Fish Recipes

[Magnum gurly]

Turtle Soup (submitted by Big Guy)

5 lbs. turtle meat
1/8 cup cooking oil
2 Tbs. vinegar
4 large potatoes, peeled and cubed
3 large onions, chopped
8 oz. Mushrooms, sliced
4 large tomatoes, peeled
5 cloves garlic, chopped
3 stalks celery, chopped
3 bay leaves
1 Tbs. ground red pepper
2 Tbs. Oregano
1 Tbs. Black pepper
2 cans tomato soup
2 cans water
1 can 6-oz. Tomato paste

boil turtle meat for 1 ½ hrs. in enough water to cover with the oil and vinegar. Skim pot while boiling. Remove meat from stock and de-bone. Skim stock again.
Add all other ingredients and boil uncovered for 45 minutes on medium heat. Add turtle meat cover and let sit 30 minutes.

Servers 10

 

[Magnum gurly]

Trout Amandine(submitted by Big Guy)


4-6 small trout
2 Tbs. Butter
2 Tbs. Oil
1 egg
¼ cup light cream
¼ cup flour
Salt and pepper to taste.

Topping
¼ cup slivered almonds
¼ cup melted butter
2 Tbs. Lemon juice

Filet the trout leaving the tail and head on if you prefer
Wisk the egg and stir in the cream. Roll trout in a flour salt and pepper mixture. Dip into the egg mix and fry in the butter melted in the oil over medium high heat. When flaky and golden brown remove from pan and keep warm. In a clean pan fry almonds in the butter until golden add the lemon juice and mix. Pour on top of fish and serve at once.

 

[Magnum gurly]

Trout Supreme(submitted by Big Guy)

2 Lbs. Trout filets, skinned
1 Lb. Fresh spinach, cooked, drained and chopped
1 large egg yolk, beaten
1 small onion, grated
1/8 tsp. nutmeg
¼ cup yogurt
2 Tbs. Lemon juice
2 cups Parmesan cheese, grated

Line a broiler pan with heavy foil. Preheat broiler, place fish on broiler tray. Broil until trout is flaky. While it is cooking combine the rest of the ingredients in a small bowl mix well. When trout is done spread mixture over the top and return to broiler. Broil until golden brown. Serve immediately.

 

[Magnum gurly]

Soused Rainbow Trout(submitted by Big Guy)


4-6 small trout
1 quart boiling water
11/2 cup white vinegar
1 Tbs. Salt
2 peppercorns
3 stalks celery, chopped
1 medium onion, chopped
1 carrot, chopped
3 Tbs. Pickling spice

To make a poaching liquid. Mix everything except the fish in a saucepan. Bring to a boil and simmer 15 minutes. Strain and reserve liquid. Make diagonal cuts in the skin of the cleaned trout and place in a shallow pan. Pour the reserved liquid over the fish until almost covered. Bring to a boil and reduce to a simmer. Cover with a buttered sheet of wax paper and simmer for 7-10 minutes or until fish flakes. Transfer the fish to a serving platter and pour the poaching liquid over the fish and Chill. Serve with fresh French bread and a nice white wine.

 

[Magnum gurly]

Cajun Trout(submitted by Big Guy)

Fresh trout filets, skin on
2 TBS melted butter
1Tbs. Cayenne pepper
1 Tbs. Garlic powder
½ Tbs. Onion powder
1 tsp. thyme
1 tsp. oregano
1 Tbs. Freshly ground black pepper

Blend seasonings together, place fish skin side down on a greased broiling pan. Brush with melted butter and season with spice mixture on top. Place under broiler until fish is firm and flaky but not dry. Approx. 10 minutes depending on how thick the filets are.

 

[Magnum gurly]

Trout (submitted by Brutus)

First roll in flour, seasoned first choice, or regular flour with salt and pepper added to it.

Toppable brand vegtable crackers, which come in a dark green carton.
Ground all up, then coat the floured fish evenly. It has a nice mix of spices for fish,

Fry away until done....

Works good and you can find this cracker almost anywhere

 

[Magnum gurly]

Brine for salmon (submitted by gitrdun)

I use 3 whole 10-15 lbs salmons for this.
The brine:
1/2 gallon of water
1 cup of salt
2 pounds of brown sugar (try & get the dark stuff if you can)
1 cup of real maple sugar

I let the filets marinate in the brine for 24 hours.

I smoke my fish in my Traeger BBQ (using maple) for 12 hours

At the half time point, I pulled the fish out and painted one side with this:

3/4 cup honey
1/4 cup of sweet molasses
1/4 cup of water
(mix it real well)

I kid you not, this turned out real "candy" salmon.