Fresh Pan-fried Fillets 2 fresh fish fillets 4 tbsp flour 1 tsp salt
1/2 tsp pepper 1–2 tsp dill 3 tbsp oil (frying)
1. Fillet fish, remove skin and rinse.
2. Mix flour, salt, dill and pep- per in small baggie. Adjust seasoning to taste.
3. Place moist fillets into baggie one at a time and gently roll the fillet until completely coat- ed.
4. Heat oil or butter in pan. If using butter do not heat too much otherwise the butter will burn. Lay fillets into pan and fry gently. For thin fillets you'll only need a few min- utes per side. If the fillets are thick, reduce heat and increase time per side. You may have to flip them a cou- ple of times.
5. Serve with boiled potatoes. 6. If you have mayonnaise, mix some with Dijon mustard in equal proportions, add some dill and serve with the fish.
Fish Soup Stock 2–3 cups water fish parts (bones/heads) 1 tsp salt
1-–2 bay leaves
1. Put fish bones and head into a pot with 2–3 cups of water, 1–2 tsp salt and 1–2 bay leaves and bring to a boil.
2. Reduce heat and simmer gently for 10 minutes. Add salt to taste if necessary.
3. Remove fish parts. Pick usable meat away from bones and head. Return the meat to the stock and discard fish parts.
4. Stock can be used right away or stored in a sealed container for later.
Traditional Fish Soup 2–3 cups fish soup stock 3 tbsp olive oil 1 large onion 2–3 cloves garlic 1–2 tsp dill
1 tsp Dijon mustard
2–4 potatoes or 1/2 cup rice or soup noodles 1–2 carrots
Any other leftover veggie odds and ends
1 large can tomatoes 1. In a large pot, heat oil. Add chopped onion, garlic and dill and sauté gently for 2–3 minutes.
2. Add diced potatoes, carrots and other veggies and sauté gently for 3–4 minutes.
3. Add canned tomatoes with juice, fish stock and Dijon mustard (this can be adjusted to taste).
4. Bring to boil and then turn down to simmer until carrots and potatoes (or pasta/rice) are soft.
Thai Style Fish Soup 2–3 cups fish soup stock 3 tbsp oil
1 large onion
1 carrot thinly sliced 1 red pepper thinly sliced 2–3 cloves garlic 1 tsp Thai red curry paste (more or less to suit spiciness) 1 block or can coconut cream 2–4 tbsp fresh cilantro 1. In a large pot, heat oil. Add chopped onion, garlic and Thai Curry Paste (available in most grocery stores). Sauté gently for 2–3 minutes.
2. Add fish stock and bring to a boil.
3. Reduce heat to simmer and add coconut cream block or one can of coconut milk. The blocks travel better on trips.
4. Simmer until soup is hot. DO NOT BOIL! The coconut milk will separate if it boils.
5. Add fresh chopped cilantro to each bowl as you serve.
Vancouver, B.C. V5W 2E7, Canada Tel.: 604•327•7989
www.galasportpaddles.com •
www.galasport.ca ADVENTUREkayakmag.com 15 E-mail:
sales@galasportpaddles.com
Mike & Rob MICHL 1130 E. 48 Avenue
Fax/Message: 604•327•9989
The best in composite paddles
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