excess water in the fish, the recipe will come out runny
Preheat oven to 350 degrees.
Melt butter and blend in the lemon juice and sour cream.
Salt and pepper the fish to taste and place in a casserole dish.
Spread the onion rings evenly on top.
Pour the sour cream mixture over fish, spread evenly and top with the cheese.
Bake for 35 minutes or until fish flakes with a fork.
Spray a hot skillet with no stick cooking spray. Cook the fish for 2-3 mins on each side, drizzling with lemon juice. Keep warm.
Place 1 slice of cheese on bottom half of each bun. Melt under a broiler. Spread mayonnaise on remaining halves.
Arrange the lettuce on the melted cheese. Top with the fish, spread with a little more mayonnaise and replace bun tops. Serve immediately.
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Skin the smoked fish and remove it from the bones. Break fish into small pieces and put it in a large bowl. Add the rest of the ingredients and mix well. Serve on crackers or bread. Makes about 3 quarts.
Mix equal parts Parmeasan cheese, Dijon mustard, and mayonnaise.
Broil fish.
At end of cooking time (depends on thickness of fish), spread mixture evenly over fish and return to broiler.
Broil for one to two more minutes or till mixture puffs and browns.
Skin the fish and remove it from the bones. Break the fish into small pieces and put it in a large bowl. Add the rest of the ingredients and mix well. Serve on crackers or bread.
Makes about 3 quarts.
Remove smoked fish flesh from bones and skin.
Place in salad bowl and flake with fork.
Add chopped vegetables and pickle. Stir in mayonnaise.
Serve on party crackers as Hors D'Oeuvres or use to enhance salads.
In a food processor or blender, add smoked fish, cream cheese, lemon peel and juice; cover and blend until almost smooth.
Transfer fish to a serving container; stir in parsley, dill, shallot, black pepper and salt; cover and chill mixture in the refrigerator for at least 4 hours.
To serve, let stand at room temperature for 15 minutes; garnish with additional dill and serve with suggested accompaniants.
Remove skin and bones from smoked fish and flake with a fork.
Cut green tops from onions and mince the remainder.
Combine fish, onions, and rest of ingredients and mix well.
Chill at least 1 hour before serving.
Overnight chilling improves flavor.
Serve with bread chips, crackers, or flatbread.
Fry bacon crisp; save grease.
Crumble bacon.
Pour drippings in bottom of pot.
Place layers of potatoes, onion and fish. Spread bacon unevenly over layers.
Add salt and pepper.
Place layers in this order until you've used them.
Pour 2 cans of tomato juice over ingredients.
Add water.
Cook over medium heat for 3 to 3 1/2 hours.
The last hour, lower heat.
The last 10 minutes of cooking, break eggs, one at a time, in top of stew pot. At no time stir this stew.
ell.
Cut the white fish into 1 oz pieces and
overed container.
To make fish sandwich:
Preheat oil in
alf the spices over the fish fillets.
Grease a casserole
o use.
For the fish:
Combine 2 cups flour
br>Have the fish store person fillet the fish and save the
venly on all sides of fish.
Place the seasoned fillets
ake it.
The original recipe read 1 tsp fresh or
Prepare grill.
Add fish to marinade; turn to coat all sides. Set aside until grill is ready.
If using fish chunks, thread chunks on skewer.
Place fish on grill directly above coals. Grill approximately 2 minutes.
Turn and grill 2 minutes longer until fish springs back when poked.
Remove fish and set aside. If fish was cooked as a steak, break into chunks, removing all bones.
Spread fish in the middle of a warmed tortilla.
Top with fresh lime juice and tartar sauce.
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly