Mountain Guide Service and ChaMaCha Lodge, located in Denmark, Maine. Member of
the New England Outdoor Writers Assoc., also columnist for the Northwoods
Sporting Journal, and other sites.
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