By Henry Sinkus
A various number of recipes locations an emphasis on quick-and-easy arrangements whereas sharing vintage and up-to-date suggestions for clean fish starting from tilapia and catfish to trout and walleye.
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Additional resources for 100 Fast & Foolproof Freshwater Fish Recipes
WHEN BROILING FISH, ALWAYS LEAVE THE SKIN 0 1 THE FILLETS. IT WILL AID IN removing the fillets from the pan. 6 0 100 FAST a FOOLPROOF FRESHWATER FISH RECIPES PERCH AND BACON SOUFFLE SERVES 4 INGREDIENTS m 1 pound boneless, skinless perch fillets ■ V2 cup milk • V2 cup heavy cream 18 1 cup water ■ 2 packages four cheese dehydrated mashed potatoes m 1 teaspoon minced garlic ■ 3 eggs, separated m zest and juice of one small lemon • 4 ounces bacon, cooked and crumbled 2 ounces grated sharp cheddar cheese light, fluffy and 50 VERY EASY- your guests will I E IMPRESSED.
Top with 1 ounce of the dressing and equal portions of the flaked smoked trout. Serve immediately with extra dressing on the side. 3 6 100 FAST a FOOLPROOF FRESHWATER FISH RECIPES CRAYFISH WALDORF SALAD SERVES 4 INGREDIENTS V2 cup dried cranberries ¥2 cup apple juice 2 tablespoons cream sherry 1 tablespoon lemon juice m 1 large red apple, unpeeled, cored and cut into small pieces m 2 cups crayfish tails, cooked, peeled and chopped 1 cup celery, chopped Va cup walnut pieces ¥2 cup mayonnaise lettuce leaves DIRECTIONS Soak dried cranberries overnight in the apple juice and sherry.
If using a coffee filter, gently stir the stock in the strainer to speed the straining process. Discard all the filtered material. Add celery salt to the stock as desired. After the stock has cooled, pour into 1-quart containers, leaving 1 inch for expansion. Cover and freeze. Yields about 3¥2 quarts. SOUPS, STEWS a CHOWDERS 5 3 HENRY'S BOUILLABAISSE SERVES 6 INGREDIENTS 12 ounces boneless, skinless catfish fillets, cut into lV2-inch pieces ■ 12 ounces boneless, skinless salmon fillets, cut into lV2-inch pieces ■ 1 2 ounces crayfish tails, cooked and peeled • 4 ounces spicy chorizo sausage, thinly sliced * VA cup olive oil s 2 tablespoons butter ■ 1 medium onion, peeled, quartered and thinly sliced " 2 medium carrots, peeled and thinly sliced s 1 fennel bulb, trimmed of any yellow or brown outside stalks, cut in half and thinly sliced (reserve fronds for garnish) ■ 1 15-ounce can stewed tomatoes, chopped ■ 1 medium zucchini, quartered and sliced " 5 cups low sodium chicken stock DIRECTIONS In a 4-quart stockpot, heat the oil.