Pan-Fried Rainbow Trout

I went ice fishing with a good group of guys a couple of days ago, we were lucky enough to bring some home. Perfect size rainbow for the pan!! We cooked up 9 and ate every one of them!! A great meal to share with the family. The boys loved every aspect of it, catching, gutting, cooking, eating!!!

Ingredients:

Rainbow trout
1 lime
1 lemon
2 tbsp butter
Salt and Pepper

Melt butter in pan on medium high heat. Rinse and dry your fish, season inside with salt and pepper, place a slice of lime and lemon in each fish. Score the fish about 1/8 inch deep, add to the pan. When the side facing you starts to turn in color approx 4 mins, turn and cook for another 4-5 mins.

Serve and Enjoy!!

BBQ Fish Medley w/ Roasted New Potatoes

I Will mention again, I am so fortunate to have a father who lives in Haida Gwaii and is able to send us down fish....We enjoyed Snapper, Smoked Salmon and Smoked Black Cod.

I also purchased my Fathers day gift to myself.....A Charcoal bbq. It is unreal! The flavor you get from a Charcoal bbq is second to none!

Snapper in the back left, salmon on the right, black cod bottom left. My mouth is watering typing this, and I already enjoyed this meal!!!

The Potatoes were almost my favorite part of this dish. We get our weekly produce box from Pilgrims Produce The stuff we get is wonderful. One of the things we got in this last weeks box were new potatoes. I boiled these spuds first until almost done, drained and tossed into a mixture of chopped fresh thyme, marjoram, sage, garlic, olive oil and salt and pepper. I threw in some extra whole stalks of the thyme and whole garlic. Roasted at 400f for 30 mins, turning once. The flavor you get is amazing. The herbs and roasted garlic, along with the crispy outside of the spud, you then bite into the soft texture of a new potato. Wonderful!

The asparagus I cooked in a basket over the briquette bbq, I tossed them in Olive oil, Balsamic vinegar and salt and pepper, threw them in the basket, cooked for 15 mins. 

Whatever your meal may be, go out and support your local farms, buy some new potatoes and carrots, enjoy what we have local. It is amazing what standards we get used to with non fresh or local produce in the store. A beet fresh from the farm will blow your mind compared to one from the store. 

Enjoy

Cory

Smoked Salmon Benny

I am very privileged to have a dad who lives in Haida Gwaii. He sends us beautiful smoked canned salmon. Once in awhile we whip out the Ol Eggs Benny, usually using back bacon from Askews, but I thought of using the smoked canned salmon....wonderful! What doesn't taste good with hollandaise sauce?

I heated up the salmon, poached my eggs, toasted the muffins, used a pre pack sauce, I know, but so good, cheap, and quick. Assemble, present, devour! Benny makes for a quick breakfast, a little extra work in poaching the eggs, but all is worth it. I usually make in a large batch, this time we were gluttons and I made 9 of them for 3 adults. My sister in law enjoys the benny, usually because we are missing either the muffins or the meat or the eggs, and we combine and dine! So take some time out this weekend, make some benny, its great!

Enjoy

Cory

Amazing Fish Pie

I love cook books, I have been asking for them for christmas and birthdays for a few years. My favorites are Jamie Olivers. He has dead simple recipes, wonderful ideas and ingredients are stuff you almost always have. So for that reason they are inspiring to me!

Shelby got me another book for christmas, and in it was a Fish pie. A take on our Shepards pie. He used haddock or cod but I used Salmon, for that reason I also added an changed a few things. But the idea and the comfort was there!!

This is so easy to make. For those of you that already make a shepards pie with beef, this is simple, tasty and a great way to change up the everyday pie.

Recipe will be at the bottom of the page.

I started with my spuds, peel, wash and cut up spuds in smaller chunks. Add them to salted boiling water and cook until tender. Mash them with salt and pepper, butter and some milk or cream.

While the potatoes are boiling, in another pan add diced carrot, celery and onion in some olive oil and cook for 4 or 5 mins on med high heat. Add heavy cream and bring up to a boil.

Once boiling, remove from heat, add lemon, cheese, thyme and re season to taste.

In a large casserole dish or dutch oven, I poured the sauce mixture overtop of my salmon. I left the salmon raw and I used ground up salmon. Combine well.

Then add your mashed spuds on top of it to create a top layer. Dont worry about making it fancy shmancy, layer it on even pop it in the over @ 450f for 30 mins.

The salmon cooks so well in the cream sauce.

Serve by it self or with a side salad or some greens.

Ingredients:
Serves 6

1lb ground salmon ( you can get this at any supermarket)
6 or 7 large spuds
2 medium carrots (cut in quarters and dice)
2 celery stalks (cut in strips and diced)
1 med onion finely diced
6-8 sprigs of thyme (leaves only)
2 cups heavy cream
juice of 1 lemon
salt and pepper
olive oil
1-2 cups of med or aged cheddar cheese

I also love this meal, because it does not break the bank.

A great comfort food idea!!

Enjoy

Cory