Cod au Gratin
Cod au Gratin is traditional wild Newfoundland cuisine at it's best. Creamy and textured perfectly, served alone or as a side dish cod au gratin makes the mouth water.
For this dish you will be needing
* 3 cups skinless boneless cod fish
* 2 cups of 1% partly skimmed milk
* 2 table spoon's butter
* 2 table spoon's flour
* 1 table spoon in three parts, 1 part sea salt, 1 part pepper, 1 part garlic powder.
* 3/4 cup shredded cheddar cheese
* 250 grams of shredded cheddar cheese
* 1/8 cup half and half cream
* 1 cup of diced mushroom's
In a small pot mix butter, flour, milk and spices. Heat and stir until thick then add mushrooms and the 3/4 cup of cheddar cheese. When cheese is melted add the fish and pour in to a baking dish Cover with the rest of the cheese and bake in the oven on 350 degrees until cheese is brown. Let cool for a few then enjoy.
For this dish you will be needing
* 3 cups skinless boneless cod fish
* 2 cups of 1% partly skimmed milk
* 2 table spoon's butter
* 2 table spoon's flour
* 1 table spoon in three parts, 1 part sea salt, 1 part pepper, 1 part garlic powder.
* 3/4 cup shredded cheddar cheese
* 250 grams of shredded cheddar cheese
* 1/8 cup half and half cream
* 1 cup of diced mushroom's
In a small pot mix butter, flour, milk and spices. Heat and stir until thick then add mushrooms and the 3/4 cup of cheddar cheese. When cheese is melted add the fish and pour in to a baking dish Cover with the rest of the cheese and bake in the oven on 350 degrees until cheese is brown. Let cool for a few then enjoy.
Atlantic Salmon Salad
Around my house we have bbq with friends every weekend through out the summer and the salmon salad goes quick. With only a couple tags filled each season this tasty treat is enjoyed only several times a year.
For this dish you will be needing
* 1 Atlantic Salmon 10 ounce Boneless and skinless fillet
* 1/4 cup red pepper
* 1/4 cup yellow pepper
* 1/4 cup orange pepper
* 2 celery stocks chopped
* 1/4 cup relish sweet
* 1/4 cup Mayonnaise
* 1/4 onion; red
Preparation
poach salmon in about two inches of water with one added teaspoon of vinegar. After a few minuets the salmon will flake when pulled with a fork remove it from the water and let cool.
Mix all ingredients together. Add more mayo if needed but not too much more, then season with little sea salt and a little pepper.
Chill for 1 hour and serve as side dish for any type of bbq or use for first coarse with toasted french bread topped with butter and a pinch of dill
For those of you living in areas with rainbow trout use it instead of the salmon I did when visiting Canada's west coast and it was great. Healthy and tasty salmon salad is my number one summer dish. Try it and enjoy!
For this dish you will be needing
* 1 Atlantic Salmon 10 ounce Boneless and skinless fillet
* 1/4 cup red pepper
* 1/4 cup yellow pepper
* 1/4 cup orange pepper
* 2 celery stocks chopped
* 1/4 cup relish sweet
* 1/4 cup Mayonnaise
* 1/4 onion; red
Preparation
poach salmon in about two inches of water with one added teaspoon of vinegar. After a few minuets the salmon will flake when pulled with a fork remove it from the water and let cool.
Mix all ingredients together. Add more mayo if needed but not too much more, then season with little sea salt and a little pepper.
Chill for 1 hour and serve as side dish for any type of bbq or use for first coarse with toasted french bread topped with butter and a pinch of dill
For those of you living in areas with rainbow trout use it instead of the salmon I did when visiting Canada's west coast and it was great. Healthy and tasty salmon salad is my number one summer dish. Try it and enjoy!
Atlantic Salmon Chowder
In my province of Newfoundland you won't have to travel far to find some of the best chowders on earth. Like shrimp gumbo in the southern United states or pickerel with eggs for breakfast in northern Ontario this type of chowder is unique to Newfoundland. Although similar to others that can be found elsewhere I feel it taste the best in it's respective home.
For this dish you will be needing
* 1 1/2 pounds boneless skinless salmon fillet
*1/4 cup butter
*4 small potato's
*2 good sized carrots
*1 can of sweet corn
*1 onion
*salt, pepper, garlic
* 4 table spoons flour
*1 1/2 cups chicken broth
*2 cups of half and half cream
*1 cup water
Cook onions and butter with 1 teaspoon of each salt, pepper and garlic till the onions are soft
Add cream and chicken broth along with carrots, potato's, corn and salmon then cook on low heat for 1 hour
When the carrots become soft mix flour and 1 cup of water in a jar and shake till mixed. slowly add the flour and water mixture then stir until you reach 75% of the desired thickness. Remove from heat, cover and let sit for one hour.
Stir and serve with fresh homemade bread, a slice of lemon or your choice of beer. You may try this dish with the salmon or use your own favorite local fish and enjoy.
For this dish you will be needing
* 1 1/2 pounds boneless skinless salmon fillet
*1/4 cup butter
*4 small potato's
*2 good sized carrots
*1 can of sweet corn
*1 onion
*salt, pepper, garlic
* 4 table spoons flour
*1 1/2 cups chicken broth
*2 cups of half and half cream
*1 cup water
Cook onions and butter with 1 teaspoon of each salt, pepper and garlic till the onions are soft
Add cream and chicken broth along with carrots, potato's, corn and salmon then cook on low heat for 1 hour
When the carrots become soft mix flour and 1 cup of water in a jar and shake till mixed. slowly add the flour and water mixture then stir until you reach 75% of the desired thickness. Remove from heat, cover and let sit for one hour.
Stir and serve with fresh homemade bread, a slice of lemon or your choice of beer. You may try this dish with the salmon or use your own favorite local fish and enjoy.