New England LAKE
TROUT Chowder
1 lb Lake trout, 1&1/2 cups
of water, 2 large onions sliced, 1 - two inch cubes of
salt pork, diced into very thin
cubes, 2 cups raw patatoes cubed, 2tbsp. butter,
2 tbsp. flower, 3 cups hot milk,.
Simmer fish in water for 15 minutes or until fish is
tender. Drain, saving stock. Remove
skin & bones from fish. Sauté onions and salt
pork until golden brown. Add patatoes
and 2 cups of fish stock and cook until
patatoes are tender. Add fish. Melt
butter. Stir in flour and add fish mixture.
Gradually add milk and cook over low flame,
stirring constantly, until mixture is
slightly thickened. Butter crackers
and toast slightly. Float on chowder, butter
side up. Serves 5.
TROUT ALMONDINE
1-1/2lbs. rainbow trout fillets,
butter flied 1/4 cup almonds, sliced 1/4 cup fresh
parcely,choped, lemon slices, for
garnish Wash trout & pat dry with paper towels.
Preheat broiler, rub trout with
lemon juice, place on broiler pan & broil 3 to 4
minutes per side.Remove from oven
& sprinkle with almonds slices. Return to
broiler, to brown almonds watch
carefully as the almonds burn easily..
Remove & serve with chopped
parsley & lemon slices. Serves 4.
SEVICHE #1
1lb. salmon fillets (raw), 1/2 cup
fresh lime juice (4 limes), 1 large tomato, seeded,
diced, 1 sweet onion, diced, 2 garlic
cloves, minced, 2Tbsp. olive oil, 1-1/2tsp.
finly choped oregano,1 cup white
vinegar, salt to taste, freshly ground pepper
(sprinkle), 1/2tsp. Tabasco sauce.
Cut fish in small chunks, place in a deep bowl.
pour lime juice over fish pieces.
Cover & refrigerate at least 6 hours, stirring
once or twice. Place tomatoes, onion,
garlic, oil, oregeno, salt, pepper, tabasco in
large bowl. Cover with white vinegar,
marinade 6 hours. Drain vinegar. Mix
vegetables with fish. 4 servings.
SERVE COLD. On bread, tostito's, or as a
side dish.
TERIYAKI SALMON
1lb. fresh salmon fillets, 2Tbsp.
low sodium soy sauce, 2Tbsp. white wine, 2Tbsp.
sugar, 1 clove garlic crushed 1Tsp.
ground ginger. Place salmon in flat dish or
resealable plastic bag. Combine
remaining ingredients in a bowl & stir until sugar
is dissolved. Pour marinate over
fish for 15 minutes. Drain salmon & place in baking
dish. Grill,Broil or microwave.
Halfway through cooking time, baste with marinade.
Grill/Broil: 10 minutes per inch
of thickness. (Do not turn.) Microwave: covered
with waxed paper at 70% power for
3 minutes per inch of thickness.. Serves Two...
GRILLED SALMON #2
1 lb fresh salmon fillets or steaks
1 tbsp. reduced calorie mayonnaise 1 tbsp.
Dijon mustard Brush fillets with
mixture of mayonnaise and mustard and
grill/broil skin side down 10-12
mins, or until fish flakes when tested with a fork.
TROUT/SALMON IN FOIL
1 sliced onion 2 sliced carrots
1 can peas 2 sliced potatoes Salt and pepper,
Lemon juice 1 small can stewed tomatoes
Fillet fish, cut in serving size.
Place fillets on large piece of
double foil. Cover fillets with vegetables, add
salt, pepper and butter. Fold both
ends of foil together, then fold upward
and cook on grill about 40 minutes.
SKILLET FISH ITALIANO
1 lbs. fish fillets 2 tbsp. margarine
or butter 1/2 tsp. oregano leaves 2 cups
sliced zucchini 1 small onion, sliced
1 cup sliced fresh mush rooms 1/4 cup
lemon juice 1/2 cup chopped tomato
1/2 cup shredded
In large skillet, cook onion in
margarine until tender. Add fish, lemon juice,
oregano, zucchini and mushrooms;
cover and simmer 10 minutes. Top with
tomato and cheese; cover and simmer
2 minutes, or until cheese melts. Serve
immediately. Serves 4. Refrigerate
leftovers.
FISH
BOIL Great with Lake Trout
Indoors or outside equipment needed.
1 large pot (10 quart) size 1 strainer
4 pounds fish Cut fish into 2-1/2
inch steaks Remove belly flap 3 pounds
red potatoes 2 pounds of small onions
Add enough salt to 8 quarts of water
to make water cloudy (1 lb.). Don't
worry about too much salt. Bring water
to boil, add potatoes, boil 20 minutes,
depending on size of each. Add onions
and fish and boil another 15 minutes
or until fish flakes with a fork. Remove
from heat and strain contents from
the salt water. Serve with drawn buffer
and you'll think lobster never existed.
Fish steaks may be seasoned with
paprika and broiled for 2 minutes
to firm up the meat and add that extra touch.
(leftovers which you'll seldom ever
have, makes excellent mock tuna salad.
2 Salmon steaks 2 tsp. salt
1/4 tsp. pepper 1/4 cup flour 4 tbsp. butter 2 cups
sliced onions 1 cup chopped green
pepper 3 stalks celery, chopped 2 tbsp.
cornstarch 2 cups chicken broth
made with bouillon 1 cup canned corn kernels
2 tbsp. soy Cut salmon in 2" cubes
discarding bones. Dip cubes in mixture of
flour, salt and pepper, coating
all sides - in butter sauté the salmon, onions,
green pepper and celery 10 minutes.
Mix cornstarch and broth until smooth.
Add to skillet, stirring constantly
until it reaches the boiling point, then cook
over low heat 5 minutes. Taste for
seasoning. Spread spaghetti in buttered
casserole and arrange salmon over
it. Pour sauce over all. Cover the casserole.
Bake in 350~ oven with cover on
for 30 minutes. Remove cover and cook
5 minutes.
MICROWAVE BAKED
SALMON
2 lbs salmon fellets1/2 tsp. salt1/4
tsp. poultry seasoning3 tbsp. minced
onion1/2 cup bread crumbs lemon
wedges 4 tbsp. butter
combine ingredient in microwave
dish for 6 to 7 min
ORANGE SALMON
1 fillet of salmon 1 lg. onion 2
wedges of lemon 16 oz of fresh orange juice a
sprinkle of parsley a pinch of salt
Marinade salmon in 8 oz of orange juice for
2 hrs. & refrigerate, slice
your onions & lay them on a large piece of foil, then
place fillets on to onions, fold
up sides of foil & pour 8 oz of fresh oj onto fish,
add parsley & salt. Close up
foil and put on grill for 15 to 20 minutes or until
it flakes. When done unwrap foil
and squeeze lemon on top of fish. Do not over
cook your fish...
SALMON ON THE
GRILL
Use one medium size salmon or trout
(or two small.) ---- Ingredients for lemon
sauce 1/2 cup butter or margarine
1 tbsp. lemon juice 1 tbsp. parsley Fillet fish
leaving skin on. Lay on tin foil
- skin side down- rollup edges of foil about one inch
high all the way around. Baste with
lemon butter sauce. Close lid. Cook until fish
are easily flaked with a fork. Apply
lemon butter sauce.
LEMON BUTTER SAUCE
Heat all ingredients over low heat, stirring
constantly, until butter is melted. Keep warm and serve.
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Address:
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orders Payable To:
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Charters
25335 W. Hawthorne
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Antioch, IL 60002