Recipe – Page 7 – Eat Wisconsin Fish

Jun 06 2016

Dad’s Mushroom Masterpiece

[vc_row][vc_column width="1/4"][vc_column_text] Serves 4 [/vc_column_text][vc_single_image image="7695"][vc_empty_space][vc_facebook][vc_empty_space][vc_tweetmeme][/vc_column][vc_column width="3/4"][vc_column_text]A Fish-o-licious Recipe! This recipe gained fame during the Hayward Fishing Hall of Fame episode of The Fish Dish podcast. We don't know who "Dad" is but we love this mushroom sauce! Ingredients 4 trout or salmon steaks, 6-8 ounces each 2 cups...

Jun 06 2016

Crispy Fried Rainbow Trout

Sharon Moen

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[vc_row][vc_column width="1/4"][vc_column_text] Serves 6 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 6 pan dressed rainbow trout or other small fish, fresh or frozen 1/2 cup evaporated milk 1 teaspoon salt Dash of pepper 1 teaspoon paprika 3/4 cup flour 1/3 cup cornmeal 3/4 cup oil for frying Garnish with a dab of tartar sauce, chives and paprika. Directions: Thaw frozen fish. Clean, wash...

Jun 06 2016

Cranapple Fillets

Sharon Moen

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[vc_row][vc_column width="1/4"][vc_column_text] Serves 6 [/vc_column_text][vc_single_image image="7677"][vc_empty_space][vc_tweetmeme][vc_facebook][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients 6 fresh salmon, trout or other fish fillets Apple Bouillon 4 cups apple juice 1 rib celery, cut to 1-inch lengths 4 peppercorns 1/2 cup onion, sliced 1 bay leaf 1 teaspoon salt Cranberry Sauce 1 cup apple juice 2 cups fresh cranberries 1/2 cup sugar 1/4 cup lemon juice 3/4 teaspoon cinnamon Directions In a...

Jun 06 2016

Barbecued Trout

Sharon Moen

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[vc_row][vc_column width="1/4"][vc_column_text] Serves 4 [/vc_column_text][vc_facebook][vc_tweetmeme share_via="@EatWIFish"][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 1 large trout 1/4 lemon wedge Herbs, if desired, such as parsley, basil or minced chives Directions: Brush trout cavity with juice from lemon wedge and sprinkle with herbs. Place in shallow pan and pour on marinade. Let stand one hour, turning once. Cook over hot...

Jun 06 2016

Baked Fish a’ la Maurice

Sharon Moen

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[vc_row][vc_column width="1/4"][vc_column_text] Serves 3-4 [/vc_column_text][vc_empty_space][vc_facebook][vc_tweetmeme][vc_gallery interval="3" images="7033,7031,7030,7029"][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 1 green pepper, sliced 1 onion, sliced 1 tomato, sliced 1 pound fish fillets 1/4 cup water (or tomato juice) 2 tablespoons butter 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon paprika 1 cup yogurt Directions: Place half of the vegetables in a greased baking dish. Season fish fillets with salt...

Jun 02 2016

Grilled Arctic Char with Eggplant and Tomato

Sharon Moen

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[vc_row][vc_column width="1/4"][vc_single_image image="6067" img_size="full"][vc_column_text] Serves 4 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 4 4-oz. arctic char filets 4 tablespoons olive oil 1 small eggplant, sliced crosswise, skin on 3 medium heirloom tomatoes, different colors, sliced crosswise ½ cup fresh basil chiffonade To taste salt To taste freshly ground black pepper ½ cup balsamic vinegar, reduced by half Directions: Prepare charcoal grill...

Jun 02 2016

No-Fail Smoked Fish Dip

Sharon Moen

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[vc_row][vc_column width="1/4"][vc_single_image image="5916" img_size="full"][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 1 1/2 pounds smoked fish 2 teaspoons minced onion 2 teaspoons finely chopped celery 1 clove garlic, minced 2 tablespoons finely chopped sweet pickle 1 1/4 cups mayonnaise 1 tablespoon mustard 2 tablespoons chopped parsley Dash of Worcestershire sauce Directions: Remove skin and bones from fish and flake well. Mix all ingredients...

Jun 02 2016

A slice of frittata on a white plate with four small preparation photos at the top.

Hello Breakfast! – Smoked Trout Frittata

Sharon Moen

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[vc_row][vc_column width="1/4"][vc_single_image image="6064" img_size="full"][vc_column_text] Serves 4 to 6 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: 10 eggs 2 tbs butter ½ lb. smoked trout, flaked 2 scallions, thinly sliced, or ½ cup red onion, thinly sliced 6-8 asparagus spears, chopped 2 tbsp capers 1 tbsp fresh dill To taste salt To taste freshly ground black pepper Serve with breakfast potatoes or a...

May 26 2016

Spring Salad with Miso-Maple Arctic Char

Sharon Moen

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[vc_row][vc_column width="1/4"][vc_single_image image="6054" img_size="full"][vc_column_text] Serves 2 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text] Ingredients: ¼ cup miso ½ cup maple syrup 1 tablespoon ginger, finely chopped 2 (5 oz.) farmed arctic char filets 3 cups spring greens (i.e., arugula, watercress), washed 1 carrot, thinly sliced with mandoline or peeler 1 beet, thinly sliced with mandoline or peeler 3 tablespoons olive oil To...

May 26 2016

Root Vegetable Hash with Lake Herring

Sharon Moen

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[vc_row][vc_column width="1/4"][vc_single_image image="6061" img_size="full"][vc_column_text] Serves 2 [/vc_column_text][/vc_column][vc_column width="3/4"][vc_column_text]Chef Scott Graden, The New Scenic Café, Duluth Runner-up Winning Recipe of the 2013 Lake Superior Fish Classic Vegetable hash Ingredients: 1 ounce Cooked red beets, small dice 1 ounce Cooked gold beets, small dice 1 ounce Roasted sweet potato, small dice 1 ounce Cooked Yukon gold...

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