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Cooking what you catch with Chef Jim - WCAX.COM Local Vermont News, Weather and Sports-

Cooking what you catch with Chef Jim

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BURLINGTON, Vt. -

Lake Champlain caught Yellow Perch served three ways with Chef Jim Buck from the North Hero House.

Poor Man's Shrimp Cocktail with Lake Champlain Yellow Perch

5 single fillets of Yellow Perch, Skinned
Blanching liquid consisting of:
2 qts water
1/4 c salt
2 lemons, halved and squeezed
2 + T Old Bay Seasoning
4 Bay Leaves

Basket in your pot or a handled sieve or spider to remove fish
Separate bowl of ice water
2 Lemon Wedges
1 t Extra Virgin Olive Oil
Cocktail Sauce
Salad Greens such, as mesclun mix or baby arugula
Salt & Pepper & Old Bay to taste

Yield One serving; the blanching liquid can be used to cook as many as 30 fillets or 6 servings

Method:

Put together blanching liquid in a heavy bottomed, tall & narrow pot & bring to a simmer.
Meanwhile fillet your perch with a sharp, thin bladed knife.
Dress your salad greens with the juice of 1 lemon wedge and olive oil, and plate with lemon wedge.
Drop fish into simmering blanching liquid, until they curl up, remove and promptly transfer to ice water.
Remove and allow fish to dry briefly.
Season to taste with salt and pepper and additional Old Bay if desired, fill like little tacos with cocktail sauce.
Arrange on Plate.

Lake Champlain Yellow Perch Fish & Chips

8 single fillets or 4 whole, butterflied Yellow Perch, skin on is fine
Egg Wash of 3 whisked whole eggs, seasoned with salt and pepper
Breading combine the following and pulse in food processor to combine/reduce crumb size
 1 cup Panko bread crumbs
 1 T Italian Seasoning
 2 t Old Bay
 2 t Granulated Garlic
 1 t Dried Thyme
French Fries
Coleslaw
Tartar Sauce
Cocktail Sauce
Salt & Pepper & Old Bay to taste
Yield One serving

Method:

Dip fish in egg and dredge in breading.
In a hot well-oiled cast iron pan or heavy-bottomed skillet, fry fish each side about 1 minute or until browned.
Serve with Fries and your favorite slaw, tartar and cocktail sauces and lemon wedge.

Salade Nicoise with Lake Champlain Yellow Perch

10 single fillets of Yellow Perch, Skinned
Blanching liquid consisting of:
 2 qts water
 1/4 c salt
 2 lemons, halved and squeezed
 2 + Tbs Old Bay Seasoning
 4 Bay Leaves
 Basket in your pot or a handled sieve or spider to remove fish
 Separate bowl of ice water
1/4 c Roasted Red Peppers
1 T Capers
2 T Pitted Olives
3 to 4 Blanched Fingerling Potatoes
5 or six raw or lightly-blanched Green Beans
1 Soft, Medium or Hard boiled Egg (your preference) halved
Salad Greens such, as mesclun mix or baby arugula


Nicoise Vinaigrette:
 1/4 c Red Wine Vinegar
 2 1/2 T Shallot, minced
 2 t Dijon Mustard
 1 clove smashed and minced Garlic
 1/2 t anchovy paste
 1 c Extra Virgin Olive Oil
 Whisk together the above, slowly drizzling in the oil last & the add:
 1 1/2 t fresh Thyme, chopped
 1 1/2 t fresh Tarragon, chopped
 1 1/2 t fresh Basil, chopped
Salt and pepper to taste

Yield One serving; the blanching liquid can be used to cook as many as 30 fillets or 6 servings

Method:

Put together blanching liquid in a heavy bottomed, tall & narrow pot & bring to a simmer.
Meanwhile fillet your perch with a sharp, thin bladed knife.
Drop fish into simmering blanching liquid, until they curl up, remove and promptly transfer to ice water.

Remove and allow fish to dry briefly, season with salt and pepper.
This is generally a composed salad of little piles of each dressed ingredient over a small bed of dressed greens, however feel free to toss together if you so choose.

Season to taste with salt and pepper and arrange on plate.

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