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Here is a simple way to prepare a
delicious meat like fish. These recipes are so easy to prepare and
without pretension. These recipes were transmitted from generation to
generation in the family and delivered to public for the first time. So,
enjoy it because it's free. We grouped the recipes in four great
categories:
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The recipes of my mother:
Pauline Portelance
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The recipes of my wife:
Carole Marchand
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The recipes of the boss:
Robert Portelance
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The recipes of our friends:
The name
of the person who gave it
These recipes were imagined for the local
fishes because our ancestors did not buy so much fish, instead they
were catching themselves.
 
I - The recipes of my mother
Fillets of perch roasted in
frying-pan
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Dip one by one the fillets in a
scrambled egg.
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Take them out and sprinkle
with flour (to prevent sticking in the pan).
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Cover the bottom of the frying-pan with
vegetable oil.
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Cook at medium (4 on a scale of
10) until the fillets be well done.
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Salt and pepper at your taste.
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Serve with little roasted potatoes:
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Take some boiled potatoes that you let get cold, slice them and
make them roast in the frying-pan on a little skin of butter or margarine.
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Add a couple of drips of lemon juice
to it just before taste.
Note 1: If the fillets have been frozen, dry them on a towel.
Note 2: You may also cook pike or walleye fillets in the same way.
"Croquettes" of pike
You really dislike the fish-bones of the
pike and you have catch a lot in your last fishing trip. Here is
the solution:
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Mince the pike meat.
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Add the white of an egg and one
onion finely chopped.
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Mix everything homogeneously.
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Prepare the croquettes of fish of
about 4 ounces each.
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Cook in the frying-pan (don't wait
you can play hockey with the pucks).
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Salt and pepper at your taste.
You may serve them as hamburger
with tartar sauce and french-fries or in a plate with your favorite
vegetables.
II - The recipes of my wife
Perch in Chinese fondue
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For the base of cooking, use a bouillon
fondue sea food of mark "Canton" or equivalent.
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Cook these fillets in the bouillon
for a couple of minutes and taste it with dips easy to prepare:
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Red sauce : One part of tomato
ketchup and one part of mayonnaise.
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Yellow sauce: One part of
Dijon mustard and one part of mayonnaise.
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Spicy sauce: One part of HP sauce
and one part of mayonnaise.
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Serve with firms vegetables like
broccoli, white-headed cabbage, mushroom.
Fillets of perch with
bacon
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Dip one by one the fillets in a
scrambled egg.
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Take them out and sprinkle
with flour (to prevent sticking in the pan).
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First half cook the bacon (to take
out the surplus of fat).
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Take out the bacon from the
frying-pan to cut in pieces.
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Cook again the bacon adding the
perch fillets.
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Salt and pepper to your taste (not
too much salt, bacon contains already).
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Add some fine herbs of your choice.
Note 1: You may also cook walleye fillets in the same way.
III - The recipes of the boss
Pike complete on the grill
After you got the pike, roll it in
newspaper three times. It will take off the glue on the skin because you
will leave it on. Open the belly, take out the stuff and cut the head.
Also cut the fins. Now put it in the freezer to use
later or cook it immediately.
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Place the pike on a piece of
aluminium paper (sufficiently large to wrap completely the fish).
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Add onion rings, slices of crude
potatoes, and other firm vegetables like carrots sliced, broccoli and
celery bits.
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Add some nuts of garlic butter.
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Add spices like:
estragon, fennel, Provencal herbs, basil and rosemary.
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Salt and pepper to your taste.
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Close the bag correctly to prevent
the spill.
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Put it on the grill to medium for 30 to 50 minutes and return the meat twice being sure it cooks equally
on both sides.
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Check if it's cooked by opening the
bag and verify the meat and vegetables with a fork.
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If it's ready, take it out of fire,
and put it in a big plate.
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Take off the skin gently and serve
with a good glass of wine on the terrace and enjoy it with good friends.
IV - The recipes of our
friends
Recipe of:
Recipes of: FoodNetwork.com
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