Recipes with Suzette
Wonderful ways with Whitefish
SUZETTE CURTIS
Wisconsin is full of beautiful and interesting places to visit, and they are all within a day’s drive of where we live. My husband and I love to take weekend “mini” vacations around our state, with one of our favorite destinations being Bayfield. Our last trip to Bayfield was in the winter when we enjoyed the beauty of the ice caves, the comfort of a lovely room at one of the neighborhood B & B’s, a restful afternoon browsing our favorite bookstore, and several opportunities to savor the local cuisine. Restaurants offered, and we actually ate, whitefish in some fashion at every meal as it is a favorite of locals and guests alike. I have since worked whitefish into my own recipes and hope you will try them as well. Enjoy!
Whitefish Breakfast Frittata (Dairy Free)
12 Eggs 1 Cup Fresh Asparagus, Chopped
3 T Unsweetened Almond Milk ½ Cup Onion, Diced
Salt & Pepper 2 Cups Whitefish, Cooked & Shredded
1T Olive Oil 8 Ounces Goat Cheese
1 Cup Fresh Mushrooms, Chopped
Preheat the oven to 425 degrees.
Crack eggs into a medium sized mixing bowl; add almond milk and whisk until well blended. Salt and pepper to taste; set aside.
Using an oven-safe large skillet, warm olive oil over medium heat. Add vegetables and saute until onion is translucent. I like my asparagus crisp tender, but if you prefer it softer you can continue cooking until asparagus is more to your liking.
Give the egg mixture a quick whisk and pour into the skillet. Add whitefish and lightly stir to combine all ingredients. Drop goat cheese in dollops evenly across the top of the frittata. Let sit over heat on the stovetop for about a minute.
Remove from stove top and place in the preheated oven. Bake for 10 to 15 minutes until eggs look set with only the middle moving just slightly when you shake the pan. Let frittata cool 3 to 5 minutes before serving.
Serve with a fruit salad or tender greens drizzled with lemon juice and olive oil.
Boiled Whitefish Sandwich
Whitefish Fillets White Sauce:
Sliced Bread, Toasted 2 T Butter
Hard Boiled Eggs, Sliced 2 T Flour
1 Cup Milk
Salt & Pepper
Prepare white sauce by melting butter in small saucepan over low heat. Add flour to make a paste; slowly add milk stirring constantly. Raise heat to medium; stir frequently until thickened. Add salt and pepper to taste and set aside.
Bring lightly salted water to gentle boil over medium heat in saucepan large enough to cover fish fillets. Place fillets in water and cook just until opaque.
To serve, place toasted bread on plate; top with whitefish fillet. Cover with white sauce and sliced boiled eggs.
I found this recipe in a family cookbook from 1896. I didn’t quite understand some of the original terms and measurements, so I tweaked it until it came out the way I liked it.
Whitefish with Mushroom Almond Cream Sauce
2 6-8 Ounce Whitefish Fillets 2 Ounce Dry White Wine
2 T Unsalted Butter, Divided 8 Ounce Whipping Cream
2 Ounce Oyster or Shiitake Mushrooms, Sliced Flour
1 Ounce Sliced Almonds Salt & Pepper
2 Ounce Dry White Wine
In heavy bottom skillet melt 1 T butter over medium high heat. Add sliced mushrooms, sauté until golden, about 5 minutes. Add sliced almonds, sauté 1 minute. Add white wine and simmer until liquid reduces to a glaze. Add cream; simmer until sauce thickens, stirring occasionally, about 7 minutes. Season with salt and pepper.
Melt remaining 1 T butter in heavy skillet over medium high heat. Season fillets with salt & pepper, coat lightly with flour. Place fillets in skillet; sauté until just cooked through, about 2 minutes per side. Spoon sauce over fillets and serve with a side of roasted asparagus or thin green beans.
Suzette Curtis cooks for a family of hunters and anglers and fills their menu with recipes for meals made with venison, upland birds, and fish. She does just that with great expertise. Contact her at recipesbysuzette@onwisconsinoutdoors.com.