Place the trout filets in a greased, hinged wire grill or on skewers. Baste fish with sauce and sprinkle with paprika.
Cook trout about 4 inches from hot coals for 5-6 minutes on each side, or until fish flakes easily when tested with a fork. Baste frequently. Sprinkle with paprika when serving.
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BASS FILLETS WITH CITRUS SAUCE | |||||||||||||||||||||||||||||||||||||
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1. Rub fish fillets with flour on both sides. Heat butter and oil in large frying pan, add fish and cook on both sides until brown. Add lemon juice and continue to cook until fish is just tender. Place fish on serving plates, top with a little sauce, then sprinkle with cheese. Grill a few minutes or until cheese is melted and bubbling. Serve immediately with sauce. |
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1. Combine cream, sherry, wine, orange and lemon rinds and lemon juice in saucepan. Bring to a boil, reduce heat and let simmer uncovered for about 10 minutes. Remove from heat and quickly stir in egg yolks. Continue to stir until sauce slightly thickens, and use immediately. |
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Wine Suggestions:
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Recipe by: Susan Kane |
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Photograph by: Susan Kane | ||||||||||||||||||||||||||||||||
Posted by Marissa at recipegoldmine.com 2004/6/19 18:51
Agnes is 96 years young and a great friend to my mother...this is her recipe and they both love it...never tried it, but Agnes is never wrong!!
1 - 2 pounds fresh walleye
Sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup yellow or white onion, chopped fine
1/2 cup grated parmesan cheese
1 tablespoon prepared yellow mustard
Cut walleye into serving pieces. Prepare sauce. In lightly buttered 8-inch square baking dish, layer walleye and top with sauce, like you would with lasagna. Continuing layering, ending with sauce on top. Sprinkle lightly with additional grated Parmesan cheese. Bake at 350 degrees F for 35 - 45 minutes.
First a little information I picked up in Alaska last year. One of the things that make Copper River and Kenai Wild salmon better than other wild salmon is the way they are handled when they "pick' their nets. Their fish are handled carefully and are never picked up by the tail (I doubt this applies to Kokanee much). Some of the other things they do seems to help though. They immediately bleed their fish. Just slit a gill. I toss mine in a bucket of lake water to bleed out. The Kenai wild folks ice their fish immediately when they get to shore. As soon as I get my Kokanee line back out, if I don't have another hookup I clean the fish and put them in a cooler with lots of ice and leave them on Ice till I get home. This truly does make a difference over letting them float around in a bucket or live well all day, even later when the lake water has cooled down to 50 or 55 degrees.
O.K. so much for that little sermon. On to getting them smoked. When I get home I wash the fish thoroughly, cut the heads and tails off and put them in fresh water in the refrigerator over night. If you were so inclined they could be soaked in the brine and smoked the next day. I like to mix the brine and chill it overnight, then soak the fish the next day and smoke the following night.
THE BRINE:
I use Morton's Sugar Cure including the spices that come inside in the foil packet.
The only thing I add is a couple of tablespoons of liquid smoke and that is really optional. I think some of the other mixes are good
too. I tried one of the local commercially sold mixes recently and it was excellent. The most important thing to remember about the
brine is how strong to make it. Mix enough to cover the fish plus a little. If you start with a gallon and a half of water use a cup
of Morton's for a start, then add enough more to float a raw egg. You want the egg to just float, not pop to the top. If you drop
it in it should sink and then slowly come to the top and eventually float with just the top showing. Add the spices, liquid smoke
or what ever else you like after the egg floats.
I start the smoker a few minutes before putting the fish in but I'm not sure this is important. In the Little Chief 12 hours is about right for my taste. They are cooked through and about the right texture. I have gone as much as 16 hours but after that they tend to get too dry. Less than 12 hours leaves them too moist for me. I do my smoking over night. This may be a problem for some folks as the Little Chief needs to be restoked every 3 to 4 hours. Not a problem for me as I am up at least that often anyhow. Before I go to bed and in the morning I put fresh chips in every 2 hours at most.
THE WOOD:
I use almost exclusively hickory. I do
this for two reasons. One, I have access to all I want of it as Doug, my son-in-law is in the wood floor business and brings me lots
of scraps. Two, you just can't go wrong with hickory smoke. I think there are lots of other good woods. I have used alder (Western
Alder, not the tag alder we have here in north Idaho). I have heard fruit tree wood, particularly apple is excellent. Probably lots
of others are good.
Wood shavings or fine chips work best for me. The larger chunks just don't give me enough smoke. I take Doug's scraps and run them through my jointer (a plainer would work better) and catch the shavings in a box. Before using them I put them on a large zip lock bag and add enough water to wet them thoroughly but not run off. It is better to do this a day or two ahead of time and just seal the bag. If I forget I just wet them and go ahead but seal the bag up for next time.
All this said, here is the caveat. Smoked fish is really an individual thing. You should consider the above as only a starting place. If you start like this you won't be too far wrong and you can adjust to your own liking on the next batch. Try different woods. If they come out too moist smoke them a little longer. If you like them more moist shorten up the smoke time a little.
Fish smoked like this make excellent sandwiches. We also make fish soup with them. I am going to try the smoked salmon dip recipe on your web site with some. The old timers used to can their smoked bluebacks and I intend to try that if I get enough ahead. I think they will keep better than in the freezer.
Good luck,
Len
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In the middle of winter, when the February blahs have you longing for summer,
take out a few packages of bass fillets (or other fish with light flesh and low oil content) and try this recipe. The addition of
the citrus sauce brings back the warmth of summer.