I promise you this is a nice way to prepare the cod fillets. We had this last night and we really enjoyed it.
- 3 – 8-9 oz. pieces of Captain Cut cod fillets
- 1 1/2 tbsp. mayonnaise
- 1 1/2 tsp. Dijon mustard
- 1/2 tbsp. olive oil
- 1 small shallot, minced
- 1 medium garlic clove, minced
- 3.4 cup panko crumbs
- 1 1/2 tsp. Joe’s Stuff Seasoning OR Old Bay – from New Orleans School of Cooking (better)
- 1/2 tsp. dried basil or 1 1/2 tbsp. fresh chopped Basil
- 1 tsp. grated lemon rind
- lemon wedges
Preheat oven to 425 degrees. Brush the fillets with a mixture of mayonnaise and mustard.
Saute the shallot and garlic in the butter and olive oil until softened. Remove from the heat and stir in the panko crumbs, basil, lemon and seasoning until well combined.
Spread 1/3 of the hot mixture over each piece of fish and pat down to adhere the crumbs. Bake for 15 minutes in a shallow baking pan prepared with parchment paper.
Serve with a crisp salad and serve with lemon wedges on the side.
Sablefish With Lentils and Red Wine Sauce
Don’t let the name scare you, it is also known as Alaskan Black Cob (fabulous). By using the red wine sauce, just remember all the alcohol is burned off and only flavours the sauce.
- 3 tbsp. unsalted butter, divided
- 1/2 small onion, finely diced
- 1 small carrot, peeled and finely diced
- 1/2 celery stalk, ribs removed, finely diced
- 1 cup Puy lentils, well rinsed
- 2 large bay leaves
- 1 sprig fresh thyme
- 1/2 – 1 tsp. curry powder (depends on how strong you want it)
- pinch of turmeric
- salt and pepper
- 2 tbsp. olive oil
- 4 x 5 oz. sablefish fillets, skim on
- 1 large tomato, seeded and finely diced
Melt 1 tbsp. butter in a saucepan and add the onion, carrot and celery. Saute over a medium heat umtil the onion is soft and clear. Do not brown.
Add lentils, bay leaves, thyme and 2 1/2 cups cold water or enough to generously cover the lentils. Stir in the curry powder, turmeric and pinches of salt and pepper. Bring to a boil, reducing heat to medium low and simmer uncovered until the lentils are tender (20-25 minutes).
With 5 minutes left before the lentils have finished cooking prepare the fish.
Lightly sprinkle the fillets with the remaining curry and pinches of salt and pepper. Heat the olive oil over a medium heat. Cook the fish skin-side down for 3 minutes or just until the skin starts to crisp and turn golden. Add 1 tbsp. butter to melt and turn the fish carefully to coat with the butter. Turn off the heat and let this rest, uncovered, to finish the cooking.
When the lentils are tender but not mushy, drain any excess water and remove the bay leaves and thyme sprig. Add the remaining butter and diced tomatoes and fold into the lentils. Divide this between 4 plates and place a fillet on top of the lentils, skin side down.
Red Wine Sauce
3 tbsp. unsalted butter
1/2 small onion, finely diced
1 small carrot, peeled and finely diced
1/2 stalk of celery, ribs removed and finely diced
pinch of curry
1 pinch each of ground cloves, cinnamon and crushed red chilies,
2 cardamom pods with the seeds scraped out
2 cups red wine (Pinot Noir or a Sangiovese)
2 cups chicken stock
1 tsp. maple syrup
pinch of salt
1 tbsp. flour
Place 1/2 of the butter in a medium saucepan and add the onion, carrot and celery and sauté until the onion is soft and clear. Add the spices and seeds from the cardamom pods and stir fry for one minute until aromatic. Add the red wine, stock, maple syrup and boil hard for 20 minutes until the sauce has been recued to 2 cups.
Strain through a fine sieve , discarding all the vegetables. Wipe out the pan and add the remaining butter. Whisk in the flour until it become crumbly and slowly whisk in the red wine mixture until it becomes smooth. Cover and set aside.
When ready to serve, spoon the sauce around each plate and garnish with a lime wedge.
Seafood Pie
This, my friends, will have you all begging for more. You can change out the lobster for scallops, but the choice is up to you. Read on and then make it up.
- 1 1/2 lb. firm trout fillets
- 3/4 cup white wine (or water, if you choose)
- 1 lb. large shrimp, peeled and deveined
- pinch of Saffron
- 2 tbsp. butter
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 stalk celery, ribs removed, sliced
- 1 tsp. dried thyme
- pinch of sale and pepper
- 1/3 cup flour
- 3/4 cup whipping cream
- 1/4 cup finely chopped fresh parsley
- 1 can frozen lobster, thawed (or here you can put in scallops)
- 1 1/2 cups cubed peeled golden flesh potatoes
- 1/2 recipe of really flaky pastry (recipe follows)
- 1 egg yolk
Whew! Now cut the fish into 1 inch pieces. In a large saucepan bring the wine and 1/2 cup water to a boil, simmer fish until it flakes easily. Using a slotted spoon, remove to a strainer over a bowl.
Add shrimp to the saucepan, simmer until pink and translucent (about 3 minutes). Add to the strainer.
Strain liquid through a fine sieve to measure 1 1/2 cups. Add water if necessary. Stir in the saffron and cover. Set aside.
In a saucepan, melt butter over medium heat and fry the onion, garlic, celery, thyme, salt and pepper for about 5 minutes; until the onion is softened.
Sprinkle with flour, cook stirring for 1 minute. Whisk in reserved cooking liquid and cream. Bring to a boil gently until thick enough to coat a spoon (5 minutes). Add the parsley and set aside.
Drain the lobster in a sieve, press out all moisture. Remove cartilage from the claw meat. Cut the lobster into bite size pieces and place in a shallow 10 cup casserole. Add the fish mixture and potatoes. Pour in the sauce and gently stir. Let cool.
Brush rim of dish with water and cover with pastry, pressing overhang around the outside.
Mix egg yolk with 2 tsp. of water. Brush 3/4 over the pastry. Roll out any scraps and cut out fish shapes and small circles for air bubbles. Arrange in a decorative fashion and brush over with the egg wash. Cut air vents in top.
Bake in the bottom third of a 375 degree oven until hot and golden in colour. (about 40 minutes).
This makes 9-10 servings.
Really Flaky Pastry
3 cups flour
1 tsp. salt
1/2 cup cold butter cubed
1/2 cup lard, cubed
1 egg
2 tsp. vinegar
ice water
In a bowl, whisk the flour with salt. Using a pastry blender, cut in the butter and lard until coarse crumbs with a few larger pieces.
In the liquid measure, beat the egg with the vinegar and add enough water to make 2/3 cup. Drizzle over the flour mixture, tossing with a fork until ragged dough forms.
Press into 2 discs. Wrap and refrigerate until chilled (a good 30 minutes).
Peach Pistachio Trout With Roasted Cauliflower
This is an easy dinner that you can certainly serve even when company comes to call.
- 1 medium cauliflower
- 2 tbsp. olive oil
- 1 tsp. coriander
- 1/2 tsp. cumin
- pinch of cardamom and salt
- 4 trout fillets (5-6 oz. each)
- 4 tsp. peach jam (in our house – homemade using peaches grown in our yard)..sorry!
- pinch of salt
- 1/3 cup chopped pistachios
Preheat oven to 400 degrees. Line 2 baking sheets with foil. After cutting cauliflower into bite-size florets, toss with 2 tbsp. oil, the coriander, cumin, cardamom and salt. Spread out in single layer on one baking sheet and bake in the bottom third of the oven until edges are golden , stirring halfway through the 30 minute time. Set aside but keep warm.
Arrange the trout fillets skin side down, on the second prepared sheet. Sprinkle with a pinch of salt and pepper. Brush the peach jam over the tops of the trout. Sprinkle the chopped pistachios over the top, pressing gently to ensure they stick. Bake in the top third of the oven until a knife inserted into the thickest part of the fish comes out warm. Approximately 15 minutes.
When serving, plate the cauliflower in the center of each plate and set the trout fillet over the top. Add a chilled green salad on the table as well as lemon or lime wedges.
Truly yummy!
Halibut With Mushrooms and Pickled Jalapenos
I’m good until the jalapenos…my lips would swell too much if I ate them but, please, go for it.
- 5 tbsp. olive oil, divided
- 1 medium onion, sliced thin
- 2 cups mushrooms
- 3 garlic cloves, peeled and halved
- 1 1/2 cups chicken stock
- pinch of kosher salt
- 1/4 cup cider vinegar
- 1 sprig of fresh thyme
- pinch of pepper
- 2 bay leaves
- 4 jalapenos (recipe follows)
- 6 x 4 oz. halibut fillets
Heat 4 tbsp. oil in a saucepan over a medium heat. Add the onions, garlic and cook, stirring frequently, until the onions are done but not brown (5 minutes). Stir in the mushrooms, stock, salt, vinegar, thyme, pepper and bay leaves. Simmer, covered, over low heat for 30 minutes. Remove from the heat and be sure to remove the thyme and bay leaves. Add the pickled jalapenos and season with salt and pepper to taste. Keep warm.
Heave a heavy bottomed fry pan over medium heat. Add the remaining oil and as soon as it begins to sizzle, add the fillets, being careful not to crowd the pan. Cook, turning only once, until browned (2 minutes each side). Carefully remove the halibut to individual deep set plates or bowls. Divide the broth and vegetables among the bowls and serve immediately.
Pickled Jalapenos
- 1 cup white vinegar
- 1 cup water
- 2 tbsp. kosher salt
- 1/2 tbsp. whole peppercorns
- 1/2 tbsp. honey
- 1/2 lb. jalapeno peppers
Add all the ingredients, except the peppers, to a medium sized saucepan and place over medium heat. Bring to a boil and reduce to a simmer. Now….wearing gloves, slice the jalapenos into 1/4 inch rings. Add to the brine and bring back to the boil. Turn off the heat and let these cool down to room temperature. Pour into a glass container with a tight lid and refrigerate until ready to use. These will keep for a month if refrigerated.
This can be paired with a Sauvignon Blanc or a fire extinguisher. Just kidding!
Fresh Trout With A Lemon Caper Aioli
If you are looking for a light and delicious meal over the holiday weekend, give this one a try. Truly lovely and when paired with a chilled Pinot Gris…heavenly!
Trout
- 6 x 6 oz. whole trout, skin on
- 1 tbsp. grape seed oil
- 1 lemon, cut in wedges
- micro greens for garnish
Preheat oven to 350 degrees. Blot fish dry with a paper towel and place on a parchment lined baking tray and rub gently with the oil. Bake in the middle of the oven for about 15 minutes until almost cooked through. You really want it a little rare as it will continue cooking once removed from the oven.
Peel off the skin from the fish and discard the head. Remove the fillets from the spine and place on a heated platter. Garnish with the micro greens and set the lemon wedges around the edge. Drizzle with a little of the lemon sauce. Pour remaining sauce in a bowl and let everyone add more (they will want to).
Lemon Caper Aioli
- 1 large garlic clove, smashed and finely minced
- 2 tbsp. grape seed oil
- 1 tsp. Dijon mustard
- 1/4 cup mayonnaise
- zest of half a lemon
- 2 tsp. capers, rinsed and drained
Place the garlic in a mini food processor and whirl. Gradually add the oil until a smooth paste has formed. Add the Dijon, lemon zest and mayonnaise and whirl to blend. Transfer to a small bowl and add the capers.
This may be served with baby spring vegetables and basmati rice. Truly a wonderful meal and, of course, the chilled Pinot Gris adds to the overall enjoyment.
A Very British Shrimp/Lobster Pie
We are always looking for something different to showcase when company comes. This is a really neat one because you make individual pies (easier than it sounds) and everyone think you are a wizard.
- 2 1/2 lbs. trout
- 1 1/2 lbs. medium size shrimp
- 1 – 2 lb. lobster tail
- 6 scallops, halved
- 2 cups celery, ribs removed, chopped
- 1 1/4 cups white wine (sip for the cook)
- 2 bay leaves, crumbled
- 1/3 cup butter
- 1 large onion, chopped
- 4 cups sliced white mushrooms
- 1/2 cup flour
- 3/4 tsp. ground ginger
- 3/4 tsp. ground nutmeg
- 3/4 tsp. salt
- 3./4 tsp. ground pepper
- 3/4 cup whipping cream
- 1/2 cup chopped parsley
- 1 tbsp. chopped fresh thyme
- 1-2 pkgs. puff pastry, thawed
- 1 egg yolk for brushing
- Cut the trout into 1 inch cubes, reserving the skin, bones and trimmings. Peel and clean the shrimp, reserving shells, slide skewer through length of lobster in shell and set aside.
In a large saucepan over medium heat, bring 3/4 cup of water, fish skin, shells and bones, shrimp shells, celery, wine and bay leaves to a boil. Strain liquid through a sieve into a clean saucepan and bring to a boil. Add the shrimp and lobster, reduce heat, cover and simmer until shrimp turn pink (about 2 minutes). Using a slotted spoon remove the shrimp and continue cooking the lobster another 2 minutes.
Transfer the shrimp to a bowl and now remove the lobster from the shell, remove from the shell and cut into bite size pieces and add to the shrimp.
Return liquid to a boil, add the trout and simmer until the fish flakes when tested with a fork. This should take about 4 minutes, Using a slotted spoon, remove and transfer to the seafood bowl.
Pour the liquid into a measuring cup, adding water to make 2 1/4 cups.
In a saucepan melt the butter over a medium heat, add the onions and mushrooms, cooking until softened (6 minutes). Stir in the flour, ginger, salt, pepper and nutmeg and cook for one minute. Gradually whisk in the liquid, cooking until boiling and becomes thickened and slightly reduced – 6-8 minutes. Stir in the whipping cream and bring to a boil. Remove from heat and add the parsley and thyme.
Brush the bottom and sides of 8 – 1 1/2 cup ramekins with butter. Evenly spoon the seafood into each one and top with the sauce to cover.
Roll out the puff pastry, cutting to fit each ramekin. Beat the egg yolk with a tsp. of water and brush over the puff pastry. Cut a slit in the top of each one. Preheat oven to 400 degrees. Place the ramekins on a parchment lined baking sheet and bake for 20 – 30 minutes until golden.
Plate and place a lemon wedge on side. Add a salad and warm roll.
What more could you ask for? Well, okay…. glass of chilled white wine would make this more than perfect.
Maple Dijon Trout Fillets For Four
Now, how is that for a play with words? Okay, so I tried. This is a meal that takes 12-13 minutes. What more could you ask for. Add a crisp salad, perhaps some lovely mashed potatoes and you are the winner.
- 1 lb. Trout fillet, bones removed and cut into 4 equal pieces
- 1/4 cup butter
- 1/4 cup pure maple syrup
- 4 tsp. Dijon mustard
- 1 tsp. Teriyaki sauce
Preheat oven to 425 degrees. Arrange the trout on a 8 inch baking dish.
In a small bowl, combine the mustard and teriyaki sauce. Melt the butter for 15 seconds in the microwave and combine with the mustard mixture. Pour this over the trout. Bake for 12 minutes until it flakes with a fork.
*Note: If you wish more sauce, simply double the ingredients and there you have it.
Serve with extra sauce, salad and mashed potatoes. In a word….YUM!
Trout With Double Brie Ravioli and Citrus Sauce
OMG! We just finished the most perfect meal. We purchased some double brie ravioli (who could possibly resist) and Don brought up a couple of trout fillets. Read this and then make it for yourselves.
- 4 oz. trout fillets each person (depends of how many people you are serving)
- pkg. of double brie ravioli (halved)
- 1/4 cup butter
- 3 tbsp. orange concentrate, thawed
- 2 tbsp. whipping cream
- 1 generous tsp. grated lime peel
- 1 tbsp. lime juice
Season the trout with Lemon pepper seasoning, salt and pepper. Cook the trout with olive oil for 2 1/2 minutes each side. Remove from the heat and tent.
Bring a large pot of water to the boil, add as many ravioli as you will consume and cook according to the instructions.
In a small saucepan, put all the ingredients – Brie, butter, orange concentrate, whipping cream, lime peel and juice and cook over medium heat until well combined.
Put the cooked ravioli into the saucepan with the sauce and stir to cover. Plate the trout fillet and along side that place about 10 mini ravioli with some sauce.
This is mind boggling scrumptious.
Date Night Dinner For Two
We all need to keep the fires burning and this is a great date night dinner for two. Add your own Appies, then your salad or soup starter and then go for the good stuff. Dessert is your choice. (wink, wink, says me with a smile).
Use any veggies you will want for your dinner, but these are so delicious.
- Fingerling potatoes, skins on
- baby beets
- small turnip
- baby carrots
- cherry tomatoes (optional)
- small onion, peeled and quartered
Peel these and cut in half where you can, chunks where needed and rub with olive oil. Place on a baking sheet and sprinkle with salt, pepper and herbs. Just make sure the sizes are equal so they all cook at the same time.
Place in a preheated 400 degree oven, cooking until the vegetables are tender and have begun to caramelize, about 15 minutes. Now prepare the fish during this cooking time and carry on, using the same pan.
- 500 gram Trout fillet, pat dry, all bones removed
- Herb de Provence
- freshly ground pepper
- pinch of salt
On the same baking sheet, lay the trout, skin side down in the center, moving the vegetables aside, and lightly rub olive oil over the flesh. Sprinkle the herbs, salt and pepper over the fish and bake for another 8-10 minutes until a knife point inserted in the thickest point for about 10 seconds comes out warm.
Serve with lime wedges.
Set the table with a tablecloth (washed and ironed), light the candles and serve the chilled wine of your choice.
You are so welcome and make these date nights at LEAST once a month.
Trout With Fennel Croquettes And Special Sauce
I absolutely love trout and here is a wonderful way to prepare and serve this goodie.
- 4 x 4 oz. trout fillets
- 4 tbsp. butter
- 12 fennel croquettes (make ahead – recipe here)
- Pastis Sauce (make ahead – recipe here)
Pastis Sauce With Vegetables
- 1 tbsp. unsalted butter
- 1 tsp. olive oil
- 1 shallot, finely sliced
- 1/2 bulb of fennel, trimmed and very thinly sliced
- 2/3 cup dry white wine
- 1 tbsp. anise-flavoured liqueur
- 1 cup fish stock
- 1/2 cup whipping cream
Heat the butter and oil in a heavy bottomed saucepan over a medium heat. Reduce heat and add the shallot and fennel. Cook covered until soft. Add the white wine and anise flavoured liqueur and bring to a boil, cooking and stirring until reduced by half. Add the stock and cook until reduced by half again, before adding the cream. Bring back to the boil and reduce until it thickens slightly. Taste, seasoning with salt and pepper as necessary.
Strain the sauce and keep the fennel and shallots separate from the sauce. Set both aside for plating.
Fennel Croquettes
- 2 russet potatoes
- 2 tbsp. olive oil
- 1 tbsp. butter
- 1 shallot, finely chopped
- 1/2 bulb fennel, trimmed and thinly sliced
- 1 pinch of fennel seeds
- salt and pepper to taste
- 1 cup flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 2 cups vegetable oil for frying
Cook potatoes, drain and return to the saucepan. Place on the burner and shake the pan for about 60 seconds to ensure the moisture has evaporated. Use a ricer or food mill and process into a large bowl until smooth. Allow to cool for 5 minutes.
Heat the oil and butter in a skillet until melted and add the shallot, fennel and fennel seeds. Cover and cook until soft (7-8 minutes). Pour into a blender and process until smooth. Add to the potatoes and mix well. Season lightly and taste. Cool to room temperature.
Roll into 1 inch balls and roll in flour, then the beaten egg and finally the panko crumbs. Repeat until all the potato mixture is done.
Heat the oil in a deep saucepan. Fry the croquettes in the hot oil for about 4 minutes until a beautiful golden colour. Remove to a paper lined plate and set aside.
Trout Fillets
Pat the fish dry with a paper towel on both sides and season with salt and pepper. Melt the butter in a saucepan, add the fish and cook for about 4 minutes each side. (should be springy to the touch).
To plate, place a mound of the fennel mixture on the plate, add the trout in the center and surround with the croquettes. Spoon the sauce around the plate.
BBQ Trout With Asparagus And Mushrooms
We just picked up some beautiful trout and thought this was perfect with the temperature being so nice and warm, deck set up, salad chilling in the fridge….here we go…..oh yeah! wine in the glass.
- 1/4 cup soy sauce
- 3 tbsp. fresh lime juice, plus wedges for serving
- 3 tbsp. sugar
- 2 tsp. finely grated fresh ginger
- 1 bunch asparagus, trimmed and cut in half
- 3/4 lb. mushrooms, brushed clean, stems removed
- 3 tbsp. oil, plus more for drizzling
- 4 trout fillets, 5 oz. each and about 3/4 inch thick
Preheat barbecue to a medium high temperature. Stir together the soy sauce, lime juice, sugar and ginger in a small bowl until the sugar dissolves.
In a high sided skillet, toss the asparagus and mushrooms in the oil, and season lightly with salt and lemon pepper. Cook in the barbecue for about 5 minutes, until the asparagus is crisp-tender. Add the soy sauce, (keeping some for the trout), stir all to coat and cook a further 3 minutes.
Sprinkle the fillets with a touch of salt, rub with oil and dip into the soy sauce (if any remaining) and set on the barbecue. Cook only to a medium doneness.
Hint: do not try to move the fillets before they have released on their own, and when you can move them. Otherwise, you could lose them (break up).