 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Just fish it! Here in Oregon we are fortunate to have many rivers and streams in which we can catch salmon. There is no greater thrill than hooking into a giant salmon and hearing your reel scream as the monster runs the furious currents of your favorite river. Read more . With a yell of “Fish on” and the epic battle begins! Fishing on a wild river is a near religious experience that one must experience to understand. The next best thing to catching one of these whoppers is the preparing of a tasty treat from your catch. According to my calculations after factoring in fishing gear, travel, food, lodging, fuel, and the myriad of other expenses, I figure I can bring home freshly caught salmon for only $175. to $200. per pound! I’m sticking to the “but honey, it was on sale” line, it works both ways. If you purchase salmon from your local fishmonger, choose wild over farmed salmon when possible no matter what the recipe, you can taste the difference. Besides, depriving a fisher of their catch by using farmed salmon is sacrilege! Ingredients:
equipment |
long, heavy fishing pole with very high quality line, sharp hook, and lots of patience. |
cast iron dutch oven or large heavy saucepan |
ingerdients |
3 tablespoons unsalted butter |
2 medium leeks, white and tender green part, cut thin julienne |
1 pound yukon gold or red potatoes, peeled, cut into 1/2 to 3/8 inch cubes |
2 cups fish stock or bottles clam juice (see my homemade fish stock recipe) |
3 cups milk, let stand at room temp 15-20 minutes while the pot is simmering |
3 cups heavy cream, let stand at room temp 15-20 minutes while the pot is simmering |
1.5 pound salmon fillets, skinned, rinsed and dried, cut into 1/2 to 3/4 inch cubes |
1 whole kernel corn, cut fresh from the cob, white corn if possible |
sea salt |
freshly ground black pepper |
Directions:
1. Fish
2. Melt butter in Dutch oven over low heat
3. Add leaks and cooks until very soft but not browned, about 8-9 minutes
4. Add potatoes and stir to coat with butter
5. Pour in stock and simmer uncovered for 15-17 minutes over low heat
6. Add the milk and cream and simmer 10 minutes more
7. Add the fish and corn and simmer just until fish and corn are done, about 5 minutes
8. Season with salt and pepper to taste and serve immediately.
9. Fish again
|
|