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Pike dumplings, or quenelles, to be exact, are an ancient preparation for the bony fish, but any fish will work here. These are light as air and are perfect floating in a clear broth – in this case, a wild mushroom broth.
This is my homage to the North Country, where wild rice and pike, walleye and perch are king. These fish cakes are made with pike from Manitoba, but you could use any white fish. Mixed with mustard, herbs and wild rice, they are easy to make and wonderful to eat.
I had the chance to fish for speckled seat trout in Texas last month, and had a helluva good time! I also managed to bring back some trout fillets to cook with back home, so I decided to do a decidedly Texas spin on sea trout.
I do an awful lot of salmon and trout fishing, and have so many recipes for these fish that I’ve separated them out on this page. The default species for these recipes are king salmon and rainbow trout, or steelhead, but in most cases these dishes will work just fine with all sort of other […]
Northern pike make an excellent soup fish, as they are lean, white and firm — and, when you fillet them, you often get odd-shaped pieces that work well cut into soup bits. This is my take on Northern pike soup, done Manitoba style.
Kelp pasta. Not pasta made from slivered kelp fronds, but real pasta with homemade kelp powder added. It makes a briny, emerald noodle that I served with the Pacific rockfish that swam among the kelp, along with summer vegetables. It’s a culinary experiment worth repeating.
In hot weather, a cold, crunchy-spicy-acidic ceviche really hits the spot. I make it all the time. But you just can’t make ceviche with any old fish. Any parasites living in the fish will survive the citrus bath. Here’s my ceviche recipe and how to make your own ceviche without fear of parasites.
If you’ve never paired salmon with cucumbers, you are missing out. It’s a surprisingly natural combination, and since both are in season now, I thought I’d put them together in a pretty little date-night dish.