Idaho > Ice Fishing Idaho

After your catch.. Fish recipes

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tbern:
Looks very good, Steve! Thanks for sharing the recipe.

Walleyewacker007:
Perch or walleye fillets dipped in egg, Shore Lunch and fried up in 375 degree coconut oil...just had 3 of Cascades jumbos that way, hard to beat! Love the different recipies fellas, keep em coming.

FG Steve:
After reading the chowder recipes on Ice Shanty, I finally tried my own.  Upon careful consideration, we adapted our clam chowder base and dressed it up a bit.  Turned out to be a total keeper!

Grandpa Steve's Trout Chowder
Serves 10-12

6 fl. oz clam juice
2 1/2 cups water
1 cup diced celery
1 cup chopped asparagus tops
6 cups diced/cubed potatoes
1/2 cup finely diced onion
1 1/2 teaspoons salt
1/2 teaspoon sugar

1 1/2 sticks (3/4 cup) butter
1/2 cup all-purpose white flour
1 quart (32 fl. oz.) half and half

1/4 cup finely chopped pre-cooked bacon bits (not imitation)
1 15-oz can of corn, drained
1 to 1 1/2 pounds boneless trout fillets
1/2 teaspoon dried parsley flakes
Fresh ground black pepper

Grill the trout according to the basic grilled trout recipe posted elsewhere in this thread.  Let it cool, remove skin and dark flesh, cut it into chunks, and set aside.

If not already done, cook the bacon, allow to cool, chop finely and set aside.

Place clam juice and water in a 3-quart sauce pan. Add the celery, potatoes, onion, asparagus, salt, and sugar.  The liquid should just cover the potatoes and vegetables.  Cook until the potatoes are done to your liking and remove from heat.

Make a roux:  In a 6-quart roaster pan or other suitable soup pot, on the stove over medium heat, melt the butter.  Whisk in the flour and cook until it bubbles well, plus about two minutes.  The roux should begin to change color slightly.

Whisk in the half and half, and cook until it begins to thicken.  It should not boil.  Stir/whisk constantly and be careful not to overcook/scald it.

Once the cream base has started to thicken, add all the ingredients from the sauce pan (including the liquid!), plus the bacon, corn, parsley, and trout.  Cook a few more minutes, stirring constantly to avoid sticking in the pot but gently to avoid breaking up all the trout chunks.  Some of them will disintegrate and thatís OK.  Add fresh ground black pepper to taste.

Serve with breadsticks and/or crackers.



badger132:
Cioppino

Cioppino is an Italian Fishermans stew- popular in San Francisco


Ingredients:
2 large onions, chopped
2 bunches scallions, chopped
2 green peppers, seeded and chopped
4 cloves garlic, minced
1/4 C olive oil
4 T butter
1/2 lb. fresh medium mushrooms, quartered
2 C red wine
1 15 oz can tomato sauce
1 28 oz can of diced tomatoes
1 bay leaf
1 t oregano
1 T chopped fresh basil
3 (or more) dashes Tabasco sauce
Juice of 1 lemon
salt and fresh ground pepper
2 pounds perch filets, cut in large chunks
2 dozen raw shrimp, shelled and deveined
1/2 pound raw scallops
6 oz crab or mock crab

(really you can add any seafood that appeals to you. Cioppino was made with the leftovers from cleaning the nets, and was a Fishermans dish. Lobster, calamari, and clams are all fine.)

In a large kettle, sautť onions, scallions, green peppers, and garlic in oil and butter for 5 minutes or until tender, stirring often. Add mushrooms and sautť 4-5 minutes more. Add wine, tomatoes, tomato sauce, herbs, and tabasco. Cover and simmer 1 hour or more.

To heated sauce, add perch, scallops, and shrimp, simmer 3 minutes, until shrimp is pink. Add cooked lobster or crab at the end so it does not fall apart, just enough to warm through.

(If you add clams, add them first, wait 3 minutes and add the rest. Clams should open as the shrimp are turning pink

As soon as crab is heated through, remove bay leaf, taste and season with salt and pepper.


The sauce can be made in advance, and then reheated, and add the fish just before serving.


aza10:
Hereís my take on a fish cake recipe. I use burbot or pike, Iím sure you could use a few other fish.

First take about 1/2 lb of fish and cut it up into large cubes.  Season the fish(I use old bay, S&p is fine).

Cook fish at 425 for about 7 min and let cool.

While itís cooling mix into a bowl

1 egg
1 tablespoon plain Greek yogurt
1 tablespoon Siracha Mayo (regular Mayo is probably fine)
1 tablespoon mustard
1table spoon of lemon juice
1teaspoon red pepper flake
2-3 green onion minced
12 saltine crackers crushed

Add fish and roll into large meat ball sizes. Then roll into panko.

Heat a pan on med-high with a tablespoon of olive oil and butter.

Place the balls into the pan and smash into a cake like shape and cook u til golden brown and crispy.

Enjoy with your favorite tartar or siracha mayo.



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