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Fish not just for pan-frying: feature it in soup, burgers and salad

05/27/2013 09:00 EDT | Updated 07/27/2013 05:12 EDT
Here are some recipes from Jeff Morrison's "Canadian Fishing Cookbook."

Crab Bisque

Crab, which is harvested off both the east and west coasts, makes a lovely soup and is as close as the tinned meat section of your grocery store.

4 ears corn

50 ml (1/4 cup) butter

175 ml (3/4 cup) chopped chives or shallots

3 garlic cloves, minced

875 ml (3 1/2 cups) chicken broth

2 ml (1/2 tsp) cayenne pepper

Salt and pepper, to taste

45 ml (3 tbsp) flour

150 ml (2/3 cup) cream (18 per cent)

3 cans (each 170 g/6 oz) crabmeat

Cut kernels from corn; set kernels aside.

In a large, steep-sided skillet over medium heat, cook butter, chives and garlic until chives soften. Slowly add corn, chicken broth, cayenne pepper, salt and pepper. Reduce heat, cover and let simmer.

In a small bowl, stir flour and cream together. Slowly pour into soup. Add crabmeat and simmer for 10 minutes until slightly thickened. Pour into large soup tureen and serve.

Makes 6 servings.

Source: "Canadian Fishing Cookbook" by Jeff Morrison (Company's Coming, 2013).

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Smoky Trout Burgers

Trout is available in all parts of the country, but there's no reason to limit the way it's served to pan-frying. These burgers are great with sweet potato fries (recipe follows).

2 potatoes, cut into chunks

340 g (12 oz) smoked trout fillets, flaked

10 ml (2 tsp) creamed horseradish

6 shallots, finely chopped

175 ml (3/4 cup) grated zucchini, squeezed dry

Salt and pepper, to taste

30 ml (2 tbsp) flour

8 slices lean bacon

Boil potatoes in lightly salted water until tender. Drain, mash and transfer to a large bowl. Add trout, horseradish, shallots, zucchini, salt and pepper; mix well. Separate mixture into 4 equal portions and form into patties. Refrigerate for 1 hour.

Heat barbecue to medium-high. Dredge patties in flour and wrap each in 2 slices of bacon. Grill for 3 to 4 minutes on each side until golden.

Makes 4 servings.

Baked Sweet Potato Fries

500 g (1 lb) sweet potatoes, scrubbed

15 ml (1 tbsp) melted butter

1 ml (1/4 tsp) seasoning salt

1 ml (1/4 tsp) ground nutmeg

Heat oven to 230 C (450 F) and spray a large, shallow baking pan or rimmed baking sheet with non-stick cooking spray.

Cut potatoes lengthwise into quarters and then cut each quarter into 2 wedges. Arrange in pan in single layer.

In a bowl, combine butter, salt and nutmeg and brush over potatoes. Bake for 20 minutes until brown and tender.

Makes 4 servings.

Source: "Canadian Fishing Cookbook" by Jeff Morrison (Company's Coming, 2013).

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Poached Salmon With Julienned Vegetables

Wild salmon generally contains "little to no PCBs," says Jeff Morrison, and is therefore preferable to farmed salmon. If you don't know which you're buying, ask the retailer.

15 ml (1 tbsp) butter

1/2 celery rib, julienned

1/2 green pepper, julienned

1/2 red pepper, julienned

2 ml (1/2 tsp) fennel seed

2 ml (1/2 tsp) chopped fresh parsley

750 ml (3 cups) water

125 ml (1/2 cup) dry white wine

Salt and pepper, to taste

4 salmon steaks (each 250 g/8 oz)

Juice of 1 lemon, for sprinkling

In a skillet, heat butter over low heat. Add celery, green pepper, red pepper, fennel seed and parsley. Cook, covered, for 3 minutes; remove vegetable mixture from skillet and set aside.

Add water and wine to same skillet. Season with salt and pepper and bring to a boil. Place salmon steaks in skillet; simmer for 6 minutes over low, turning once. Add julienned vegetables to skillet and cook for another 2 minutes until salmon feels firm.

Transfer salmon and vegetables to serving plates; sprinkle with lemon juice.

Makes 4 servings.

Source: "Canadian Fishing Cookbook" by Jeff Morrison (Company's Coming, June 2013).

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Avocado Shrimp Salad

Cooked, frozen shrimp is readily available at the supermarket and makes this dish a snap to make. If using fresh shrimp, remove the shell and then make a shallow cut down the back of the shrimp to expose the vein. Gently pull it out.

500 g (1 lb) cooked medium to large shrimp, deveined

2 red peppers, seeded and finely chopped

2 avocados, peeled, pitted and chopped

3 ml (3/4 tsp) salt

5 ml (1 tsp) sugar

1 ml (1/4 tsp) pepper

8 to 10 leaves iceberg lettuce, torn into small pieces

125 ml (1/2 cup) Italian salad dressing

In a medium salad bowl, combine shrimp, red peppers, avocados, salt, sugar and pepper. Add lettuce. Pour dressing over salad, toss and serve.

Makes 4 servings.

Source: "Canadian Fishing Cookbook" by Jeff Morrison (Company's Coming, 2013).

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