Mayflies Recipe Box
In the spring of 2010, the Shasta Mayflies were invited to submit some favorite fish recipes to the local paper for a special series they were doing on clubs and food.
Of course we advocate catch-and-release, but for those times you just need to keep a fish - or are near a fish market - here are some tasty recipes.
Lake Christine Molded Crab Appetizer
submitted by Sue Y., Manton
A long-standing favorite frequently served to welcome guests who come to fish at the private waters of Lake Christine.
1 10.5-ounce can of cream of mushroom soup
1 packet of Knox gelatin, dissolved in ¼ cup cold water
1 8-ounce package of regular (not non-fat) cream cheese
1 cup mayonnaise
½ cup chopped celery
½ cup chopped scallions, (green part only)
1 6-ounce-can of crab meat, rinsed and drained well
Combine soup and cream cheese in a medium-size saucepan. Stir over medium heat until melted. Add gelatin mixture and incorporate completely. Fold in remaining ingredients, and pour into a 4-cup mold. Cover and refrigerate overnight.
Unmold and serve with crackers or thin slices of French bread.
Chinese Mussels with Black Beans
submitted by Nikki B., Lakehead
Farmed mussels are inexpensive and easy to clean. Broth ingredients can be combined in advance, adding cleaned mussels for a totally elegant five-minute supper. Be sure to have plenty of crusty artisan bread on hand for sopping up the tasty broth.
Serves Six
1 bunch scallions (8-10)
1/2 cup dry (fino) sherry
6 cloves garlic, minced
2 Tablespoons minced fresh ginger
2 Tablespoons Chinese fermented black beans*, rinsed and coarsely chopped
2 Tablespoons reduced-sodium soy sauce
1 Tablespoons peanut oil
4 pounds large mussels, scrubbed clean and debearded, if necessary
Slice half the scallions into 1-inch length. Mince remaining scallions and set aside for garnish.
In large pot, combine sliced scallions, sherry, garlic, ginger, black beans, soy and oil. Bring to boil over high heat.
Add mussels, cover and steam, shaking pot occasionally. After two minutes, begin checking mussels for doneness and as they open, transfer them to 6 large soup bowls. Total steam time will be 5-7 minutes. Discard unopened mussels.
Pour broth, along with scallions garlic, ginger and beans over mussels, leaving any grit in bottom of the pan. Garnish with reserved minced scallions. Serve immediately.
*Available at Asian groceries
Gravlax with Mustard Sauce
submitted by Nikki B., Lakehead
Serves 30-40 as an appetizer
Gravlax:
3 pounds fresh salmon, boned (2 fillets of almost equal size)
2 Tablespoons fennel seeds
3 Tablespoons coarse salt
2 Tablespoon sugar
1 teaspoon freshly ground white pepper
5 sprigs of fresh mint, leaves only (optional)
1 bunch fresh dill
Mix together fennel, salt, sugar and white pepper. Rub into the flesh of salmon, both pieces. Place the two fillets, flesh sides sandwiched together, with dill in between, and set on a plate or small rimmed baking dish. Cover fish with waxed paper and wrap plastic wrap over all. Weight down with a plate and a heavy can. Cure in the refrigerator for four to five days, turning fish once or twice.
To serve, remove herbs and wipe fillets dry. Slice thinly on the diagonal. Serve with mustard sauce, below, or thinly sliced lemons and capers.
Mustard Sauce:
1 teaspoon fennel seeds
1/4 cup dijon mustard
1 teaspoon dry mustard
2 Tablespoons sugar
2 Tablespoons white wine vinegar
1/3 cup fruity olive oil
Finely grind fennel seeds. Combine all ingredients, except the oil. Slowly add in oil, whisking until thick and creamy. Makes 3/4 C.
Potato-Crusted Bass
submitted by Sandy J., Redding
This recipe is adapted from a fish fry, hosted by friend and fisherman Ken Brown, using bass caught at Lake Almanor. Any other fish fillet, such as halibut or catfish, or even chicken strips, may be substituted.
Serves Two
6 bass fillets
1 - 1 ½ cups potato buds (not flakes!)
½ cup flour
½ teaspoon salt
½ teaspoon pepper
1 egg, slightly beaten
canola or vegetable oil for frying
Remove any skin from the bass fillets and wash with cold water. Pat dry with paper towels.
Beat the egg in a small bowl. Put the flour in a plastic bag and the potato buds on a small plate.
Heat oil, 1/4-inch deep, in a large skillet over medium heat to about 375 ℉.
Season fillets with salt and pepper, and place in the plastic bag with flour. Shake to coat. Then dip each fillet into the egg, follow by pressing each side of the fillet into the potato buds. Carefully place each fillet into the hot oil, slowly so as not to overcool the oil.
Fry until golden brown on both sides, and blot excess oil in paper towels.
Halibut with Roasted Cherry Tomatoes & White Bean Puree, submitted by Nancy T., Lewiston
Serves Two
Tomatoes with Orange Chili Oil:
1 teaspoon fresh thyme leaves, chopped
1 Tablespoon fresh rosemary leaves, chopped
1 teaspoon dried red chili flakes
5 strips orange peel, pith removed
1/2 cup extra-virgin olive oil
1 pint vine cherry tomatoes
Add thyme, rosemary, chili flakes and orange peel to the oil. Let sit for at least an hour to let the flavors infuse.
Preheat oven to 375 degrees F. Lay out vine cherry tomatoes in a single layer on a roasting tray. Pour orange chili oil over all and roast in the oven for 8 to10 minutes until tomatoes are slightly burst and have given off their juices. Set aside.
White Bean Puree:
1 Tablespoon extra-virgin olive oil
3 cloves garlic
1/2 teaspoon anchovy paste
2 14-ounce can white cannellini beans, drained & rinsed
1/2 to 3/4 cup chicken stock, heated
2 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper
In a saucepan heat oil over medium heat. Add garlic and anchovies and sweat for 1 minute until fragrant. Add the beans, then warm chicken stock and cook until heated through. Transfer the mixture to a food processor or blender. Add white wine vinegar, salt and some freshly ground black pepper and puree. Thin with extra stock if needed. Adjust seasoning and keep warm until ready to serve.
Halibut:
2 6- to 8-ounce halibut fillets, about 1-inch thick, skin removed
1 Tablespoon butter
1 Tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups fresh arugula leaves (for garnish)
Pat halibut dry and season with salt and pepper. Heat butter and olive oil in a large nonstick skillet over medium-high heat until foaming subsides. Cook fish in hot pan for 4-5 minutes, until slightly brown. Turn over and repeat on second side, until the halibut is almost opaque in the center.
To serve:
Smear a spoonful of the bean puree on a plate. Place the fish on the puree and set a cluster of the roasted tomatoes over the top. Drizzle with a little orange chili oil leftover in the tomato roasting pan and garnish with fresh arugula leaves.
Flounder Rollatini
submitted by Jan C., Redding
Serves Four
1/2 cup (1 ounce) freshly grated Parmesan cheese
1/2 cup chopped fresh parsley
1/2 cup chopped, toasted almonds
1 Tablespoon fresh basil (or 1 teaspoon dried)
2 pounds flounder fillets, skin removed
3 Tablespoons fresh lemon juice
3 Tablespoons melted butter
Mix together the Parmesan cheese, parsley, toasted almonds and basil. Rinse and dry flounder. Place each fillet, skinned side up, flat on a board. Spoon one-quarter of the filling onto one end of each fillet, and then roll it up. Place the rolled fish, seam side down, in a buttered baking pan. Pour the lemon juice and melted butter over the fish and sprinkle any remaining filling on top.
Bake covered at 375℉ for about 30 minutes, until the fish flakes and the rolls are cooked through.
Serve on rice with steamed asparagus spears.
Smoked Steelhead Dip
submitted by Sandy J., Redding
My mom and dad used to go to the Klamath River every fall back in the days when keeping the steelhead they caught was quite common. They smoked and then froze their catch, instead of canning the fish, and used it for appetizers, as a dip for chips or spread for crackers. This recipe works equally well with smoked salmon.
1 cup smoked steelhead chunks (not too small)
1 8-ounce block of cream cheese
2 Tablespoons grated onion
1 teaspoon Worcestershire sauce
1 Tablespoon lemon juice
Mayonnaise
Soften the cream cheese and combine with other ingredients. Use the mayonnaise to adjust consistency.
Pan-Fried Fresh Trout
submitted by Linda S., Redding
Nothing beats your own fresh-caught trout dredged in cornmeal and flour in the classic streamside fashion. This recipe is flexible and can accommodate whatever is handy; in this case, pancake mix and Italian breadcrumbs.
2 fresh dressed bone-in trout with heads intact, 6-8 ounces each
1/3 cup buttermilk or milk
1/4 cup of pancake mix
1/4 cup of breadcrumbs
sprigs of fresh (or crumbled) oregano
2 Tablespoons unsalted butter
2 Tablespoons bacon fat or vegetable oil
salt and pepper to taste
one lemon cut into wedges for garnish
To prepare the trout, rinse the fish and pat dry inside and out with paper towels. Salt and pepper the fish both inside and out.
Pour milk in deep-dish plate or flat bowl. Mix pancake mix and crumbs together in a large baggie or plate. Dip fish into milk and toss lightly in bag or roll in plate of coating. Lay oregano sprigs in the body cavity of each fish.
Heat butter and oil on medium heat in a heavy pan. Add fish, without crowding, and cook until crisp and browned on one side 4-5 minutes. Gently turn over and cook until the second side is crisp and the flesh is just opaque throughout, an additional 4-5 minutes.
Garnish with lemon and serve warm for breakfast with homestyle potatoes or with a side of fresh coleslaw for dinner.
