| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 124.1 | Stuffed Trout ALA Jack ! | DONNER::HUNTER | Go west young man, go west | Thu May 22 1986 00:31 | 34 |
| Well Martin what a good topic you came up with I think I every one
in thin conferecne coughs up a recipe or two we could start a
fishermans cook book. any I think I have a good recipe to add to
this note and here it is.
Things need to start.
1) Two large Trout of any kind, browns work real well.
2) One package of wild rice.
3) Two cups unseasoned bread stuffing.
4) some chopped fresh vegies such as celery, onions, mushrooms,ect.
5) About a half a cup of real butter and some water.
Take your two clean Trout butter the inside and set aside. prepare
rice per instructions except leave it alittle stiffer than usual
this intails cutting back on the water alittle bit. boil about a
half a cup of water and add the remaining butter then thorugh in
the stuffing and vegies the mixture should be some what moist if
not add more water then mix thie stuffing with the rice and stuff
your Trout and bake intill tender. now this is my own recipe so
you will end up with some extra stuffing also I left out seasonings
such as salt, pepper and the like but I ALWAYS use just a touch
of garlic. I may have left something out so if anyone has any questiong
please ask I am doing this from memory and I am not a VAX you know.
Jack
|
| 124.2 | Added ingredients | SPMFG1::CUZZONES | Put me in, coach. I'm ready to play. | Thu May 22 1986 09:57 | 7 |
| Jack,
Your recipe reminds me of a baked stuffed sea-bass some friends
served for Thanksgiving one year. You might consider adding raisins
to the stuffing mixture.
Steve
|
| 124.3 | shad recipe.... | PD750::CORBETTKE | KENNY CHINOOK | Fri May 23 1986 12:23 | 20 |
| Well, I guess I have to throw in my favorite shad recipe.
1) Catch, gut, and debone the shad.
2) Lay it out, belly down, on a cedar shingle. It must be cedar.
3) Melt butter and add a complete squeezed lemon. The ones in
in the plastic containers will suffice. Pour this over the
shad.
4) Add garlic salt (a pinch) and freshly ground pepper.
5) Place cedar shingle with shad on barbeque.
6) Let it barbeque for approximately 10 minutes. During this time
continue pouring cooking sherry over the shad and shingle.
7) After 10 minutes, remove, throw away the shad, eat the shingle.
|
| 124.4 | Tip on frozen fish | VICKI::DODIER | Food for thought makes me hungry | Tue Jan 15 1991 11:19 | 27 |
|
Since this is the only note I saw on cooking, I guess I'll post
this note here.
While looking for a new recipe, I came across a tip for frozen
fish. It said to NEVER EVER thaw frozen fish at room temperature. It
said to either thaw it in the refrigerator or, if you're in a hurry,
run cold water over the outside of the CLOSED bag.
At first I thought it really didn't make a difference. I have some
cod in my freezer that I got last Sept. A couple weeks ago I had some
and it tasted a little fishy. I had thawed it at room temperature. Last
night I had more cod that was caught at the same time but thawed in the
refrigerator. You would not believe the BIG difference.
While I'm at it, I'll put in a recipe I used. It was excellent. I
just substituted smelt for trout and made Smelt Amandine. It was really
simple. No, I haven't been to Sawyer's yet ;-).
Season some flour and coat the fish with it. Put the fish in an
egg/light cream mixture (1 egg, 1/4 cup cream) and then re-coat with flour.
Fry fish in HOT mixture of 2 T. oil and 2 T. butter till golden brown
on each side. In a different pan, brown sliced almonds (enough to cover
the fish) in 2-3 T. of butter. Remove pan from heat and stir in 1 T. of
lemon juice. Place almond/butter/lemon mixture over the top of the fish.
RAYJ
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