Recipes for the fish you catch.
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Casseroles might not exactly be considered five-star affairs, but this is one you won't regret trying. The clam juice, sherry and fontina cheese add rich flavors, making the a truly gourmet dish. Recipe found in Great Lakes Angler Magazine, April issue 2005
BAKED PASTA WITH SALMON AND FONTINA
pasta al dente, drain and set aside. In a heavy skillet, bring 2 tablespoons olive
oil to a medium high heat. Cut the salmon in one-inch chunks, and in small batches
brown aon all sides, adding oil and butter as needed. This is one recipe where
it doesn't matter if the salmon is overcooked. The browning greatly adds flavor.
Set salmon aside. Saute' onion and celery until onion is transparent. Add garlic
and saute' for another 30 seconds. Add cream, clam juice to skillet. Bring to
a simmer, add Old Bay Seasoning and sherry. Coarsely flake the salmon and add
to skillet. Simmer for approximately 10 minutes. Combine skillet ingredients with
cooked pasta, peas and a little more than half of the grated Fontina. Pour into
a baking dish, pat down, top with remaining vcheese. Bake, uncovered in a 400
degree oven for 15-20 minutes!
In large container, stir 1.5 cups canning salt and one-fourth cup Tender Quick into 1 gal. water. Add fish, stir gently, cover, and refrigerate for a full 48 hours. Stir gently once or twice during the 48 hours.
fish and rinse 2 or 3 times. Discard brine. Return fish to the large container
and cover with white vinegar. Stir gently. Cover and refrigerate for a full 24
hours. Near the end of the 24 hours:
Combine 4 cups of white vinegar with 3 cups of sugar. Boil, then add 2 tsps mixed pickling spice. COOL thoroughly, then add 1 cup port wine. Drain fish.
In the 1 gal. jug, layer fish, a sprinkle of pickling spice, prepared onion, 5 or 6 whole allspice, and a half cup of the prepared vinegar-wine solution. Repeat for several layers. DO NOT PACK the fish too tightly. Use the remainder of the vinegar-wine solution to fill the jug. Cover and refrigerate for a FULL FOUR DAYS.
"6 Pak Salmon"
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