Recipies

Halibut Fingers

Halibut Fingers
1 1/2 to 3 lbs Halibut
1/4 cup Vegetable oil
2 cups Bread crumbs
1/2 cup Parmesan Cheese
1 cloves Fresh garlic

This receipt can also be done with Mrs. Vickie’s Sweet Chili and Sour Cream potato chips…..simply crush the potato chips and use them instead of the Parmesan Cheese and Bread Crumbs. (This receipt is awesome)

 

The process:

Get started by thoroughly washing your Halibut fillets in cold water.

Cut the fillets into “fingers”, – 4 inches in length, 1 inch in width, 3/4 inch thickness.

Pour vegetable oil in a plastic bag and add the crushed clove of garlic. (Let stand for 3 minutes)

Add the Halibut fingers to the bag containing the vegetable oil / crushed garlic.

Shake well and Let stand for 3 minutes.

Mix the bread crumbs and parmesan cheese together in a container large enough to roll the fish into.

Roll the fish fingers into the bread crumb / parmesan cheese mixture and place on a cookie sheet on Parchment paper.

Place in the freezer for 30 minutes.

Preheat the oven to 400* Fahrenheit.

Place the tray in the oven and cook for 11  minutes. Remove and let stand for two minutes, then serve.  If it is just under done, zap for 10 seconds in Microwave.

Stephen’s Teriyaki Salmon

Teriyaki Salmon
6 to 8 lb salmon
½ cup soy sauce
¼ cup brown sugar
2 tbsp oil
¼ tsp pepper
2 cloves garlic

The process:

Combine all ingredients except fish an set aside. Remove all bones from the Salmon leaving the skin in place. Marinate fish in mixture for at least 1 hour. Preheat barbecue to medium heat (340 deg). Lay the Salmon skin side down on tin foil (or on a cedar plank that has been thoroughly soaked in water) and place on  barbecue grill. Cook approximately 20 minutes or until fish flakes, basting at intervals with extra sauce. Serves 8-10 people.

Candied Salmon

Indian Candy

18 lbs of Salmon (approx)
4 cups  Demarara Sugar (Brown)
½ cup rock salt

The process:

Remove the skin and all bones from the salmon . Cut the Salmon into strips (3/4 inch wide by 4 inches in length.

Mix the salt / sugar and place a layer of the mixture on the bottom of a large pot, then add a layer of Salmon. Add another layer of the salt / sugar mix and continue this layering until done.  Let stand in a cold room or refrigerator for 24 hours and then move the fish around (with hand) in the pot to insure the brine which has now formed, has accessed all parts of the fish. Let stand for three more days. Place the fish on the smoker racks the evening before smoking, to glaze over night. In the morning preheat the smoker for 20 minutes before adding the racks with Salmon. Monitor the smoking, move racks around in the smoker to insure consistency and add chips as required. Remove and let cool when the desired texture is achieved (don’t over cook as the fish will continue to cook / dry until cool).  Vacuum seal in small packs when cool.

Halibut & Chips

Beer batter for fish:

-     1 cup flour

-    1 tsp baking power

-    1 tbsp white vinigar

-   Beer

(Panko crunbs – for a special treat)

Process:

Cut halibut into pieces and wash thoroughly in cold water. Pat dry and dunk in Batter (for a totally different texture, roll in Panko crumbs after dunking in Batter) .Deep fry in oil at temperature of  340 degrees for approx two minutes or until batter starts to turn yellowish colour, don’t over cook.

 

SMOKED SALMON HAVARTI MINI QUICHE

24 tart shells

3-4 oz chopped salmon

1 cup light cream

2 large eggs beaten

Salt, pepper and chopped fresh dill to taste

1 cup grated havarti cheese

dill sprigs for garnish

dried cranberries  (about 3 in each tart)

The Process:

preheat oven to 375

Pre-bake tart shells 10 min. and then let cool

Place some salmon in each shell

Mix eggs, cream, dill, salt, and pepper and then pour over the salmon

Top with cheese and bake for 15-20 min.

Garnish with dill and serve.   Quiche can be made 1-2 days in advance and reheated.

Makes 24 tarts (freezes well)

 

 HALIBUT SUPREME

 

Original Recipe Yield 6 servings

Ingredients

  • 1 cup shredded Cheddar cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons lemon juice
  • 1 tablespoon diced onion
  • 1/8 teaspoon ground cayenne pepper
  • 2 pounds halibut steaks

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
  2. In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper.
  3. Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture.
  4. Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork.

 

FRENCH ONION SOUP

Do not add salt.

4 letres beef broth

3 cans beef consommé

4 ozs dry sherry

3 lbs onions, sliced

3 Tbsp butter

1/2 tsp pepper

2 ozs paprika

3 cloves garlic

Grated or thin slices of cheese…a combination of any of these four: mozzerella, gruyere, swiss, ementheral, (parmesan or romano).

Toasted baguette rounds

The Process:

Melt butter in pot…..  Sauteè the onions……… Add sherry to deglaze the onions…..  Add broth, Consumme’, pepper, crushed garlic and paprika.  Cover and cook until the onions are soft.

TO SERVE:

Fill bowl with soup, float baguette on top of soup and place cheeses on baguette. Place bowl’s on a tray and place in the oven. Put oven on Grill at 500 degrees and grill until the cheese has melted and is turning brown (approx 4 / 5 minutes).
(Freeze leftover baguette for use later)

 

Pan Fried Halibut with Potato chip coating

(1) lb of Halibut, washed, patted dry and cut into one inch strips

(1) large bag of Miss Vickie’s Sweet Chili and Sour Cream (our favorite) or Lay’s Dill Pickle Potato Chips

Egg wash – (egg white from one egg with a tea spoon of water)

Three quarter cup of white flour

One half cup of Canola oil

(1) tea spoon of butter

The Process:

Crush the potato chips into coarse crumbs. Place the Canola Oil / butter into a frying pan  and heat to one step above medium. Roll each piece of fish in flour, then roll in egg wash and then roll into (crushed) potato chips.

Place the fish in the heated frying pan and cook until one side is one third cooked, flip and cook the same on the other side. The middle of the meat should still appear raw. Remove the fish and place on a plate for (2) minutes (trust me – it will continue to cook and will be perfect at the two minute mark……if not to your liking, zap in the micro-wave oven for 10 seconds.)

Serve with white rice and coleslaw.

Enjoy (Todd’s Receipt)

 

Salmon Wellington

“this receipt can be prepared the day before and refrigerated overnight. In  fact the pastry cooks better that way. The easiest way in the world to entertain. Can also be made, frozen then vacuum sealed. Can be kept for several months and cooked from frozen.”

1/4 lb    crab of artificial crab   125 g

1 c.    cream cheese                      250 mL.

2    Tbsp. dry white wine            30 mL

2    Tbsp. minced green onion   30 mL

1    tsp. dried dill weed                   5 mL

2    Puffed Pastry (one for top and one for bottom)

1.5 lb evenly thick salmon fillet with skin removed  .75 kg

1    egg, beaten with water

Sauce:  I Double the sauce  or even triple it because it is so good on rice.

1/2 c.    dry white wine        125 mL

1/2 c.    whipping cream       125 mL

1/2 tsp. dried dill weed           3 mL

1     tsp.      lemon juice            5 mL

1/4 tsp   salt                               2 mL

1/4 tsp.  white pepper              2 mL

2 Tbsp.  Minced red bell pepper 30 mL

 

Mix together the first 5 ingredients until well blended. Roll out 2/3 pastry on a floured board-to rectangle shape longer and wider than the salmon fillet, with enough pastry on all sides to bring up and around the sides of the salmon.

Spread the cream cheese mixture onto the pastry in the exact centre of the rectangle-to a shape and size to match the salmon fillet. Place the salmon fillet on top. Egg wash the edges of the pastry that are rolled up the sides of the salmon fillet. Use the second rolled out pastry to cover the top of the salmon and  the egg washed sides of the pastry, press the bottom edges to seal the top and lower pieces of pastry. Roll out the remaining pastry to make decorative shapes for the top of the wellington. Attach with egg wash. Refrigerate until needed… or freeze and vacuum seal.

To cook, preheat oven to 350 degrees. Egg wash entire wellington and all sides and over decorations. Bake for 1 hour (should be golden brown) remove from oven and let stand for 10 minutes before serving.  (from frozen – bake for 1 hr & 45 min)

To make sauce, combine all ingredients in a small skillet over medium high heat. Let come to a boil and bubble until sauce starts to thicken. Pool a little on each dinner plate and place slices of wellington on top.

(Use a very sharp  knife to cut the wellington – do not use a knife with a serrated blade)