Category Archives: Fish

Tri-Tip or Flank Steak with Caper-Anchovy Butter

Posted on June 8, 2014 by Cat

By Cat, June 2010 (photo, right, from Wimimedia Commons) See also: 1. Green Beans and Broccolini, seared with Finely Minced Garlic; 2. Beef, Venison, Buffalo Menu Tri-Tip is a cut from the hind quarter, from the bottom of the sirloin area, just above the belly area from which the … Continue reading →

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Baked Salmon with Dijon

Posted on June 1, 2014 by Cat

By Cat, June 2014  (Photo, right, from Wikimedia Commons) See also: 1. Salmon, Poached in Court Bouillon with 2. Mustard Sauce When I was growing up here in NW Montana – more than 500 miles inland, we had abundant landlocked Kokanee salmon in Flathead Lake. … Continue reading →

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Poached Salmon (in Olive Oil) with East-Indian Spices

Posted on May 30, 2014 by Cat

By Cat, May 2014 (Photo, right, from Wikimedia Commons) When wild salmon is in season, I eat it twice a week. So I’m always looking for new ways to prepare it. This recipe has been on my ‘try’ list for some time, … Continue reading →

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Poached Salmon, in Court Bouillon

Posted on May 29, 2014 by Cat

By Cat, Sept 2007 (Photo, right, from Wikimedia Commons) Includes: 1. Court Bouillon; 2. Poached Salmon; See also: 1. Mustard cream sauce I cook a big feast for Christmas Eve, in honor of my Scandinavian traditions.  Some of my guests don’t … Continue reading →

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Pâté de Saumon, en Croûte (Salmon & Rice Loaf, in Brioche)

Posted on May 29, 2014 by Cat

By Cat, May 2014 (Photo, right, from Wikimedia Commons) This is another recipe that dates back to my ‘French’ period – mid 70’s to mid ’80s. I wanted to learn to read French so I could understand a French menu; and I … Continue reading →

Posted in Baked, Dairy, Eggs, Fat or oil, Fish, Grain, Herbs, Nuts and seeds, Onion family, Pastry, Spices, Starch, Stock, broth | Tagged , , , , , , , , , , , , , | Leave a comment

Salmon (or Sea Bass), with Curried Balsamic Orange Glaze

Posted on May 13, 2014 by Cat

By Cat, Sept 2007 (Photo, right, from Wikimedia Commons) See also: Fish and Seafood Menu Salmon has a great affinity with curry and fruit.  The recipe with a curried balsamic orange glaze is a staple in my home, when wild salmon … Continue reading →

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Tomato Catsup (Ketchup), Lacto-Fermented

Posted on February 20, 2014 by Cat

by Cat, April 2010 (photo, right, from Wikimedia Commons) Back in the days before refrigeration and modern canning, summer’s bounty was preserved by lacto-fermentation. Perhaps the most well known of these is sauerkraut. Next to salsa, ketchup is the most used … Continue reading →

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Pan-fried Fresh Montana Trout

Posted on February 12, 2014 by Cat

by Cat, November, 2007; Updated June 2010 (Photo, right, from Wikimedia Commons) Nothing beats fresh-caught trout from one of Montana’s lakes or streams. Farmed trout don’t even come close, but when you have a craving for trout and fishing season is over, … Continue reading →

Posted in Broiled, Citrus, Fat or oil, Fish, Flour, Fried, Herbs, Onion family, Starch | Tagged , , , , , , | Leave a comment

Wild or Smoked Salmon Chowders

Posted on February 6, 2014 by Cat

by Cat, Feb 6, 2014 (photo, right, from Wikimedia Commons) When I was a kid, we had landlocked sockeye salmon, aka Kokanee, in our beautiful Flathead Lake, and in the fall when they’d run up the river to spawn, people … Continue reading →

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Pasta con le Sarde (with Sardines)

Posted on November 25, 2013 by Cat

by Cat, June 2010 ((Photo, right, from Wikimedia Commons) See also 1. Sardines (About); 2. Marinated Sardines Includes: 1. Gay’s Pasta with Sardines; 2. Pasta con le Sarde Sardines are becoming popular, primarily because they are a fish relatively free from water … Continue reading →

Posted in Alcohol, Boiled, Bread, Citrus, Dried fruit, Fat or oil, Fish, Herbs, Leafy Veggie, Nuts and seeds, Onion family, Pasta, Sauteed, Simmered, Uncategorized | Tagged , , , , , , , , | Leave a comment