cooking with fish
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Magic Baked Salmon
Salmon has become one of the most popular fish to serve. People love the taste, and salmon cooks quickly, making it a great option for both weeknights and weekends. If you want to prepare salmon, remember to purchase the freshest fillets you can. Keep the fish refrigerated until you are ready to cook it, and always prepare it on a clean, dry surface. In order to eliminate a strong oily taste, remove the skin as soon as possible. If you are looking for a great way to liven up your salmon dish, you may want to try my Salmon Magic. This seasoning blend is a flavorful combination of dill, mustard seed, herbs and spices with just the right amount of salt and sugar, creating a versatile blend for all salmon recipes. The distinct flavors enhance the natural goodness of salmon or any other type… Read more -
Trout Grenobloise
Grenobloise is a classic French sauce, composed of capers, brown butter or “beurre noisette” and lemon. This recipe is for a classic dish – La Truite Grenobloise, or trout with sauce Grenobloise. Ingredients: Kosher Salt White Pepper 10 ounce filets off whole rainbow or brook trout; skin on, scaled. 1 tbsp olive oil 1 tbsp butter ½ lemon, segmented, diced 1/8” (brunoise) 1 tbsp fresh lemon juice ½ tbsp capers 1 ¼ tbsp minced parsley Directions: I prefer to cook fish filets, generally, with the skin on. The skin, if properly cooked, will remain crispy while the flesh of the fish is soft and delicate. To get crispy skin, two things are important. One is to remove all excess water, and the other is to leave your fish filet cooking on the skin side until the skin is set and well… Read more
