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Fried Lake Trout
1 Lake trout 1/2 ts Salt 2 tb Butter 1/4 ts Lemon pepper 1 c Sour cream 1/2 ts Lemon juice Cornmeal for dredging Shotening for frying Clean and wash the fish and cut into serving pieces, leaving the skin on. Salt and pepper and coat throughout with cornmeal. In a fry-pan bring 1/4-1/2 inch of shortening to high heat, add fish, and fry for approximately 4 minutes; turn, and cook 3 minutes more. Fish should be nicely browned. Put fish on hot serving platter. Pour off the fat from the pan and replace with butter, add the sour cream, and stir with a spoon to loosen any greables. Cook several minutes, but do not boil. Remove from heat, add lemon juice, stir, and pour over trout. |
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Artichoke Bottoms and Shrimp with Shallot Vinaigrette
Peel and devein shrimp and steam in 1 inch of boiling water until curled and cooked through about 5 minutes. In a small bowl, whisk together lime juice and pulp, vinegar, oil, shallots and thyme. In a large serving dish, toss together artichoke and dressing. Add shrimp, chard, and sc (Upload by user)
TAG: shrimp, artichoke, ,
Peel and devein shrimp and steam in 1 inch of boiling water until curled and cooked through about 5 minutes. In a small bowl, whisk together lime juice and pulp, vinegar, oil, shallots and thyme. In a large serving dish, toss together artichoke and dressing. Add shrimp, chard, and sc (Upload by user)
TAG: shrimp, artichoke, ,
Baked Fresh Tuna
Preheat the oven to 425 F, rub the tuna steaks with 1 tbsp olive oil and season lightly with salt and pepper. In a skillet, saute the onion in the remaining oil until it is limp, ad the tomatoes and vermouth and cook briefly. Place the steaks in a shallow baking dish, pour on the oni (Upload by user)
Preheat the oven to 425 F, rub the tuna steaks with 1 tbsp olive oil and season lightly with salt and pepper. In a skillet, saute the onion in the remaining oil until it is limp, ad the tomatoes and vermouth and cook briefly. Place the steaks in a shallow baking dish, pour on the oni (Upload by user)
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