4 (4 to 6 oz) trout or salmon
fillets
1 1/2 Tbsp honey
1/8 tsp.
salt
1/4 cup soft breadcrumbs
1/8 tsp
pepper
1/4 cup finely chopped pecans
2 Tbsp Dijon
mustard
2 tsp. chopped fresh parsley
2 Tbsp butter,
melted
Garnish: parsley springs, lemon slices
SPRINKLE trout (salmon) with salt
and pepper. Place fillets, skin side down,
in lightly greased 13 X 9 X 2 inch pan.
COMBINE breadcrumbs, pecans and
parsley; spoon mixture evenly on top of each
fillet.
BAKE at 405 for 10 minutes or
until fish flakes easily when tested with fork.
Garnish, if desired.
Serves 4
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Sauteed Fish
I like to use catfish
filet's for this. Crappie works well as does
Trout.
4 tablespoons butter in a fry pan, heat to
medium high
Pat the fish dry and lightly flour them.
Season with Tony Chassierie's Creole
seasoning.
Place skin side up in the fry pan and cook
them till the bottom is as brown as you
like.
Using a spatula and a fork or 2 spatula's
turn them over only once.
Cook till as dark as you like the fish.
Remove the fish from the pan and plate them.
Toss about 3/4 to 1 cup peeled pistachios
into the seasoned butter and when they smell
done, they are.
Pour the nuts and melted seasoned butter
over the fish and serve.
Donna says "yummmmmm".
==========================
Hush Pupppys
We get so many requests for the hush puppy
recipe used on the shore lunches that Ron
asked me to write it up for you.
First, know that this recipe is an amalgamation
of everything the guides have taught me; they've
been great teachers. Almost every guide
and cook has had a part of this recipe.
Second, I never actually cook them so I'll tell
you what the guides tell me about the actual
cooking part and hope I listened well.
Third, I apologize about not having real
measurements; I don't use measuring tools,
just guesstimate.
Start with some cream style corn, roughly 1/2
cup
1 or 2 eggs
2-4 green onions, chopped including the stems
1 medium onion, chopped (not too fine).
Sweet onions or yellow onions.
Add some white, granulated sugar, about 1/4 cup.
One of my "teachers" only uses
about a tablespoon, but I believe more is
better. I'm told it's the sugar that makes
them brown up so pretty. I believe the secret is
sugar--the more sugar I use, the more requests I
get for the recipe.
Some cooks use a little whole kernel corn; I do
not.
Stir together well. Let the mixture sit
for 15 minutes or so if you can to let the
onions “bleed”.
Then start adding White Corn Meal Mix.
Make sure to use the "mix" and not just corn
meal. We mostly use Aunt Jemima's corn
meal mix, but there are other brands. The mix
includes the right amounts of baking powder and
whatever else is needed to make the hush puppies
rise and look nice. Keep adding until the
mixture is the correct consistency to "slap" a
teaspoonful into the hot grease and not spread
out like a pancake. Some guys use a little
scoop, like a tiny ice cream scoop, to shape the
mix into perfect little balls. Remember:
the grease shouldn't be so hot that the hush
puppies get done on the outside but are raw
inside. (350° ?)
If the mixture sits for very long (in the
refrigerator), it may begin to thin out
some. Just add a bit more Corn Meal Mix.
You can add lots of other things to this
recipe. Use green bell peppers instead of,
or in addition to the green onion. I
sometimes use yellow and orange bell peppers at
Halloween and red bell peppers taste great and
add a Yuletime touch at Christmas. I've
used jalepenos and added garlic powder for a
spicy taste rather than sugar for sweet.
Serves at least four people. I know we
always send more than you can eat, so I'm
probably not the best judge of quantity.
The mix will keep in the 'fridge for a couple of
days.
The guides will tell you that the real reason
the food tastes so good is: 1) it's cooked
outside and everything tastes better outdoors,
2) the hush puppies are cooked in the same
shortening as the bacon was cooked, and 3)
somebody else is doing the cooking (oops, that's
me talking.)
==========================
