Trout Wellington

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Serves 6

This is a lovley way to serve trout. It looks so…..like expensive restaurant food.

  •  3 sheets  frozen puff pastry. thawed
  • 6 x 6 oz trout fillets, all bones removed (make sure)
  • thick teriyaki sauce, enough to cover the fillets
  • 4 tbsp. chopped fresh tarragon
  • 1 beaten egg – for pastry wash

Preheat oven to 425 degrees.  Roll out pastry to about  12 inch square, then cut each one in half, forming 6 rectangles.

Place one fillet in the center of each rectangle and brush with the teriyaki sauce and sprinkle a bit of tarragon on each one.

Brush edges of the pastry with the egg wash and fold the pastry over each fillet and roll up.  Seal the edges and, after placing on a parchment lined baking sheet, brush with the egg wash.

Bake until the pastry is a beautiful golden brown- which may take 20 minutes.  Remove from heat and let stand about 10 minutes.  While resting the trout, start making the Bernaise sauce.

 

Bernaise Sauce

  • 3 tbsp. white vinegar
  • 3 tbsp. white wine
  • 10 peppercorns, crushed
  • 2 tbsp. finely chopped shallots
  • 1 tbsp. dried tarragon, chopped
  • 1 tbsp. water
  • 1 cup butter, melted
  • 3 egg yolks
  • 1 tsp. chopped fresh parsley

Combine the vinegar, wine, peppercorns, shallots and tarragon.  Bring to a boil and reduce to 1 tbsp. Add 1 tbsp. water.

Combine the reduced liquid and egg yolks in a metal bowl, over simmering water.  Whisk this until frothy and, in a steady stream, add the butter, whisking until it becomes thick.  Salt and pepper to taste and strain through a chinois.

Serve with a bunch of asparagus spears and a glass of nice white wine. Ahh! Who could ask for more?

Bonnie

This post was posted in Fish/Seafood

Don’s Famous Barbecue Salmon

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My husband has been making this for years and years. It is sooooooo good you will be telling people it is yours….not!  Try it and you will see for yourself.

 

  • 6-8 lbs. fresh salmon
  • 1/4 cup soya sauce
  • 1/4 cup rye whiskey (yes, indeed)
  • 1/2 cup good olive oil
  • fresh ground pepper
  • 1 heaping tsp. garlic powder

Beat the ingredients together (but not the salmon) until foamy. Clean the salmon, removing all the bones with pliers. Be sure to double check to make sure you didn’t miss any.

Cut the salmon into 2 1/2 inch widths,  place them in a 13 x 9 baking dish and pour the marinade over. Cover and marinate for 4-5 hours.

Make sure the grill is VERY hot before putting the fish on, skin side down and wiggle (the fish, not you). When all the fish is down, go back and turn the first piece.  Skin will be stuck to the grill so just remove it and discard (the skin not the fish).

After this has been done to all the fillets, pour the remaining marinade over the fish and continue to cook.  This is salmon, DO NOT OVERCOOK.

Fabulous! Needs only a nice cold salad and a crispy, cold glass of Pinot Gris. Ahh!

Bonnie

This post was posted in Fish/Seafood

Cod With Lemon and Shallots

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Time to eat healthy before the big Christmas feast and leftovers on Boxing Day. Try this one.

Serves 4

 

  • 1/4 cup butter (okay, margarine if you must)
  • 1 tsp. shallots chopped fine
  • 1 tsp. fresh parsley, chopped fine
  • 1 tsp. fresh dill, chopped fine
  • 1/4 tsp. dry mustard
  • 1/4 tsp. fresh lemon juice
  • 1/8 tsp. minced garlic
  • 4 cod fillets (roughly 6 oz. each)

In a small bowl, mix all the ingredients, except the fillets, and set aside in the refrigerator until ready to use.

Broil or bbq the fish for about 4-5 minutes each side.  When ready to plate, drizzle the seasonings over the top.  Add a vegetabe of your choice and some rice.

Great dinner. Great Light dinner. It is a win-win situation.

 

 

 

Bonnie

This post was posted in Fish/Seafood

Salmon with Ginger-Avocado Salsa

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This is a nice healthy treat  that will also do for a Ladies Luncheon…..

 

  • 1/2 cup yogurt
  • 1 stalk of celery, finely chopped, threads removed
  • 1/4 cup pickled ginger, drained and chopped
  • 1 ripe, firm avocado, diced
  • 1 English cucumber, seeds removed and chopped (no big chunks)
  • pinch of salt
  • 4 salmon fillets
  • 1 tsp. olive oil

Preheat oven to 500 degrees. Place rack in the upper third of the oven. Line a cookie sheet with tin foil. Mix all the ingredients except the salmon and oil together and set aside in the fridge to keep cold.

Brush the salmon with the oil and place skin side down on the cookie sheet. It should take abut 8 minutes to be cooked perfectly. To test, hold a fork in the thickest part of the fillet for about 10 seconds. If it comes out warm, it is done.

To plate….set a generous scoop of salsa on the plate and place the salmon fillet (minus the skin) on top.  Serve with fresh warm buns and  butter.  Decorate with a small sprig of fresh dill.

Bonnie

This post was posted in Fish/Seafood

Smoked Salmon Cheesecake

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This makes a great luncheon entree or a superb appetizer for a dinner party. Depending on when you plan to serve this, it serves 10-12 guests.

  • 1  1/2 tbsp. butter
  • 1/2 cup panko crumbs, toasted
  • 1/4 cup Gruyere cheese, shredded
  • 1 tsp. finely chopped fresh dill
  • 1/2 onion, finely chopped
  • 3 tbsp. butter
  • 28 oz. Philadelphia cream cheese
  • 4 large eggs
  • 1/2 cup whipping cream
  • 3/4 cup Gruyere cheese, shredded
  • 8 oz. smoked salmon, broken into flakes
  • pinch of salt

Preheat oven to 325 degrees. Brush really well with butter, a 9 inch springform pan. Mix the first 4 ingredients together and dust the pan (bottom and sides) with the mixture, making sure to coat it well. Place in the refrigerator while you make the filling.

In a frypan, saute the finely chopped onion until it is transluscent and set aside.  With a mixer, beat the cream cheese and eggs until fluffy. Beat in the whipping cream. Fold in the onion and salmon.  Pour into prepared pan.

Wrap the bottom and sides of the pan with tin foil and go to the next step. Set the pan inside a roasting pan adding boiling water about halfway up the sides of the springform pan. Bake for 1 hour and 20 minutes until set.  Leave the oven door open a little, cool the cheesecake for 1 hour.  Transfer to a cooling rack, remove the tin foil and cool to room temperature before serving.

Place a lemon slice resting on the side  of the pie with a sprinkle of finely chopped fresh dill.  Two to three crackers on the plate will complete the dish.

 

 

Bonnie

This post was posted in Fish/Seafood

Fresh Salmon Fillets in a Pancetta Cream Sauce

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Serves 4

  • 1 lb. fresh salmon fillets about 1/2 inch thick and cut into 4 equal portions
  • Olive oil for brushing
  • 1 medium julienned carrot (1/2 cup)
  • 1 small zucchini and
  • 1 small yellow squash, julienned
  • 2 oz. pancetta (make sure it has lots of fat)
  • 3/4 cup whipping cream
  • 2 tbsp. julienned fresh basil

Steam the vegetables until crisp-tender (about 3 minutes)

To make the sauce, fry the pancetta, reserving any liquid. Coarsely crumble and set aside.  Using the reserved liquid, stir in the whipping cream. Boil gently, uncovered until it thickens slightly. Stir in the basil. Remove from heat, but keep warm.

Rinse the salmon and rinse dry. Place the fish on a greased, unheated boiler pan, tuck the thin end of the fish underneath and brush with olive oil. Broil about 4 inches from t he broiler for 4-6 inches until the fish flakes easily.

To serve, divide the sauce on four plates, place the fish over the sauce and pile the vegetables on top. Add the crumbled pancetta over all. In this recipe you could also use bacon, but it will give an entirely different flavour.

Bonnie

This post was posted in Fish/Seafood

Red Snapper

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We are always being told to eat more fish and this is a terrific way to add a new dimension to the fish recipes you now use (not frozen fish cakes/sticks)

 

This makes 4 servings

  • 4 6-ounce red snapper fillets
  • Pinch of salt
  • 1 red bell pepper, seeded and julienned
  • 1 yellow medium squash, julienned
  • 1 small shallot, finely chopped
  • 1 carrot, julienned
  • 1 cup chardonnay wine
  • 4 tsp. lemon juice, divided

Preparation: Preheat oven to 425 degrees. Lightly spray four twelve inch by eighteen inch sheets of tinfoil with non stick cooking spray such as Pam. Place the fillet in the center, top with the vegetables, evenly distributed and add the wine and lemon juice, also equally. Now make a package by folding the edges tightly so that liquid does not escape. Place on a cookie sheet to bake.

Bake the packages until the fish is opaque which should take about ten minutes. Carefully open to check for doneness and plate the fish and top with the vegetables. Spoon any juices in the packages over the fish.

All you need is a great salad, fresh dinner rolls, glass of wine and …….

Bonnie

This post was posted in Fish/Seafood

Red Snapper

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Makes 4 servings

  • 4 6-ounce red snapper fillets
  • Pinch of salt
  • 1 red bell pepper, seeded and julienned
  • 1 yellow medium squash, julienned
  • 1 small shallot, finely chopped
  • 1 carrot, julienned
  • 1 cup chardonnay wine
  • 4 tsp. lemon juice, divided

Preparation: Preheat oven to 425 degrees. Lightly spray four twelve inch by eighteen inch sheets of tinfoil with non stick cooking spray such as Pam. Place the fillet in the center, top with the vegetables, evenly distributed and add the wine and lemon juice, also equally. Now make a package by folding the edges tightly so that liquid does not escape. Place on a cookie sheet to bake.

Bake the packages until the fish is opaque which should take about ten minutes. Carefully open to check for doneness and plate the fish. Spoon any juices in the packages over the fish.

 

Bonnie

This post was posted in Fish/Seafood

Seared Trout with Calvados Sauce

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Oh, boy….turkey has now gone bye-bye and you are having guests. What to serve? Try this delectable and elegant dish.

You will need:

  • 3 tbsp. unsalted butter
  • 1/2 cup finely chopped shallots
  • 2 tsp. finely chopped thyme (fresh)
  • 2 tsp. finely chopped garlic (fresh, not bottled)
  • 3/4 cup Calvados (apple liqueur)
  • 1 cup heavy cream
  • salt and pepper to taste (go light)
  • 4 trout fillets (if have 4 people for dinner) 6 oz. each

 

In small saucepan melt 2 tbsp. butter over medium heat. Add the shallots, thyme and garlic and cook until the shallots become transparent. (maybe 5 mins).
Add the Calvados and reduce by half, add the cream and cook over medium heat until a light sauce consistency is achieved. Set aside.

While sauce is reducing, melt the remaining butter and sear the trout in butter on one side. Cook the presentation side in the butter first. This is the side without skin.

Brown the presentation side for about 4 minutes and cook the other side for the same time. This will vary depending on the thickness of the trout. Remember to tuck the thin end under the trout so it will all cook the same.

If you wish, you can place the salmon over frisee lettuce and top each one quarter of the sauce.

Wipe any ‘drips’ off the plate so you only serve “clean” plates.

 

Taste Rating: 9.2

Bonnie

This post was posted in Fish/Seafood

Trout with Calvados Cream Sauce

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  • This can be an elegant main course or, if smaller portions made, can be used as an appetizer.

You will need:

  • 3 tbsp. unsalted butter
  • 3/4 cup findly diced shallots
  • 2 tsp. fresh thyme, finely chopped
  • 2 tsp. fresh garlic, finely chopped
  • 3/4 cup Calvados
  • 1 cup whipping cream
  • salt and white pepper to taste
  • 4 trout fillets, skinned and boneless
  • lettuce of your choosing

In a small saucepan, melt 2 tbsp. of the butter, along with the shallots, thyme and garlic and cook until the shallots are transparent.

Add Calvados and reduce by half, add cream and cook until a light sauce consistency is achieved (about 6 minutes). Season lightly with salt and white pepper.

While sauce is reducing, melt the other tbsp. of butter in a non-stick fry pan. Sear trout in butter until golden brown on one side. Be sure to place the right side up in the butter first (the no skin side). Brown this for about 3-4 minutes and turn over and cook for 4 minutes. This will vary if the salmon is too thick.

On a pretty dinner plate, place your lettuce, trout on top and divide the sauce over the 4 fillets. Truly amazing main course.

Bonnie

This post was posted in Fish/Seafood

Shrimp/Vegetable Pad Thai

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This looks like a lot of ingredients (it is) but it is so worth it, even a novice can tackle it. Just take the extra five minutes to sit and read this through and slowly put it together. Some of this stuff I hadn’t heard of, so I asked a lady shopping in the aisle who looked like she might know and she showed us what brand to buy as it was the best and not “that” one. Lesson 1 – ASK someone.

  • 7 ounces medium rice stick noodles
  • 1/4 cup fish sauce
  • 1/8 cup rice wine vinegar
  • 3 tbsp. dark brown sugar
  • 1/2 tsp. crushed red pepper
  • 1/4 cup coconut milk
  • 2 tbsp. fresh lime juice
  • 1 tsp. tamarind concentrate*
  • 1 tbsp. toasted sesame oil
  • 3 tbsp. peanut oil
  • 12 ounces medium shrimp, peeled and deveined
  • 1 cup firm tofu, diced
  • 1 cup sliced shitake mushroom caps
  • 2 bunches baby bok choy
  • 2 large carrots, cut into matchstick-sized pieces
  • 1/2 cup matchstick-sized red bell pepper strips
  • 2 tbsp. minced fresh garlic
  • 1/2 cup roasted, unsalted peanuts, roughly chopped
  • 1/2 cup diagonally sliced green onions**
  • 1/4 cup chopped cilantro leaves

Bring 4 cups of water to the boil. Place noodles in a large bowl and cover with boiling water. Allow noodles to soak for 5 minutes, drain and rinse with cold running water for 30 seconds. Drain well and set aside.

In a small bowl, combine fish sauce, vinegar, sugar, red pepper, coconut milk , lime juice and the tamarind concentrate. Stir until sugar is dissolved.

Heat the seame and peanut oils in a wok or large saucepan over medium-high heat. Just before the oil is smoking, add the shrimp and cook until pink, stirring constantly. Add the tofu, mushrooms, bok choy, carrots, red bell pepper, garlic and reserved noodles and cook until heated through (about 2 minutes).

Pour the sauce mixture into the wok and toss until combined. Cook until the mixture is steaming and most of the liquid has evaporated. Add the peanuts and green onions** and cilantro and cook another 30 seconds.

Note: *Soak 1/8 cup tamarind concentrate in 1/2 cup water. Soak for 10 minutes and strain through a cloth. Save the “mash” for the recipe, using 1/4 tsp. only.
** We doubled this recipe for 16 people and put the green onions only in one bowl and none in the second bowl (mine) and anyone else who doesn’t eat green onions. Always give an option if possible. Buying all this isn’t a waste. You will make this over and over again.

 

Taste Rating: 9

Thunder Group Inc 21-1/2″ Cantonese Steel Wok, Each, Black21-1/2″ Cantonese Steel Wok, Each

Bonnie

This post was posted in Fish/Seafood