Fellow VBL Anglers…This time of year is noteworthy as it pertains to your frozen fish fillets. Please know that fillets don’t age well in the freezer. The fish I brought home in September, and haven’t yet eaten, are going on four months in the freezer. Any that are still left two months from now will likely lose some of their table quality. I don’t intend to let this happen and hope that you won’t either. We anglers who take fish home owe it to the Eagle Lake resourse to treat it respectfully and responsibly. So, if you still have a few fillets lingering in the freezer, please consider cooking these up very soon.
Here’s something I did last weekend for some friends–Pike in Puff Pastry–and it was a big hit. Two pike fillets, along with the other fillings, made enough for 10 servings. Gord requested I share the recipe, so here it is.
-1.5 # of boneless, skinless fish fillets (doesn’t have to be pike)
-1 package of frozen puff pastry (follow directions on box)
-2 red bell peppers and 1 large onion, sliced
-2 tablespoons of olive oil
-2 garlic cloves, sliced
-1 teaspoon of capers
-1/4 teaspoon each of dried oregano, basil and thyme
-1/2 teaspoon of Old Bay Seasoning
-2 oz. goat’s cheese, sliced thin
-1 tablespoon each of fresh parsley and dill, chopped
-2 eggs, beaten
–garnish:sour cream and fresh chives
Poach the fish in lightly salted water for two minutes. Drain and dry on paper towels. Heat the olive oil and sauté the bell pepper, onion, garlic, capers, dried herbs and Old Bay Seasoning on low heat for 30 minutes or until very soft. Roll out one sheet of the puff pastry and transfer to a cookie sheet. Place the sautéed mixture on the puff pastry (leave 1/2 inch margin on all sides); add the fish on top. Scatter the goats cheese and fresh herbs over everything as the final layer. Brush the puff pasty margin with beaten egg. Roll out the second sheet of puff pastry and place over the mixture; press down on all sides to seal the puff pastry sheets together. Trim the excess puff pastry, combine, roll out, and cut into narrow strips. Arrange the strips over the top in a lattice pattern. Brush the entire surface with the remaining beaten egg. Transfer to a preheated 375 degree oven for about 25 minutes. The puff pastry should look golden brown by about then. Remove from oven and slice on a cutting board. Add the garnish, but not too heavy.
I suggest serving this fine dish with a salad of mixed greens and vinaigrette dressing. Either a Chardonnay or Sauvignon Blanc wine pairs well with the meal.
Look over the list of ingredients again–these are not complicated. The only tricky part is working with the puff pastry and it’s not difficult; just follow the directions on the box. Give yourself plenty of space to work, and you’ll be fine. Your friends/family will be very impressed.
On behalf of the Boyes Group, I would like to pass on our sincere thanks for hosting the Muskie Madness Week and we thoroughly enjoyed our stay at VBL and had a great time!! This was our 7th year on Eagle Lake and we have stayed at a few other lodges but VBL takes the cake hands down! You can definitely count us in for next year. I’m happy to see you post some of my pics, they turned out well. Thanks again Gord for a wonderful week of fishing and your stellar hospitality, you run a first class operation, we look forward to seeing you next year!
