recipes

INGREDIENTS:

   4 trout, cleaned and scaled
16 little potatoes, cleaned and chopped with skin
       on, cut into bite size pieces
    4 thin slices of prosciutto
16 large Italian capers with stems
      Salt & Pepper
    8 Lemon slices

DIRECTIONS:

1. Slice the prosciutto into strips and saute until almost crisp. Add the capers and potatoes, cover and cook until nicely browned, turning a couple times.

2. Season with salt and pepper. Push aside and add the trout.

3. Cook the trout until the tails are just crisp. Season with salt and pepper and serve with lemon slices.

"The music of angling is more compelling to me than anything contrived in the greatest symphony hall."
~A.J. McClane, "Song of the Angler" (1967)

INGREDIENTS:

    2 Walleye fillets (per person)
        Breading Mix (white flour, yellow cornmeal
        and black pepper) in a baggie
     1 can unsweetened evaporated milk
        Small amount of Olive Oil

DIRECTIONS:

1. Start your campfire, level a wire greate and while waiting for the colas to turn gray, fillet your Walleye.

2. Dip fillets in milk, than coat with breading. Fry in a hot skillet in a 1/4 inch olive oil until golden brown. Turn once.

INGREDIENTS:

    2 3-Lb whole, cleaned striped bass
    3 bunches flat-leafed parsley
    5 cloves garlic
     3/4 C olive oil
     1/2 C white wine vinegar
     1/2 Tsp red pepper flakes
           Salt and pepper to taste

DIRECTIONS:

1. Measure 4 cups of parsley. In blender, puree parsley, cloves, vinegar, oil and pepper.

2. Pat fish dry and season inside and out with salt and pepper.

3. Preheat grill. Grill on a well-oiled rack with fish screen 5-inches over heat for 5-7 minutes per side or until fish flakes with a fork.

   4. Serve with sauce. Serves 8

INGREDIENTS:

          Vegetable Oil (to cover 12" skillet at 1/2"
                               deep)
    1 C Cornmeal
    1 Tsp Saltl
     1/4 Tsp Black Pepper
     1/2 Tsp Cayenne Pepper
    4 Catfish (1/2 Lb ea), skinned
     1/2 C All-Purpose Flour
    2 Eggs, beaten

DIRECTIONS:

1. Heat oil in a 12" skillet over medium heat until hot but not smoking.

2. Combine cornmeal, salt and peppers. Dredge catfish in flour than dip in egg mixture.

3. Coat the fish with cornmeal mixture.

   4. Fry 2 fish at a time until golden, about 6 minutes each side.

    5. Keep cooked catfish warm in a 275F oven.

Serves 4

INGREDIENTS:

    4 whole rainbow trout
    2 Tbs olive oil
    4 garlic cloves, crushed
10 oz fresh spinach, choppedl
      1/2 C pine nuts
      1/2 Tsp ea salt and pepper

DIRECTIONS:

1. Toast pine nuts in medium skillet. Remove and add 1 Tbs oil, garlic and spinach in batches. Cook 4 minutes and drain any remaining liquid. Add salt and pepper and cool.

2. Sprinkle salt and pepper inside trout cavity and stuff each with spinach mixture. Brush trout with remaining oil.

3. Preheat grill. Grill 15 minutes on fish screen on medium or until flakes easy with a fork, turn once.

   4. Serve with lemon wedges. Serves 4

INGREDIENTS:

    2 1/2 Lb Salmon
    3 Tbs Dijon mustard
    3 Tbs White wine vinegar
       1/4 C Fresh mint leaves
       3/4 C Olive oil

DIRECTIONS:

1. Blend together mustard, vinegar and mint. Add the oil in a steady stream.

2. Cut salmon into 12 to 14 fillets, removing skin. Brush one side with oil.

3. Preheat grill. Grill oil side down 4 to 5 inches from medium heat on fish screen. Grill for 5 minutes. Brush the tops with oil; season with salt and pepper. Carefully turn over. Grill for 5 minutes more or until fish flakes with a fork..

   4. Spoon mustard sauce over hot salmon.

Serves 6