The Fisherman's Wharf > Recipes
BassJunky's Cook Book
bassjunky:
Creamy Mustard Salmon
2 portions of salmon steaks,
4-5 mushrooms,
wholegrain pepper mustard,
small packet of double cream,
salt & pepper.
How to cook:
Wash and dry the salmon. Season with salt and pepper. Arrange in an ovenproof dish with the sliced mushrooms. Mix 2 tbs. mustard with the cream and pour over salmon and mushrooms. Cook in a preheated (200C) oven for about 20 minutes. Serve with boiled potatoes and a salad.
happy eating
bassjunky:
Blackened Walleye Cheek Salad
Ingredients:
1 Tbsp Lemon Zest
1 Tbsp Ginger (minced)
2 Tbsp Roasted Garlic (minced )
1 Tsp salt (seas salt perferred)
1 Tsp Pepper (course ground)
1 Lb. Fresh Walleye Cheeks ( Trimmed 1-2oz. Walleye fillet can be used as well)
6 oz. Mixed Greens (your choice)
6 oz Spinach
4 oz. Grated Gruyere Cheese
4 oz. Dijon Vinaigrette Dressing (any brand, or your own)
2-3 oz. Olive Oil
1 Lemon sliced very thin
4oz. Fresh Grape Tomatoes
Directions:
Place oil in a cast iron skillet or sauté pan & heat to smoking hot.
Combine S&P thoroughly with Garlic and Ginger and Lemon Zest and spread out evenly on a large plate.
Press one side of Walleye cheeks firmly in spice blend being careful to completely crust each piece.
Place Walleye (Spiced side down ) in hot oil and cook for 2-3 minutes or until crust has blackened.
Turn Once and reduce heat to low.
While Walleye is finishing combine Greens, Spinach, Cheese & Dressing in a large mixing bowl.
Toss mixture until evenly blended and separate out onto 4 large salad or dinner plates.
Remove Walleye from pan and distribute equal amounts on the top of each salad.
Garnish with thin slices of Lemon arranged in a twist and Grape tomatoes
bassjunky:
Walleye Tacos
Ingredients:
3/4 cup flour
1/2 tsp baking powder
1/2 tsp crushed oregano
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp cayenne pepper
Salt & pepper as you like
1 egg yolk
4-6 oz beer
Oil for frying
1/2 cup mayonnaise
1 tbsp chopped cilantro
1/2 lime
1 ripe avocado
2 cups shredded Lettuce or Cabbage
1 to 1.5 lb walleye fillets
Steamed tortillas
Lime for squeezing
1. Make the batter. In a medium bowl mix together the flour, baking powder, spices, beer, and egg yolk. If the mixture is too thick, add a bit more beer, but don't let it get watery. It should be plenty thick to coat the fish.
2. Cover the batter and let it sit in the fridge for at least 3 hours. You can even let it sit overnight or through the work day.
3. When you are ready to start cooking the fish, heat the oil to 375. Mix the mayo, cilantro, and enough lime juice to make it "saucy." Slice the avocado. Slice the lettuce paper thin. And cut the fish into portions that will fit well in a taco after you fry them.
4. Once the oil is hot, dip the fish in the batter and get it well coated. Cook one to two slices at a time - depending on the size of the fillets. Drop a slice into the oil while the batter is still dripping off and fry it for about 3-5 minutes, turning half way through. While the fish is cooking, go ahead and steam the tortillas.
5. Grab a steamed tortilla, add a piece or two of fish, a couple slices of avocado, sprinkle on some lettuce, add sauce to taste, and just before you eat it, squeeze on some lime juice. (toppings are your choice, these ingrediantes are from the original receipe....I like to add cheese)
Don't forget to squeeze some fresh lime juice just before you eat them. It changes the whole character. Fresh salsa is a nice topping to consider as well.
recipe will make about six large tacos. Northern Pike or trout can be substituted, but walleye is the best.
bassjunky:
I thought I should get a few of you guys going with this one....saw it on a BBQ show on Food.Tv
Grilled Bass Packages
Ingredients:
1/4 cup chopped chives
2 x shallots diced
4 x ears fresh corn with husks
4 x small mouth bass fillets weighing ½ pound each ( skin removed, cut in half)
Juice of 2 lemons
4 tbsp unsalted butter
Salt and pepper to taste
2 x lemons cut into wedges for garnish
Directions:
Grilled Bass Packages
Preheat barbeque to 375° F/190° C.
Place toothpicks in a cup of water to soak for 1 hour.
Carefully peel away the cornhusks keeping them in full strips. Pull all silk off each cob Submerge the husks from the corn in a large pot of cold water for approximately one hour or until the husks are pliable and easy to work with.
Holding, the cobs upright, sliced downward with sharp knife, cutting off the corn in rows. Discard the cobs and set cut corn aside.
Once the corn husks are pliable, spread out and press flat three husks per package (4). Sprinkle a base layer of corn and shallot on the leaves of each packet. Lay the first fish fillet at a right angle to the husks one on top of each package. Add another layer of corn and shallots on top of the fish in each package. Place the second fish fillet on top of the first in each package. Top each package with a final layer of corn and shallots. Dot each package with butter, sprinkle the chives and drizzle with fresh lemon juice. Season the fish with salt and pepper.
Fold husks over the top of the packets on all sides (to form an envelope shape) and secure with soaked toothpicks.
Oil preheated grill.
Lay the packages on the grill and cook for 6 minutes, turn carefully with a spatula and cook 6 minutes longer, or until husks are slightly charred. Remove from grill.
Serve immediately with lemon wedges.
bassjunky:
Smoked Pumpkin Seed Crusted Steelhead Trout Fillets
Ingredients:
1 x 3 lb. salmon trout (steel head) fillet with skin on, bones removed (1.3 kg)
3/4 cup toasted pumpkin seeds (190ml)
1/2 cup dried mushrooms (125ml)
1/4 cup olive oil (60ml)
1 tsp salt (5ml)
1 tsp freshly ground pepper (5ml)
Juice of 2 lemons
3 x lemon wedges for garnish
Smoke Pouch
3 cups cherry wood chips (750ml)
Aluminum foil
Vegetable oil for brushing
Directions:
Place 2 cups (500ml) of wood chips in a bowl of cool water, let soak for 1 hour.
In a coffee grinder or food processor, add the pumpkin seeds, mushrooms. Process until a rough powder is achieved. Remove from grinder and place in a small bowl. Add oil, salt and pepper to achieve a paste.
Drizzle salmon trout with lemon juice.
Using a spatula evenly cover trout with pumpkin seed mushroom & oil paste
Preheat barbeque to 375°F/190°C with indirect heat by leaving one half of the grill off while the other is one.
Prepare smoke pouch.
Reduce heat to 220°F/ 104°C. Leave one side of the bbq off to prepare for indirect cooking. Place a piece of foil on the cool side of the grill and brush with oil. Place the salmon trout on the foil. Close lid quickly as to not allow too much smoke to escape.
Smoke salmon trout for 45 minutes or until flesh of fish flakes and is slightly translucent in center of fish. Remove from grill and cover loosely with tin foil.
Let rest for 10 minutes.
Serve with lemon wedges.
Smoke Pouch
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Using a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow though and infuse the fish.
Place package directly on heat source, close lid of bbq. Allow smoke to fill cavity of bbq. This should take about 15 minutes.
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