Smoked Salmon Tartine with Pickled Red Onion and Fried Capers

© Katherine Stetson

A simple assembly with a little bit of planning. Make many tartine, or make just one, for you!

For each tartine:

  • 1 slice quality artisanal bread, toasted
  • Cream cheese
  • Hot-smoked salmon, flaked into large chunks
  • Pickled Red Onion, see below
  • Fried Capers, see below
  • Freshly ground pepper
  • Lemon or lime wedges, for garnish
  • Olive oil, for garnish

Spread toasted bread with cream cheese. Top with flaked salmon, pickled red onions and fried capers. Drizzle with olive oil and grind some fresh pepper over all. Garnish with lemon or lime wedges. Dig in.

For the Pickled Red Onion:

  • ½ red onion
  • ½ cup white wine vinegar

Thinly slice the onion and place in a container with the vinegar. Allow to steep in the refrigerator for at least one hour.

For the Fried Capers:

  • Capers, as many as you need, drained and patted dry
  • Peanut oil, sufficient to just cover the capers

Heat oil to 350 degrees. Carefully put capers into oil with a slotted spoon. Fry for about 30 seconds.

Ale Battered Fish

© Katherine Stetson

Lusciously crunchy and flavorful deep-fried fish.

For four servings:

  • 2 cups all-purpose flour
  • 2 teaspoons Old bay Seasoning
  • 1 teaspoon smoked paprika
  • 1 12-ounce bottle pale ale
  • ½ cup spring water
  • 1 ½ pounds boneless, skinless haddock or cod filets
  • sea salt and finely ground pepper
  • peanut or vegetable oil
  • lemon wedges

Wisk together flour, Old Bay and paprika in a large bowl.  Add ale and water and stir to combine.  Wrap bowl in plastic wrap and allow to rest in the refrigerator for half an hour.  Restir when ready to use.

Pour oil into a Dutch oven or electric fryer to a depth of 2 inches.  Preheat to 350 degrees.

Pat fish dry and cut into 2” by 3” inch pieces.  Season both sides with salt and pepper.  Working in batches, dip fish pieces in batter and allow excess to dip off.  Fry until golden brown and cooked through.  Drain on a paper bag or paper towels and serve immediately with wedges of lemon.

Note:  batter consistency can be thinned by adding more water or thickened by adding more flour, subject to your preference.

Brook Trout – Jerked and Grilled

© Katherine Stetson

All you need for this dish is some fish and homemade Jerk Paste.  Grill or pan fry the fish according to your own preference.

Plan on one fish per person.

  • 1 Brook Trout, cleaned and rinsed
  • 1 tablespoon Jerk Paste
  • sea salt and freshly cracked pepper

Spread the paste on the inside cavity of the fish.  Season the outside generously with salt and pepper.  Grill or pan fry over medium high heat for approximately four minutes per side or just under fish is tender.  Be careful not to overcook.  Serve immediately.

Miller’s Wife’s Fish

© Katherine Stetson

A good trick for preparing this dish is to give the brown butter a jump start in a secondary pan and then add it to the fish skillet after the fish has been removed.  This way, the fish remains fresh and hot.

For four servings:

  • 4 fish fillets, 8 ounces each (sole, flounder, catfish, tilapia or your choice)
  • 1 cup all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon finely ground pepper
  • 8 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 2 tablespoons white wine
  • 2 tablespoons fresh lemon juice
  • ¼ cup chopped fresh flat leaf parsley
  • ¼ cup small capers

In a small skillet melt 6 tablespoons unsalted butter until the curds begin to brown slightly.  Leave butter on the lowest heat setting until needed.

Preheat a large skillet over medium high heat.  Add the olive oil and 2 tablespoons unsalted butter.

Combine the flour, sea salt and pepper in a soup plate and dredge the fish filets.  Shake off any excess flour and arrange the filets in the large skillet.  Turn fish when undersides have browned and continue cooking for 2-3 minutes.  Remove fish to a warm platter and finish the sauce.

Add wine and lemon juice to skillet followed by the prepared brown butter and the capers.  When heated through, pour over fish and sprinkle with the chopped parsley.

Pan Roasted Sea Bass

© Katherine Stetson

A fairly standard technique that works beautifully with any good-sized fish filet.

For four servings:

  • 4 sea bass fillets, 8 ounces each, skin removed
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • sea salt
  • freshly ground black pepper

Preheat oven to 425 degrees.

Season fish filets with salt and pepper.  Heat butter and olive oil in an ovenproof nonstick skillet over medium high heat.  Sear filet on first side for 4-5 minutes or until browned.  Turn fish and cook for 2-3 more minutes.  Place skillet in the oven and roast fish for up to 10 minutes (subject to thickness of fillets).

Serve immediately on warm plates and pour any pan juices on top of each filet.

Copyright © Katherine Stetson, all rights reserved.